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Novel Food: Definition, Authorization & Examples
Novel Food refers to foods not consumed significantly in the EU before May 1997 and requiring special authorization before they can be marketed.
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Novel Food refers to foods not consumed significantly in the EU before May 1997 and requiring special authorization before they can be marketed.
What is Novel Food?
Novel Food refers to foods and food ingredients that were not consumed to a significant degree within the European Union before 15 May 1997. The term is legally defined and forms the basis for a specific authorization procedure within the EU. The primary goal of this regulation is to ensure food safety and protect consumers from potential risks associated with unfamiliar food products.
Legal Framework
The legal basis for Novel Food in the European Union is Regulation (EU) 2015/2283, which has been in force since 1 January 2018 and replaced the earlier Regulation (EC) No 258/97. This regulation defines which foods are considered novel, establishes the authorization process, and sets out labeling requirements. The European Food Safety Authority (EFSA) is responsible for the scientific assessment of Novel Food applications.
Which Foods Are Classified as Novel Food?
According to EU regulation, the following categories fall under the Novel Food definition:
- New plants, animals, and microorganisms or their parts not previously used as food
- Insects and insect-derived products (e.g., mealworms, crickets, and locusts used as food)
- Algae and microalgae (e.g., spirulina in certain formulations)
- Cell-cultivated foods (e.g., lab-grown meat produced from animal cell cultures)
- Foods produced using new technological processes that alter the composition or structure of the food (e.g., nanomaterials)
- Synthetically produced substances such as specific vitamins or fatty acids not previously used in food products
- Plant extracts and botanical ingredients not previously used in food in their current form
Authorization Procedure
Before a Novel Food can be marketed in the EU, it must undergo a centralized authorization procedure at the EU level. The applicant must demonstrate that the food:
- is safe for human consumption
- does not mislead consumers
- does not differ nutritionally from a comparable food it is intended to replace
EFSA conducts a scientific assessment and issues an opinion. The European Commission then decides whether the product will be added to the Union List of authorized Novel Foods. This process can take several years to complete.
Labeling and Transparency
Authorized Novel Foods must be clearly labeled on the food packaging in accordance with regulatory requirements. Consumers must always be able to identify what they are purchasing and consuming. For example, foods produced from insects must clearly state the insect species on the label to ensure adequate protection for individuals with allergies or intolerances.
Traditional Foods from Third Countries
A special category within the Novel Food Regulation covers traditional foods from third countries. These are foods with a long history of safe consumption outside the EU. A simplified notification procedure applies to such foods, provided no safety concerns are identified.
Relevance for Health and Nutrition
Novel Foods have the potential to open up new, sustainable, and nutrient-rich food sources. Alternative protein sources such as insects or cultivated meat are gaining increasing importance in the context of climate change and a growing global population. At the same time, rigorous safety assessment remains essential, as potential risks including allergic reactions, toxicity, and unknown long-term effects must be carefully evaluated before market approval.
References
- European Union: Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods. Official Journal of the European Union, 2015. Available at: https://eur-lex.europa.eu
- European Food Safety Authority (EFSA): Novel Food. Available at: https://www.efsa.europa.eu/en/topics/topic/novel-food
- World Health Organization (WHO): Food Safety - New Foods. Available at: https://www.who.int/health-topics/food-safety
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