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Jacobs AK, Windhorst HW, Gickel J, Chriki S, Hocquette JF, Ellies-Oury MP. German consumers' attitudes toward artificial meat. Front Nutr 2024; 11:1401715. [PMID: 38933886 PMCID: PMC11199728 DOI: 10.3389/fnut.2024.1401715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 05/15/2024] [Indexed: 06/28/2024] Open
Abstract
The aim of this study was to analyze the impact of sociodemographic characteristics on willingness to try (WTT), regularly eat (WTE), or pay (WTP) for artificial meat, its expected societal challenges and general acceptance as well as its future potential development in Germany. Answers to an online questionnaire by 3,558 potential German adult consumers were evaluated. About 63% of the respondents thought this novel food was promising/acceptable. The vast majority (70%) stated that they would be willing to try it, with the most important drivers being ethics, curiosity and eco-friendliness. Around 57% of the participants said they would be willing to eat artificial meat regularly. Most of the respondents (40%) were willing to pay the same price for artificial as for conventional meat. In terms of its future potential, almost 75% of respondents believed that this new product would become commercialized in more than five years and that it was perceived as a solution that is both more ethical (67%) and more environmentally friendly (58%) than traditional meat. In addition, there were significant impacts of demographic factors on the willingness to engage with artificial meat. For example, high WTT and WTE were found among young male respondents (18-30 years of age), males that rarely consumed meat or had a low income (< €1,500). This also applied to the female respondents, who, however, belonged to higher income classes. Young German consumers with a high level of education or income up to €3,000 as well as consumers who did not eat meat had a high WTP for this novel food. In addition, respondents' positive opinion and acceptance of artificial meat had a positive influence on WTT and WTP. These results are important for the discussion of a paradigm shift in global meat production with respect to sustainability, demand for meat and the adoption of new food products.
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Affiliation(s)
- Anne-Katrin Jacobs
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
| | - Hans-Wilhelm Windhorst
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
- Department II - Natural and Social Sciences, University of Vechta, Vechta, Germany
| | - Julia Gickel
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
| | - Sghaier Chriki
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
- Isara, Lyon, France
| | - Jean-François Hocquette
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
| | - Marie-Pierre Ellies-Oury
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
- Bordeaux Sciences Agro, Bordeaux, France
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2
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Arango L, Conroy DM, Errmann A, Septianto F. Cultivating curiosity: Consumer responses to ethical and product benefits in cultured foods. Appetite 2024; 196:107282. [PMID: 38395153 DOI: 10.1016/j.appet.2024.107282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2023] [Revised: 02/11/2024] [Accepted: 02/19/2024] [Indexed: 02/25/2024]
Abstract
Cultured foods have the potential to profoundly transform the food industry. However, most current research focuses on cultured meat, neglecting other cultured products and begging the question of whether different promotional approaches are suited for certain types of cultured food products than others. To bridge this knowledge gap, we carried out two studies to explore how product type (cultured meat vs. cultured fruit) and benefit type (ethical vs. product attributes such as sensory and nutritional advantages) interact in determining consumers' willingness to try the products. Study 1 findings indicate that emphasizing ethical benefits is more effective for promoting cultured meat, whereas highlighting product benefits is more effective for promoting cultured fruit. We found that curiosity, a strong behavioral motivator, mediates the interactive effect of product type and benefit type on willingness to try. This research underscores the need for marketing messages to be tailored to the distinct cultured product types and enriches the literature on curiosity as an important mechanism in the context of cultured food acceptance.
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Affiliation(s)
- Luis Arango
- The University of Queensland, Business School, Department of Marketing, Colin Clark, 39 Blair Dr, St Lucia, QLD, 4067, Australia.
| | - Denise M Conroy
- New Zealand Institute for Plant and Food Research Ltd., 120 Mt Albert Rd, Sandringham, Auckland, 1025, New Zealand.
| | - Amy Errmann
- The Auckland University of Technology, Department of Marketing, Business School, 120 Mayoral Drive, Auckland, CBD, 1010, New Zealand.
| | - Felix Septianto
- The University of Queensland, Business School, Department of Marketing, Colin Clark, 39 Blair Dr, St Lucia, QLD, 4067, Australia.
