Trends and ideas in technology, regulation and public acceptance of cultured meat

Guan, Xin; Lei, Qingzi; Yan, Qiyang; Li, Xueliang; Zhou, Jingwen; Du, Guocheng; Chen, Jian

doi:10.1016/j.fufo.2021.100032

Cited by 92 publications

(73 citation statements)

References 86 publications

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“…In this perspective, our findings support growing concerns that the behavior of a CM company could "stigmatize" CM products [23] potentially leading to a similar public (and long-lasting) resistance against CM as against genetically modified foods in Europe [21,24]. Our findings emphasize the importance of sharing high standards in terms of CSR and food safety across the CM industry [100]. Such a strategy would contribute to preventing a negative halo effect from happening and to maintaining the rather positive views that are shared across many countries [2,26,30,35,101].…”

Section: Discussionsupporting

confidence: 79%

When Bad Becomes Worse: Unethical Corporate Behavior May Hamper Consumer Acceptance of Cultured Meat

Rabl

Basso

2021

Sustainability

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Cultured meat is an emerging food innovation that promises to be a more sustainable alternative to conventional meat. However, despite its potential health, environmental and animal welfare benefits, research suggests that consumer acceptance of cultured meat is not assured. Across two pre-registered experimental studies (N = 456), this article investigates the extent to which two different credence characteristics, namely corporate social responsibility (Study 1) and food safety (Study 2), lead to halo-based inferences that may affect the consumer acceptance of cultured meat. Results indicate that, whereas the halo effect of positive corporate behavior is negligible, negative corporate behavior yields a substantial negative halo effect on consumers’ attitudes towards cultured meat, which in turn decreases acceptance of cultured meat. Findings also reveal that these negative halo-based inferences are heightened among consumers who value highly corporate social responsibility (Study 1) and food safety (Study 2). Overall, this article reveals an asymmetric halo effect by showing that people tend to react strongly to negative, but not to positive, information about a cultured meat company. The implications of the present research are discussed in the conclusion.

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Section: Discussionsupporting

confidence: 79%

When Bad Becomes Worse: Unethical Corporate Behavior May Hamper Consumer Acceptance of Cultured Meat

Rabl

Basso

2021

Sustainability

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“…Figure 5 shows the investments in cellular meat and fish startups by key actors through the end of the study period, December 31, 2020. These firms are developing cellular technologies to produce meat or fish via stem or satellite cells from an organism's muscle, and growing them with the aid of nutrients, hormones and growth factors in an appropriate culture medium (Warner, 2019;Chriki and Hocquette, 2020;Guan et al, 2021). One firm, Eat Just, recently received regulatory approval to sell a cell-cultured chicken product to consumers in Singapore, although the high costs of production make it likely that entry to retail outlets will be slow (Scipioni, 2020).…”

Section: Resultsmentioning

confidence: 99%

“Protein” Industry Convergence and Its Implications for Resilient and Equitable Food Systems

Howard

Ajena²,

Yamaoka

et al. 2021

Front. Sustain. Food Syst.

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Recent years have seen the convergence of industries that focus on higher protein foods, such as meat processing firms expanding into plant-based substitutes and/or cellular meat production, and fisheries firms expanding into aquaculture. A driving force behind these changes is dominant firms seeking to increase their power relative to close competitors, including by extending beyond boundaries that pose constraints to growth. The broad banner of “protein” offers a promising space to achieve this goal, despite its nutritionally reductionist focus on a single macronutrient. Protein firm strategies to increase their dominance are likely to further diminish equity in food systems by exacerbating power asymmetries. In addition, the resilience of food systems has the potential to be weakened as these strategies tend to reduce organizational diversity, as well as the genetic diversity of livestock and crops. To better understand these changes, we visually characterize firms that are most dominant in higher protein food industries globally and their recent strategic moves. We discuss the likelihood for these trends to further jeopardize food system resilience and equity, and we make recommendations for avoiding these impacts.

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“…Memphis Meat has raised nearly $200 million to take the lead, while Mosa Meat has raised over $85 million. In terms of product interest, 28% of cultured meat companies are interested in cultured beef and pork, while 12% are interested in seafood, 10% in poultry, and 28% in raw materials or equipment used in the production process [21].…”

Section: Status Of Cultured Meatmentioning

confidence: 99%

Cell Types Used for Cultured Meat Production and the Importance of Myokines

Shaikh

Lee

Ahmad

et al. 2021

Foods

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The world’s population continues to increase, meaning we require more consistent protein supply to meet demand. Despite the availability of plant-based protein alternatives, animal meat remains a popular, high-quality protein source. Research studies have focused on cultured meat (meat grown in vitro) as a safe and more efficient alternative to traditional meat. Cultured meat is produced by in vitro myogenesis, which involves the processing of muscle satellite and mature muscle cells. Meat culture efficiency is largely determined by the culture conditions, such as the cell type and cell culture medium used and the biomolecular composition. Protein production can be enhanced by providing the optimum biochemical and physical conditions for skeletal muscle cell growth, while myoblasts play important roles in skeletal muscle formation and growth. This review describes the cell types used to produce cultured meat and the biological effects of various myokines and cytokines, such as interleukin-6, leukemia inhibitory factor, interleukin-4, interleukin-15, and interleukin-1β, on skeletal muscle and myogenesis and their potential roles in cultured meat production.

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Trends and ideas in technology, regulation and public acceptance of cultured meat

Cited by 92 publications

References 86 publications

When Bad Becomes Worse: Unethical Corporate Behavior May Hamper Consumer Acceptance of Cultured Meat

When Bad Becomes Worse: Unethical Corporate Behavior May Hamper Consumer Acceptance of Cultured Meat

“Protein” Industry Convergence and Its Implications for Resilient and Equitable Food Systems

Cell Types Used for Cultured Meat Production and the Importance of Myokines

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