Exploring the potential of precision fermentation for food security and nutrition
How might evolving food production systems contribute to food security, nutrition and humanitarian action? This question was at the centre of "Feeding the Future: The Potential of Precision Fermentation", an interactive side event held during Rome Nutrition Week 2026 at FAO headquarters.
The event was co-organized by the Food Standards Agency (FSA) of the United Kingdom of Great Britain and Northern Ireland and the Permanent Representation of the Kingdom of the Netherlands to the United Nations in Rome, and hosted in the Acceleration Zone at FAO headquarters. Bringing together participants from governments, United Nations agencies, academia, the private sector and civil society, the hybrid session explored opportunities, challenges and practical considerations associated with precision fermentation in food insecure and humanitarian contexts.
Precision fermentation is a food production technology that uses microorganisms such as yeast, bacteria or fungi to produce specific substances, including proteins, enzymes and other compounds. While fermentation has been used in food production for centuries, advances in technology and precision have expanded the range of products that can be produced through these processes.
The session was chaired by Masami Takeuchi, Food Safety Officer at FAO, and featured contributions from Lavanya Kala, Head of Innovation Policy at the UK FSA, and Saskia de Pee, Senior Nutrition Adviser at the World Food Programme (WFP). Dr. Kala stressed how “innovative foods, like precision fermentation, offer exciting opportunities for global nutrition and food security, with effective regulation playing an important role in ensuring they are safe, trusted, and deliver real-world impact”. All speakers provided perspectives spanning food safety, regulation, nutrition, innovation and implementation.
During the open discussion, the speakers reflected on both the potential and the practical realities of applying precision fermentation in food security and nutrition settings. Discussions highlighted possible opportunities to enhance nutritional quality, including through the production of high-quality proteins and specialized ingredients, while complementing existing food systems and dietary approaches.
At the same time, the speakers emphasized that technological potential alone is not sufficient to achieve impact. Key considerations identified throughout the session included food safety, regulatory oversight, sustainable nutrition, affordability, scalability, infrastructure requirements, supply chain development, public trust and social acceptance. On the food safety side, Dr Takeuchi mentioned that “precision fermentation builds on familiar fermentation principles while opening new possibilities for the future of food. Trust in food safety helps translate these innovations into meaningful opportunities for agrifood systems worldwide.” Participants noted that these challenges are often interconnected and require collaboration across sectors, disciplines, and governments.
A central feature of the event was an interactive group exercise in which participants explored use-cases for precision fermentation derived products in food security and humanitarian contexts. Groups examined scenarios including emergency nutrition support, supplementary protein sources for vulnerable populations and local production approaches aimed at reducing dependence on imports. Through these discussions, participants identified potential opportunities, barriers and enabling conditions that would need to be addressed for practical implementation.
The event concluded that while precision fermentation may offer opportunities in certain contexts, its potential contribution to food security and nutrition will depend on a range of factors extending beyond the technology itself. Safety, governance, nutritional relevance, feasibility, accessibility, cross-sectoral partnerships, and public confidence were identified as critical elements for any future applications. Participants also emphasized the value of continued international dialogue to better understand where and how innovation and technologies may contribute to more resilient and sustainable agrifood systems.
The discussion formed part of Rome Nutrition Week 2026, which brought together stakeholders from across the food, nutrition and health communities to explore innovative approaches for addressing global nutrition challenges.
For more information about precision fermentation and food safety:
- Sturme, M., van der Berg J.P., and Kleter, G., 2025. Precision fermentation – With a focus on food safety. Rome, FAO. https://doi.org/10.4060/cd4448en
- FAO. 2025. Precision fermentation – beyond the buzzword: Food safety Q&A. Rome, FAO. https://openknowledge.fao.org/handle/20.500.14283/CD5598EN
For more information about Rome Nutrition Week 2026:
Relevant technical information from UK FSA:
- Precision fermentation | Food Standards Agency
- Consumer insights on innovative food technologies | Food Standards Agency