Novel Foods – on the authorisation of novel foods

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What is driving the search for novel foods?

The aim of introducing novel foods is to offer consumers a greater variety of foodstuffs and to promote innovation in the food industry. The authorisation of novel foods also allows scientific advances and new technologies in food production to be utilised, to ensure that these foods are fit for consumption, safe and meet consumers’ nutritional needs. However, it is also important to ensure that these new foods are safe and do not pose any health risks to consumers.

The top priority in the search for novel foods is to find innovative and sustainable solutions to meet the dietary needs of a growing global population. This can involve utilising both new sources of food ingredients and as yet unknown technologies for food production. The aim is to improve food security, reduce the environmental impact of food production and offer consumers a greater variety of healthy and tasty foods. In doing so, equal consideration must be given to the impact on consumer health and safety, as well as to environmental sustainability.

Why do novel foods require separate authorisation?

Novel foods require a separate authorisation, as they are foods and food ingredients that have not been consumed to a significant extent in the EU in the past. They are therefore not considered safe and harmless for consumption. The authorisation of novel foods is necessary to ensure that they do not have any undesirable effects on consumer health due to their content of certain ingredients or their processing methods. The procedure involves an assessment of safety, potential impacts on the environment and society, and the identification of appropriate risk mitigation measures. Authorisation also allows for the establishment of consumer information and labelling requirements to ensure that consumers are informed about the characteristics and intended use of novel foods.

What types of novel foods have already been authorised?

Many different organisations have already paved the way for novel foods: for example, the University of Bayreuth, which, in collaboration with the Adalbert Raps Foundation, has developed a guide to the production of products made from mushrooms and fungal mycelium. This enables plant-based proteins to be produced instead of animal proteins. Further examples of novel foods include:

• Insects such as mealworms and grasshoppers, which are added to bread, pasta and crisps, for example

• Lupins

• Quorn, that is, the fermented mycelium of the fungus (Fusarium venenatum)

• Chia seeds

• The fruits of the baobab tree

• Noni fruit

• Braiding

• Algae

• Coffee beans from cherry pulp

The term ‘novel food’ therefore covers not only foodstuffs, but also all food and drink produced using novel processes. Similarly, all products that have a molecular structure not previously found in food are classified as novel – for example, iron(II) ammonium phosphate as a new source of the mineral iron. New microorganisms, such as certain probiotic bacteria or strains thereof (CBM 588), are also classified as novel foods.

The list of novel foods is constantly being updated. In the Implementing Regulation (EU 2017/2470) establishing the Union list of novel foods All ingredients and foodstuffs placed on the market are listed.

Curtain up on an extract from the novel food list

Let’s shine a spotlight on some other novel foods and take the opportunity to highlight a few of their advantages and disadvantages at the same time.

Fermented soya bean extract: It is mostly used in dietary supplements for adults and contains nattokinase. It is available in the form of tablets, capsules and powder. The extract itself is milky-white and odourless.

• Pros:

Natural source of protein

Contains essential amino acids

Isoflavones help to regulate hormone levels

Pleasant smell and taste

• Cons:

Not suitable for consumption by people who are allergic to soya

May contain high levels of sodium and glutamate

During the production of soya sauce or miso, high salt levels or, in the worst case, mould growth may occur

Is sometimes produced using genetically modified organisms (GMOs) or soya beans

Logging and deforestation to make way for soya plantations

Squid oil: It is also used in food supplements. In addition, it is found in dairy products, spreads, salad dressings, breakfast cereals, baked goods and muesli bars.

• Pros:

A natural source of omega-3 fatty acids; they protect the cardiovascular system, reduce inflammation in the body, and are good for the eyes and brain

A sustainable alternative to fish oil to help tackle overfishing

• Cons:

Not suitable for consumption by people who are allergic to seafood

More expensive than fish oil

Like other marine creatures, squid can be contaminated with heavy metals

UV-treated baker’s yeast: Exposure to ultraviolet light lasts for a maximum of 5 seconds. UV treatment is also used for mushrooms, milk, bread and small baked goods.

• Pros:

Elevated levels of vitamin D

Treatment with UV light kills harmful bacteria and viruses

Reduces the use of preservatives

Leaves no chemical residues

Has no effect on texture or flavour

No complicated equipment required

• Cons:

Has only a superficial effect; harmful microorganisms inside the food may not be killed

Results may not always be consistent, as the texture and shape of the food vary

The formation of UV-induced compounds may affect quality

It’s expensive because it requires additional equipment

Coriander seed oil: It has a floral, citrusy note and a mild flavour. It can be used as a culinary and cosmetic oil. The oil has a slightly yellowish colour and, as an essential oil, is said to stimulate circulation. When used in skin creams, it nourishes sensitive, dry and itchy skin.

• Pros:

Antimicrobial properties extend the shelf life of food

Contains important antioxidants

• Cons:

It triggers allergies in people who are intolerant to both celery and carrots, as they belong to the same plant family.

Loses its flavour if exposed to high temperatures for a prolonged period

basil seeds: This alternative to chia seeds has a neutral to slightly nutty flavour.

• Pros:

Support the health of the skin, hair and the immune system

Contains vitamins B6, E and K, zinc, iron, proteins and fatty acids such as omega-3

Very few calories, yet still filling

• Cons:

Can cause digestive problems in people with a sensitive gastrointestinal tract

Potential allergen for people who are sensitive to herbs or plants

Oil from Antarctic krill (Euphausia superba): The oil is extracted by crushing deep-frozen krill and from dried krill meal, and is often found in dietary supplements.

• Pros:

Has a positive effect on hormone balance, particularly in women

Contains more omega-3 fatty acids than conventional fish oil

• Cons:

Is derived from a resource of limited availability

Krill is important for the ecological balance in Antarctica

Overfishing of krill is damaging the environment

Krill may be contaminated with heavy metals

Often more expensive than other oils due to its origin and limited availability

Does the labelling also indicate that a product is sustainable?

No, the ‘Novel Food’ label does not automatically mean that a food product is considered sustainable or resource-efficient. The term simply refers to foods that were not in use in Europe prior to the Novel Food Regulation coming into force in 2018, or to foods that have undergone a new production process. The authorisation of novel foods by the European Union involves an assessment of food safety, nutritional properties and potential impacts on the environment and consumers. However, the environmental impact or sustainability of novel foods is assessed separately. If this aspect is important to you, when buying food, look not only for the ‘novel food’ label but also pay attention to sustainability factors such as cultivation, origin or production conditions.

Ehlert: Food production equipment – including for novel foods

As a supply chain specialist, Gustav Ehlert GmbH & Co. KG provides you with the right equipment across all areas. This ranges from clothing – for example, for working in cold stores – to a selection of spices, right through to a wide variety of machinery, tools and equipment.