Evolving Diets & Climate Change Are Creating New EU Regulations
After listening to Frans Verstraete, European Commission Deputy Head of Unit on Food Processing Technologies & Novel Foods, at ENG’s Global Food Safety Summit 2024, it seems the future of food safety is at a crossroads. With evolving dietary patterns, the increasing impacts of climate change, and shifting regulatory landscapes, there is a pressing need for a more proactive approach to food safety. A recent keynote delivered by Frans Verstraete, a senior European Commission official, has highlighted critical issues facing the food industry and regulatory bodies, offering a comprehensive overview of the challenges and potential solutions that will shape food safety in the coming decades.
The talk underscored the delicate balance between reactivity and proactivity in regulatory frameworks, the growing complexity of our food systems, and the novel risks introduced by changes in both dietary preferences and global environmental conditions. As Frans eloquently stated,
“We often find ourselves waiting until the problem is staring us in the face, only then regulating to fix it.”
But waiting is not always an option with food safety on the line. It’s time to shift gears and get ahead of the challenges.
Regulatory Challenges: The Struggle Between Proactivity and Reactivity
For nearly 30 years, Frans has been on the front lines of food safety regulation at the European Commission, witnessing first hand the largely reactive nature of policy development. “It’s incredibly difficult to proactively regulate,” the speaker admitted, noting that stakeholders often resist new regulations due to their associated costs. The hesitation to invest in preventative measures can be attributed to their immediate financial burden, making it easier to justify waiting until problems become unavoidable before taking action.
While this approach is understandable from an economic standpoint, it places consumers and the entire food chain at risk. For instance, foodborne illnesses, allergen contamination, and other hazards often go unregulated until they directly threaten public health. However, he emphasized,
the time has come to change this reactive paradigm
especially given the dynamic shifts in dietary habits and the food system.
One of the most significant developments highlighted in the speech was the increasing shift toward plant-based foods and meat alternatives, driven by the EU’s Farm to Fork Strategy, which aims to promote sustainability and improve public health. While largely positive from an environmental and health perspective, this transition has introduced new food safety challenges that regulators are only beginning to address.
The rise of alternative protein sources such as lupins and insects was cited as an example of foods with potential risks that were previously unanticipated. Lupins, which are becoming more popular in Europe, particularly as a plant-based protein alternative, have traditionally been consumed in Australia and New Zealand. However, these legumes can contain high levels of heavy metals, posing a risk to consumer health. Similarly, insects are emerging as a viable alternative to animal protein, yet little is known about the potential risks they carry their potential risks, from allergenic properties to contamination.
Evolving Dietary Patterns: Plant-Based Foods and New Risks
“These new foods introduce hazards that we have never encountered before,”
the speaker warned. As a result, many existing hazard programs may need to be revised to deal with the complexities of these emerging risks. Plant-based foods, such as lupins, may not have previously been subject to rigorous hazard evaluations, while alkaloids found in certain plants also present a risk if consumed in significant amounts.
As the food system evolves, so must the regulatory frameworks governing it.
The Impact of Climate Change on Food Safety
While dietary changes present significant regulatory hurdles, climate change may be an even more daunting challenge for the future of food safety. “Climate change impacts food safety in profound ways,” the speaker declared.
Rising temperatures, changing precipitation patterns, and an increase in extreme weather events are leading to the proliferation of pests, the spread of tropical diseases, and the emergence of more invasive species across Europe.
For instance, the European maize crop, once largely unaffected by aflatoxins, is now experiencing contamination issues as a direct result of climate change. Aflatoxins, produced by molds, were historically a problem in tropical regions, where imports of contaminated pistachios and other goods were the primary concern. However, maize produced in southern Europe shows higher levels of aflatoxin contamination. This shift demonstrates that
food safety risks are no longer confined to particular regions or food groups.
As pests become more prevalent due to climate change, crops are increasingly susceptible to damage, heightening the risk of contamination.
Frans cited the spread of the toxic Datura stramonium as an example of how invasive species, facilitated by warmer temperatures, pose new risks to food production. Datura, with its toxic seeds, can accidentally contaminate crops, leading to poisoning incidents that have already occurred in recent years.
