Lactobacillus paragasseri is added to the European Union's Novel Food Catalogue

Lactobacillus paragasseri is added to the European Union's Novel Food Catalogue

The European Commission has recently updated the Novel Food Catalogue with a new entry concerning the use of the microorganism Lactobacillus paragasseri in food supplements.

According to the published information, the European Commission considers that this microorganism was already being used in food supplements before May 15, 1997, a key date established by Regulation (EU) 2015/2283 on novel foods. Therefore, its use is not considered "novel" and does not require prior marketing authorization under the aforementioned regulation.

This recognition has significant practical relevance for manufacturers and holders of supplements, as it allows the use of Lactobacillus paragasseri in the formulation of food supplements without the need to undergo the Novel Food procedure, provided that the general safety, labeling and quality requirements applicable in the European Union are respected.

Until recently, this microorganism was considered a subspecies of Lactobacillus gasseri , but after the recent taxonomic revision of lactobacilli, L. paragasseri has come to be recognized as an independent species.

Furthermore, in France, the Directorate General for Competition, Consumer Affairs and Fraud Repression (DGCCRF) has confirmed that the claim "promotes the balance of intestinal flora", usually tolerated for probiotic strains, can also be applied to Lactobacillus paragasseri .

This change represents a further step in consolidating the evidence for the use and safety of probiotic strains within the European market, and confirms the Commission's willingness to clarify the regulatory status of microorganisms traditionally used in food and supplements, but whose scientific classification has evolved in recent years.

At Belab Services, we closely monitor updates to the Novel Food Catalogue and decisions made by Member States regarding probiotics. These types of changes, even if subtle, can have a direct impact on launch planning, the justification of traditional use, and the labeling strategy for products containing active microorganisms.