protein

A protein is a large molecule made of amino acids that is naturally present in foods or added through ingredients, processing, or new technologies. Proteins are essential nutrients, but in food safety they are also important because some proteins can cause allergic reactions or may be newly introduced into the diet.

EFSA works on proteins in several ways. It assesses the safety and nutritional value of proteins in foods, including proteins from novel foods, genetically modified organisms (GMOs), insects, algae, and food enzymes. EFSA evaluates whether new or modified proteins could be allergenic, toxic, or difficult to digest, using evidence from laboratory studies, computer-based analyses, and, where needed, experimental data. EFSA also provides scientific advice on dietary protein needs for different population groups and assesses health claims related to protein. Through these assessments, EFSA supports EU decisions to ensure that proteins in the food supply are safe and appropriate for consumers.