New Research: UK consumer attitudes to Precision Fermentation foods 

Younger people and men are significantly more open to foods made using precision fermentation than the rest of the UK population. New research commissioned by Diffusion reveals that currently 36% of all consumers support the development and widespread use of precision fermentation for food, compared with 24% who oppose it.

The findings are based on a nationally representative survey of 2,005 UK adults conducted by Censuswide, where precision fermentation was described as “where genetically engineered microbes (like yeast or bacteria) are used to produce food ingredients like milk proteins, eggs, or palm oil in a lab or factory.”

Support today for precision fermentation varies sharply across demographics. Men are almost twice as likely as women to support it (46% vs 27%) and 54% of 25-34 year-olds and 48% of 35-44 year-olds back the technology, compared with just 25% of those aged over 55. Among women and older groups, net support falls into negative territory, highlighting the need for much greater public engagement. Support levels are slightly higher than those seen for cultivated meat, where Diffusion found opinion is split evenly with 33% supporting its development and widespread use, with 33% against.

“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,” said Ivana Farthing, Science Communication Lead and UK MD at Diffusion. “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.”

Almost 40% of UK consumers fall into the neutral or undecided category on precision fermentation, suggesting that most people still lack a clear understanding of what the technology is or how it could be used.  This ‘unaware but open’ group could be swayed either way depending on how precision fermentation is introduced to mainstream consumers.

“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,” added Farthing. “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.”

Methodology:

The research was conducted by Censuswide, on behalf of Diffusion.  A sample of 2005 UK respondents (nat rep 16+) were polled. Respondents were shown the following description before being asked their views on precision fermentation: “where genetically engineered microbes (like yeast or bacteria) are used to produce food ingredients like milk proteins, eggs, or palm oil in a lab or factory.” Fieldwork was conducted in summer 2025. Censuswide abides by and employs members of the Market Research Society and follows the MRS code of conduct and ESOMAR principles. Censuswide is also a member of the British Polling Council.

This research forms part of Diffusion’s upcoming report Breakthroughs and Barriers: Trust in Science in an Age of Conspiracy examining how best to build mainstream support for novel climate, food and health-tech solutions. If you would like to register to receive the report, please email Ivana.Farthing [at] diffusionpr.com.