A research programme looking at precision fermentation has been launched by the Food Standards Agency (FSA) in collaboration with Food Standards Scotland (FSS).
The one-year Market Authorisation Innovation Research Programme (IRP) includes a new guidance hub and Business Support Service (BSS) pilot for Precision Fermentation Products.
Precision fermentation is a modern form of the traditional fermentation process, using technology that allows the production of new food products through the bioengineering of microorganisms. These microorganisms are programmed to make new, specific components, including proteins, sugars and fats, and can be used to create plant-based meat alternatives.
Lord Vallance, Science Minister, said: “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.”
FSA highlighted that precision fermentation technologies are increasingly being used in more “innovative and complex” ways. It said this had created new regulatory challenges, which is why they are the focus of this new programme.
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.”
