2. Food safety assessment
See
2.1 Notion of equivalence
This concept, developed by the joint FAO/WHO (Food and Agriculture Organization/World Health Organization) and OECD committee, is based on a comparison of the new foodstuff with existing foods or ingredients.
If the new foodstuff and the traditional food or ingredient present no significant difference from a safety point of view, they are said to be equivalent.
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Food safety assessment
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