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3
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Li H, Van Loo EJ, Bai J, van Trijp HCM. Understanding consumer attitude toward the name framings of cultured meat: Evidence from China. Appetite 2024; 195:107240. [PMID: 38311295 DOI: 10.1016/j.appet.2024.107240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/03/2024] [Accepted: 01/25/2024] [Indexed: 02/10/2024]
Abstract
The naming and labeling of products can affect consumer attitudes and subsequent behavior, particularly in the case of new food products in the market. The present study explores the effects of name framing on consumer attitudes towards cultured meat (CM), which is currently in the early stages of development. With a sample of 1532 Chinese consumers, we integrated several pathways to explain the name-framing effect by examining three different terms ("cultured," "artificial," and "cell-based") for CM. Results indicate that "cultured meat" and "cell-based meat" are more appealing than "artificial meat." Name framings of CM affect consumers' perception of benefits more than that of risks. Our comprehensive model identified evoked affect (perceived disgust) and naturalness as two crucial predictors of attitudes. These two predictors also act as substantial mediators of perceived benefits, and they activate the mediation of perceived risks (an insignificant mediator in cognitive processing). In addition, perceived naturalness mediates the name-framing effect mainly through perceived disgust. Our findings have implications for future strategies for communicating about novel foods (like CM) to the public.
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Affiliation(s)
- Haoran Li
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands.
| | - Ellen J Van Loo
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands
| | - Junfei Bai
- College of Economics and Management, China Agricultural University, Beijing, 100083, China; Beijing Food Safety Policy & Strategy Research Base, China Agricultural University, Beijing, 100083, China
| | - Hans C M van Trijp
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands
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4
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Hocquette JF, Chriki S, Fournier D, Ellies-Oury MP. Review: Will "cultured meat" transform our food system towards more sustainability? Animal 2024:101145. [PMID: 38670917 DOI: 10.1016/j.animal.2024.101145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/13/2024] [Accepted: 03/14/2024] [Indexed: 04/28/2024] Open
Abstract
Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture for in vitro food production of "meat" but this technology is still at the research and development stage. This article will highlight its development, the technologies used and the stakeholders involved (Part 1), its potential environmental impacts (Part 2) but also regulatory, social and ethical issues (Part 3). This article aims to shed light throughout the manuscript on two major controversies related to "cultured meat". The first controversy is related to its ethical aspects, which includes different points: its potential to reduce animal suffering and therefore to improve animal welfare, the future values of our society, and a trend towards food artificialisation. The second controversy includes environmental, health and nutritional issues, in relation to the characteristics and quality of "cultured meat" with an important question: should we call it meat? These two controversies act in interaction in association with related societal, legal and consequently political issues. Answers to the various questions depend on the different visions of the World by stakeholders, consumers and citizens. Some of them argue for a moderate or a strong reduction in livestock farming, or even the abolition of livestock farming perceived as an exploitation of farm animals. Others just want a reduction of the current much criticised intensive/industrial model. Compared with other potential sustainable solutions to be implemented such as reduction of food losses and waste, new food consumption habits with less proteins of animal sources, sustainable intensification, development of agroecological livestock production, or the development of the market for other meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), "cultured meat" has an uncertain future.
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Affiliation(s)
| | - Sghaier Chriki
- INRAE, Université de Clermont-Ferrand, VetAgroSup, Saint Genès Champanelle, France; ISARA, Lyon, France
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Université de Clermont-Ferrand, VetAgroSup, Saint Genès Champanelle, France; Bordeaux Sciences Agro, Gradignan, France
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5
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To KV, Comer CC, O’Keefe SF, Lahne J. A taste of cell-cultured meat: a scoping review. Front Nutr 2024; 11:1332765. [PMID: 38321991 PMCID: PMC10844533 DOI: 10.3389/fnut.2024.1332765] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2023] [Accepted: 01/08/2024] [Indexed: 02/08/2024] Open
Abstract
Cell-cultured meat (CM) is a novel meat product grown in vitro from animal cells, widely framed as equivalent to conventional meat but presented as produced in a more sustainable way. Despite its limited availability for human consumption, consumer acceptance of CM (e.g., willingness to purchase and consume) has been extensively investigated. A key but under-investigated assumption of these studies is that CM's sensory qualities are comparable to conventional, equivalent meat products. Therefore, the current review aims to clarify what is actually known about the sensory characteristics of CM and their potential impact on consumer acceptance. To this end, a structured scoping review of existing, peer-reviewed literature on the sensory evaluation of CM was conducted according to the PRISMA-ScR and Joanna Briggs Institute guidelines. Among the included studies (N = 26), only 5 conducted research activities that could be termed "sensory evaluation," with only 4 of those 5 studies evaluating actual CM products in some form. The remaining 21 studies based their conclusions on the sensory characteristics of CM and consequent consumer acceptance to a set of hypothetical CM products and consumption experiences, often with explicitly positive information framing. In addition, many consumer acceptance studies in the literature have the explicit goal to increase the acceptance of CM, with some authors (researchers) acting as direct CM industry affiliates; this may be a source of bias on the level of consumer acceptance toward these products. By separating what is known about CM sensory characteristics and consumer acceptance from what is merely speculated, the current review reported realistic expectations of CM's sensory characteristics within the promissory narratives of CM proponents.
