Novel foods

Novel foods are foods that have not been consumed to a significant degree in the European Union before 15 May 1997. This includes foods with no history of consumption and foods produced using new processes that change the product.

A food, ingredient or process may be novel if it:

• changes the composition of the food
• changes the nutritional value
• changes how the food is metabolised in the body
• leads to the presence of undesirable substances in the food

Examples of novel foods or processes

Examples of novel foods include:

• new oils, extracts or concentrates from existing foods, for example, new seed oils, plant extracts or sterol/stanol ingredients in cholesterol-lowering spreads
• new carbohydrates and protein sources, such as insect protein, algae‑based ingredients or plant protein isolates used in meat alternatives
• seeds, berries and other plant products not traditionally eaten in the EU, such as chia or baobab
• foods with significantly changed composition, for example, UV-treated bread, to increase vitamin D

Examples of novel food technology and processes include:

• nanotechnology - used to improve texture, shelf life or packaging performance
• high-pressure processing instead of traditional heat pasteurisation - used to make chilled juices or ready‑to‑eat meats safer and last longer

Why do businesses develop novel foods

Food businesses may develop novel foods because they:

• can be produced more efficiently
• offer new health or nutritional benefits
• have improved shelf life or functionality

If you are considering a new ingredient or process, you must be aware of the rules around novel food regulation and authorisation.