Assessment of Pea and Rice Protein Fermented by Shiitake ( <i>Lentinula edodes</i> ) Mycelia as Novel Food for Use in Food (RP1437)

MycoTechnology, Inc., USA (“the applicant”) submitted a novel food application for the authorisation of pea and rice protein fermented by Shiitake ( Lentinula edodes ) mycelium as a novel food to each nation of Great Britain in February 2022. The novel food is manufactured by fermenting pea and rice protein concentrates with Shiitake mushroom ( Lentinula edodes ) mycelium and consists of ≥ 75 % protein (dry weight) and &lt; 0.1 % weight Lentinula edodes mycelium biomass. This new application is seeking to use the novel food in the following food categories: baked goods; beverages; breakfast cereals; confectionary; dairy product analogues; salad dressings; processed meat and meat products; flavoured milk drinks; meal replacements; yogurt; pasta; meat alternatives; prepared soups and dry soup mixes. In 2022, the European Food Safety Authority (EFSA) published a scientific opinion on the safety of pea and rice protein fermented by Shiitake ( Lentinula edodes ) mycelium. The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have reviewed the applicant’s dossier and other the information available, including the EFSA opinion, and confirmed that the novel food is safe under the intended conditions of use. The anticipated intake levels and proposed use in food was not considered to be nutritionally disadvantageous. Estimated intake levels for pea protein and rice protein from consumption of the novel food are expected to be much higher than from the background diet, which may increase the risk of sensitisation to pea and rice. Consumption of the novel food would be a risk to consumers who are allergic to pea or rice. As the proposed uses of the novel food include products where consumers would not normally expect to find pea protein or rice protein, risk managers may wish to consider labelling for these consumers. This assessment represents the opinion of the FSA and FSS.