Artificial sweeteners are not considered novel food ingredients as they have been used for many years and are well-established in the food industry.

Plant-based proteins are often seen as a healthier alternative to animal-based proteins, as they are typically lower in saturated fat and cholesterol, and higher in fiber and certain nutrients.

Single-cell protein is produced by cultivating microorganisms, such as bacteria or yeast, on a large scale and harvesting their protein content.

While edible insects are a nutritious and sustainable food source, their use in Western cultures is often limited due to cultural barriers and consumer resistance.

Starch-based hydrocolloids are produced by modifying starch molecules to create thickening, gelling, and stabilizing agents used in food products.

GMOs are often engineered to possess resistance to pests and diseases, which can lead to increased crop yields and reduced reliance on pesticides and herbicides.

Gelatin is produced by extracting collagen from animal tissues, such as skin, bones, and tendons, and is used as a gelling agent in food products.

Microalgae offer a combination of high protein content, rich omega-3 fatty acid profile, and sustainable production methods, making them an attractive novel food ingredient.

Agar, carrageenan, and alginate are all derived from seaweed and are used as gelling, thickening, and stabilizing agents in food products.

Probiotics are live microorganisms that can be challenging to maintain their viability and stability during food processing and storage.

Pectin is a natural gelling agent extracted from fruits and vegetables, commonly used in jams, jellies, and other food products.

Edible fungi offer a combination of high protein content, rich vitamin and mineral profile, and unique flavors and textures, making them an attractive novel food ingredient.

Whey protein, casein, and lactose are all derived from milk and are used in a variety of food products.

While single-cell protein offers a sustainable and nutritious food source, consumer acceptance and willingness to try novel food ingredients can be a challenge.

Albumin, globulin, and ovotransferrin are all derived from eggs and are used in a variety of food products.