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Regulation of mushroom- and mycelium-based products in the EU

Record Type:	Electronic resources : Monograph/item
Title/Author:	Regulation of mushroom- and mycelium-based products in the EUby Alexandra Molitorisová ... [et al.].
other author:	Molitorisová, Alexandra.
Published:	Cham :Springer Nature Switzerland :2025.
Description:	xv, 119 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Food law and legislationEuropean Union countries.
Online resource:	https://doi.org/10.1007/978-3-031-93780-4
ISBN:	9783031937804$q(electronic bk.)

Regulation of mushroom- and mycelium-based products in the EU
Regulation of mushroom- and mycelium-based products in the EU[electronic resource] /by Alexandra Molitorisová ... [et al.]. - Cham :Springer Nature Switzerland :2025. - xv, 119 p. :ill. (some col.), digital ;24 cm. - SpringerBriefs in law and regulation & innovation,3004-9229. - SpringerBriefs in law and regulation & innovation..

Introduction, Background and Methodology of the Project -- Classification of Mycelium and Mushroom Products -- Novel Food Status of Mycelium and Mushroom Product -- Labelling of Mushrooms and Mycelium Products -- Conclusions.

This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review. It addresses a critical gap in the field by offering a detailed mapping of the applicable laws and regulations, providing much-needed clarity for food business operators, investors, and stakeholders eager to participate in this burgeoning sector. The text delves into how the EU's regulatory environment can either stimulate innovation or pose challenges in the dynamic field of food innovation concerning mycelium-based products. By dissecting these regulatory aspects, the book serves as a valuable tool for companies, startups, investors, and policymakers. It is designed to guide these stakeholders through the complexities of the applicable regulatory framework, helping them to understand and navigate the regulations effectively. Further, this book plays a crucial role in highlighting the ambiguities in the interpretation of EU food regulations concerning novel foods based on mushroom or mycelium. These insights are not only crucial for current market players but also serve as a foundational resource for academic researchers and policymakers. By identifying these gaps, the book opens up avenues for future research and policy development, aiming to position the EU as a leading force in the global food transformation. Intended for a diverse audience, including legal professionals, biotechnologists, food industry experts, and policymakers, this book is an essential guide for anyone involved in or interested in the development and regulation of innovative mushroom and mycelium food products in the EU. Its comprehensive analysis, practical guidance, and forward-looking perspective make it a valuable addition to the field, contributing to the discourse on food innovation and regulation.

ISBN: 9783031937804$q(electronic bk.)

Standard No.: 10.1007/978-3-031-93780-4doiSubjects--Topical Terms:

301101
Food law and legislation
--European Union countries.

LC Class. No.: KJE6778

Dewey Class. No.: 344.404232

Regulation of mushroom- and mycelium-based products in the EU
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520 $a This book presents a novel exploration of the European Union's (EU) regulatory framework applicable to food products derived from mushrooms and mycelium fermentation, a subject that has not previously been the focus of a comprehensive study or review. It addresses a critical gap in the field by offering a detailed mapping of the applicable laws and regulations, providing much-needed clarity for food business operators, investors, and stakeholders eager to participate in this burgeoning sector. The text delves into how the EU's regulatory environment can either stimulate innovation or pose challenges in the dynamic field of food innovation concerning mycelium-based products. By dissecting these regulatory aspects, the book serves as a valuable tool for companies, startups, investors, and policymakers. It is designed to guide these stakeholders through the complexities of the applicable regulatory framework, helping them to understand and navigate the regulations effectively. Further, this book plays a crucial role in highlighting the ambiguities in the interpretation of EU food regulations concerning novel foods based on mushroom or mycelium. These insights are not only crucial for current market players but also serve as a foundational resource for academic researchers and policymakers. By identifying these gaps, the book opens up avenues for future research and policy development, aiming to position the EU as a leading force in the global food transformation. Intended for a diverse audience, including legal professionals, biotechnologists, food industry experts, and policymakers, this book is an essential guide for anyone involved in or interested in the development and regulation of innovative mushroom and mycelium food products in the EU. Its comprehensive analysis, practical guidance, and forward-looking perspective make it a valuable addition to the field, contributing to the discourse on food innovation and regulation.
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