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Affiliation(s)
- K. V. To
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - C. C. Comer
- University Libraries, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - S. F. O’Keefe
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
| | - J. Lahne
- Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA, United States
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6
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Ho SS, Ou M, Ong ZT. Exploring the general public's and experts' risk and benefit perceptions of cultured meat in Singapore: A mental models approach. PLoS One 2023; 18:e0295265. [PMID: 38033139 PMCID: PMC10688898 DOI: 10.1371/journal.pone.0295265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 11/18/2023] [Indexed: 12/02/2023] Open
Abstract
Despite the recent approval of cultured meat products in Singapore, the understanding of public perceptions towards this novel food technology remains limited. Utilizing attitude formation theory and the mental models approach, this study compares the mental models of the general public and experts regarding their risk and benefit perceptions of cultured meat. Through four online focus group discussions with 40 participants, we found convergences in the mental models of experts and the general public concerning perceived individual- and societal-level benefits of cultured meat (e.g., health benefits and food security) as well as their perceived individual-level risks of cultured meat (e.g., potential health issues and affordability). However, divergences in understanding societal-level risks were noted; the public expressed concerns about the challenges of cultured meat to religious and racial dietary customs, while experts highlighted potential investment uncertainties due to unclear consumer acceptance of cultured meat. Theoretical and practical implications are discussed.
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Affiliation(s)
- Shirley S. Ho
- Wee Kim Wee School of Communication and Information, Nanyang Technological University, Singapore, Singapore
| | - Mengxue Ou
- Wee Kim Wee School of Communication and Information, Nanyang Technological University, Singapore, Singapore
| | - Zhing Ting Ong
- School of Social Sciences, Nanyang Technological University, Singapore, Singapore
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7
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Sikora D, Rzymski P. The Heat about Cultured Meat in Poland: A Cross-Sectional Acceptance Study. Nutrients 2023; 15:4649. [PMID: 37960301 PMCID: PMC10647623 DOI: 10.3390/nu15214649] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Cultured meat, produced by culturing animal cells in vitro, is gaining increasing interest. The first products obtained using this technology were authorized for human consumption in Singapore and the United States, and more are likely to follow in other parts of the world. Therefore, it is important to assess the attitudes toward such meat in various populations and understand the grounds for its acceptance and rejection. The present cross-sectional online study of adult Poles (n = 1553) aimed to evaluate knowledge of cultured meat, the main reasons and fears associated with its production and consumption, and willingness to buy it and factors influencing such willingness. Most respondents (63%) were familiar with the concept of cultured meat, and 54% declared to purchase it when available. However, concerns over safety were expressed by individuals accepting (39%) and rejecting (49%) such meat. The main motivations for choosing it included limiting animal suffering (76%) and environmental impacts of meat consumption (67%), although over half of responders willing to buy these products were driven by curiosity (58%). Multiple logistic regression revealed that odds (OR; 95%CI) for accepting cultured meat were significantly increased for adults aged 18-40 (1.8; 1.2-2.7); women (1.8; 1.2-2.7); meat eaters (8.7; 5.6-13.6); individuals convinced that animal farming adversely affects the climate (7.6; 3.1-18.3), surface waters (3.1; 1.2-8.1), and air quality (3.0; 1.2-7.6); those familiar with cultured meat concept (4.2, 2.2-8.4); and those revealing high openness to experience (1.7; 1.2-2.4). The results highlight that the Polish population may be moderately ready to accept cultured meat and identify the groups resistant to accepting it. Well-designed and transparent promotion of these products is required to increase the general public's understanding of the potential benefits and challenges of cultured meat technology.
