Acceptance of gene-edited foods increases when the tangible benefits for consumers are easy to understand. A recent study by the Center for Food Integrity (CFI), conducted in collaboration with FMI – The Food Industry Association, shows that consumers evaluate technologies such as genome editing positively when they recognize clear advantages for health, the environment, or food security.

At the heart of this lies a shift in perspective: instead of explaining the scientific method, the focus is placed on concrete added value. High-GABA tomatoes that may help lower blood pressure, or pigs for which antibiotic use is reduced through genome editing, illustrate this approach.

Such applications demonstrate that genome editing is not perceived as an abstract high-tech innovation, but rather as a tool to make food more resilient, healthier, or more sustainable. According to CFI, this clear focus on benefits is crucial for building acceptance.

The study also highlights that consumers do not view genome editing in isolation, but within the context of global challenges. Climate-related crop losses, rising production costs, and food waste shape perceptions of new breeding methods. As a result, plants that are more resistant to disease or drought, or fruits with a longer shelf life, are more likely to be seen as part of the solution. The study’s authors therefore identify significant potential for broad societal acceptance, particularly for staple foods such as cereals, leafy vegetables, and fruit.

These international findings are also supported by earlier surveys conducted in Switzerland. Two surveys by gfs.bern show that the Swiss population is open to genome editing when concrete benefits are visible. Climate resilience, extended shelf life of food, and safeguarding regional production are viewed positively. More than 80% of respondents support plants that are resistant to disease thanks to genome editing or that reduce the need for plant protection products.

The surveys make one thing clear: Swiss consumers respond particularly positively when technology is used to solve real problems, rather than being applied for its own sake.

In summary, acceptance of gene-edited foods grows wherever their added value becomes visible. For companies, research, and agriculture, this means that technical feasibility should not be the primary focus. Instead, the key question is how genome editing can contribute to safe, sustainable, and healthy nutrition. When these benefits are communicated clearly, the technology gains broad support both internationally and in Switzerland.