Novel foods, a strategic frontier for global food innovation
Why novel foods are reshaping the future of nutrition
Rather than being viewed as a temporary trend, they are now considered part of a long-term evolution in the way food is sourced, produced and consumed worldwide.
This evolution is driven by global trade, scientific advances and greater exposure to new food cultures. As a result, access is being provided to alternative nutrient sources, new functional ingredients and new methods of production.
A global innovation movement under regulatory supervision
While innovation accelerates worldwide, novel foods remain highly regulated, particularly in the European Union, where food safety and consumer protection are central priorities.
In Europe, novel foods are regulated by the European Commission, while scientific safety assessments are carried out by EFSA (European Food Safety Authority). However, the definition and regulatory treatment of novel foods differ significantly across regions, reflecting variations in legislation, cultural acceptance and food traditions.
Because regulatory frameworks differ from one region to another, novel foods are faced with both constraints and opportunities when international expansion is considered by food companies.
What qualifies as a novel food in the European Union
In the EU, a novel food is defined as: “Any food that was not consumed to a significant degree by humans in the European Union before 15 May 1997.”
The concept of “significant consumption” is evaluated using recognized references and is applied consistently across all EU member states, regardless of their date of accession to the Union. This definition creates a clear legal framework that encourages innovation while ensuring a high level of consumer safety.
Foods excluded from novel food regulatory category
Not all innovative food products fall under the novel food regulation. Certain categories are governed by separate legislative frameworks, including:
- Genetically modified foods (GMOs)
- Food additives
- Food enzymes
- Flavourings
- Extraction solvents
Understanding these distinctions is essential for international players to determine the correct regulatory pathway before entering the European market.
The seven categories of novel foods
Today, novel foods are classified into seven main categories, reflecting the diversity of innovation within the food industry:
- Foods with a new or intentionally modified molecular structure (e.g. synthetic zeaxanthin)
- Foods consisting of microorganisms, fungi or algae (e.g. DHA-enriched microalgae oils)
- Foods of mineral origin (e.g. zeolite, pending authorisation)
- Foods derived from plants (e.g. noni juice)
- Foods derived from animals (e.g. isolated bovine lactoferrin)
- Foods produced from cell or tissue cultures (e.g. cultured meat – not authorised in the EU)
- Foods produced using new manufacturing processes (e.g. fermented black beans)
This regulatory category highlights how novel foods span from ingredient innovation to breakthrough production technologies.
A regulatory framework designed to accelerate innovation
Key improvements include:
- A broader definition covering technological innovations
- A simplified and faster authorisation market approval process
- Centralised risk assessment by EFSA
- A Union list of authorized novel foods
- Five-year data protection for companies that obtain approval for a novel food
As a result, innovation timelines have been shortened: while only 85 novel foods were authorised between 1997 and 2015, nearly 70 market approvals or updates have been recorded since 2018.
What is required before market entry
Before a novel food can be commercialised launched in the EU, three core elements must be demonstrated:
Product identity
Conditions of use
Safety
Novel foods across global markets
Outside Europe, regulatory approaches vary widely:
- United Kingdom: a system largely aligned with the EU, overseen by the Food Standards Agency (FSA)
- In the United States, no specific novel food category exists. Products are instead assessed by the FDA either as food additives or under the GRAS (Generally Recognized as Safe) framework.
- Asia-Pacific: faster adoption in some markets, particularly for emerging technologies
Notable examples include:
- CBD, authorized in the UK but not yet approved by EFSA
- Cultivated meat, authorized in Singapore (2020) and the United States (2023)
This global fragmentation creates strategic entry opportunities for companies able to adapt to regional regulatory frameworks.
Insects: a fast-growing novel food segment
Among all novel foods, edible insects stand out as one of the most promising alternative protein sources. Their growing adoption is explained by lower resource use, high protein levels and more accessible regulatory pathways.
Species currently authorized in the EU include:
Yellow mealworm (2021-2022)
Migratory locust (2021)
House of cricket (2022)
Partially defatted house cricket powder (2023)If regulatory momentum continues, insect consumption in Europe could reach 260,000 tonnes by 2030, supplying protein to an estimated 390 million consumers.
From ingredients to finished products: innovation in action
Novel foods are already present in a wide range of commercial products, including:
Chia seeds
Baobab pulp
Microalgae oils rich in DHA and EPA
Cocoa pulp
Egg yolk phospholipids
Insect-based snacks and granolaA new chapter in food innovation
Novel foods are expected to play a key role in shaping healthier food choices, improved resource management and greater dietary variety worldwide.
For the global food industry, novel foods are not just the future—they are already shaping the present.
