The anticipated EU Biotech Act is generating considerable interest within the food and beverage industry.
This legislation could play a pivotal role in advancing food innovation by simplifying regulations in areas like precision fermentation.
Overview of the EU Biotech Act
The EU Biotech Act is poised to be a transformative piece of legislation aimed at enhancing biotechnology in Europe.
Unveiled by Commission President Ursula von der Leyen last year, the Act aims to “facilitate the transition of biotech from the laboratory to the market.” It is anticipated to reduce regulatory obstacles within the sector.
Key players in the food sector urged the Commission to address biotechnology related to food and agriculture, going beyond health considerations, according to Manon Ombredane, director at law firm Squire Patton Boggs.
They specifically pointed to the necessity of revising regulations around novel foods, precision fermentation technologies, and genetically modified organisms (GMOs).
Initial concerns that food would not receive adequate attention were allayed after it was announced that the Act would be divided into two parts.
While the first segment will center on health, the second portion, expected in Q3 next year, will have heightened relevance for the food sector.
What Benefits Does the Act Offer to Food Innovation?
The Biotech Act is set to “shape how food innovation develops for years to come,” stated Lorena Savani, director of biotech and protein at EIT Food, during the recent Next Bite event.
Savani confirmed that food will “definitely” garner enough attention from the Biotech Act.
Its potential impact is critical, particularly given the regulatory challenges currently facing food biotechnology.
“The complexity and slowness of EU procedures have long posed challenges for the food industry, especially regarding innovation,” observed Ombredane from Squire Patton Boggs.
She highlighted the EU’s lengthy novel foods regulation process, which is often hindered by numerous ‘stop-the-clock’ procedures.
To address these issues, regulatory sandboxes may be incorporated into the Biotech Act.
These sandboxes, as described in the Commission’s recent Vision for Agriculture and Food, will allow for the testing of food innovations without the full weight of regulatory constraints for a limited time, under regulatory supervision.
This could lead to a “transformative” shift in food innovation, facilitating the transition from pilot projects to commercial-scale production.
Ombredane further noted that AI in food technology could also benefit from the Act. “One interesting aspect to consider in the context of the EU Biotech Act is the role of AI, which could support the development of valuable protein models.
“AI tools are increasingly being deployed to accelerate research in sustainable proteins by predicting molecular structures and optimizing fermentation processes,” she stated.
Though the exact impact of the Act on the food sector remains uncertain, a sense of optimism exists.
According to Pauline Grimmer, policy manager at nonprofit think tank The Good Food Institute (GFI), “The Biotech Act represents a unique opportunity for the EU to turn innovations being developed by a growing pool of European scientists into economic benefits, creating high-value jobs and securing long-term competitiveness.”
Grimmer emphasized that the Act can facilitate the scaling of infrastructure, enhance public funding, and establish regulatory pathways for novel food innovations. The EU has already indicated its commitment to focusing on fermentation technologies in its Strategy for European Life Sciences.
Regardless of the final structure of the Act, it is positioned to be influential in shaping the future landscape of food and drink innovation.
