In the EU and UK, novel foods are foods that were not used for human consumption to a significant degree within the Union and the UK before 15 May 1997 [1,2]. In the EU, it is regulated by Regulation (EU) 2015/2283 [1]. In Australia and New Zealand, novel foods are non-traditional foods that are also regulated by the Food Standards Code [3]. This field, novel foods and novel food ingredients, is also covered by the U.S. Food and Drug Administration (FDA) [4], as ensuring foods are safe for the population is essential. Generally, a novel food could be a traditionally, locally consumed food or an ethnic food in a country that is a new food to others. Additionally, new kinds of food and substances used in food are being developed based on common and new proteins, oils, extracts, fibers, starch, etc., deriving from algae, fungi, insects, plants, by-products, etc. New food development will drive progress in promoting innovative healthy foods and could accommodate new lifestyles and increased consumer awareness [5,6]. The perception of sustainability could also have a positive impact on the acceptance of novel foods [7].
In this context, this Special Issue was launched, focused on potential novel sources of disease prevention that fit into the concept of novel food. This is aligned with the idea that health, nutrition, sustainability, safety, and food security are crucial pillars to reach some of the targets proposed by the UN’s sustainable development goals of “Good health and well-being”, “Zero hunger”, and “Responsible consumption and production”. The link between these topics and novel foods and bioactive compounds would be evident if such foods and compounds really improve health and nutrition, as demonstrated by research, while addressing global food security and sustainability challenges.
The contributions are depicted below and include the following focuses: plant extracts and agroindustrial byproducts (e.g., coffee pulp) with bioactive properties, non-traditional cereals and derived products, which can contribute to the recommended dietary intake of particular nutrients or serve as sources of bioactive peptides, the use of insect powder for food applications, and underutilized but edible tropical fruits with interesting phytochemical profiles. Further research, industrial deployment, and safety assessments will contribute to the success of investigated sources of novel foods. Ultimately, the novel food should be proven to produce the claimed effect, be safe, and be profitable for the producer. It seems that the dietary supplement and functional food markets are increasing [5], so this could be a driver for innovation in this field. In addition, market studies to determine consumer demand will be crucial. For example, Günden et al. suggested that it is crucial to assess the extent to which consumers adopt these food innovations and develop new eating habits, as there are barriers such as novel food/novel food technology neophobia (i.e., hesitation or avoidance regarding the consumption of this type of food) [6]. According to Laureati et al. [7], appropriate product design and well-managed communication about the sustainability benefits and health claims related to such foods could be beneficial for consumer acceptance.
Author Contributions
M.d.M.C., F.I.B. and W.C. contributed to the conceptualization, methodology, investigation, writing—original draft preparation and writing—review and editing, visualization, and supervision. Other tasks: M.d.M.C.: project administration and funding acquisition. All authors have read and agreed to the published version of the manuscript.
Funding
M.d.M.C. thanks the Ministry of Science and Innovation and the European Social Fund for the Ramón y Cajal grant (RYC2020-030546-I/AEI/10.13039/501100011033). “El FSE invierte en tu futuro”. Also, the author is thankful for the support of TED2021-132614A-I00, funded by MCIN/AEI/10.13039/501100011033 and the European Union NextGenerationEU/PRTR.
Conflicts of Interest
The authors declare no conflicts of interest.
List of Contributions
- Pattarachotanant, N.; Rangsinth, P.; Warayanon, W.; Leung, G.P.H.; Chuchawankul, S.; Prasansuklab, A.; Tencomnao, T. Protective effect of Aquilaria crassna leaf extract against benzo [a] pyrene-induced toxicity in neuronal cells and Caenorhabditis elegans: Possible active constituent includes clionasterol. Nutrients 2023, 15, 3985. https://doi.org/10.3390/nu15183985.
- Sumczynski, D.; Fišera, M.; Salek, R.N.; Orsavová, J. The effect of flake production and in vitro digestion on releasing minerals and trace elements from wheat flakes: the extended study of dietary intakes for individual life stage groups. Nutrients 2023, 15, 2509. https://doi.org/10.3390/nu15112509.
