Setting the course for innovation in novel food

The concept of “novel food” is now part of the everyday vocabulary of any food business operator. However, food business operators still face a number of challenges, particularly the very first task of ascertaining the novelty of an ingredient. On top of this assessment, obtaining the final approval for their new ingredient will vary depending on the region of the world.
One significant obstacle that should not be overlooked is the absence of a general “culture of innovation,” which presents a considerable challenge.