Our 4th Food Chat is out and is all about innovation and new ingredients.
Francesco is now a Director of Regulatory Affairs at Impossible Foods* and he’s pursuing an LLM in US law at Fordham University. He is a European-educated lawyer with a Ph.D. in comparative US and EU law; senior regulatory counsel expert in law and policy with longstanding experience both in the public (EU Commission) and private sector (US special nutrition – EU confectionery industry); legal researcher with a focus on international trade rules (WTO) and food law; speaker at food law conferences and organizer of an educational program for regulatory affairs executives; EU public affairs and advocacy professional.
(*all opinions expressed in the interview are only the speaker’s personal views and not the ones of Impossible Foods)
1:30 education and career
13:15 differences between EU and US regulatory systems and the impact on innovation
17:58 on US standards of identity
19:04 on “villain ingredients” and titanium dioxide ban (…only in EU…)
21:36 on the burden of proof about ingredient’s safety
28:00 on consumers’ expectations and risks of baking at home
31:16 on GRAS procedure (Generally Recognized As Safe)
34:46 on EU novel food applications
41:29 on the idea of “innovation”
45:28 final words of wisdom
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