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Affiliation(s)
- Dominika Sikora
- Department of Environmental Medicine, Poznan University of Medical Sciences, 60-806 Poznan, Poland;
- Doctoral School, Poznan University of Medical Sciences, Fredry St. 10, 61-701 Poznan, Poland
| | - Piotr Rzymski
- Department of Environmental Medicine, Poznan University of Medical Sciences, 60-806 Poznan, Poland;
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8
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Arango L, Septianto F, Pontes N. Challenging cultured meat naturalness perceptions: The role of consumers' mindset. Appetite 2023; 190:107039. [PMID: 37704007 DOI: 10.1016/j.appet.2023.107039] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2023] [Revised: 08/25/2023] [Accepted: 09/07/2023] [Indexed: 09/15/2023]
Abstract
Cultured meat, produced through in vitro cultivation of animal cells, has emerged as a promising solution to environmental, health, and ethical issues resulting from conventional meat production. However, acceptance remains a crucial challenge, significantly influenced by perceptions of unnaturalness. Previous research has demonstrated the limited success of messaging strategies aimed at countering these perceptions. Across two experimental studies, this research breaks new ground by examining these strategies through the lens of mindset theory-i.e., beliefs about the fixedness or malleability of human attributes. In Study 1, we present findings illustrating that a strategy challenging the importance of naturalness is effective at increasing cultured meat acceptance among consumers with a growth mindset. In Study 2, we demonstrate how complementing such messaging strategy with a specific form of creative narrative can make it effective among consumers with a fixed mindset too. Our findings are informative theoretically, extending mindset and narrative theories to the context of cultured meat and, practically, examining the effectiveness of different communication strategies in driving consumer acceptance of the product.
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Affiliation(s)
- Luis Arango
- The University of Queensland Business School, St Lucia, 4072, Queensland, Australia.
| | - Felix Septianto
- The University of Queensland Business School, St Lucia, 4072, Queensland, Australia.
| | - Nicolas Pontes
- The University of Queensland Business School, St Lucia, 4072, Queensland, Australia.
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9
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Wang K, Cong L, Mirosa M, Hou Y, Bremer P. Food Technology Neophobia Scales in cross-national context: Consumers' acceptance of food technologies between Chinese and New Zealand. J Food Sci 2023; 88:3551-3561. [PMID: 37458297 DOI: 10.1111/1750-3841.16693] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 06/08/2023] [Accepted: 06/21/2023] [Indexed: 08/05/2023]
Abstract
An increasing number of novel food technologies have been developed to meet consumers' growing desire for safe and high-quality foods. However, consumers can be cautious of novel food technologies, and their acceptance cannot be guaranteed. Food Technology Neophobia Scales (FTNS) have been proven to be an effective tool to predict consumers' behavior toward novel food technologies in a range of individual countries, but not for cross-national contexts. To fill the gap, this study designed a survey involving 604 Chinese and 614 New Zealand respondents, investigating the influence of consumers' food technology neophobia (FTN) on their acceptance of food technologies. Chinese respondents' FTNS score (50.62) was lower than that of New Zealand respondents (55.02), which was in line with the finding that Chinese respondents' acceptance of all tested food technologies was higher than New Zealand respondents (0.34-0.86 in a Likert-7 scale). Chinese respondents' acceptance was determined by their perception of benefits, whereas New Zealand respondents were influenced by their perception of both benefits and risks. The findings conclude that FTNS is a valid tool to reflect consumers' acceptance of novel food technologies in cross-national contexts, although the influence of FTN varies among consumers from different countries. PRACTICAL APPLICATION: China has the largest food market, and New Zealand is a leading food exporter. Understanding their consumers' acceptance of and attitudes toward food technologies will help food companies implement appropriate strategies in developing and using novel technologies. Because FTNS first was constructed in 2008, it has been applied in Australia, Italy, Canada, Finland, Korea, China, Chile, Brazil, and Uganda; the findings of this study will allow these individual studies on FTNS to better connect, help food companies predict consumer acceptance of food technologies in the global market, and help them identify early adopters of novel food technologies in new food markets.
