* 1. Please provide contact details for the technical contact within your business.

* 2. Are you currently a member of BRC or FDF?

* 3. What is the ingredient and what is its source / country of origin? (Please provide a description of the method/format (powder, liquid) and what it would be called on a UK ingredients list.)

* 4. What does it replace? Please provide what the potential applications are and what it would replace (i.e.: one type of sugar, all sugar, etc.).

* 5. What does it do? Please describe the beneficial attributes or the health claim.

* 6. Is it of animal or vegetable origin (i.e.: can it be used in vegetarian or vegan products)?

* 7. Is it already in products on the market in the UK or in the EU or elsewhere? (Please specify where.)

* 8. What is its effect on a product’s shelf life?

* 9. What is its effect on a product’s safety (i.e.: is it classed as an allergen)?

* 10. Are there any regulatory limitations on its use (i.e.: is it classed as a ‘novel food’)? Under the 'Novel Foods Regulation' (Regulation (EC) No 258/97), a novel food is defined as a food that does not have a significant history of consumption within the European Union (EU) before 15 May 1997. Such foods are subject to a pre-market safety assessment before a decision is made on EU-wide authorisation. https://www.food.gov.uk/science/novel

* 11. What is its effect on a product’s functionality or what changes does it have on a product’s manufacturing process?

* 12. What is its effect on taste/consumer acceptability? Consumer research will not be expected. However, generally available data on consumer acceptability (i.e.: ingredient being used in a product in the market place which sells well) is expected.

* 13. What would the declaration be on a label (i.e.: does it have any effect on a retailer’s / manufacturer’s clean label policy)?

* 14. How much does it cost vs the ingredient being replaced (i.e.: in usage terms and on a g/g basis)?

* 15. What are some of the other barriers and risks?

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