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The European Commission’s updated Bioeconomy Strategy sets out measures intended to help fermentation-focused food innovators scale up production and navigate the EU’s regulatory system more easily.

The strategy highlights the role that advanced fermentation technologies can play in strengthening the region’s scientific and industrial competitiveness.

It identifies precision fermentation – used to produce ingredients such as whey proteins and sustainable palm oil – and biomass fermentation – which grows high-protein foods with a meaty texture – as key areas of potential for boosting green growth and improving resource efficiency. It also underscores the importance of biorefineries in converting renewable biological materials into food and other commodities.

Non-profit think tank the Good Food Institute Europe (GFI Europe) welcomed the proposals aimed at improving access to scale-up facilities and streamlining regulatory pathways but said concrete actions are now needed to enable startups to commercialise research emerging from Europe’s scientific community.

Companies producing fermentation-made foods must seek authorisation under the EU’s Novel Food Regulations, a process that can be difficult for small firms to navigate.

The strategy acknowledges that risk assessments for new technologies are lengthy and proposes providing technical support for SMEs developing fermentation-made products. It also states that the forthcoming Biotech Acts – the first expected next month – will simplify regulatory requirements, accelerate product approvals and introduce regulatory sandboxes to allow innovators, regulators and researchers to shape standards for emerging products.

A lack of large-scale production facilities has long been a barrier for startups seeking to bring fermentation-made foods to market.

The strategy proposes expanding access to pilot and demonstration plants, establishing a Bioeconomy Investment Deployment Group that will convene the Commission, the European Investment Bank Group and private investors, and introducing blended-finance schemes to help de-risk projects such as fermentation facilities and biorefineries.

Lea Seyfarth, policy officer at GFI Europe, said: “It’s great to see the Commission recognise the crucial role that fermentation can play in driving green growth, reducing our reliance on imports and boosting Europe’s international competitiveness".

“For Europe to establish itself as a global leader in this technology, these proposals now need to be followed up with concrete actions. The upcoming Biotech Acts must build on this growing momentum with clear policies enabling startups to commercialise Europe’s scientific expertise and bring innovative food products to the market.”

Netherlands allows first public tastings of fermentation-made foods

In a related development, the Netherlands has become the first EU member state to allow public tastings of fermentation-made foods that fall under the EU’s novel food category. The Dutch government has published a Code of Practice enabling companies to host tasting events for products such as animal-free cheese, eggs and fats.

The framework applies to foods made using precision fermentation – a long-established technology now used to produce proteins and sustainable oils – and biomass fermentation, which grows protein-rich foods that can be used to create animal-free meat alternatives.

GFI Europe’s senior policy manager Seth Roberts said: “By enabling safe public tastings of fermentation-made foods, the Netherlands shows how national guidance can complement the EU’s world-class food safety rules and drive innovation".

“Precision fermentation can help build a more sustainable food system and drive growth, but realising its potential requires investment in research, infrastructure and support for companies navigating the regulatory landscape – exactly what the Netherlands is doing. Other EU countries should follow suit and develop measures to support European innovators in bringing these products to market.”

The Dutch government has published a Code of Practice outlining how companies can safely conduct public tastings of fermentation-made novel foods.

Top image: © Onego Bio’s egg whites, made using precision fermentation