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Affiliation(s)
- Ke Wang
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Lei Cong
- Department of Agribusiness and Markets, Lincoln University, Lincoln, New Zealand
| | - Miranda Mirosa
- Department of Food Science, University of Otago, Dunedin, New Zealand
- New Zealand Food Safety and Science Research Centre, Massey University, Palmerston North, New Zealand
| | - Yakun Hou
- College of Food Science and Technology, Hebei Agricultural University, Baoding, China
- Department of Food Science, University of Otago, Dunedin, New Zealand
| | - Phil Bremer
- Department of Food Science, University of Otago, Dunedin, New Zealand
- New Zealand Food Safety and Science Research Centre, Massey University, Palmerston North, New Zealand
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10
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Pilařová L, Balcarová T, Pilař L, Kvasničková Stanislavská L, Rosak-Szyrocka J, Pitrová J, Moulis P, Kvasnička R. Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z. Nutrients 2023; 15:2935. [PMID: 37447262 DOI: 10.3390/nu15132935] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2023] [Revised: 06/14/2023] [Accepted: 06/16/2023] [Indexed: 07/15/2023] Open
Abstract
Growing research and technological development is making the commercial production of cultured meat as a sustainable alternative to livestock-derived meat an increasing reality. However, to competitively position cultured meat on the food market, appropriate marketing and communication tailored to specific demographics is required. We aimed to define the motives that influence the willingness to include cultured meat in consumption based on age, specifically in Generation Z and Generation Y. To achieve this, data from a questionnaire survey that asked about ethical, ecological and health and safety factors around cultured meat was collected from 740 respondents (301 Generation Z and 439 Generation Y) and analyzed using the Mann-Whitney test and structural equation modeling. Generation Z were significantly more likely than Generation Y (p < 0.05) to consider cultured meat healthier than conventional meat because of the possibility of adjusting the composition and nutrient content. Generation Z were also significantly less concerned than Generation Y (p < 0.05) about the consequences that consuming cultured meat might have on human health. In Generation Z, ethical, ecological and health and safety factors significantly influenced their willingness to consume cultured meat (all p < 0.01). In conclusion, we confirmed the influence of ecological and ethical awareness, as well as health and safety, on willingness to include cultured meat in consumption; these areas could be targeted when marketing cultured meat.
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Affiliation(s)
- Lucie Pilařová
- Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
| | - Tereza Balcarová
- Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
| | - Ladislav Pilař
- Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
| | - Lucie Kvasničková Stanislavská
- Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
| | - Joanna Rosak-Szyrocka
- Department of Production Engineering and Safety, Faculty of Management, Czestochowa University of Technology, 42-201 Częstochowa, Poland
| | - Jana Pitrová
- Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
| | - Pavel Moulis
- Department of Management, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
| | - Roman Kvasnička
- Department of Systems Engineering, Faculty of Economics and Management, Czech University of Life Sciences Prague, 165 21 Prague, Czech Republic
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11
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Liu J, Almeida JM, Rampado N, Panea B, Hocquette É, Chriki S, Ellies-Oury MP, Hocquette JF. Perception of cultured "meat" by Italian, Portuguese and Spanish consumers. Front Nutr 2023; 10:1043618. [PMID: 37408985 PMCID: PMC10319306 DOI: 10.3389/fnut.2023.1043618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 04/17/2023] [Indexed: 07/07/2023] Open
Abstract
The aim of this study was to investigate how consumers (n = 2,171) originated from South-Western Europe (Italy, Portugal, and Spain) perceive cultured "meat" (CM) and if their demographic characteristics (origin, gender, age, education, occupation, and meat consumption) are related to their willingness to try (WTT), to regularly eat (WTE) and to pay (WTP) for CM. We found the current respondents had an initially positive attitude towards CM: 49% of them perceived CM as "promising and/or acceptable" and 23% "fun and/or intriguing" whereas 29% considered it as "absurd and/or disgusting". In addition, 66 and 25% would be willing and not willing to try CM, respectively. However, 43% had no WTE for CM and, 94% would not pay more for CM compared to conventional meat. Age and especially occupation were good indicators of consumer acceptance of CM. Respondents of 18-30 years of age had the highest acceptance. Respondents outside the meat sector had the highest WTE and people working within the meat sector had the lowest WTE, scientists (within or outside the meat sector) had the highest WTT, people not scientists but within the meat sector had the lowest WTT. Additionally, we found that men are more likely to accept CM than women, Spanish-speaking consumers had the highest WTT and WTE, people with vegan and vegetarian diets may pay more for CM but generally no more than for conventional meat. The perceptions that CM may be more eco-friendly, ethical, safe and healthy than conventional meat, and to a lower extent, the perception that current meat production causes ethical and environmental problems are likely to be major motives for the current respondents to try, regularly eat and pay for CM. On the opposite, lower perceptions of CM benefits and of conventional meat weaknesses more generally, plus emotional resistance towards CM are main barriers to accept CM.