- Rungraung, N.; Muangpracha, N.; Trachootham, D. Twelve-week safety and potential lipid control efficacy of coffee cherry pulp juice concentrate in healthy volunteers. Nutrients 2023, 15, 1602. https://doi.org/10.3390/nu15071602.
- Buacheen, P.; Chaipuang, A.; Karinchai, J.; Nuchuchua, O.; Imsumran, A.; Wongnoppavich, A.; Pimpha, N.; Pitchakarn, P. Stabilization of antioxidant and anti-inflammatory activities of nano-selenium using Anoectochilus burmannicus extract as a potential novel functional ingredient. Nutrients 2023, 15, 1018. https://doi.org/10.3390/nu15041018.
- Mihaly Cozmuta, A.; Uivarasan, A.; Peter, A.; Nicula, C.; Kovacs, D.E.; Mihaly Cozmuta, L. Yellow mealworm (Tenebrio molitor) powder promotes a high bioaccessible protein fraction and low glycaemic index in biscuits. Nutrients 2023, 15, 997. https://doi.org/10.3390/nu15040997.
- Luu, L.K.; Thangsiri, S.; Sahasakul, Y.; Aursalung, A.; Inthachat, W.; Temviriyanukul, P.; On-Nom, N.; Chupeerach, C.; Suttisansanee, U. Nutrients, phytochemicals and in vitro disease prevention of Nephelium hypoleucum Kurz fruit. Nutrients 2023, 15, 950. https://doi.org/10.3390/nu15040950.
- Sip, S.; Sip, A.; Szulc, P.; Cielecka-Piontek, J. Haskap berry leaves (Lonicera caerulea L.)—The favorable potential of medical use. Nutrients 2022, 14, 3898. https://doi.org/10.3390/nu14193898.
- Fernández-Tomé, S.; Ashaolu, T.J.; Hernández-Ledesma, B. Exploration of the nutritional and functional properties of underutilized grains as an alternative source for the research of food-derived bioactive peptides. Nutrients 2023, 15, 351. https://doi.org/10.3390/nu15020351.
- Belmonte-Herrera, B.H.; Domínguez-Avila, J.A.; Wall-Medrano, A.; Ayala-Zavala, J.F.; Preciado-Saldaña, A.M.; Salazar-López, N.J.; López-Martínez, L.X.; Yahia, E.M.; Robles-Sánchez, R.M.; González-Aguilar, G.A. Lesser-consumed tropical fruits and their by-products: phytochemical content and their antioxidant and anti-inflammatory potential. Nutrients 2022, 14, 3663. https://doi.org/10.3390/nu14173663.
References
- Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on Novel Foods, Amending Regulation (EU) No 1169/2011 of the European Parliament and of the Council and Repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001 (Text with EEA Relevance). Available online: https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=CELEX%3A32015R2283 (accessed on 1 October 2024).
- Food Standards Agency. Guidance on Using the Register of Novel Foods. 2024. Available online: https://data.food.gov.uk/regulated-products/novel_authorisations/guidance#novel-foods-register-for-great-britain (accessed on 1 October 2024).
- FOODSTANDARDS. Novel Foods. 2024. Available online: https://www.foodstandards.gov.au/business/novel (accessed on 1 October 2024).
- U.S. Foods & Drug Administration. Focus Area: Novel Foods and Food Ingredients. 2024. Available online: https://www.fda.gov/science-research/focus-areas-regulatory-science-report/focus-area-novel-foods-and-food-ingredients (accessed on 2 October 2024).
- Guiné, R.P.; Florença, S.G.; Barroca, M.J.; Anjos, O. The link between the consumer and the innovations in food product development. Foods 2020, 9, 1317. [Google Scholar] [CrossRef] [PubMed]
- Günden, C.; Atakan, P.; Yercan, M.; Mattas, K.; Knez, M. Consumer response to novel foods: A review of behavioral barriers and drivers. Foods 2024, 13, 2051. [Google Scholar] [CrossRef] [PubMed]
- Laureati, M.; De Boni, A.; Saba, A.; Lamy, E.; Minervini, F.; Delgado, A.M.; Sinesio, F. Determinants of consumers’ acceptance and adoption of novel food in view of more resilient and sustainable food systems in the eu: A systematic literature review. Foods 2024, 13, 1534. [Google Scholar] [CrossRef] [PubMed]
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
© 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).