The term “novel foods” is becoming more popular by the day. But to make it to the European supermarkets it needs to be assessed by the EU food safety authority and then get the greenlight from the European Commission. Novel foods include innovative products like cricket flour and UV-treated vegetables, as well as traditional foods from other regions, such as chia seeds. 
While some novel foods are embraced by the agriculture industry, others, particularly alternative proteins, have sparked heated debates and political tensions. But why do these novel foods provoke such strong reactions and how is Europe navigating this culinary evolution. 
To understand these controversies, we spoke with our Agrifood reporter Sofía Sánchez Manzanaro.