The European Food and Safety Authority (EFSA) has announced Novel Food authorization for Bioenergy Ribose. The news means that formulators can now use this clinically proven energy ingredient in nutritional foods and beverages across Europe. According to Bioenergy Life Science (BLS), major international companies have been “eagerly anticipating this energy ingredient’s approval” for quite some time. There is now very strong potential for a multitude of early EU food and beverages with Bioenergy Ribose – a unique five-carbon carbohydrate that can be used as a standalone product or added to a variety of functional foods, beverages and nutraceuticals – on the market.

International companies already using Bioenergy Ribose in the US can now use it in their European formulations, according to BLS CEO and Chairman Leo Zhang, who says: “We expect to see functional foods and beverages made with Bioenergy Ribose to reach European consumers very quickly.” 

Achieving a place on the EFSA Novel Foods list requires a rigorous approval process and is extremely welcome by BLS who emphasize that this has “been a long time coming.” 

“This is an important milestone for our company,” adds BLS Director of Marketing, Penny Portner. “We are gratified that the panel agreed with the significant science we submitted demonstrating the benefits and safety of Bioenergy Ribose,” she says, noting that Bioenergy Ribose has a five-year novel food exclusivity.

The five-carbon monosaccharide works by regulating the body’s natural energy synthesis. It helps muscles regenerate lost energy and to reduce muscle soreness. According to BLS, it “helps to level your body’s energy supply versus its demand for energy.”

Bioenergy Ribose has more than 30 issued or pending patents and its benefits are documented by more than 110 clinical studies, according to BLS. It has Generally Recognized as Safe (GRAS) status, including a “no questions letter” from the US Food and Drug Administration (FDA). 

Bioenergy Ribose and its sweet taste also meet a range of quality standards that include grade-A level certification from the BRC and kosher certification. It’s also non-GMO and gluten-free.

The ingredient is also quickly gaining the attention of food manufacturers for its health benefits and energy functions, claims BLS. Although Bioenergy Ribose is a five-carbon monosaccharide, it does not raise blood sugar, making it a good carbohydrate to use in food and beverage formulation.

In its Novel Foods /confirm/iation, EFSA wrote: “The main source of intake of the novel food from the proposed uses were: fine bakery wares, the highest contributors in all population groups; milk drinks, high contributors in all population groups apart from infants; and sports, isotonic and energy drinks, which were high contributors in adolescents, adults and the elderly.” 

The panel noted that the acceptable level of intake is 36mg/kg of body weight per day. However, the level in dietary supplements exceeds this limit.

The European Commission defines Novel Food as food that had not been consumed to a significant degree by humans in the EU before May 1997, when the first regulation on novel food came into force. Novel Food can be newly developed, innovative food, food produced using new technologies and production processes, as well as food which is or has been traditionally eaten outside of the EU.

Use in food formulations 
BLS points out some examples of the benefits that can be claimed when Bioenergy Ribose is added to products. For instance, in Dark Chocolate Truffles

Bioenergy Ribose’s negative glycemic index combines well with dark chocolate’s ability to help maintain healthy circulation. In granola bars, the endurance from Bioenergy Ribose enhances the whole grain nutritional benefits of granola, while its use in Heart-E-Oatmeal contributes sustained energy levels to the heart healthy claims of oatmeal.

The ingredient is also simple to incorporate in food formulations because it’s easily soluble and dissolves in most food systems; it’s slightly sweet with no aftertaste and its stable in most pH ranges common in food, from acid, neutral, to alkaline.

It is also a reducing sugar and participates in the browning or Maillard reaction in food systems, especially upon heating. The ingredient is compatible with many ingredients and systems including other sugars, carbohydrates, fiber and sweeteners in formulations, most protein-based systems, fats and oils found in food and chocolates and coatings.

This latest novel food authorization comes in addition to D-ribose use in dietary supplements, which is grandfathered in with a much higher allowable dose. 

Use in the anti-aging space
In addition to its use in functional foods and beverages, Bioenergy Ribose holds potential in the anti-aging space. At the end of 2018, Marianne McDonagh of BLS discussed the role for ribose as part of an anti-aging solution, with NutritionInsight during HiE 2018 in Frankfurt.