FSA unveils initiative to boost scientific understanding of precision fermentation

The UK Food Standards Agency (FSA) has launched a one-year program to enhance its capabilities and specialist expertise in regulating innovative food technologies, particularly those focused on precision fermentation.

This comes at the same time as new research forecasts that new fermentation techniques could fuel economic growth in the UK food and drink sector and add £9.8 billion (US$13.2 billion) to the UK economy.

As more businesses become interested in developing F&B and ingredients with precision fermentation, the initiative will boost FSA’s readiness for future innovations and help ensure that companies understand how to apply for regulatory approval. This is particularly important as firms begin to use more advanced technologies.

Precision fermentation uses technology to produce new food products by bioengineering microorganisms (like yeast or bacteria). These microorganisms can be programmed to make specific components, such as proteins, sugars, and fats.

Regulatory approval

Precision fermentation-made meat and dairy are not yet commercially available in the UK; however, the FSA is evaluating several applications to authorize their sale in the country. 

The FSA’s new program has £1.4 million (US$1.8 million) in funding from the Department for Science, Innovation and Technology’s new Regulatory Innovation Office. 

Applications are expected to increase as firms tap into precision fermentation technologies in more complex ways, likely creating new regulatory challenges. So, this program wants to get ahead of the curve and pave the way for a clearer path to market.

Some promising products are coming out of UK-based fermentation R&D pipelines. 

The UK government recently invested in a network of university-based research centers focused on advancing foods such as precision fermentation, including the Microbial Food Hub and the National Alternative Protein Innovation Centre . Although research work in these centers is in its early stages, promising results are expected.

The new analysis has been carried out by Systemiq and is supported by non-profit and think tank the Good Food Institute Europe (GFI).

Overcoming barriers & unlocking potential

Speaking with Food Ingredients First, Linus Pardoe, senior UK policy manager at GFI, discusses some of the biggest regulatory challenges currently holding back the commercialization of fermentation-made products and how this program will improve the situation.

“Issues such as a lack of regulatory clarity and long-term underfunding of the Food Standards Agency have risked becoming a critical barrier for companies hoping to bring alternative proteins such as fermentation-made foods to market in the UK,” he says.

“The Innovation Research Program is an important investment in regulatory expertise, helping bring new fermentation-made products to market in a way that meets the UK’s world-beating safety standards, while providing start-ups with the knowledge needed to apply for regulatory approval.”

“Government intervention can play a crucial role in modernizing regulations, making sure that consumers can have confidence in these foods while regulatory frameworks keep pace with the innovations being developed by researchers and start-ups.”

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

Professor Susan Jebb, Chair of the FSA, stresses that some businesses, especially those new to the food sector, seek support on their journey toward authorization.

“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 authorization process for their products.” 

Reducing emissions, tackling deforestation and food waste

Precision fermentation can also help to reduce climate emissions and global deforestation, while upcycling food waste to make nutritious food and ingredient solutions. Diversifying the global protein supply could reduce emissions by five giga tonst every year.

“There is no one silver bullet when it comes to fixing our food system. Fermentation, along with cultivated meat, will form an important part of the toolkit we need to cut the emissions and other harms caused by industrial animal agriculture,” Pardoe adds.

“And both approaches will likely make their greatest impact in the short term by providing game-changing ingredients that can bring the taste and texture of animal products to plant-based foods.”

Fueling economic growth

Systemiq’s research estimated the potential expansion of fermentation processes, similar to beer or yogurt production, that UK companies like Quorn are already using to produce large quantities of mycoprotein, which comes from fungi and has a meaty texture.

Systemiq’s analysis found that current policies, whereby the government continues to provide modest support to research and regulatory innovation, put the UK on track for a fermentation market worth £2.4 billion (US$3.2 billion) by 2050. Crucially, more ambitious interventions, such as increasing investment in research and infrastructure, could grow the market for fermentation-made ingredients to £5.9 billion (US$7.8 billion) by 2050.

It also says that precision fermentation ingredients, such as animal-free dairy and egg proteins, drive one-third of the growth.