Novel Food
Definition
As demand for sustainable and nutritious foods grows, novel foods are playing an increasingly important role. In the European Union, a novel food is defined as a food or food ingredient that was not consumed to a significant degree before 15 May 1997, when the first EU Novel Food Regulation entered into force. Before reaching the market, novel foods must undergo rigorous safety assessments to ensure they are safe, nutritionally appropriate, and properly labeled.
Novel foods emerge from advances in food science, biotechnology, and sustainable production systems. By providing nutrient-rich and resource-efficient alternatives, novel foods can help reduce environmental impact, diversify food systems, and support a more sustainable food future. We support innovative food solutions move from concept to market.
Innovation Fields
Production of proteins and functional ingredients using microorganisms, enabling animal-free dairy, egg, and specialty ingredients.
Production of meat, seafood, and other animal-derived products directly from cultured cells.
Development of functional and sustainable ingredients from emerging plant sources, mycoproteins, seaweeds, and microalgae.
Conversion of agricultural and food-processing by-products into high-value proteins, fibers, oils, and bioactive compounds.
Responsible Person: Ysamar Rodriguez (Venture Manager Food)