Dairy foods and ingredients have a natural advantage over new/novel foods, from a regulatory viewpoint, because they are generally considered as “traditional” foods, that is, there is a long history of human consumption. However, the regulatory landscape on adding bioactive ingredients, whether from dairy streams or from non-dairy sources, into dairy foods is rapidly evolving, and the dairy industry will need to be aware of potential regulatory challenges, within the countries they wish to market their products.
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This book chapter was originally published as Roupas, P, Williams, P and Margetts, C, Regulatory issues and functional health claims for bioactive dairy compounds, in Park, YW (ed), Bioactive Components in Milk and Dairy Products, Ames, Wiley-Blackwell, 2009. The definitive version is available here.