Recognising the potential of innovative fermentation technologies to foster a resilient and sustainable food system

Subject: Recognising the potential of innovative fermentation technologies to foster a resilient and sustainable food system

Europe needs to reduce emissions from agriculture to tackle the joint climate and food security crisis, achieve the goals of the Green Deal and create an environment for a strong, competitive, and future- proof food bioeconomy.

Precision fermentation uses microbes to produce animal-free alternatives to milk, eggs and cheese for a fraction of the land, emissions, energy and water necessary for traditional egg and dairy production.

By enabling breakthrough solutions such as these, the EU can contribute to climate change mitigation, foster protein autonomy and contribute to a more resilient and sustainable food system.

Against this backdrop:

1. Does the Commission intend to publish the legislative framework for a sustainable food system before the end of the current mandate, and if it does, will it include within its scope the promotion of more sustainable food production such as fermentation-enabled animal-free egg and dairy alternatives?

2. In line with the upcoming EU protein strategy, does the Commission recognise biotechnology- enabled food production technologies such as (precision) fermentation as a high-priority sector to develop in order to achieve strategic autonomy and resilience in the agri-food sector?

3. What policy levers does the Commission intend to deploy to better inform consumers of the available sustainable alternatives to the products of animal origin, including animal-free egg and dairy alternatives?

Submitted: 4.12.2023

Answer given by Mr Wojciechowski on behalf of the European Commission (26 January 2024)

1. The Commission continues working on the proposal on a framework for sustainable food systems, although no decision has been made at this point regarding the timing of its adoption.

The products obtained by biotechnology (e.g. precision fermentation) that the Honourable Member refers to may fall within the scope of the novel food legislation (1). If this is the case, an individual approval is mandatory, based on a comprehensive range of safety data to be assessed by the European Food Safety Authority (EFSA).

The Commission will also make the most of the strategic dialogue on the future of agriculture in the EU to ensure that the voices of stakeholders on food systems are heard.

2. In its report on plant proteins for a sustainable food system planned for the first quarter of 2024, the Commission takes a holistic look at protein supply and demand; in that context touches upon opportunities for developing plant-based and alternative proteins in the EU, analysing the demand for protein in the livestock sector and in the human diet.

3. Precision fermentation technologies are one of several alternative protein innovations currently being developed. However, more knowledge and understanding on the ability of such technologies to provide a sustainable alternative to proteins of animal origin is necessary. Via the Horizon Europe programme (2), the Commission supports research to improve knowledge in this area, which will eventually contribute to increase public awareness of such alternatives.

1 ∙ ⸱ Regulation (EU) 2015/2283 of the European Parliament and of the Council of 25 November 2015 on novel foods, amending Regulation (EU) No 1169/2011 of

the European Parliament and of the Council and repealing Regulation (EC) No 258/97 of the European Parliament and of the Council and Commission Regulation (EC) No 1852/2001. 2 ∙ ⸱

https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32021D0764