Katia is a specialist in European food and feed law and agricultural issues. Her practice focuses on food innovation, including novel foods and alternative protein sources. Katia supports clients across the food industry to authorise and market novel foods and ingredients. Based on her expertise she works regularly with academic institutions, European and International professional bodies and commercial organisations. She has degrees in EU competition law and corporate law and has been with Keller and Heckman since 2015.
The search for novel protein sources is an industry imperative if we are to meet the food needs of a global population fast approaching nine million people. However, in Europe at least, innovation has been hampered by a challenging regulatory environment that has fostered uncertainty. From January 2018 all of that changes. The introduction of the European Commission’s new Novel Food Regulation will speed up the authorisation process new products and ingredients, and provide a consistent Europe-wide definition of what constitutes a novel food. Katia is convinced that this marks a sea change in the Commission’s thinking and a genuine commitment to support innovation. In her presentation she outlines the terms of the new regulation, discusses its likely impacts for the authorisation of new proteins and provides sound advice on how to achieve positive outcomes.