Published in Tijdschrift voor Levensmiddelenrecht in July 2025. The full text can be found here. If you are interested in the article but do not have institutional access, please reach out to me via the contact page. Image credit: Maria Verkhoturtseva.

Title

Artisanal fermentation as a regulatory grey area in EU food law

Abstract

Artisanal fermentation is becoming increasingly popular among consumers. Yet, EU food law remains poorly attuned to its scale, methods, and values. Based on empirical insights from interviews with small-scale fermenters from eight European countries, this research note examines how producers respond to regulatory uncertainty and navigate blurred boundaries between production, education, and experimentation in the absence of clear guidelines. Building on these accounts, I advocate for a regulatory approach that recognises microbial diversity and is sensitive to the cultural significance of traditional practices.

Citation

Rao, M. (2025). Artisanal fermentation as a regulatory grey area in EU food law. Tijdschrift voor Levensmiddelenrecht, 3 (85-59).