A new study suggests that younger adults and men in the UK are significantly more open to foods created using precision fermentation, a technology that uses genetically engineered microbes to produce ingredients like milk proteins, eggs or palm oil outside of traditional agriculture.

The research, commissioned by science marketing consultancy Diffusion and conducted by Censuswide with a nationally representative sample of 2,005 UK adults, found that 36% of consumers currently support the development and widespread use of precision fermentation, compared with 24% who oppose it.

Support varies sharply across demographics. Men are almost twice as likely as women to back the technology (46% vs 27%), while 54% of 25-34 year-olds and 48% of 35-44 year-olds expressed support, compared with just 25% of those over 55. Among women and older age groups, net support is negative, underscoring the need for greater public engagement.

The study also highlights that nearly 40% of UK consumers remain neutral or undecided, suggesting a widespread lack of understanding of how precision fermentation works or its potential applications. This undecided group could potentially be swayed by education and awareness campaigns.

Support for precision fermentation is slightly higher than for cultivated meat, which Diffusion found to have an even split of 33% in favor and 33% against.

Ivana Farthing, science communication lead and UK MD at Diffusion, said: “We are still in the early days of precision fermentation emerging from the lab and into the public consciousness, so it’s no surprise to that many have yet to make up their minds about this breakthrough. But for researchers and foodtech startups, this consumer ambivalence represents both a risk and an opportunity."

"In the United States we have already seen seven states ban the sale of cultivated meat, with some even outlawing further research and development. It's a lesson we need to learn – new industries that don’t shape the debate risk being shaped by the debate.”

Farthing added that the study points to a significant education gap. “Our research shows there is a big education and awareness gap that needs to start being filled on the science and methodology of how precision fermentation actually works to create food ingredients and to address likely concerns around safety standards, nutritional value and sustainability."

"With population growth and rising climate pressures on traditional agriculture, precision fermentation could be an essential solution to maintaining an abundant and affordable food supply. If we want to keep that option open for humanity, we need to start engaging the public now to build trust and understanding. If we wait to react to misinformation from science sceptics and online conspiracy theorists, the battle may already be lost.”

Top image: © Good Food Institute