F-Label: From Animal-Free Dairy to Gas Proteins, Fermentation Has A New Certification

After launching C-Label, Swiss organisation V-Label has released a new certification mark for fermentation-derived proteins in a bid to address confusion about vegan-friendly labels on these products.

Weeks after introducing an accreditation for cultivated meat products, V-Label has now launched a certification for animal-free ingredients made via fermentation.

F-Label is the world’s first product label dedicated to technologies like precision, biomass and gaseous fermentation, as well as cell-free synthesis. It’s positioned as a science-based certification to verify microbial production processes for compounds traditionally derived from animals, such as proteins like beta-lactoglobulin, casein, or heme.

Chilean food tech startup Luyef Biotechnologies – which makes precision-fermented nutrients to enhance cultivated meat – is the first recipient of the F-Label, through its animal-free myoglobin. Marketed as TAMEE, this is a heme protein that enhances the colour, aroma and flavour of meat analogues.

“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,” said Kris Blanchard, founder and CEO of Luyef Biotechnologies. “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.”

Differentiating novel fermentation technologies

To qualify for the F-Label, an ingredient must be produced without animals and antibiotics. And while genetically modified organisms (GMOs) may be used in the process, the final product must be free from these.

Since the label focuses on market-ready technologies like biomass fermentation, as well as novel ones that require regulatory clearance (such as precision fermentation), how does it communicate the difference to consumers?

“Regulatory approval varies by region and application. To ensure maximum transparency, F-Label clearly indicates that production criteria were met, but does not replace regulatory oversight,” Renato Pichler, founder of the V-Label, tells Green Queen.

“Our criteria are the same for all technologies. We work alongside existing food safety and regulatory frameworks, and our label is meant to complement, not override, legal requirements,” he adds.

“Consumers can trust that an F-Label product meets strict criteria for animal-free production, but they are also encouraged to check for local regulatory approvals where necessary. In general, most producers in this space share a lot about their technology publicly, yet we encourage consumers to reach out directly for specific questions.”

Ending self-affirmed GRAS would be a ‘significant blow’

Speaking of regulatory processes, fermentation startups could be in for a shake-up in the US, where Health Secretary Robert F Kennedy Jr is looking to eliminate a rule that allows companies to self-affirm their ingredients as safe, without formally notifying the Food and Drug Administration (FDA).

Several precision and gas fermentation startups have chosen this pathway to enter the market initially, as it’s a quicker and cheaper way to commercialise, and can help them maintain confidentiality. RFK Jr has called this a “loophole” exploited by companies, which needs to be removed to improve consumer transparency.

“The self-affirmed GRAS (Generally Recognized as Safe) rule has allowed companies to determine the safety of novel ingredients and has likely led to faster innovation in certain cases. The potential removal of self-affirmed GRAS would likely increase oversight and slow down approvals. It would undoubtedly be a significant blow to many industry players,” says Pichler.

“From F-Label’s perspective, transparency and safety are top priorities. If this regulatory change helps boost consumer trust in precision-fermented and other biotech-driven products, it could ultimately benefit the industry, even if that benefit comes at a cost.”

Clearing confusion around fermentation and vegan-friendliness

V-Label says a key reason why the F-Label exists is to clear consumer confusion around vegan-friendly fermentation-derived products. Some precision fermentation companies have chosen to use a vegan label on their products, signifying that it is animal-free.

While a vegan certification is confirmation that a product may be dairy-free, that line gets blurred with precision fermentation, which creates bioidentical ingredients that are not suitable for those with dairy allergies.

In V-Label’s case, the accreditation excludes products that contain molecules identical to animal products, so the F-Label can fill that gap while clarifying whether a food is “plant-like or animal-like by nature”.

“With the rise of biotech-driven ingredients like precision-fermented dairy proteins or myoglobin, we need to rethink how we label certain products,” says Pichler. “V-Label does not certify [these] products as vegan, because bioidentical animal-free ingredients do not always align with traditional vegan values, even if no animals were used in production.”

He adds: “We recognise that some consumers may feel confused when a precision-fermented product carries a vegan label, especially if it contains compounds identical to those found in animals. F-Label aims to provide clarity by certifying that the production process is entirely animal-free, giving consumers the transparency they need to make informed choices.”

That said, a product can still be licensed with both the V-Label and F-Label, provided that the latter doesn’t contain any recombinant molecules. “We will consider each application individually and provide advice as to which type of communication is least confusing for customers,” Pichler says. “As this field is rapidly evolving on the technology side, but many consumers have not yet cemented their personal view, it is crucial that we follow current trends and help to educate the public.”