WIREDGOV

Dihydrocapsiate is a capsinoid and occurs naturally in chilli peppers.

The company, Ajinomoto, states that dihydrocapsiate can improve energy expenditure and fat oxidation, which can have a role in weight management.

Because chilli peppers contain relatively small amounts of dihydrocapsiate, the company plans to produce dihydrocapsiate synthetically. Ajinomoto’s synthetic dihydrocapsiate was authorised in November 2012 to be added to a range of foods. Ajinomoto is now requesting to extend the use of this novel ingredient to include use in food supplements.

A novel food is a food or food ingredient that does not have a significant history of consumption within the European Union before 15 May 1997.

Before any new food product can be introduced on the European market, it must be rigorously assessed for safety. In the UK, the assessment of novel foods is carried out by an independent committee of scientists appointed by the Food Standards Agency, the Advisory Committee on Novel Foods and Processes (ACNFP).

The Food Standards Agency is inviting comments on the application dossier. Any comments should be emailed to the ACNFP Secretariat atacnfp@foodstandards.gsi.gov.uk by Thursday 5 June 2014.

The comments received will be passed to the committee for consideration before it begins its assessment of this novel food ingredient.