Federica Ronchetti works as food law expert at the Competence center for the Food Chain of the Austrian Agency for Health and Food Safety since September 2023. During the development of this publication, she worked as scientific employee at the Chair of Food Law, University of Bayreuth, Campus Kulmbach and the Research Center for Food law of the University of Bayreuth since 2020, where she focused on interdisciplinary studies in the area of food law, in particular on the regulation of food innovations in the EU. She holds a BSc in Nutritional sciences from the University of Vienna, a Dipl.-Ing. In Safety in the food chain from the University of Natural Resources and Life Sciences, Vienna and an LL.M. in Food law from Luiss Guido Carli, Rome. In 2022, she co-founded the „Bayreuth-Kulmbach Alt Protein Project“ of the Good Food Institute. Laura Springer works as scientific employee at the Chair of Food Law, University of Bayreuth, CampusKulmbach since 2021 with a focus on Food Law, Food Waste Law and European Law. She holds the German “Erstes Staatsexamen”, a law degree which she completed in Bayreuth in 2021. Kai P. Purnhagen is Full Professor and Director of the Research Center for German and European Food Law at the University of Bayreuth. He works in the areas of European Union Law, International Economic Law and the interdisciplinary and comparative analysis of law, with emphasis on the food market. He studied Law, Political Science, Economics, Philosophy and Sociology at the Justus-Liebig-University Gießen and at the Fernuniversity Hagen, he continued as LL.M. - Fellow at the University of Wisconsin-Madison, before he was admitted to the PhD programme of the European University Institute in Florence, he undertook a Post-doc at the University of Amsterdam and at the Ludwig-Maximilians-University Munich, before he was appointed Assistant and Associate Professor in Law at Wageningen University. He held visiting or short-term appointments at the University of Lucerne, the London School of Economics and Political Science, the University of Wisconsin-Madison, and the Justus-Liebig-University Giessen.

• 1 Executive Summary.- 2 Background.- 3 Precision Fermentation and GMMs.- 4 Pre-market Authorization.- 5 Labelling: General Product Naming Requirements.- 6 Comparative Analysis.

Federica Ronchetti works as food law expert at the Competence center for the Food Chain of the Austrian Agency for Health and Food Safety since September 2023. During the development of this publication, she worked as scientific employee at the Chair of Food Law, University of Bayreuth, Campus Kulmbach and the Research Center for Food law of the University of Bayreuth since 2020, where she focused on interdisciplinary studies in the area of food law, in particular on the regulation of food innovations in the EU. She holds a BSc in Nutritional sciences from the University of Vienna, a Dipl.-Ing. In Safety in the food chain from the University of Natural Resources and Life Sciences, Vienna and an LL.M. in Food law from Luiss Guido Carli, Rome. In 2022, she co-founded the „Bayreuth-Kulmbach Alt Protein Project“ of the Good Food Institute. Laura Springer works as scientific employee at the Chair of Food Law, University of Bayreuth, CampusKulmbach since 2021 with a focus on Food Law, Food Waste Law and European Law. She holds the German “Erstes Staatsexamen”, a law degree which she completed in Bayreuth in 2021. Kai P. Purnhagen is Full Professor and Director of the Research Center for German and European Food Law at the University of Bayreuth. He works in the areas of European Union Law, International Economic Law and the interdisciplinary and comparative analysis of law, with emphasis on the food market. He studied Law, Political Science, Economics, Philosophy and Sociology at the Justus-Liebig-University Gießen and at the Fernuniversity Hagen, he continued as LL.M. - Fellow at the University of Wisconsin-Madison, before he was admitted to the PhD programme of the European University Institute in Florence, he undertook a Post-doc at the University of Amsterdam and at the Ludwig-Maximilians-University Munich, before he was appointed Assistant and Associate Professor in Law at Wageningen University. He held visiting or short-term appointments at the University of Lucerne, the London School of Economics and Political Science, the University of Wisconsin-Madison, and the Justus-Liebig-University Giessen.

• 1 Executive Summary.- 2 Background.- 3 Precision Fermentation and GMMs.- 4 Pre-market Authorization.- 5 Labelling: General Product Naming Requirements.- 6 Comparative Analysis.

Federica Ronchetti works as food law expert at the Competence center for the Food Chain of the Austrian Agency for Health and Food Safety since September 2023. During the development of this publication, she worked as scientific employee at the Chair of Food Law, University of Bayreuth, Campus Kulmbach and the Research Center for Food law of the University of Bayreuth since 2020, where she focused on interdisciplinary studies in the area of food law, in particular on the regulation of food innovations in the EU. She holds a BSc in Nutritional sciences from the University of Vienna, a Dipl.-Ing. In Safety in the food chain from the University of Natural Resources and Life Sciences, Vienna and an LL.M. in Food law from Luiss Guido Carli, Rome. In 2022, she co-founded the „Bayreuth-Kulmbach Alt Protein Project“ of the Good Food Institute. Laura Springer works as scientific employee at the Chair of Food Law, University of Bayreuth, CampusKulmbach since 2021 with a focus on Food Law, Food Waste Law and European Law. She holds the German “Erstes Staatsexamen”, a law degree which she completed in Bayreuth in 2021. Kai P. Purnhagen is Full Professor and Director of the Research Center for German and European Food Law at the University of Bayreuth. He works in the areas of European Union Law, International Economic Law and the interdisciplinary and comparative analysis of law, with emphasis on the food market. He studied Law, Political Science, Economics, Philosophy and Sociology at the Justus-Liebig-University Gießen and at the Fernuniversity Hagen, he continued as LL.M. - Fellow at the University of Wisconsin-Madison, before he was admitted to the PhD programme of the European University Institute in Florence, he undertook a Post-doc at the University of Amsterdam and at the Ludwig-Maximilians-University Munich, before he was appointed Assistant and Associate Professor in Law at Wageningen University. He held visiting or short-term appointments at the University of Lucerne, the London School of Economics and Political Science, the University of Wisconsin-Madison, and the Justus-Liebig-University Giessen.

• 1 Executive Summary.- 2 Background.- 3 Precision Fermentation and GMMs.- 4 Pre-market Authorization.- 5 Labelling: General Product Naming Requirements.- 6 Comparative Analysis.