DEVELOPMENT OF SCIENTIFIC TECHNICAL REPORT FOR REGISTRATION OF FERMENTED MILK WITH FUNCTIONAL CLAIM

Abstract

There is a strong global interest in promoting health by encouraging the adoption of healthy eating habits and lifestyle. In this context, the development and registration of foods claim functional properties becomes stimulant. However, it is difficult for industries to develop and obtain approval from regulatory filings of foods claim functional properties by the Agência Nacional de Vigilância Sanitária (ANVISA). This study aimed to gather specific knowledge regarding the necessary steps to be followed by companies and professionals interested in obtaining registration of that category of food, in Brazil, focusing on fermented milks. Documentary research was used, by the official documents available in the Vigilância Sanitária Estadual, Gerência Regional de Saúde of Juiz de Fora in place of ANVISA and the Ministério da Agricultura Pecuária e Abastecimento (MAPA). Were evaluated the current legislation for registration of food with claim of functional properties and prepared guidelines for the manufacture of technical-scientific report for fermented milk with claim of functional properties. This work may contribute to making easier the registration process by providing subsidies to industries, so that they can have more clarity and domain regarding the scientific technical report formulation and also have access to quality and safe products for consumers.