Strategies for overcoming aversion to unnaturalness: The case of clean meat

Bryant, Christopher; Anderson, Joanna E.; Asher, Kathryn; Green, Che; Gasteratos, Konstantinos

doi:10.1016/j.meatsci.2019.04.004

Cited by 85 publications

(49 citation statements)

References 38 publications

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“…Next, veterinarians previewing the unfavourable position of animal scientists mentioned field of work (35) and job losses (25). Lastly, veterinarian respondents predicted a favourable view from bioprocess engineers due to field of work (40), opportunities (22) and job offers (19). Similarly, animal scientists estimated an unfavourable position from veterinarians because of field of work (4) and job losses (3), and, regarding a favourable view, the main reason cited was animal welfare (3).…”

Section: Demographic Datamentioning

confidence: 98%

“…Recent research has focused on debating consumer attitudes regarding cell-based meat. For instance, many respondents perceived the environmental, human health and animal welfare benefits of cultured meat simultaneously to a general concern in relation to the unnaturalness of cell-based meat [9,[15][16][17][18][19][20][21]. However, nothing is known regarding the opinions of relevant actors in the meat chain, such as professionals and specialists who are currently involved in the production of conventional meat.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Critical Perspective of Animal Production Specialists on Cell-Based Meat in Brazil: From Bottleneck to Best Scenarios

Heidemann

Taconeli

Reis

et al. 2020

Animals

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Recently, many studies regarding consumer perception of cell-based meat have been published. However, the opinion of the professionals involved in animal production also seems relevant. In particular, veterinarians and animal scientists may be important players in the new cell-based meat production, acting as proponents or barriers to this major improvement for farm animal welfare. Therefore, our aim is to analyse the knowledge and perspective of Brazilian veterinarians and animal scientists regarding cell-based meat. Veterinarians (76.8%; 209/272) and animal scientists (23.2%; 63/272) responded to an online survey. Logistic regression, latent class and logit models were used to evaluate objective answers, and the Discourse of the Collective Subject method was used to interpret open-ended answers. Specialists who were women (62.5%; 170/272), veterinarians (76.8%; 209/272), vegetarians (7.0%; 19/272) and vegans (1.1%; 3/272) were more supportive of cell-based meat. Lack of knowledge and the connection with artificiality, the most frequent spontaneous word associated with cell-based meat by all respondents, were the main negative points highlighted. Thus, it seems fundamental to offer higher education to veterinarians and animal scientists regarding cell-based meat, since engaging them with this novel technology may mitigate both the resistance and its negative consequences for the professionals, society, the animals involved and the environment.

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Section: Demographic Datamentioning

confidence: 98%

Section: Introductionmentioning

confidence: 99%

Critical Perspective of Animal Production Specialists on Cell-Based Meat in Brazil: From Bottleneck to Best Scenarios

Heidemann

Taconeli

Reis

et al. 2020

Animals

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“…The same benefits, such as a rich harvest, are perceived as less valuable for a farmer when they are the results of GM crops compared with traditionally bred crops, with the lack of perceived naturalness of GT seemingly the reason 23 . Perceived naturalness has also been shown to be important for the acceptance of functional foods 55 or cultured meat 56 . Both are the results of human processing and interference with otherwise familiar products.…”

Section: Affect Heuristicmentioning

confidence: 99%

Consumer acceptance of novel food technologies

Siegrist¹,

Hartmann²

2020

Nat Food

447

212

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Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers' acceptance or lack of acceptance. Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system. Therefore, disruptive food technologies will be needed to progress towards a more resilient food system. Taking into account the factors influencing consumers' perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies.

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“…It is widely acknowledged that the name given to an object or phenomenon can affect subsequent evaluations and impressions of it. In this way, different names which have an influence on consumer attitude were proposed for cultured meat (55,56). Indeed, "in vitro meat, " "clean meat, " "cultured meat, " "labgrown meat, " "synthetic meat" and other names (15) suggest that this innovation is slaughter-free, more responsible toward our environment and a credible alternative to the current intensive farming systems.…”

Section: Consumer Perceptionmentioning

confidence: 99%