Duckweed gains European Union approval as a Novel Food

The European Commission has officially approved Lemna minor and Lemna gibba, commonly known as duckweed, for human consumption, marking a significant step forward in diversifying Europe’s sustainable food sources. This decision follows a detailed safety evaluation and regulatory process, underscoring duckweed’s potential as a protein-rich, environmentally friendly food ingredient.

The approval was formalized through Commission Implementing Regulation (EU) 2025/153, adopted on January 29, 2025. This regulation adds Lemna minor and Lemna gibba to the Union list of novel foods, allowing them to be marketed as food ingredients in the EU.

This follows an earlier approval on April 9, 2024, when the EU authorized the placing on the market of protein concentrate derived from Lemna gibba and Lemna minor under Implementing Regulation (EU) 2024/1048. Additionally, in 2021, the European Commission had already approved the consumption of Wolffia species, another variety of duckweed traditionally eaten in Thailand.

Duckweed has long been recognized for its high protein content, with some varieties containing up to 43% protein. Its rapid growth cycle—doubling in biomass within a few days—makes it an attractive crop for large-scale cultivation. Unlike traditional plant-based protein sources, duckweed thrives in water, reducing the need for agricultural land and conserving resources.

With this approval, duckweed joins the ranks of novel foods that offer a promising alternative to conventional protein sources. Its sustainability credentials align with the EU’s push toward more resource-efficient and low-impact food production systems.

Despite its use in certain regions of the world, duckweed was previously classified as a novel food in the EU, necessitating a rigorous review before market approval. Researchers played a key role in demonstrating its safety and nutritional benefits, addressing concerns over mineral content, particularly manganese levels. By refining production methods, they ensured that duckweed could be safely consumed at levels comparable to common leafy greens.

This regulatory milestone builds on previous approvals of specific duckweed species and now broadens the range of commercially viable varieties in the European market. The decision is expected to catalyze investment in duckweed cultivation, potentially leading to the establishment of dedicated farms using controlled-environment techniques, such as vertical farming.

In addition to its sustainability and nutritional advantages, duckweed offers versatility in food applications. Research trials have shown that it can be incorporated into a variety of dishes, from soups and stews to pesto and stuffed pasta. Some sensory evaluations have even indicated that it may outperform spinach in terms of taste and texture, suggesting strong consumer appeal.

Duckweed’s mild, plant-like flavor with subtle nutty undertones makes it a flexible ingredient for food manufacturers. It can be processed into fresh, frozen, or dried forms, making it suitable for a range of food products, including meat alternatives and plant-based protein supplements.

While EU approval clears a major regulatory hurdle, commercial production still faces challenges. At present, there is no large-scale cultivation of duckweed within Europe. Efforts are underway to optimize farming techniques that ensure consistent quality and safety while maintaining sustainability advantages.

A key challenge will be raising awareness among food manufacturers and consumers about duckweed’s benefits. Industry players will need to invest in marketing and product development to position it as a desirable, mainstream ingredient. Additionally, further research into its functional properties—such as its potential for use in alternative dairy or egg substitutes—could expand its market appeal.