{"version":"1.0","provider_name":"FOOD LAW SCIENCE","provider_url":"https:\/\/foodlawscience.eu\/fr\/","author_name":"foodlawscience","author_url":"https:\/\/foodlawscience.eu\/fr\/author\/foodlawscience\/","title":"Setting the course for innovation in novel food - FOOD LAW SCIENCE","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Hbtk1Ln3IP\"><a href=\"https:\/\/foodlawscience.eu\/fr\/2024\/04\/04\/setting-the-course-for-innovation-in-novel-food\/\">Setting the course for innovation in novel food<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/foodlawscience.eu\/fr\/2024\/04\/04\/setting-the-course-for-innovation-in-novel-food\/embed\/#?secret=Hbtk1Ln3IP\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Setting the course for innovation in novel food\u00a0\u00bb &#8212; FOOD LAW SCIENCE\" data-secret=\"Hbtk1Ln3IP\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/foodlawscience.eu\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/foodlawscience.eu\/wp-content\/uploads\/2024\/04\/flags_hammer.2048_0_1.jpg","thumbnail_width":860,"thumbnail_height":520,"description":"The concept of &#8220;novel food&#8221; is now part of the everyday vocabulary of any food business operator. However, food business operators still face a number of challenges, particularly the very first task of ascertaining the novelty of an ingredient. On top of this assessment, obtaining the final approval for their new ingredient will vary depending [&hellip;]"}