EU Determines Cod Hard Tissue Mass Is Not a Novel Food

In April 2025, the Finnish Food Authority evaluated the novel food status of hard tissue mass derived from Atlantic cod (Gadus morhua) and Pacific cod (Gadus macrocephalus), concluding that it is not considered a novel food under EU Regulation 2015/2283. This material, comprising approximately 80% bone along with residual flesh, fins, and head parts, is a by-product of fish filleting processes. It is further processed into a paste containing water, vegetable oil, plant fiber, and starch, intended for use in products like fish balls or fish fingers. The decision was based on historical consumption patterns in Europe, where cod and its by-products have been used extensively in food products such as gelatine, collagen, fish stock, and minced fish preparations. Consultations with other EU Member States, including France, corroborated the traditional use of cod hard tissues in food production, affirming its non-novel status.