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The European Commission has published the results of a new Special Eurobarometer on food innovation, offering insight into how EU citizens view ‘innovative’ foods, ingredients and crops.

‘Innovative’ foods in the survey are categorised as those made using advanced technologies, such as crop genomic techniques and biotech fermentation methods, to address key food industry challenges.

The survey was carried out in all 27 EU member states, with more than 26,000 respondents included.

These new food ingredients are associated with a range of potential benefits, with the most frequently mentioned benefit being reduced pressure on natural resources (27%), followed by supporting food security (25%) and improving consumer choice through clear information and labelling (25%).

Almost one-quarter (23%) associate innovative foods with healthier or more nutritious options, while 21% noted opportunities for research, innovation and jobs, and 20% for supporting farmers with new options.

The findings showed that public attitude remains ‘cautious,’ with comfort consistently higher among younger respondents, those with higher levels of education, those in urban towns compared with villages and other rural locations, and those who are more familiar with innovative foods.

Consumer comfort with these foods varies in line with information and awareness levels, ranging from 72% among those who feel well informed, to 36% among those who do not, and from 59% among those who had previously heard of innovative foods vs 32% among those without prior exposure.

Almost seven in ten (68%) agreed that food innovation can give farmers and food producers additional tools to deal with challenges such as climate change, pests, resource scarcity and supply disruptions.

The highest level of acceptance was for fruits and vegetables from crops adapted to drought, pests or extreme weather, with 50% of respondents expressing comfort with such products.

However, the need to address the information gap is clear: 72% said they do not feel well informed about innovative foods, ingredients and crops, while 51% said they have a negative view of innovative food products.

Among respondents who feel well informed, 72% have a positive view – among those who do not feel well informed, the figure drops to 27%.

The majority (85%) agree that innovative products should have clear names and provide understandable information about how they are produced, what they contain and where they come from.

The Commission said the results can help inform future policy development, research and innovation, and communication efforts across the industry. Its findings will be relevant for Food 2040, the Commission’s policy framework for food systems, which forms part of its recently adopted EU Strategic Approach to Research and Innovation.

Responding to the report, Alessandro Gardino, policy officer at non-profit think tank the Good Food Institute Europe, said: “With 72% of those who feel well informed having a positive view of food innovation, compared with 27% of those who do not, independent scientists, food safety authorities and companies should provide clear and accurate information and encourage well-informed dialogue. This will help build trust and transparency, giving more people confidence in these foods and realising their benefits.”

“The report also finds that, among people willing to buy fermentation-made foods, 87% would do so only if they were the same price or cheaper than animal-based products, while 11% would pay more. This highlights the importance of investing in open-access research to make these foods as affordable as conventional products.”