Procedures for review of new foods

In 2002, a system for scientific review of new food products was established by WFP. The process involves two stages:

A Technical Advisory Group (TAG), comprising external technical experts (managed by the United Nations University on WFP's behalf) reviews applications for food quality, safety, wholesomeness, nutrition, and appropriateness under "typical conditions" of the shipment, storage, handling, and uses of WFP programmes. The review is based on information presented by the firm proposing a product. Applications to the TAG are coded by WFP (blind to the reviewers), so that their assessment is independent of factors external to the technical qualities of the product and its intended uses.

An Internal Review Panel (IRP) comprised of WFP staff members reviews (relative to alternatives) the Technical Advisory Group's advice and considers other factors, such as

• Cost
• Shipment, handling and storage
• Administrative and political considerations
• Testing required
• Likelihood of large-scale use
• Vendor/donor reliability and experience ... etc.