Aloe and products thereof in the food industry: a regulatory study

This study analyses the food industry'’s use of aloe and its derivatives. It emphasizes regulatory aspects related to safety, labelling, and quality standards. The study evaluates the regulatory frameworks established by various nations and international organizations, such as the FDA and EFSA, to regulate the use of aloe in food items. The properties and permitted applications of various aloe forms, including gel, extracts, and latex, are analysed. In order to ensure consumer safety, safety assessments, toxicological studies, and potential adverse effects associated with aloe consumption are reviewed. This study investigates the requirements for labelling and claims for aloe-containing food products, including health and nutritional claims. This study concludes with a thorough overview of aloe in the food industry, focusing on safety, labelling, and quality standards. Additionally, the study identifies avenues for additional research and development to promote innovation in aloe-based culinary products while sticking to existing rules and regulations.