cultured meat
219968631
Consumer acceptance of cultured meat in urban areas of three cities in China
Abstract Cultured meat is not only conducive to close the gap between supply and demand of livestock products, but also of great significance to the green development of meat industry, food safety and food security. However, there is great uncertainty about whether the meat will be accepted by consumers, and consumer related research is still in its infancy especially in China. To take early research on consumer attitudes towards the novel meat, this paper investigated consumer awareness of, acceptance of and willingness to pay for artificial meat firstly, and then explored those for cultured meat after information provision, by a questionnaire survey (n 1,004) in three cities, Beijing, Qingdao and Tai'an. The results showed that the overwhelming majority were unacquainted with artificial meat including cultured meat. Nearly 22% were opposed to artificial meat, and approximately 50% remained neutral. However, after reading the information about cultured meat, only 12% of respondents were opposed, and the percentage that remained neutral decreased to 40% which signified that respondents may have had a misconception about the novel meat and information provision was an effective way to encourage the public to express their opinions and be more accepting. More than 70% were willing to taste or purchase cultured meat, with an estimated willingness to pay 2.2% more than the price of conventional meat. Younger males with a higher education, those who thought highly of the meat and more satisfied with the government's regulation of food safety were more likely to accept and try cultured meat. Increasing consumer acceptance of cultured meat is a long way off but promising.
Meng Zhang Lei Li Junfei Bai
225152038
Cultured meat firms raise funds
219487158
Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany
Abstract The present study examined the willingness of children and adolescents (N 718, MAge 13.67, SD 2.31; female 57.5% from Germany to consume insects and cultured meat. One focus of the study was the comparison of attitudes toward foods made from insects and cultured meat in general and in a specific form (a burger) Another focus was analyzing the influence of selected nutritional psychological factors on the willingness of children and adolescents to consume these products. In addition to sociodemographic factors (age, sex) meat consumption, familiarity, attitudes, food neophobia, and food disgust were included as variables. The study participants showed a significantly higher willingness to consume the cultured meat burger than the insect burger, although no difference could be shown in their attitudes toward the alternatives as food (i.e. irrespective of their form of preparation) Hierarchical multiple regression revealed that the attitude toward the alternative protein product in burger form, specifically, was the strongest predictor for the willingness to consume both burger alternatives. This illustrates that the attitudes of children and adolescents toward a particular product are especially important. The negative influence of food neophobia on the willingness to consume the meat alternatives, which had previously been reported in other studies, was confirmed in this study. In the regression model with the sociodemographic variables, food disgust showed a negative influence on the willingness to consume the two meat alternatives; however, this negative influence was not detected after including the nutritional psychological variables in the model. Proposals for the use of the results of this study in designing marketing strategies and educational interventions in schools are presented.
Jacqueline E Dupont Florian Fiebelkorn
201628840
How Will Cultured Meat and Meat Alternatives Disrupt the Agricultural and Food Industry?
Charles Frederic Gerhardt Gerrit Suhlmann Fabio Ziemssen David W Donnan Mirko Warschun Hans Jochen Kuhnle
221826267
3D Printing of cultured meat products.
Three dimensional (3D) printing is a fast developing digital technology with colossal market scope in food and nutrition technology, providing a platform for establishing unique food products with enhanced sensory and nutritional value for a particular end user. Cultured meat is the concept of producing meat sustainably in laboratory conditions without the sacrifice of animal life and the excessive use of antibiotics. 3D printing could offer unique solutions for the vital issues of cultured meat production; particularly on regulating the protein, fat, and other nutritional content, along with providing realistic texture. This review highlights the immense benefits of 3D printing technology for the scalable and reproducible production of cultured meat products.
Critical reviews in food science and nutrition
Harish K Handral Shi Hua Tay Weng Wan Chan Deepak Choudhury
221521040
Cultured Meat and Australia's Generation Z
This exploratory study of Gen Z consumers (n 227) examines perceptions and opinions about cultured meat of young adults residing in Sydney, Australia. It uses an online survey and describes the findings quantitatively and through the words of the study participants. The results show that the majority (72% of the participants are not ready to accept cultured meat; nonetheless, many think that it is a viable idea because of the need to transition to more sustainable food options and improve animal welfare. When faced with a choice between different alternatives to farmed meat, a third of the participants reject cultured meat and edible insects but accept plant based substitutes finding them more natural. Concerns about masculinity and betraying Australia as a country of quality animal meat are also raised. A significant number of young people (28% however are prepared to try cultured meat. Environmental and health concerns may influence a broader section of society to embrace this novelty. With its power as the emerging new consumers, Gen Z is putting the future of cultured meat under scrutiny.
