Safety of mung bean protein as a novel food pursuant to Regulation (EU) 2015/2283

Abstract

Following a request from the European Commission, the EFSA Panel on Nutrition, Novel Foods and Food Allergens ( NDA ) was asked to deliver an opinion on mung bean protein as a novel food ( NF ) pursuant to Regulation ( EU ) 2015/2283. The NF , which is the subject of the application, is mung bean protein extracted from seeds of the plant Vigna radiata . The NF is proposed to be used as a food ingredient added to ‘protein products, excluding products covered in category 1.8’. The target population is the general population. The maximum estimated intake of the NF is 758 and 260 mg/kg body weight (bw) per day in children and adults, respectively. The major constituents of this NF are protein (~85%), fat (3–4%) and moisture (3–5.5%). The NF is rich in protein which is well digestible and provides sufficient amounts of most essential amino acids but only limited amounts of sulfur‐containing amino acids. The Panel notes that the cumulative exposure to the minerals analysed does not raise concern. The reported values for the levels of antinutritional factors in the NF are comparable to those in other foodstuffs. The Panel considers that taking into account the composition of the NF and the proposed conditions of use, consumption of the NF is not nutritionally disadvantageous. No toxicological studies with the NF s were provided by the applicant; however, the Panel considers that no toxicological studies are required on this NF . This NF has the potential capacity to sensitise individuals and to induce allergic reactions in individuals allergic to soybean, peanuts, lupin and to birch pollen. The Panel considers that the NF , i.e. mung bean protein, is safe at the proposed conditions of use.

The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review

“…Nevertheless, EFSA noted that the cumulative exposure to magnesium (background dietary intake + intake of NF at proposed use) would exceed the adequate intake (i.e., 300–350 mg/day) in adults and the sodium content (i.e., 7320–12,200 mg/kg) would exceed the safe levels of intake (i.e., 2.0 g/ day in adults). However, it was concluded that these levels can already be exceeded with the background diet (Turck et al., 2021a).…”

“…The protein content of raw legumes average 25 g/100 g edible product and reaches up to 90% in protein isolate and concentrates (used for analogues) (Table 1) (Boukid & Castellari, 2022; FAO, 2016). In Europe, legume consumption has a long history; among those included in this review, mung bean protein received “novel food (NF)” authorization from the European Food Safety Authority (EFSA) in 2021 (Turck et al., 2021a). Legumes already employed in analogues are faba bean in meat‐ and fish‐analogues (beyondmeat.com; goodcatchfoods.com), mung bean in egg‐analogues (zeroegg.com), and lentils in dairy‐ and fish‐analogues (violifefoods.com; goodcatchfoods.com).…”

Addressing the safety of new food sources and production systems

“…However, certain plant‐derived proteins are considered new in the West. For example, mung bean protein is considered as a novel food by the European Union (EU) (Turck et al., 2021). A determination on whether a plant‐derived protein product is a new or novel food may be made based on the extent of processing as well as increased dietary exposure to certain plant components (including any contaminants that may be present) in the plant protein concentrate compared to the unprocessed plant.…”

Mung Bean (Vigna radiata L.) Soup Decreases Tacrolimus Blood Trough Level

“…4 It is a good source of protein, which is easily digestible and provides most essential amino acids. 5 Different food products from mung bean evolved, such as sweets, snacks, and savoury items in India, cakes, noodles, and soups in China, and fresh bean sprouts in America and Europe. 5,6 Furthermore, mung bean is considered as a functional food that benefits our health beyond basic nutrition.…”

“…5 Different food products from mung bean evolved, such as sweets, snacks, and savoury items in India, cakes, noodles, and soups in China, and fresh bean sprouts in America and Europe. 5,6 Furthermore, mung bean is considered as a functional food that benefits our health beyond basic nutrition. Recent studies identified hypolipidemic, hypoglycemic, antioxidative, liver-protective, and neuroprotective potential of the mung bean.…”