A negative view of innovative foods is held by 69% of respondents in Cyprus, compared with 21% who view them positively, while 77% say they do not feel well informed about innovative foods, ingredients and crops, according to a Special Eurobarometer published by the European Commission. Across the EU, 51% have a negative view and 39% a positive one, while 72% say they do not feel well informed.
Reservations in Cyprus are also reflected in willingness to purchase new food products. A total of 78% of respondents say they would be unwilling to buy a product containing an ingredient produced using microorganisms, such as a protein identical to that found in eggs but made without animals, even if it met EU safety standards and was clearly labelled. The corresponding figure across the EU is 54%.
Of the four types of innovative foods presented in the survey, plant-based protein products obtained through new methods receive the highest acceptance in Cyprus, with 28% saying they would feel comfortable consuming them, compared with 47% across the EU. For foods produced through fermentation using microorganisms, the figures are 26% in Cyprus and 46% in the EU. For products cultivated from animal cells, acceptance falls to 18% and 34%, respectively.
Acceptance is particularly low in Cyprus for fruits and vegetables grown from crops adapted to drought, pests or extreme weather. Only 21% say they would feel comfortable consuming such products, compared with 50% across the EU. Conversely, 75% in Cyprus and 46% in the EU say they would feel uncomfortable consuming them.
The main concern before consuming innovative foods in Cyprus is the possibility of unknown long-term health effects, cited by 38% of respondents, compared with 43% across the EU. This is followed by the perception that such products are highly processed or unnatural, cited by 40% in Cyprus and 35% in the EU. A lack of clear information about production methods, composition and origin is cited by 32% in Cyprus and 33% in the EU, while a lack of trust in the companies producing them is mentioned by 30% and 25%, respectively.
Regarding potential benefits, 24% of respondents in Cyprus associate food innovation with providing farmers and food producers with new tools and options, compared with 20% across the EU. Healthier or more nutritious food options are cited by 24% in Cyprus and 23% in the EU.
Food security is mentioned by 14% in Cyprus, compared with 25% across the EU, while reducing pressure on natural resources is cited by 14% and 27%, respectively. Meanwhile, 22% in Cyprus say they associate innovative foods with none of the potential benefits presented, compared with 12% across the EU.
Transparency and clear labelling emerge as key conditions for building trust. In Cyprus, 41% say mandatory, clear labels providing information on production methods, composition and origin would increase their confidence in innovative foods, compared with 51% across the EU.
Approval by the European Food Safety Authority (EFSA) is cited by 40% in Cyprus and 36% in the EU, while regular public reporting on safety findings is mentioned by 31% and 34%, respectively.
When seeking trustworthy information about the safety and environmental impact of innovative foods, 48% of respondents in Cyprus identify health professionals, compared with 35% across the EU. National food safety authorities are cited by 23% in Cyprus and 36% in the EU, while independent scientists and academia are mentioned by 24% and 32%, respectively.
Furthermore, 86% of respondents in Cyprus and 85% across the EU agree that innovative food products should have clear and distinct names and provide transparent information about production methods, composition and origin.
A further 82% in Cyprus and 75% across the EU agree that the widespread introduction of innovative foods could threaten culinary traditions and rural agriculture if not properly regulated and transparently labelled.
Asked which potential benefits would make them more willing to consume innovative foods regularly, 36% in Cyprus say none of the benefits presented would influence their willingness, compared with 18% across the EU. Reduced use of pesticides, fertilisers or antibiotics in production is cited by 26% in Cyprus and 35% in the EU.
The Special Eurobarometer was conducted across all 27 EU Member States between 26 May and 24 June 2026, involving 26,456 people aged 15 and over. In Cyprus, fieldwork took place between 26 May and 15 June 2026, with 502 interviews.