This systematic literature review examines the determinants of consumers’ acceptance and adoption of novel foods in the EU, focusing on both intrinsic product properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological). The review includes case studies on terrestrial (insects, cultured meat, plant-based food) and aquatic (algae, jellyfish) systems, emphasizing age-related and cross-national differences in consumer acceptance. Key findings indicate that food neophobia, unfamiliarity, and poor knowledge are barriers to acceptance, while healthiness and environmental sustainability are drivers. Sensory properties pose challenges for familiar ingredients like plant-based foods, while health and sustainability perceptions are critical for acceptance. The review highlights the importance of addressing psychological and sensory factors in promoting the adoption of novel foods in EU food systems. Strategies to encourage the use of new ingredients or novel foods include improving information, enhancing product sensory qualities, and leveraging environmental and health benefits. The review also notes that consumer acceptance varies by age, gender, and country, with younger and more health-conscious consumers being more open to novel foods. The study underscores the need for targeted communication, product development, and policy measures to facilitate the integration of novel foods into sustainable food systems. The findings emphasize the role of sensory characteristics, familiarity, and environmental concerns in shaping consumer behavior towards novel foods. The review concludes that a comprehensive understanding of these factors is essential for the successful adoption of novel foods in the EU.This systematic literature review examines the determinants of consumers’ acceptance and adoption of novel foods in the EU, focusing on both intrinsic product properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological). The review includes case studies on terrestrial (insects, cultured meat, plant-based food) and aquatic (algae, jellyfish) systems, emphasizing age-related and cross-national differences in consumer acceptance. Key findings indicate that food neophobia, unfamiliarity, and poor knowledge are barriers to acceptance, while healthiness and environmental sustainability are drivers. Sensory properties pose challenges for familiar ingredients like plant-based foods, while health and sustainability perceptions are critical for acceptance. The review highlights the importance of addressing psychological and sensory factors in promoting the adoption of novel foods in EU food systems. Strategies to encourage the use of new ingredients or novel foods include improving information, enhancing product sensory qualities, and leveraging environmental and health benefits. The review also notes that consumer acceptance varies by age, gender, and country, with younger and more health-conscious consumers being more open to novel foods. The study underscores the need for targeted communication, product development, and policy measures to facilitate the integration of novel foods into sustainable food systems. The findings emphasize the role of sensory characteristics, familiarity, and environmental concerns in shaping consumer behavior towards novel foods. The review concludes that a comprehensive understanding of these factors is essential for the successful adoption of novel foods in the EU.