Food substances created through genetic modification or other cutting-edge scientific developments, extending beyond traditional ingredients. Examples include probiotic-enriched foods with clinically documented bacterial strains, plant sterol spreads that lower cholesterol, single-cell proteins from fermentation, and ingredients produced by precision fermentation such as animal-free dairy proteins. These materials blur the line between food and functional nutrition, offering targeted health benefits backed by varying degrees of evidence. Regulators assess novel foods for safety before market approval, and labelling rules aim to inform consumers. As food technology accelerates, such materials will increasingly shape what appears on supermarket shelves.