Under Regulation (EU) No 2016/218, as amended, food for special medical purposes (FSMP) is classified in three different categories (Article 3). The Norwegian authorities have so far (without any proper reason) taken the position that these categories are reserved for synthetically produced food, with the implication that enteral nutrition made of regular ingredients falls outside the scope of the Regulation (which eventually reduces the likelihood of public financing and support). Are you aware of any national practice or guideline that require such food to be synthetically produced, and/or, does the local authorities allow for the use of “regular”/”standard” ingredients when producing food for special medical purposes? In case, we would love to know it, and depending on the feedback, potential assignments may be the outcome.