traditional food
Traditional food is a subset of novel food. The term relates to food traditionally consumed in countries outside the EU. It includes foods made from plants, microorganisms, fungi, algae and animals (e.g. chia seeds, baobab fruit, insects, water chestnuts)
In food safety, a traditional food is a food that has been eaten for many years as part of a normal diet, usually in a specific region or culture, and whose history of use shows that it is safe. Examples include certain fermented foods, plant products, or animal-derived foods that have been consumed over generations.
EFSA works on traditional foods mainly in the context of novel food regulation. When a food has been consumed safely for at least 25 years in a non-EU country, it may qualify as a traditional food from a third country. EFSA assesses the evidence on its composition, production process, and history of consumption to confirm that it does not pose safety concerns. This scientific assessment helps the European Commission and Member States decide whether the food can be authorised for sale in the EU without requiring a full novel food risk assessment.