Draft precision fermentation advisory document - Discussion Paper

Committee Paper for Discussion - ACNFP/175/03

Advisory Committee For Novel Foods and Processes

Advice and recommendations for Precision Fermentation Applications

Issue

The Innovation Research Programme (IRP) has undertaken a series of desk-based research projects and expert elicitation  events in 2025, to identify and characterise key limitations to the assessment of precision fermentation (PF) applications. This document details the learnings from those exercises in the form of advice to applicants readying applications for precision fermentation products. Members are asked to review the draft document and provide comment and input, so the final version is useful to applicants and supports assessors in reviewing applications for precision fermented products. 

Background

1. The aim of the Innovation Research Programme is to generate new knowledge about the risks and potential of innovative technologies and use this knowledge to improve the risk analysis (risk assessment, risk management and risk communication) of innovative products.

2. This advice document is the conclusion to the Science Research Workstream of the Innovation Research Programme on precision fermentation, and aims to support applicants when readying dossiers for precision fermentation applications. The document (Annex A) is intended to be used in conjunction with the existing Novel Foods Guidance. 

3. The document summarises the lessons learned through the scientific workstream of the IRP, with particular focus on the recommendations identified through four expert elicitation events  on bioinformatics, protein digestibility assays and a case study on beta-lactoglobulin.

4. The Secretariat has aimed to capture these recommendations accurately and informatively, so that applicants may benefit from these key insights when readying assessment dossiers for precision fermentation applications. The document has been drafted with the intention to follow the same order as the Novel Foods Guidance, for ease of use.

5. The focus of the document is on particularly challenging areas for applicants when readying precision fermentation applications.

6. At the expert elicitation events , valuable insights were obtained that fall beyond the scope of this document. The Secretariat will aim to produce an additional output gathering these additional thoughts on future challenges and potential calls for action.

7. Following Committee review, the Secretariat will incorporate feedback from the Committee and publish the document in the FSA’s Research and Evidence website in March 2026 as part of the outcomes of the IRP-PF project. This will then be linked to the IRP online hub for applicant’s ease of access.

Committee Action Required

• Members are asked to review the advice document and provide comments or changes needed to ensure it supports applicants in producing high quality applications for precision fermented products.
• Members are requested to provide substantive comments on the advice document during the meeting. Any minor drafting points can be sent directly to the Secretariat.

ACNFP Secretariat 

January 2026

Annexes

Annex A – Draft Advice and Recommendations for Precision Fermentation Applications