The use of gene technology in food production has enabled microbiologists, and animal and plant breeders, to establish genetic combinations that could not be obtained by means of classical breeding procedures. Thereby it has proved feasible to add or improve specific (qualitative) characteristics in microbial, plant and animal species. Novel foods, when related to genetic modification, may either contain food ingredients produced by genetically modified organisms, or consist of or contain such organisms.Because of these scientific developments, national and international regulatory bodies have considered the question of how adequate existing regulation is with respect to food safety aspects of novel foods derived from genetically modified organisms. This has resulted in a number of advisory reports proposing different strategies for risk assessment. In the proposal for a European Parliament and Council regulation' these issues are summarized as: 1) The products should be safe for the consumer when consumed at the intended level of use.2) The products should not mislead the consumer.3) The products should not differ from similar food or food ingredients that they may replace in the diet in such a way that their normal consumption would be nutritionally disadvantageous for the consumer.In this paper the differences between proposed risk assessment strategies are briefly discussed, as well as ways to improve such strategies in the future.