Novel food

Novel food refers to food products and ingredients that have not been significantly consumed within the European Union (EU) before May 15, 1997, when the first regulation on novel food came into effect. Novel foods can include new foods, food produced using new technologies and production processes, as well as food traditionally eaten outside of the EU. The concept of novel food is important for ensuring food safety and informed consumer choices within the market.

Definition and Regulation

The definition of novel food is outlined in Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods. According to this regulation, novel foods are those that do not have a significant history of consumption within the EU before May 1997. This includes foods produced using new technologies and innovations, such as nanotechnology or foods derived from new sources, such as certain algae, fungi, or insects.

The regulation aims to ensure that any new food introduced into the EU market is safe for consumption, does not mislead consumers, and does not differ from foods that it is intended to replace to such an extent that its normal consumption would be nutritionally disadvantageous for the consumer.

Categories of Novel Foods

Novel foods can be categorized into several types, including, but not limited to:

• Foods with new or intentionally modified primary molecular structure
• Foods consisting of, or isolated from, microorganisms, fungi, or algae
• Foods consisting of, or isolated from, plants and ingredients isolated from animals (excluding foods obtained by traditional propagating or breeding practices)
• Foods resulting from new production processes not previously used for food
• Foods used exclusively in supplements or other food categories outside the EU before May 1997

Approval Process

Before a novel food can be marketed within the EU, it must undergo a rigorous safety assessment and authorization process by the European Food Safety Authority (EFSA). The process involves:

• A detailed application by the company wishing to market the novel food
• A scientific assessment of the food's safety
• An evaluation of the proposed labeling to ensure it is not misleading
• Authorization by the European Commission if the food is deemed safe and compliant

Examples of Novel Foods

Some examples of novel foods that have been approved in the EU include:

• Phytosterols and phytostanols used in certain cholesterol-lowering spreads
• Chia seeds and their oil, which are high in omega-3 fatty acids
• Certain insects, such as crickets ground into flour
• Synthetic astaxanthin, used as a food coloring

Challenges and Considerations

The introduction of novel foods presents several challenges and considerations, including ethical concerns, environmental impact, and the potential for allergic reactions. There is also the challenge of ensuring that novel foods are accessible and acceptable to consumers, which involves clear labeling and education.

Conclusion

Novel foods represent an important area of innovation within the food industry, offering the potential for new flavors, improved nutritional profiles, and more sustainable food production methods. However, their introduction into the market must be carefully managed to ensure safety, transparency, and consumer acceptance.

‎