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This review discusses the introduction and regulation of novel foods in the European Union, highlighting their potential benefits and risks in addressing the growing global food demand. It focuses on various nontraditional protein sources, including cultured meat, edible insects, and fungi, and emphasizes the need for safety assessments and consumer acceptance. The article also identifies gaps in current research and suggests future directions for the safe integration of these novel foods into the market.

Author

17dahs

Language

EN