Biography:

Osama Ibrahim is a highly experienced, principal research scientist with particular expertise in the field of microbiology, molecular biology, food safety, and bio-processing for both pharmaceutical and food ingredients. He is knowledgeable in microbial screening /culture improvement; molecular biology and fermentation research for antibiotics, enzymes, therapeutic proteins, organic acids and food flavors, biochemistry for metabolic pathways and enzymes kinetics, enzymes immobilization, bio-conversion, and analytical biochemistry. He was external research liaison for Kraft Foods with Universities for research projects related to molecular biology and microbial screening and holds three bioprocessing patents. In January 2005, he accepted an early retirement offer from Kraft Foods and in the same year he formed his own biotechnology company providing technical and marketing consultation for new start up biotechnology and food companies.

 

Abstract:

Dietary supplements are products intended to supplement the diet, and are not drugs for disease treatments. They are vitamins, minerals, herbals, botanicals, amino acids, enzymes, metabolites and many other products. Some supplements plays an  important role in health , for example calcium and vitamin D are important for keeping bones strong , and folic acid is important for  pregnant women to prevent certain birth defect in their babies. Dietary supplements are available in the market in the form of tablets, capsules, soft gels, gel caps, powders, drinks and energy bars.  These dietary supplements do not have to be approved by the U.S. Food and Drug Administration (FDA) before marketing as required for prescription drugs or over-the counter drugs, but manufacturers must register their manufacturing facilities with the FDA   and are responsible to having evidence that their dietary supplement products are safe and the label claims are not misleading.

With a few well define exceptions dietary supplements such as pre-workout for athletics and weight loss products may only be marketed to support structure or function of the body, without claiming to treat a disease or condition, and must include a label that highlight “These statements have not been evaluated by FDA and this product is not intended to diagnose, treat, cure, or prevent any diseases”

Popular dietary supplements including safety and risks will be highlighted in this presentation.

 

Biography:

Having worked as a food lawyer since the industry’s infancy, Giorgio Rusconi has significant experience in food law, assisting Italian and foreign clients with hygiene, labelling, additives, organic farming, geographical indications/destinations of origin, packaging, and responsibilities regarding food products and within the industry. Rusconi also defends clients in civil and criminal litigation, centering on product liability. He is the 2017 TopLegal Food Lawyer of the Year, ranked on The Legal 500’s elite ‘Leading Lawyers” list for Food, and helped establish FLN - Food Lawyers’ Network Worldwide, offering integrated legal services to food industry multinationals in 50 countries

Abstract:

Food Technology: Innovation before Legislation or Legislation before Innovation?”

Mechanically separated meat (MSM)—which must be ret ailed in some kind of cooked form because of the risk of microbial contamination, in contrast to the higher price-fetching minced meat—makes it possible for producers to realize add ed profits from offals, a market estimated to be between €400 million and €900 million in size. EU r egulations distinguish MSM from cut or minced meat, but the distinctions are not always clearly delineated, given the nature of reduced meat products (RMP). In the recent Newby case (C-453/13), the EU Court of Justice determined that an industry innovation did not, in fact, create a new meat product because the final product met the definition of MSM. The decision signals that innovations in the processing of MSM will not result in new designations that fall under RMP if within the innovation basic definitions of MSM are already met. This is true even if the innovation produces something that is visibly very different in appearance from traditional MSM.

The reported case on MSM is one of various examples that can be made in the ambit of the discussion about the topic “Food Technology: Innovation before Legislation or Legislation before Innovation?”. Of course, progress and innova tion are subsequent to R&D activities whilst new legislations are subsequent to public consultations, comitology and political debates. On this respect, is legislation far behind innovation? And how this gap can be narrowed?