Concluding remarks to include in CCP applications
The information requested across all the sections should be integrated as a concise overall consideration on how it supports the safety of the CCP under the proposed condition of use.
Acknowledgments
Members of the Advisory Committee on Novel foods and Processes (ACNFP) and the Subcommittee on Cell Cultivated Products (CCPs) who provided expert views at the CCP subgroup meeting CCP01 (06/2025) and reviewed this guidance as part of ACNFP-173 meeting (08/2025).
Abbreviations
| Acronym | Definition |
|---|---|
| ACNFP | Advisory Committee on Novel foods and Processes |
| ADME | Absorption, Distribution, Metabolism and Excretion |
| CCP | Cell Cultivated Product |
| DIAAS | Digestible Indispensable Amino Acid Score |
| DNSIYC | Diet and Nutrition Survey of Infants and Young Children |
| EFSA | European Food Standards Agency |
| ELISA | Enzyme-Linked Immunosorbent Assay |
| EU | European Union |
| FSA | Food Standards Agency |
| FSS | Food Standards Scotland |
| GB | Great Britain |
| GLP | Good Laboratory Practise |
| IgE | Immunoglobulin E |
| NDNS | National Diet and Nutrition Survey |
| OECD | Organisation for Economic Co-operation and Development |
| PMM | Post Market Monitoring |
| UK | United Kingdom |
Definitions
| Key words | Definitions |
|---|---|
| Allergen | A protein molecule which leads to an allergic response due to recognition by serum IgE from an allergic individual, or recognition of gluten proteins due to celiac disease. |
| Batch(s) | A defined quantity of the novel food produced under uniform conditions during a particular cycle of manufacture. The specifics of the batch are to be defined and justified by the applicant. |
| Comparator | A reference foodstuff with which the CCP is compared |
| Composition | The combination of substances that individually and collectively comprise the nutritional, toxicological and allergenic properties of the CCP intended for food use |
| Conventional meat | Edible tissue obtained from animal or seafood sources |
| Cross reactivity | Identification of structurally similar proteins |
| Culture media | A nutrient-rich solution used to grow cells outside of their natural organism. |
| History of Safe Food Use (HSFU) | A history of safe food use (HSFU) means that the safety of the food/ingredient in question has been confirmed with compositional data from experience of continued food use in the customary diet of a significant number of people in the UK or EU beginning before 15 May 1997 (Novel Food assimilated Regulation (EU) 2015/2283). |
| Immunoglobulin E (IgE) | Antibodies produced by the immune system involved in most food allergic responses |
| in vitro | Performed outside living organisms in a controlled environment, such as in a test tube. |
| Novel food | Foods that do not have a significant history of consumption in the UK or EU prior to May 1997, as set in the Novel Food assimilated Regulation (EU) 2015/2283. |
| Scaffold | A porous structure that provides a physical framework that supports cell growth by mimicking the natural extracellular matrix and allows for complex tissue-like organisation of cells in vitro. |
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