European Commission identifies regulation and consumer trust as key challenges to advancing food innovation

Biotechnological innovation offers new opportunities to transform food production, diversify protein sources and strengthen the competitiveness of European industry. However, its development and market uptake depend both on a regulatory environment that encourages investment and business growth and on consumer trust and acceptance. This is highlighted by two recent European Commission publications that examine, from complementary perspectives, the main challenges shaping the future of food innovation in the European Union.

On the one hand, the study on biomass and precision fermentation, commissioned by the Directorate-General for Agriculture and Rural Development (DG AGRI), identifies regulatory uncertainty as one of the main obstacles to the industrial development of these technologies in Europe. According to the companies consulted, the difficulty lies not so much in safety requirements themselves as in the unpredictability of authorisation procedures, which in some cases can take five years or longer.

This situation creates significant challenges for business planning, attracting investment and establishing new production capacities. The report also highlights the need to clarify the regulatory treatment of certain products obtained using genetically modified microorganisms, as well as to improve the transparency of assessment requirements and procedures while maintaining food safety standards.

The study also warns of the risk that Europe could develop innovative technologies without successfully establishing their industrial production within its borders. Among the scenarios examined is the possibility that other regions may advance more rapidly towards commercial-scale manufacturing, leaving the European Union dependent on ingredients and technologies produced elsewhere. In addition to the regulatory challenges outlined, other factors include high production costs, financing needs and the availability of industrial infrastructure.

Despite these challenges, biomass and precision fermentation offer opportunities for European agriculture, particularly through the supply of raw materials, the valorisation of agricultural by-products and the development of new value chains. Nevertheless, the report estimates that their impact on conventional protein markets will remain limited until 2030, with initial applications primarily concentrated in specialised, high-value ingredients.

Information and trust: key factors in the acceptance of innovative foods

In this context, the new Eurobarometer on food innovation, published by the European Commission, reveals that a further decisive factor must be added to the regulatory and industrial challenges: although citizens recognise the potential of new technologies applied to food production, significant barriers related to knowledge and trust remain.

According to its findings, 68% of Europeans believe that food innovation can provide farmers and producers with new tools to address challenges such as climate change, pests and resource scarcity. However, 51% hold a negative opinion of innovative foods, compared with 39% who express a positive view.

One of the most significant findings is that 72% of respondents acknowledge that they do not feel sufficiently informed about novel foods, ingredients and crops. This lack of knowledge is closely linked to their perceptions: among those who believe they have sufficient information, 72% have a positive opinion of innovative foods, compared with just 27% among those who feel poorly informed.

Transparency plays a key role: 85% of Europeans believe that these products should have clear names and understandable information about their production processes, composition and origin. The Eurobarometer findings, based on 26,456 interviews conducted across the 27 EU Member States, therefore underline the importance of accompanying technological advances with information and public outreach initiatives.

Taken together, both publications show that the future of European food innovation does not depend solely on scientific and technological capabilities. Establishing a clear and predictable regulatory framework, facilitating investment and industrial development, and strengthening consumer information and trust are complementary factors in enabling new biotechnological solutions to reach the market and contribute to the competitiveness and resilience of Europe's food system.