From lab to fork: Directionality in the European innovation system for precision fermentation-derived food ingredients

• Directionality is conceptualised as an emergent and dynamic system property. • The TIS framework is adapted to include materialities and reflexive governance. • Technical advances are reinforcing precision fermentation’s commercial legitimacy. • Limited demand-pull and regulatory hurdles create uncertainty for market formation. • A trajectory of assimilation with established market structures is described. This paper investigates the directionality of European innovation in precision fermentation-derived food ingredients. We adapt the technological innovation systems framework to include non-human materialities and capture reflexive governance processes, while conceptualising directionality as an emergent system property shaped by structural and functional characteristics. This analytical approach is applied to European precision fermentation in a qualitative case study combining interviews and secondary data. Our findings reveal an innovation system structure characterised by active startups driving early-stage technological development, increasing involvement from established food and biotechnology firms, EU regulations that discourage some types of experimentation, as well as technological and biological factors that incentivise large-scale production. We also identify functional dynamics that drive a focus on scalability, efficiency, and productivity, persistent demand-side uncertainties, and normative contestation making actors deemphasise cultural and regulatory novelty. This suggests an emerging directionality towards the assimilation of precision fermentation within established food supply chains and market structures, which highlights market consolidation and public engagement as policy considerations.