An analysis of the regulatory environment applicable to dairy products obtained from precision fermentation
Funded by the Adalbert Raps Foundation
Precision fermentation is a groundbreaking technology in food production. Using microorganisms such as yeasts or bacteria, specific proteins can be produced that serve as ingredients for innovative foods—for example, milk proteins for animal-free cheese.
But how do these products fit into European food law? A research team at the University of Bayreuth explored this question in detail. The study examined approval procedures, labeling requirements, and consumer communication. A central challenge is whether products from precision fermentation fall under the Novel Food Regulation or the rules for Genetically Modified Food—a distinction that depends, among other things, on whether traces of recombinant DNA remain in the final product.
In addition, the team investigated how such products may be labeled: Can they be called cheese? Are claims like vegan or animal-free permitted? As with plant-based alternatives, finding the right wording will be key to ensuring transparency and consumer trust.
The project also compared European regulations with those in the USA and Singapore, which are often considered more innovation-friendly. The result is a comprehensive guide that supports companies in navigating the complex legal framework of precision fermentation.