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In September 2025, the Food Standards Agency launched its Market Authorisation Innovation and Research Programme, representing a significant shift towards more responsive and innovation-friendly food regulation.
The programme aims to accelerate market access for innovative food products while maintaining robust safety standards.
Programme framework
The programme addresses regulatory bottlenecks for innovative food technologies including cell cultivated products, alternative proteins, and novel ingredients.
Key features include enhanced pre-submission guidance, streamlined assessment procedures, improved industry collaboration, and clearer approval timelines.
Industry impact
Industry response has been overwhelmingly positive, with companies welcoming pre-submission meetings and tailored regulatory advice. The programme positions the UK to compete more effectively with jurisdictions like Singapore and the US in approving innovative food products.
The FSA has committed to providing tailored guidance for specific technology sectors, addressing unique regulatory challenges faced by the range of innovation categories
International competitiveness and strategic positioning
The programme positions the UK to compete more effectively with jurisdictions like Singapore, the United States, and Canada, which have established streamlined approval pathways for innovative food products. This is particularly significant for cell cultivated meat and alternative protein sectors, where regulatory approval can determine market leadership.
The programme builds on the sandbox project for cell cultivated products we highlighted in our Winter 2025 edition of Food for Thought.
Next steps
The programme launched with an 18-month pilot phase. Companies can apply through the FSA's innovation portal, with applications assessed on a rolling basis. Food businesses developing innovative products should consider early engagement to maximise benefits from enhanced guidance and streamlined procedures.
The FSA will publish regular updates and case studies to ensure best practice is being shared across the food innovation sector; we will follow the output from this programme carefully in future editions of Food for Thought.
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