October 07, 2025

Decoding Novel Food Labeling Challenges

In this column, the author describes the current state of federal regulations and guidance on the labeling of novel foods and ingredients and outlines how state laws impact the marketing and labeling of novel foods and ingredients.

Steven Gendel

Food Technology Magazine

Federal Regulation

Understand the current state of federal regulations and guidance on the labeling of novel foods and ingredients.
State Legislation

Learn how state laws impact the marketing and labeling of novel foods and ingredients.
Regulatory Preparedness

Recognize the need to prepare for rapid changes in the regulatory environment.

Novel foods and ingredients are entering the food supply faster than at any time in living memory. Among the many problems that accompany this influx is the question of how to label these products. This includes asking what they should be called in the ingredient list, what is appropriate on the primary display panel, and what additional information consumers may want or need.

The idea of using the common and usual name for foods and ingredients that are inherently uncommon or unusual is problematic.

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Authors

Steven Gendel Food Safety Consultant

Steven Gendel is a food safety consultant and former FDA official with deep expertise in food allergens, risk assessment, and regulatory policy. Over more than two decades at the FDA, he played a key role in developing science-based food safety rules and guidance, including the Gluten-Free Labeling Rule and Preventive Controls for Human Foods. He has been an instructor in programs organized by FDA, the Institute of Food Technologists, the International Association for Food Protection, state agencies, and the National Center for Food Safety and Technology (now IFSH).