FSA launches precision fermentation innovation research programme

Precision fermentation now enables the production of animal-free dairy proteins, opening the door to new milk, cheese and ice cream alternatives.

The Food Standards Agency (FSA) and Food Standards Scotland (FSS) have unveiled a new Innovation Research Programme (IRP) designed to fast-track regulatory expertise in emerging food technologies, with a particular focus on precision fermentation.

The FSA’s one-year initiative introduces a dedicated Innovative Food Guidance Hub and a pilot Business Support Service (BSS) to help companies navigate the market authorisation process for precision fermentation products.

Precision fermentation uses technology to bioengineer microorganisms such as yeast or bacteria, enabling them to produce specific food components including proteins, sugars and fats. While some products, such as Omega 3 fats in supplements, are already approved, the technology is now being applied to more complex foods like animal-free dairy proteins, creating new regulatory challenges.

Supporting innovation

Professor Susan Jebb, Chair of the FSA, said:

The launch of this new research programme is the latest development in our ongoing work to support innovation in the food sector while giving consumers a wider choice of safe food.

We know that some businesses, especially those new to the food sector, are looking for support on their journey towards authorisation. Our new Innovative Food Guidance Hub is a one-stop shop for advice on the regulation of innovative food technologies, while the new business support service provides additional information and guidance to companies who are navigating the authorisation process for their products.

As part of the programme, we’re working to provide greater regulatory clarity to industry on how to gain market authorisation in the UK, ensuring a swifter authorisation process without compromising on food safety.” 

Science Minister Lord Vallance added:

Clearer, smarter regulation is central to freeing businesses from unnecessary red tape, while maintaining the highest safety standards. 

By better understanding the science of food innovation and supporting industry to bring ideas to market with clear guidance, this Government funded programme will help cut the time it takes from initial research to a viable market product, giving consumers more choice and growing the economy.”

Clear, practical support

Funded by the Department for Science, Innovation and Technology’s (DSIT) Regulatory Innovation Office, the new programme complements the FSA’s existing regulatory sandbox for cell-cultivated products. The FSA said it aims to boost scientific knowledge, strengthen the UK’s global leadership in food safety regulation, and provide clear, practical support to industry.

Food businesses can find full details of the precision fermentation business support service, including available support and how to submit a Pre-Submission Enquiry Form, on the FSA’s website.