Special exhibition "Rethinking food"
March 17 to September 13, 2026

Novel Food refers to foods that were not consumed to a significant extent in the EU before 15 May 1997 and are subject to specific authorization procedures.

They offer innovative solutions for sustainable nutrition and can help address global challenges such as resource scarcity and climate change.

Examples include proteins from plants such as sweet lupins or edible insects.

NewFoodSystems is a publicly funded innovation hub that connects stakeholders from food research and the food industry to bring innovations into practice, reduce environmental impacts, and use biological resources more efficiently. More information

Fermented foods are produced through the natural process of fermentation, in which microorganisms such as bacteria convert sugars into acids or alcohol. More information

They can improve the bioavailability of nutrients and often contain probiotics that support gut health.

Microorganisms such as bacteria and fungi convert sugars in foods into acids or alcohol, which changes the taste and extends shelf life.

Well-known examples include yogurt, sauerkraut, tempeh and kefir.

Alternative proteins are protein sources that do not come from conventional meat, such as plant-based proteins, insect proteins, mycoproteins (from fungi), or cell-cultivated meat. More information

They can be produced more sustainably and with lower environmental impact than meat. However, environmental impacts vary from product to product, so individual assessment is necessary. More information

Examples include peas, soy, hemp, lentils, beans, nuts, oats, spelt, buckwheat, and quinoa.

They are often low in fat, high in fiber and contain no cholesterol, making them a good contribution to a balanced diet.

With a varied diet including legumes, nuts, seeds, and whole grains, adults can obtain all essential amino acids. Particular attention should be paid to vitamin B12 intake, which is rarely found in plants, as well as certain other micronutrients. More information

Urban farming uses built-up areas for food production; in high-rise buildings this is referred to as vertical farming. It is becoming more important as populations and cities grow while agricultural land decreases.

CUBES are standardized, stackable modules for food production in limited spaces, for example in cities. The goal is a nature-based circular system (CUBES Circle) with as few additives, emissions, and waste as possible. More information

On average, plant-based diets use fewer resources such as water and land and generate lower greenhouse gas emissions, provided other parameters are comparable. More information

Insect protein is nutrient-rich, requires less space and water to produce, and could be a sustainable protein source for the future. More information

Cell-cultivated meat is grown from animal cells in a laboratory without the need to raise animals. It is also known as “in vitro meat” or “cultured meat.” Since production is not yet industrialized, statements about energy demand and climate impact remain uncertain, while advantages are emerging in terms of land use, water consumption, and antibiotic use. Before approval in Europe, health and regulatory issues must be clarified. More information

Algae are a nutrient-rich and fast-growing protein source. Their environmental friendliness depends on how much energy is used for cultivation and where that energy comes from. Examples include macroalgae such as nori and wakame, and microalgae such as Chlorella and Spirulina (technically not an alga but a cyanobacterium).