Culture, meat, and cultured meat

Bryant, Christopher

doi:10.1093/jas/skaa172

Cited by 120 publications

(79 citation statements)

References 32 publications

(45 reference statements)

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“…As shown in Figure 15 , the most important assurance in both countries related to approval by the relevant food safety authority (in the US, this will be the USDA and/or FDA, whereas in the UK, this will be the FSA), followed by the claim that the product is made without antibiotics. This reflects focus group findings which highlighted consumers’ desire for cultivated meat products to be effectively regulated [ 49 ].…”

Section: Resultssupporting

confidence: 56%

“…For Muslim respondents ( n = 84 US and UK combined), being Halal was by far the most important assurance, considered more important than being government-approved or antibiotic-free. Scholars have discussed the conditions under which cultivated meat could be called kosher and/or halal, and generally agree that there are viable versions which fit with each of these religions’ requirements [ 49 , 50 , 51 ]. The present data suggest that Jewish consumers are less concerned with a kosher label than other assurances, while Muslim consumers consider a halal label paramount.…”

Section: Resultsmentioning

confidence: 99%

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US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study

Szejda

Bryant

Urbanovich

2021

Foods

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Despite growing evidence of the environmental and public health threats posed by today’s intensive animal production, consumers in the west remain largely attached to meat. Cultivated meat offers a way to grow meat directly from cells, circumventing these issues as well as the use of animals altogether. The aim of this study was to assess the overall consumer markets and a range of preferences around cultivated meat in the US and the UK relating to nomenclature, genetic modification, health enhancements, and other features. To this end, we recruited large representative samples to participate in an online survey about cultivated meat, and subsequently analyzed segments (a) in the early majority population (guided by the Diffusion of Innovations Model), (b) by generation, and (c) in the general population. Our findings showed a high level of openness (80%) in both the US and UK populations, with 40% somewhat or moderately likely to try and 40% highly likely to try. Younger generations had the greatest openness: 88% of Gen Z, 85% of Millennials, 77% of Gen X, and 72% of Baby Boomers were at least somewhat open to trying cultivated meat. All segments envisioned cultivated meat to be nearly half of their total meat intake. Findings show that consumers prefer the terms ‘cultured’ and ‘cultivated’ over ‘cell-based’ and ‘cell-cultured’ for use in a social context and on packages, even though they perceive these terms as less descriptive. The most important on-package label was one indicating government assurances, and participants preferred non-GM products over GM products. We also found that US consumers prefer nutritionally superior meat over nutritionally equivalent meat. We discuss implications for product development, messaging, and understanding the likely adoption path of this food innovation.

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Section: Resultssupporting

confidence: 56%

Section: Resultsmentioning

confidence: 99%

US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study

Szejda

Bryant

Urbanovich

2021

Foods

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“…It is therefore of high importance to pursue the research and development of alternative methods to produce these products. The greatest hopes for an alternative to factory farming and its associated problems rests on cultured meat (also known as clean meat, cell-based meat, cultivated meat) ( Bryant, 2020 ; Lee et al, 2020 ). Its production employs laboratory tissue engineering techniques to obtain meat for consumption without compromising nutritional profile and slaughtering animals ( Zidarič et al, 2020 ).…”

Section: Changes To Meat Productionmentioning

confidence: 99%

Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach

Halabowski

Rzymski

2021

Science of The Total Environment

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The pandemic of the novel coronavirus disease 2019 (COVID-19) has caused a significant burden to healthcare systems, economic crisis, and public fears. It is also a lesson to be learned and a call-to-action to minimize the risk of future viral pandemics and their associated challenges. The present paper outlines selected measures (i.e., monitoring and identification of novel viral agents in animals, limitations to wildlife trade, decreasing hunting activities, changes to mink farming and meat production), the implementation of which would decrease such a risk. The role of viral surveillance systems and research exploring the virus strains associated with different animal hosts is emphasized along with the need for stricter wild trade regulations and changes to hunting activities. Finally, the paper suggests modifications to the meat production system, particularly through the introduction of cultured meat that would not only decrease the risk of exposure to novel human viral pathogens but also strengthen food security and decrease the environmental impacts of food production.

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“…Excellent reviews describing in detail different cell sources and procedures used in CM research were recently published by Post et al [ 33 ], Zhang et al [ 34 ], Melzener et al [ 35 ], Bryant [ 36 ] and others.…”

Section: Cellular Agriculturementioning

confidence: 99%

Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

Djisalov

Knežić

Podunavac

et al. 2021

Biology

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Meat cultivation via cellular agriculture holds great promise as a method for future food production. In theory, it is an ideal way of meat production, humane to the animals and sustainable for the environment, while keeping the same taste and nutritional values as traditional meat and having additional benefits such as controlled fat content and absence of antibiotics and hormones used in the traditional meat industry. However, in practice, there is still a number of challenges, such as those associated with the upscale of cultured meat (CM). CM food safety monitoring is a necessary factor when envisioning both the regulatory compliance and consumer acceptance. To achieve this, a multidisciplinary approach is necessary. This includes extensive development of the sensitive and specific analytical devices i.e., sensors to enable reliable food safety monitoring throughout the whole future food supply chain. In addition, advanced monitoring options can help in the further optimization of the meat cultivation which may reduce the currently still high costs of production. This review presents an overview of the sensor monitoring options for the most relevant parameters of importance for meat cultivation. Examples of the various types of sensors that can potentially be used in CM production are provided and the options for their integration into bioreactors, as well as suggestions on further improvements and more advanced integration approaches. In favor of the multidisciplinary approach, we also include an overview of the bioreactor types, scaffolding options as well as imaging techniques relevant for CM research. Furthermore, we briefly present the current status of the CM research and related regulation, societal aspects and challenges to its upscaling and commercialization.

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Culture, meat, and cultured meat

Cited by 120 publications

References 32 publications

US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study

US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study

Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach

Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

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