[Novel technologies in the food and agriculture industry]

Product innovation obtained by means of new processes or novel raw materials or ingredients is not a recent event. The consumer today has access to a large array of products from which he may compose a nutritionally balanced diet with no inherent questions regarding food safety or wholesomeness. The controversial opinions of the consumer with regard to certain new technologies applied to food should not be confounded with the possible existence of a related unacceptable risk of the corresponding products. Scientific knowledge, from which such technologies are the result, provides a solid basis for the establishment of food safety. The principle of risk assessment should be applied by the manufacturer whenever innovative technologies are introduced in the creation of new food products.