Frontiers in Nutrition
Diana Bogueva Dora Vasileva Marinova
221346223
Cultured Meat: Meat Industry Hand in Hand with Biomedical Production Methods
Meat is the main protein source of the human diet in many cultures. Because of the increasing population growth and welfare, the conventional meat industry cannot follow consumer demands worldwide. Besides, some of the environmental, sustainability related, and ethical concerns associated with the traditional meat industry have directed scientists to develop new strategies to tackle these negative effects. Culturing meat from cell culture is an emerging bioprocess that will revolutionize the industrial animal agriculture. Many tissue engineering techniques can be utilized for this rising field, although its further development faces important cell culture challenges as well as scale up limitations. The invention of innovative tools for large scale in vitro meat production will concurrently advance the technology for biomedical and therapeutic applications. This review highlights vital factors and fundamental cell biology parameters for designing a bioprocess to produce an environmentally friendly meat product that will be accepted by consumers. New applications of current biomedical products and concepts will form the groundwork for future academic research and novel designs enabling large scale production of cultured meat.
Food Engineering Reviews
Tanja Zidaric Marko Milojevic Jernej Vajda Bostjan Vihar Uros Maver
221236207
European Markets for Cultured Meat: A Comparison of Germany and France
The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat consumption in a substantial way. The present study investigates dietary identities and perceptions of cultured meat in nationally representative samples from Germany (n 1000) and France (n 1000) Participants were recruited through an Ipsos panel to answer an online survey, which included questions about their current and intended consumption of conventional meat, as well as questions about their opinions of cultured meat. We find that, whilst rates of vegetarianism were relatively low in France, unrestricted meat eaters were a minority in Germany, and concern for animal welfare was the most common reason given for meat reduction. Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than the French. Strikingly, cultured meat acceptance is significantly higher amongst agricultural and meat workers, indicating that those who are closest to existing meat production methods are most likely to prefer alternatives. We found some evidence that pro cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment. Furthermore, consumers project that they would be significantly more likely to consume cultured meat that does not contain genetically modified ingredients. Overall, we find substantially large markets for cultured meat in Germany and France, and identify some potential ways to further increase acceptance in these markets. We conclude by highlighting the most promising markets for cultured meat, and highlighting a lack of antibiotics as a potentially persuasive message about cultured meat.
Foods
Christopher J Bryant Lea van Nek Nathalie C M Rolland
221070268
Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries
Cultured meat is a novel food technology that promises to produce meat in a more environmentally friendly and animal friendly way. We conducted an internet survey in ten countries (Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the US) with a total sample of 6128 participants. Results suggest that there are large cultural differences regarding the acceptance of cultured meat. French consumers were significantly less accepting of the idea than consumers in all other countries. Perceived naturalness of and disgust evoked by cultured meat were important factors in the acceptance of this novel food technology in all countries. Trust in the food industry, food neophobia and food disgust sensitivity indirectly and directly influenced the acceptance of cultured meat in almost all countries. In order to increase the acceptance of cultured meat, the similarity of cultured meat to traditional meat needs to be emphasized rather than the rather technical production process, which may evoke associations of unnaturalness and disgust.
Appetite
Michael Siegrist Christina Hartmann
225430535
Bridging the gap between the science of cultured meat and public perceptions
Abstract Background The environmental impact of meat consumption requires immediate action. Cultured meat which is emerging through technologies to grow meat ex vivo has exciting potential to offset the burden of livestock agriculture by providing an alternative method to sustainably produce meat without requiring individuals to become vegetarian. However, consumer uptake of cultured meat may be challenged by negative public perceptions. Scope and approach In this Review, we assert that the academic sector can play a vital role by understanding and communicating the science of cultured meat to the public. Here, we discuss how crosstalk between the science and technology of cultured meat and the behavioral sciences will be critical to overcome challenges in public perceptions, and ultimately to realize the environmental benefits of cultured meat. We identify research and outreach priorities for the academic sector as well as potential policy actions to achieve the maximum benefits of cultured meat for planetary health.
A Janet Tomiyama N Stephanie Kawecki Daniel L Rosenfeld Jennifer A Jay Deepak Rajagopal Amy C Rowat