The European Union is setting the stage for a food revolution, unveiling a bold €350m investment to accelerate the development and scale-up of fermentation technologies – an emerging frontier in sustainable food innovation.
With this strategic push, the EU aims not only to transform how food is produced but also to position Europe as a global leader in life sciences and bio-based solutions by 2030.
The funding forms a cornerstone of the EU’s new Strategy for European Life Sciences, which champions innovative, environmentally friendly food systems powered by cutting-edge biotechnology.
Fermentation at the forefront of food tech
At the heart of the strategy is the scaling up of advanced fermentation technologies, which are hailed as game-changers in the production of sustainable and nutritious food.
These techniques offer a low-impact, renewable alternative to traditional food manufacturing methods by harnessing the power of microorganisms.
Two specific forms of fermentation are being championed. Biomass fermentation, reminiscent of how traditional foods like tempeh are made, converts agricultural byproducts into high-protein ingredients that closely mimic the taste and texture of meat.
Meanwhile, precision fermentation – a method long used to make cheese enzymes – has taken a leap forward, allowing European startups to create novel proteins like whey, as well as environmentally friendly alternatives to palm oil and chocolate.
Unlocking the potential of Europe’s food innovators
Although European startups and SMEs are already pushing boundaries with these technologies, the strategy acknowledges that moving from lab-scale innovation to commercial production presents major financial and technical hurdles.
To overcome these barriers, the European Commission plans to create public-private partnerships, foster collaboration, and host an annual conference to connect researchers, entrepreneurs, and investors across the life sciences sector.
Major funding through Horizon Europe
Central to the strategy is a significant funding boost via the EU’s flagship research initiative, Horizon Europe.
An initial €150m will be allocated to promote leadership in sustainable bioeconomy solutions, with fermentation-made foods identified as a key beneficiary.
A further €200m is earmarked for the 2026–2027 programme cycle to advance innovation in biomanufacturing, a field that relies heavily on microbial and cellular processes to create next-generation food products.
These funds will help build a more robust research ecosystem that supports not only technological innovation but also practical implementation across the continent.
By facilitating closer cooperation between scientists and industry players, the EU aims to improve the scalability and commercial viability of fermentation technologies.
Towards a smarter, sustainable food future
Another key pillar of the strategy is the development of a strategic research and innovation (R&I) agenda focused on transforming food systems.
This initiative will support open-access research tackling critical challenges such as enhancing the taste, texture, and affordability of foods created through fermentation.
In addition, the European Commission is considering drawing on expert scientific advice to inform and improve public perceptions of ultra-processed foods, many of which now include ingredients derived from fermentation.
Addressing consumer concerns and promoting transparency will be vital as these novel foods enter mainstream markets.
With fermentation technologies offering a path toward cleaner, more ethical food production, the EU’s new strategy marks a pivotal moment for Europe’s food innovators.
By backing this sector with significant funding and a clear policy framework, the EU is laying the foundation for a greener, more resilient food system and reinforcing its commitment to scientific leadership on the world stage.
