“Guidance Document on Use of Traditional Knowledge in Scientific Evidence-Based Novel Foods and Ingredients”

India’s long-standing traditions reflect a rich repository of knowledge where food is closely linked with health, healing, and cultural practices. However, in the context of modern food systems and regulatory frameworks, this Traditional Knowledge (TK) remains underutilized in scientific and industrial innovation.

A key challenge in this domain has been methodological: how to respect and preserve the holistic and often orally transmitted nature of traditional practices, while simultaneously meeting the rigorous, empirical standards required by modern regulatory frameworks.

To bridge this gap ILSI India K-FFIG has published the “Guidance Document on the Use of Traditional Knowledge in Scientific Evidence-Based Novel Foods and Ingredients”. It provides a structured approach to translating “history of use” into credible scientific evidence, supporting the development of safe and effective functional foods and nutraceuticals.

The Document Highlights Key Aspects, including:

·         Ethical Frameworks: Emphasizing Prior Informed Consent (PIC) and equitable benefit-sharing to safeguard the rights and interests of traditional knowledge holders.

·         Scientific Validation: Providing pathways for establishing “History of Safe/Long Use” (HoSU) and chemical equivalency to facilitate the evaluation and approval of novel foods and ingredients.

·         Regulatory Alignment: Guiding stakeholders through the complex landscape of national and international regulations, including biodiversity considerations.

By Integrating Traditional Wisdom with Modern Science Rigor, this Initiative seeks to Promote Innovation that is Safe, Evidence-Based, and Deeply Rooted in Cultural Heritage.

The Guidance Document can be downloaded from: https://tinyurl.com/3ey9xpfm