The Netherlands becomes first EU country to approve public tastings of biomass-fermented foods
Fermentation technologies to drive food-system change
Under the new policy, companies working with fermentation-enabled ingredients, from animal-free cheese and eggs to new fats and functional proteins, can organise controlled tasting events for consumers. Each tasting must follow strict safety protocols and take place only after the product has been reviewed by an independent Expert Committee specialising in toxicology, microbiology, and ethics.
Seth Roberts, senior policy manager at the Good Food Institute Europe (GFI Europe), said the decision demonstrates how national leadership can unlock progress: “By enabling safe public tastings of fermentation-made foods, the Netherlands shows how national guidance can complement the EU’s world-class food safety rules and drive innovation.”
The approval arrives at a pivotal moment for the Netherlands, where fermentation technologies are increasingly seen as essential to achieving climate goals and scaling sustainable food systems. Precision fermentation could reduce greenhouse-gas emissions by up to 72% and cut land use by as much as 99% compared to conventional production, while biomass fermentation continues to underpin the next generation of plant-based meats.
The Dutch government has already demonstrated strong support for the sector, including a €60 million National Growth Fund allocation in 2022 to advance precision fermentation infrastructure and research. This new tasting policy will run as a one-year pilot, after which its impact will be assessed. A successful trial may pave the way for expansion across the EU.
The food transition in Amsterdam
Amsterdam is home to a wave of companies driving the food transition from within the city itself. Startups like Farmless, FUL Foods, MagicCaviar and BUMI are pushing alternative proteins, microbial fermentation and low-impact ingredients from concept to kitchen, showing how urban innovation can reshape what ends up on Dutch plates. The decision presents an opportunity to accelerate product development, gather real-world feedback, and enhance the region’s position as a European hub for food-tech experimentation.