Call for Researchers:

Use of Foods as Excipients in pharmaceuticals

Are you passionate about formulation science? And interested in working with excipients? You’ve come to the right place.

European Paediatric Formulation Initiative (EuPFI) invites researchers, students, and professionals to collaborate on a comprehensive literature review exploring the use of foods as pharmaceutical excipients.

In pharmaceutical development, excipients play essential roles as diluents, binders, disintegrants, coatings, flavours, and sweeteners, among others. While many of these substances are synthetically produced or specifically designed for pharmaceutical use, there is growing interest in the use of food-derived materials (such as polysaccharides, proteins, lipids, and flavouring compounds) or broader “food as excipient” concepts. These materials are increasingly valued for their biocompatibility, sustainability, and patient acceptability, particularly in paediatric and geriatric formulations.

However, the integration of foods into pharmaceutical formulations raises complex scientific and regulatory challenges, including issues of regulatory acceptability, safety and toxicity, purity and specifications, stability and compatibility with active ingredients, and functional performance (e.g., compressibility, solubility, and dissolution behaviour). Additional concerns involve supply chain variability, analytical characterization, and standardization, especially when bridging food-grade standards with pharmacopeial or ICH/IPEC expectations.

Despite increasing attention to this topic, the available information remains scattered across literature and case studies. A comprehensive, critical, and up-to-date review is needed to map the current landscape, identify knowledge gaps, and guide future developments in this emerging area of pharmaceutical excipient science.

This review aims to critically assess the current landscape, covering:

• • • Definitions and examples of foods used as excipients

  
  

  • • Functional and performance characteristics in formulations

  
  

  • • Safety, allergenicity, and toxicological aspects

  
  

  • • Regulatory and pharmacopeial frameworks

  
  

  • • Challenges in quality, variability, and analytical control

  
  

  • Opportunities and gaps for future research and industry adoption

By integrating perspectives from formulation science, toxicology, and regulation, this work will provide a valuable reference for formulators and regulatory professionals and support the development of safer, innovative pharmaceutical products.

We welcome contributions from students, early-career scientists, and experienced professionals interested in literature research, writing, and critical analysis.

If you would like to participate, please contact Hudson Polonini at Hudson.Polonini@fagron.com OR admin@eupfi.co.uk with a short description of your background and interest.

Let’s work together to advance understanding and safe innovation at the interface between food science and pharmaceutical excipient technology.