novel food
Foodstuff or food ingredient that was not used for human consumption to a significant degree within the European Union before 15 May 1997
In food safety, a novel food is any food that was not commonly eaten in the EU before 1997 or has been produced using new technologies or processes that may affect its safety. This includes things like new plant sources or algae, insects, new types of protein, or foods made using innovative processing methods.
EFSA’s role is to assess the safety of novel foods before they can be commercialized in the EU. EFSA evaluates scientific data on potential risks, including toxicity, allergenicity, nutritional content, and how the food is digested or absorbed. Based on this assessment, EFSA provides independent scientific opinions to the European Commission and EU Member States, guiding whether the novel food can be safely authorized for consumption and helping to protect public health.