Novel foods are defined under EU regulation as foods and food ingredients that have not been significantly consumed by humans in the European Union before May 15, 1997. These can include newly developed, innovative foods, or foods produced using new technologies and production processes, as well as foods traditionally consumed outside the EU. According to EFSA, the key categories of novel foods include:•Foods from new or unconventional sources, such as plants, fungi, or microorganisms.•Foods derived from new production processes (e.g., innovative farming methods or biotechnological advancements).•Substances newly introduced to the diet, like vitamins or minerals in newly bioengineered forms.Before novel foods can be placed on the European market, they must undergo a comprehensive safety assessment by EFSA to ensure they pose no health risks to consumers. Alternative proteins, a subset of novel foods, refer to protein sources that do not come from traditional animal farming. These include:•Plant-based proteins, derived from crops like peas, soy, or lentils.•Insect-based proteins considered a highly sustainable option due to their efficient use of resources.•Cultivated (lab-grown) meat, created from animal cells in a controlled environment.•Fermentation-based proteins, where microorganisms produce protein-rich food components. This deep dive aims to provide a comprehensive understanding of the potential concerns and issues related to novel foods and alternative proteins, with a focus on the work of EFSA’s partners and stakeholders, by examining pertinent research and data from January 2023 to September 2024. This review aims to place particular emphasis on the perspectives of stakeholders, alongside regulatory advancements, and their implications for consumer safety.