Another contamination concern involves solanine, a naturally occurring chemical found in nightshade plants. Incidents of peanuts being contaminated with solanine have been reported, demonstrating the far-reaching effects of climate change and the associated risks to the food supply. To mitigate these risks, regulators must invest in stricter monitoring and control measures while also adapting agricultural practices and hazard management programs to account for these emerging threats.
The Role of Risk Assessment and Regulatory Balance
Managing these risks requires a delicate balancing act, particularly when regulating contaminants in food. The European Food Safety Authority (EFSA) plays a central role in assessing the risks posed by contaminants, such as pesticides and food additives, in the food supply. While unsafe pesticides or additives are not authorized, contaminants like mycotoxins present a different challenge. These contaminants are often unavoidable, so banning them outright is not an option.
Instead, EFSA provides guidance on setting contaminant levels as low as reasonably achievable while still ensuring high levels of protection for human and animal health.
This “reasonably achievable” approach, while necessary, is fraught with difficulties. What is achievable today might not be so in the future, especially given the unpredictable effects of climate change on food production.
Frans stressed that maximum contaminants levels may need to be revisited in the coming years as climate conditions worsen and food systems become increasingly strained.
For instance, mercury in fish serves as a prime example of how regulators balance health risks with practical realities. The speaker highlighted that while regulators have established clear guidelines advising vulnerable populations to limit their fish intake, stricter measures might render certain fish species undesirable even though small consumption is still beneficial. This highlights the inherent challenge of protecting public health while ensuring food remains accessible.
Balancing Health Risks and Benefits: The Mycotoxin Dilemma
Another concern is balancing the health risks posed by contaminants with the health benefits of certain foods. For example, mycotoxins—toxic compounds produced by molds—are concentrated in the outer layers of grains, such as wheat and barley. Foods rich in fiber, like bran cereals, offer substantial health benefits but are also more likely to contain higher levels of mycotoxins due to the presence of these outer layers.
Regulators must navigate these complexities carefully. If levels are set too low, nutritious foods like bran cereals might be excluded from the market. On the other hand, if the levels are too high, consumers may face unnecessary health risks. Finding the right balance between safeguarding public health and promoting nutritious diets is a challenge that will require further refinement and flexibility in future legislation.
Data Gaps and the Need for Improved Analysis Methods
A key challenge in addressing these evolving risks is the need for comprehensive data on many new foods, contaminants, and dietary trends.
Current exposure assessments are based on food consumption data that are often outdated, collected five or even ten years ago. With the growing popularity of plant-based foods, such as almond milk and oat milk, regulators need updated data to evaluate the potential risks associated with these products.
Furthermore, the availability of accurate analysis methods is critical for effective enforcement.
For example, testing for contaminants like mineral oil aromatic hydrocarbons and mineral oil saturated hydrocarbons is both complex and technically challenging. Setting appropriate contaminant levels is only part of the solution; regulators must also ensure that robust testing methods are in place to verify compliance.
The Food Industry’s Role in Food Safety
The speaker also emphasized the importance of collaboration between regulators and the food industry. While EFSA’s risk assessments form the foundation of EU food safety regulations, industry data is equally important in ensuring that regulations are practical and grounded in real-world practices. Unfortunately, the speaker noted that industry data is often limited, even though companies possess valuable information that could help regulators address emerging risks.
Greater transparency and data sharing between the industry and regulatory bodies could lead to more informed decision-making and better outcomes for food safety. However, this requires a concerted effort to overcome the barriers of confidentiality and proprietary concerns that often prevent companies from sharing their data.
A Call to Action
In conclusion, the speaker issued a call to action for both regulators and industry stakeholders. Proactively addressing the challenges posed by evolving dietary patterns, climate change, and new food safety risks will require collaboration, innovation, and flexibility. While the future of food safety is fraught with uncertainties, there is also immense potential for progress.
By investing in better data collection, improving methods of analysis, and taking a more proactive approach to risk management, we can build a food system that is safer and more resilient in the face of change. The time to act is now, and as the speaker emphasized, “We need better access to data to make informed regulatory decisions. The future of food safety depends on it.”
As food safety professionals, policymakers, and industry leaders, we all have a role to play in safeguarding the future of our food supply. The challenges may be great, but with the right strategies and tools, they are not insurmountable.
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