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Research project on fungi and fungal mycelium

An analysis of the regulatory environment applicable to products obtained from mushrooms and fungal mycelium

In a world advancing steadily towards sustainability, meat and dairy industry are losing the narrative in the fight against the innovative food industry because of their huge environmental impact. In the landscape of food innovation, mushrooms-derived product are becoming increasingly popular since they can substitute protein of animal origin in several food products and be used as additives, processing aids, food supplements and traditional medicines.

Investment in mushroom-derived products is likely to increase and we expect that different national, federal or supranational regulatory frameworks will be in competition to best enable such innovative products. While it is generally acknowledged that regulation can facilitate innovation, a number of scholars argue that the regulatory design may also function as an obstacle to innovation, particularly in the food sector. Considering the pivotal role that a clear and predictable regulatory environment can play, the regulatory framework for the marketing of innovative foods will play a vital role in making the European Union a catalyst in the transformation of the food world.

This project constitutes a comprehensive analysis on how the EU legal system governs food innovations related to mushrooms, mushroom-derived products and fungal mycelium, and on how these products can be legally marketed in the EU.


Verantwortlich für die Redaktion: Alexander Lang

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