The Netherlands permits tastings involving innovative fermentation.

The Netherlands is taking another significant step in the protein transition. Following the introduction of tastings for cultivated meat and fish, it will soon be possible to sample innovative food products derived from fermentation. This follows a new government policy development that allows for the controlled introduction of this technology to consumers.

On November 24, 2025, the Ministry of Agriculture, Fisheries, Food Security and Nature and the Ministry of Health, Welfare and Sport announced the establishment of a national framework for tastings of products developed via precision and biomass fermentation. This makes the Netherlands the first country in the European Union to permit such tastings under strict conditions.

This development builds upon the existing Code of Practice for cultivated meat and fish. CAN (Cellular Agriculture Netherlands), together with producers and partners from the biotech sector, was closely involved in expanding these guidelines.

The new Code of Practice provides a clear technical and legal framework. Companies working with fermentation technology can organize tastings following approval by an independent expert committee. This enables consumers to experience the taste, texture, and overall characteristics of these innovative products at an early stage—even before official market authorization.

According to the producers involved, the first tastings of precision fermentation products are expected to take place in early 2026.

With this step, the Netherlands reinforces its position as a frontrunner in food innovation and sustainable protein development. At the same time, it underscores CAN’s role as a connecting force within the ecosystem: a platform committed to safe, responsible, and future-oriented food technology.