Swiss organization V-Label has launched a new certification label, F-Label, for fermentation-derived proteins. The label is designed to address confusion about vegan-friendly labels on these products. F-Label is the world’s first certification mark for products made through precision, biomass, and gaseous fermentation, as well as cell-free synthesis. The label verifies that the production process is animal-free, without antibiotics, and the final product is free from genetically modified organisms (GMOs).
The first recipient of the F-Label is Chilean food tech startup Luyef Biotechnologies, which makes precision-fermented nutrients to enhance cultivated meat. Marketed as TAMEE, this is a heme protein that enhances the color, aroma, and flavor of meat analogues.
V-Label’s founder, Renato Pichler, emphasized that the label aims to provide transparency and build trust with consumers and industry partners. He noted that regulatory approval varies by region and application, and the F-Label does not replace regulatory oversight.
Pichler also highlighted that the self-affirmed GRAS (Generally Recognized as Safe) rule in the US, which allows companies to self-affirm their ingredients as safe without formal FDA notification, may be eliminated. This could have significant implications for fermentation startups, which may have to adapt to more rigorous oversight and slower approvals.
Overall, the F-Label aims to clarify the differences between vegan and animal-free labels and provide consumers with more accurate information about the production process and ingredients.