Ajinomoto Seeks Novel Food Approval for Synthetic Dihydrocapsiate

CHICAGOAjinomoto applied to the Food Standards Agency for approval of  dihydrocapsiate as a novel food ingredient. A novel food is a food or food ingredient that does not have a significant history of consumption within the EU before May 15, 1997.
According to Ajinomoto, dihydrocapsiate can improve energy expenditure and fat oxidation, and thus may play a role in weight management. Dihydrocapsiate occurs naturally in chilli peppers, but in relatively small amounts, so Ajinomoto plans to produce dihydrocapsiate synthetically.

The Advisory Committee on Novel Foods and Processes (ACNFP), an independent advisory committee, has prepared a draft opinion on this ingredient. If approved, the companys dihydrocapsiate may be added to a range of food products, including baked goods, beverages, confectionery, cereals and desserts.