ReviewHeliyon2024
Ensuring compliance: A review of EU regulations and standards for incorporating legume and legume by-product proteins in food formulations.
Review in Heliyon, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- A Sustainable Approach for the Use of Plant Proteins as Functional Ingredients in Dairy Alternatives.Food science & nutrition · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumers are increasingly seeking nutritionally enhanced products, unique flavours and packaging, and ethically sourced ingredients. Significant technological advancements and investments in product innovation by manufacturers are driving the overall market growth for plant-based protein alternatives. In Europe, this growth is largely due to the rising adoption of veganism and the flexitarian trend. During vegetable processing, certain activities generate large amounts of by-products, many of which are discarded by manufacturers. These legumes and their by-products contain substantial amounts of protein. Manufacturers using legumes and their by-products-based proteins in food formulations must comply with European Union (EU) regulations and standards to obtain market approval. For this study, the regulatory framework and novel food dossier application process were sourced from the official EU website (Europa), while relevant standards were obtained from the International Organisation for Standardisation (ISO) and European Committee for Standardisation (CEN)-European Committee for Electrotechnical Standardisation (CENELEC) website. This review provides an overview of protein extraction from legumes and their by-products, followed by an analysis of the legal requirements for processing, production, and commercialisation of these extracted proteins in food formulations. It addresses standardisation and relevant standards in areas such as characterisation and safety. Furthermore, the novel food dossier application process and the EU requirements for legume proteins, if considered novel in the EU, are discussed. This review aims to serve as a guide for manufacturers already using, or considering the use of, legume proteins in food formulations within the EU, providing essential insights for gaining market acceptance and regulatory approval for these ingredients, whether existing or novel. Further research is needed to explore the incorporation of proteins extracted from legume by-products into food formulations.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.