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Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
| | | | - Nicola Rampado
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Legnaro, Italy
| | - Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Universidad de Zaragoza, Zaragoza, Spain
| | | | - Sghaier Chriki
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
- ISARA, Lyon, France
| | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
- Bordeaux Sciences Agro, Gradignan, France
| | - Jean-Francois Hocquette
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
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12
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İnan CM, Özçelik AÖ. WITHDRAWN: Do individuals living in Turkey accept artificial meat? Meat Sci 2023; 199:109080. [PMID: 36702723 DOI: 10.1016/j.meatsci.2022.109080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/08/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This article was withdrawn from Meat Science at the request of the authors above who had failed to include all authors and after the excluded authors had raised this issue. The paper contained methodology that was developed by the excluded authors without fully acknowledging this fact or allowing these authors to contribute to the paper. The Publisher apologizes for any inconvenience this may cause, but also wants to remind authors about observing ethical conduct in the execution of studies and their subsequent reporting. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/our-business/policies/article-withdrawal.
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Affiliation(s)
- Cansu Memiç İnan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey.
| | - Ayşe Özfer Özçelik
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey
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13
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Kombolo Ngah M, Chriki S, Ellies-Oury MP, Liu J, Hocquette JF. Consumer perception of "artificial meat" in the educated young and urban population of Africa. Front Nutr 2023; 10:1127655. [PMID: 37125051 PMCID: PMC10140314 DOI: 10.3389/fnut.2023.1127655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
African's population is expected to grow especially in cities to reach about 2.5 billion in 2050. This will create an unprecedented boom in the demand for animal products over the coming years which will need to be managed properly. Industry stakeholders worldwide have been touting the potential benefits of "artificial meat" in recent years as a more sustainable way of producing animal protein. "Artificial meat" is therefore moving into the global spotlight and this study aimed to investigate how African meat consumers of the coming generations perceive it, i.e., the urban, more educated and younger consumers. Three surveys were conducted with more than 12,000 respondents in total. The respondents came from 12 different countries (Cameroon, Congo, -DRC Democratic Republic of Congo, Ghana, Ivory Coast, Kenya, Morocco, Nigeria, Senegal South Africa, Tanzania and Tunisia). Respondents in this survey prefered the term "artificial meat". This term was therefore used throughout the survey. "Artificial meat" proved to be fairly well known in the surveyed countries as about 64% the respondents had already heard of "artificial meat." Only 8.9% were definitely willing to try "artificial meat" (score of 5 on a scale of 1-5) mostly males between 31 and 50 years of age. Furthermore, 31.2% strongly agreed that "artificial meat" will have a negative impact on the rural life (score of 5 on a scale of 1-5) and 32.9% were not prepared to accept "artificial meat" as a viable alternative in the future but were still prepared to eat meat alternatives. Of all the results, we observed significant differences in responses between respondents' countries of origin, age and education level with interactions between these factors for willingness to try. For instance, the richest and most educated countries that were surveyed tended to be more willing to try "artificial meat." A similar pattern was observed for willingness to pay, except that gender had no significant effect and age had only a small effect. One major observation is that a large majority of respondents are not willing to pay more for "artificial meat" than for meat from livestock.
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Affiliation(s)
- Moïse Kombolo Ngah
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
| | - Sghaier Chriki
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
- Isara, Lyon, France
| | - Marie-Pierre Ellies-Oury
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
- Bordeaux Sciences Agro, Feed & Food Department, Gradignan, France
| | - Jingjing Liu
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
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14
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Guan X, Yan Q, Ma Z, Zhou J. Production of mature myotubes in vitro improves the texture and protein quality of cultured pork. Food Funct 2023; 14:3576-3587. [PMID: 36946193 DOI: 10.1039/d3fo00445g] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/23/2023]
Abstract
Cultured meat technology provides a promising strategy for the production of meat protein, which is an important nutrient in daily life. Currently, there is still a lack of systematic research on the basic determinants of the texture and protein quality of cultured meat. Here we first developed a chemically defined serum-free medium consisting of serum substitutes and the differentiation-promoting natural compound naringenin (NAR), which showed excellent efficacy in inducing differentiation of porcine satellite cells (PSCs) to generate mature myotubes in vitro. Then, cultured pork samples consisting of proliferating PSCs or differentiated myotubes were manufactured by culturing PSCs in different media with textured vegetable protein (TVP) scaffolds. By analyzing the appearance, texture, chemical composition, and amino acid ratio of these cultured pork samples, we found that the content and maturity of myotubes in cultured meat play an essential role in determining its quality as meat. These findings contribute to the commercial application and establishment of standards for cultured meat as a new protein food.
