Tastings innovative fermentation permitted

The Netherlands is taking another step as a frontrunner in food innovation. Tastings of products made through innovative fermentation are now permitted. This makes the Netherlands the first EU country to allow them. The announcement was made on 24 November by State Secretary Jean Rummenie (LVVN) and State Secretary Judith Tielen (VWS). The decision follows the near-unanimous support for a motion from October 2024 calling for consultation with biotechnology companies on safe and controlled tastings.

Official framework for tastings

The first outlines were shaped during the two-minute debate on Horticulture, Fisheries and Biotechnology. The government was urged to act quickly. LNV and VWS then held discussions with HollandBio, Cellular Agriculture Netherlands (CAN) and several companies. This resulted in a new Code of Practice (CoP). The document sets out the process, data requirements and conditions needed to conduct tastings in a safe and responsible way. Many products made through innovative fermentation—such as animal-free proteins or dairy alternatives—fall under EU novel food legislation. Market introduction is therefore not yet allowed. The CoP creates room for controlled testing and aligns with the framework previously established for cultivated meat and fish.

Independent assessment

A committee of independent experts within Stichting Cellulaire Agricultuur Nederland reviews applications before a tasting can take place. The tastings focus on sensory evaluation, including flavor, aroma and texture. Companies report that earlier tastings involving cultivated meat helped them improve their products. Producers also plan to involve investors and journalists to attract funding and support consumer acceptance.

Sector-wide development

The National Growth Fund project on cellular agriculture, approved in 2022, provides a broader foundation. The Ministry of LNV submitted the plan and received 60 million euros for research, training programs and scaling efforts. The project is underway and helps companies build the dossiers required for future market approval.

HollandBio director Annemiek Verkamman calls the step significant: “Dit is ontzettend goed nieuws voor Nederland. Toepassingen uit innovatieve fermentatie kunnen een cruciale bijdrage leveren aan het voorzien in de groeiende wereldwijde vraag naar eiwit, het terugdringen van onze klimaatimpact en het verminderen van dierenleed.”

Both Rummenie and Tielen note that companies expect to organize the first tastings early next year.

Hollandbio.nl