Abstract: Novel foods are defined in the Novel Food Regulation as foods or food ingredients whose composition differs from the ‘original’ food and which have not been consumed by humans to a significant degree in the EU before May 15, 1997. To be authorized as novel food, the food or food ingredients should comply with any of the following three definitions: a food or product that does not have a history of safe use, a food that results from a process that has not been previously applied to food, and a food that has been modified by genetic manipulation. Novel food can be newly developed, innovative, or produced using new technologies and food traditionally eaten outside of the EU. To market a novel food or ingredient, companies must apply to the EU commission according to the current Regulation 2015/2283, which differs from the past Regulation 258/97, where the application was submitted to EU member states. This amendment aims to strike a balance among ensuring food safety, protecting public health, promoting innovation, and providing clear guidelines for business operations, in order to change the way novel foods are regulated, emphasizing the benefits of a centralized regulatory process over a decentralized one. EFSA must strike the right balance between maintaining the impartiality and independence of experts and delivering high-quality scientific assessments of novel foods. This article explores how novel foods and their regulations support sustainable growth in the health sector by addressing global nutritional needs. It delves into essential elements, such as novel food types, authorization, safety evaluations, technical requirements, and risk management.
Saxena et al. (Mon,) studied this question.