New EU Regulations being proposed

[Peter Lawless (3R)]

Given that the EU is looking at how "beneficial" properties of food can be promoted, how will this affect the information that researchers will need to look at in determining the overall diet that consumers are exposed to?

Will this put additional pressure on food companies in what variables they must look at in exposure assessment studies?

Will the exsting methodologies be enough or will everyone need to move towards larger number crunching engines to provide enough data just to keep the regulators happy?

[Cronan McNamara (Creme)]

I think that the EU is moving towards requiring more detailed information than it would have used in the past. But for detailed results - good quality input data is required and while food companies will have good information on their own products, they also need to have information on consumers exposure levels from other products - this information can be difficult to find. How can companies overcome this problem?