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Affiliation(s)
- Xin Guan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
- Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Qiyang Yan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
- Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China
| | - Zhenwu Ma
- College of Mechanical Engineering, Suzhou University of Science and Technology, Suzhou 215009, China.
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China.
- Science Center for Future Foods, Jiangnan University, Wuxi, Jiangsu, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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15
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Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China. Meat Sci 2023; 197:109081. [PMID: 36580791 DOI: 10.1016/j.meatsci.2022.109081] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 11/21/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This research investigates the attitudes and intentions of Chinese consumers about cultured "meat" (CM). We also investigate framing effects through the names used for these products ("cultured meat," "artificial meat," and "cell-based meat") and the effect of information provision. Of the 1532 consumers in our sample, most had not heard of "cultured meat" or "cell-based meat" before, although 70% had heard of "artificial meat". Around 44% of the participants indicated that they would be willing to try CM, and 32% would be likely to purchase it. Participants disliked the terms "cultured meat" and "cell-based meat" less than they disliked the term "artificial meat," although the latter was the most familiar to them. The provision of neutral information on the production process increased consumer support for CM, but the effect was limited. Prior knowledge and naming terms were strong predictors of attitudes and willingness to buy. A key implication is that stakeholders should cautiously apply framing strategies when introducing CM to the public.
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16
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Liu J, Chriki S, Kombolo M, Santinello M, Pflanzer SB, Hocquette É, Ellies-Oury MP, Hocquette JF. Consumer perception of the challenges facing livestock production and meat consumption. Meat Sci 2023; 200:109144. [PMID: 36863253 DOI: 10.1016/j.meatsci.2023.109144] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 02/16/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
With the global meat market growing and intensive livestock farming systems increasing, the impacts of livestock are a growing concern among consumers, further influencing their meat consumption. Understanding consumer perceptions of livestock production is therefore a key issue. This study surveyed 16,803 respondents in France, Brazil, China, Cameroon and South Africa to investigate the different perceptions of the ethical and environmental impacts of livestock production among consumer segments in different countries based on their sociodemographic characteristics. On average, the current respondents in Brazil and China and/or who consume little meat, are female, not in the meat sector and/or more educated, are more likely to think that livestock meat production causes serious ethical and environmental problems; while those in China, France and Cameroon and/or who consume little meat and/or are women, younger, not in the meat sector, and/or more educated, are more likely to agree that reducing meat consumption could be a good solution to these problems. Additionally, an affordable price and sensory quality are the main drivers of food purchases for the current respondents. In conclusion, sociodemographic factors have significant effects on consumer perception of livestock meat production and meat consumption habits. Perceptions of the challenges facing livestock meat production differ between countries in different geographic regions based on social, economic, cultural contexts and dietary habits.
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Affiliation(s)
- Jingjing Liu
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Sghaier Chriki
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Isara, 23 rue Jean Baldassini, 69364 Lyon cedex 07, France
| | - Moïse Kombolo
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Matteo Santinello
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, VEN, Italy
| | - Sérgio Bertelli Pflanzer
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | - Jean-François Hocquette
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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17
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Sun J, Ortega DL, Lin W. Food values drive Chinese consumers' demand for meat and milk substitutes. Appetite 2023; 181:106392. [PMID: 36450325 DOI: 10.1016/j.appet.2022.106392] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 10/27/2022] [Accepted: 11/20/2022] [Indexed: 11/29/2022]
Abstract
Increasing consumption of alternatives to animal-based food products can have significant implications for the sustainability of global food systems. We utilize consumers' food values to identify the drivers of demand for alternative meat and milk products in China, the world's largest consumer market. Using data from 3015 Chinese consumers, we find that public food values, such as environmental impacts and animal welfare, drive consumers' demand for alternative meat and milk. We estimate that approximately 35% of urban food shoppers constitute the potential market for these products. Plant-based meat alternatives to products with strong consumption dependence, such as pork, must compete on price, while alternatives to products with weak consumption dependence, like milk, are likely to earn market premiums. We estimate that modest consumption of alternative meat and milk products in these markets can improve food system sustainability by lowering China's animal production greenhouse gas emissions by 3.4% in addition to reducing animal slaughtering and potentially decreasing health risks associated with the consumption of animal-based food products.
