Safeguarding Health: The Science Behind Safety Studies for New Food Ingredients

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Welcome to "The Exposure Scientist," the podcast that explores the everyday hazards that can impact our health. In today's episode, we have the pleasure of introducing our guest, Amy Mozingo, who joins Dr. Alex LeBeau to discuss the fascinating world of food safety and scientific evaluation.

In this episode, Amy explains the complex process of obtaining the generally recognized as safe (GRAS) status for new food ingredients in the US. She delves into the meticulous steps involved, including the requirement for general scientific recognition of safety, publicly available safety data, and specific intended use for the ingredient.

The discussion also touches on the importance of food safety studies, including genotoxicity and repeat dose oral toxicity studies, as well as the necessity of understanding unknowns in product development. Listeners will gain valuable insights into the detailed manufacturing specifications, acceptable contaminant levels, and the essential intake analysis used to estimate daily consumption and establish safety data.

Furthermore, Dr. LeBeau and Amy explore the new dietary ingredient notification process, the challenges it entails, and the significance of utilizing FDA data and scientific procedures for proper evaluation.

So, join us for a deep dive into the world of food safety assessments and uncover the intricate processes crucial for safeguarding our well-being. Stay tuned for an enlightening and informative discussion as we decode the vital aspects of safety evaluations for new ingredients.

Contact Dr. Alex LeBeau at Exposure Consulting for exposure litigation support or Exposure Science Consulting.