Safety Assessment of Mung Bean Protein as a Novel Food for Use in Food (RP32)

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) received an application from Eat Just, Incorporated, USA (“the applicant”) for the authorisation of mung bean protein as a novel food in January 2021. The novel food is mung bean protein which is intended to be used as a food ingredient. Mung bean protein is manufactured by the extraction, purification, and spray drying of the protein from mung bean ( Vigna radiata ) flour. The novel food is a white powder consisting of ≥ 84% w/w protein. This new application is seeking to use the novel food within the following food category: protein products (excluding dairy analogues, including beverage whiteners). The FSA and FSS, in their evaluation of the application, reviewed the safety dossier and supplementary information provided by the applicant. The FSA and FSS did not consider any potential health benefits or claims arising from consuming the food, as the focus of the novel food assessment is to ensure the food is safe and not putting consumers at a nutritional disadvantage. The FSA and FSS concluded that the applicant had provided sufficient information to assure that mung bean protein was safe under the intended conditions of use. The anticipated intake levels and the intended use in food was not considered to be nutritionally disadvantageous. The safety assessment represents the opinion of the FSA and FSS.