Consumer Acceptance of Precision-Fermented Ingredients: A Position Paper on Labelling and Framing

Authors

  • Kristin Jonsteinsson Department of Science and Technology Studies, Rangarvellir Centre for Plant Genome Engineering, Hella, Iceland Author
  • Anastasio Iturralde Centre for Industrial Biotechnology, Bajo Aragon Institute of Plant Science, Alcaniz, Spain Author
  • Danijela Filipovic-Bu Centre for Biotechnology Policy, Dalmatinska Zagora Centre for Plant Genome Engineering, Knin, Croatia Author

DOI:

https://doi.org/10.5281/zenodo.22666701

Keywords:

Consumer Acceptance of Precision-Fermented Ingredients; Agricultural biotechnology; Gene editing; Evidence synthesis; Biosafety regulation

Abstract

Consumer Acceptance of Precision-Fermented Ingredients has moved quickly from a research idea to something a working
breeding or production programme can actually use, but the evidence behind it has not always kept pace. We pull together the
current evidence for consumer acceptance of precision-fermented ingredients, covering the methodological, practical, regulatory
and cost angles, with an eye on where practice has genuinely settled and where researchers and regulators are still largely
working it out for themselves. Selective, context-specific adoption looks better supported by the evidence gathered here than either
broad rollout or blanket avoidance.

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Castellani R, Ristic C, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a confined-trial evaluation". Crop Sci 32(2014): 432-443. DOI: 10.3389/fdgth.2026.1834800

Dumitrescu A, Andric D, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a benchmark comparison". Agron J 34(2017): 443-455. DOI: 10.2196/69678

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Farkas I, Ionescu F, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a pilot deployment". New Phytol 38(2023): 465-479. DOI: 10.1016/j.ssci.2025.107028

Grabowski P, Petrescu G, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a case study". Nat Biotechnol 40(2014): 476-482. DOI: 10.2196/48633

Hendriksen W, Wojcik H, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a meta-analysis". Sci Rep 42(2017): 487-494. DOI: 10.1371/journal.pone.0305949

Ionescu F, Foscarini I, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a comparative trial". PLoS One 44(2020): 498-506. DOI: 10.1371/journal.pdig.0000514

Jankowiak G, Grabowski J, et al. "Consumer Acceptance of Precision-Fermented Ingredients: a stakeholder-survey study". BMC Plant Biol 46(2023): 509-518. DOI: 10.17219/acem/208596

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Published

2024-12-30

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Vol. 3 No. 2 (2024): vol 3 issue 2 2024

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