Why consumers accept gene-edited foods on their plates
Acceptance of gene-edited foods increases when their tangible benefits are clear to consumers. Studies show that visible advantages for health, the environment or food security are key to public support.
Friday, February 27, 2026
Acceptance of gene-edited foods increases when their concrete benefits for consumers are understandable. A study by the Center for Food Integrity (CFI), conducted in collaboration with FMI – The Food Industry Association at the end of 2025, shows that consumers evaluate technologies such as gene editing positively when they recognise clear advantages for health, the environment or food security.
At the centre of this shift is a change in perspective: instead of explaining the scientific method, the focus is placed on tangible added value. High-GABA tomatoes that can help lower blood pressure, or pigs in which antibiotic use is reduced through gene editing, illustrate this approach.
Such applications demonstrate that gene editing is not perceived as abstract high technology, but as a tool to make food more robust, healthier or more sustainable. According to CFI, this benefit-oriented approach is crucial for building acceptance.
The study also makes clear that consumers do not view gene editing in isolation, but in the context of global challenges. Climate-related crop failures, rising production costs or food waste influence the perception of new breeding methods. Plants that are more resistant to diseases or drought, or fruits with longer shelf life, are therefore more likely to be perceived as part of the solution. The study authors see particularly strong potential for broad societal acceptance in staple foods such as cereals, leafy vegetables or fruits.
These international findings are also reflected in Switzerland. Two surveys conducted by gfs.bern for swiss-food.ch show that the Swiss population is open to gene editing when concrete benefits become visible. More than 80% of respondents support plants that, thanks to gene editing, are resistant to diseases or reduce the use of plant protection products. Climate resilience, extended shelf life of food and securing regional production are also viewed positively.
The surveys make clear that Swiss consumers respond particularly positively when the technology solves concrete problems, rather than being applied for technology’s sake.
In summary, acceptance of gene-edited foods grows where their added value becomes visible. For companies, research institutions and agriculture, this means that technical feasibility should not be the primary focus, but rather the question of how gene editing can contribute to a safe, sustainable and future-oriented food system. When this benefit is communicated clearly, the technology gains broad support both internationally and in Switzerland.
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