F-Label launches as first certification for precision fermentation

V-Label has introduced F-Label, the world’s first certification for precision fermentation and other emerging animal-free production technologies. The certification aims to provide clarity for consumers and manufacturers by verifying that food ingredients traditionally derived from animals are now produced without them.

Following the success of C-Label, a certification dedicated to cultivated meat, F-Label is designed to ensure transparency in fermentation-derived compounds such as those produced through biomass fermentation, syngas fermentation, or cell-free synthesis. While fermentation has long been used in food production – such as in cheese, kimchi, and alcoholic beverages – precision fermentation represents the next step in its evolution, enabling the production of animal-identical compounds without the use of livestock.

Unlike traditional vegan labels, F-Label does not necessarily denote a product as vegan but rather guarantees that no animals were involved in the production process. This distinction is intended to help consumers differentiate between plant-based alternatives and precision fermentation-derived ingredients, which may be molecularly identical to those found in animal products.

The first company to receive F-Label certification is Luyef Biotechnologies, which has developed a precision-fermented myoglobin to enhance the sensory attributes of plant-based and cultivated meat products. Myoglobin plays a critical role in the color, aroma, and taste of conventional meat, making it an essential ingredient for alternative protein companies aiming to improve consumer acceptance of non-animal products.

“Achieving the very first F-Label license for our myoglobin is a testament to our dedication to transparency, innovation, and meeting the highest standards of quality,” said Kris Blanchard, Founder & CEO of Luyef Biotechnologies. “We chose to work with F-Label because we believe in the need for clear, science-based certification that builds trust with consumers and industry partners alike.”

Luyef’s certified myoglobin is part of its TAMEE ingredient, which enhances the sensory profile of plant-based foods by replicating key characteristics of conventional meat. “Consumer adoption of alternative proteins depends heavily on their sensory resemblance to meat,” Blanchard added. “TAMEE enables the development of next-generation plant-based products designed to appeal to mainstream consumers.”

F-Label’s criteria include stringent requirements such as ensuring animal-free production, excluding GMOs from the final product, and maintaining antibiotic-free processes. The certification is positioned as a tool for companies to communicate their commitment to ethical and transparent food production.

“Fermentation has the power to replace animal-based ingredients without compromise,” said Renato Pichler, Founder of V-Label. “With F-Label, we ensure that companies producing these innovations can demonstrate their commitment to ethical and transparent food production while giving consumers the confidence to support these advancements.”

Lubomir Yotov, Head of F-Label, emphasized that the certification is part of a broader movement toward mainstream acceptance of animal-free technologies. “F-Label is more than just a certification – it’s a step toward a future where animal-free production takes center stage. By working with pioneering companies like Luyef Biotechnologies, we’re creating a food system that is more ethical, sustainable, and aligned with consumer values.”

The introduction of F-Label comes as the precision fermentation sector continues to expand, with companies using the technology to develop dairy proteins, egg proteins, and functional food ingredients without relying on conventional agriculture. As more companies seek to differentiate their products in the market, F-Label is expected to serve as a trusted mark of quality and integrity.

For more information about F-Label certification, click here