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Affiliation(s)
- Jiayu Sun
- Dept. of Agricultural, Food and Resource Economics, Michigan State University, United States.
| | - David L Ortega
- Dept. of Agricultural, Food and Resource Economics, Michigan State University, United States; China Academy for Rural Development (CARD), School of Public Affairs, Zhejiang University, China.
| | - Wen Lin
- China Academy for Rural Development (CARD), School of Public Affairs, Zhejiang University, China.
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18
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Siddiqui SA, Schulte H, Pleissner D, Schönfelder S, Kvangarsnes K, Dauksas E, Rustad T, Cropotova J, Heinz V, Smetana S. Transformation of Seafood Side-Streams and Residuals into Valuable Products. Foods 2023; 12:422. [PMID: 36673514 PMCID: PMC9857928 DOI: 10.3390/foods12020422] [Citation(s) in RCA: 8] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2022] [Revised: 01/04/2023] [Accepted: 01/12/2023] [Indexed: 01/18/2023] Open
Abstract
Seafood processing creates enormous amounts of side-streams. This review deals with the use of seafood side-streams for transformation into valuable products and identifies suitable approaches for making use of it for different purposes. Starting at the stage of catching fish to its selling point, many of the fish parts, such as head, skin, tail, fillet cut-offs, and the viscera, are wasted. These parts are rich in proteins, enzymes, healthy fatty acids such as monounsaturated and polyunsaturated ones, gelatin, and collagen. The valuable biochemical composition makes it worth discussing paths through which seafood side-streams can be turned into valuable products. Drawbacks, as well as challenges of different aquacultures, demonstrate the importance of using the various side-streams to produce valuable compounds to improve economic performance efficiency and sustainability of aquaculture. In this review, conventional and novel utilization approaches, as well as a combination of both, have been identified, which will lead to the development of sustainable production chains and the emergence of new bio-based products in the future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Department of Biotechnology and Sustainability, Technical University of Munich, Campus Straubing, Essigberg 3, 94315 Straubing, Germany
| | - Henning Schulte
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
- Osnabrück University of Applied Sciences, Albrechtstraße 30, 49076 Osnabrück, Germany
| | - Daniel Pleissner
- Sustainable Chemistry (Resource Efficiency), Institute of Sustainable Chemistry, Leuphana University of Lüneburg, Universitätsallee 1, C13.203, 21335 Lüneburg, Germany
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Stephanie Schönfelder
- Institute for Food and Environmental Research (ILU), Papendorfer Weg 3, 14806 Bad Belzig, Germany
| | - Kristine Kvangarsnes
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Egidijus Dauksas
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Turid Rustad
- Department of Biotechnology and Food Science, Norwegian University of Science and Technology, Sem Sælandsvei 6/8, Kjemiblokk 3, 163, 7491 Trondheim, Norway
| | - Janna Cropotova
- Department of Biological Sciences Ålesund, Norwegian University of Science and Technology, Larsgårdsvegen 4, 6025 Ålesund, Norway
| | - Volker Heinz
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
| | - Sergiy Smetana
- German Institute of Food Technologies (DIL e.V.), Professor-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany
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19
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Oven A, Yoxon B, Milburn J. Investigating the market for cultivated meat as pet food: A survey analysis. PLoS One 2022; 17:e0275009. [PMID: 36584123 PMCID: PMC9803157 DOI: 10.1371/journal.pone.0275009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2021] [Accepted: 09/08/2022] [Indexed: 12/31/2022] Open
Abstract
The number of people reducing their meat consumption due to ethical and environmental concerns is growing. However, meat reducers sometimes care for omnivorous or carnivorous pets, creating the 'vegetarian's dilemma'. Some meat-reducers opt to feed plant-based diets to companion animals, but others express reservations. Cultivated meat offers a possible third path, but consumer perceptions of cultivated meat as pet food have received little scholarly attention. Using survey data from 729 respondents, we analyzed consumers' willingness to feed cultivated meat to companion animals, particularly with reference to their own current dietary practices, and their own willingness to eat cultivated meat. Though not all our respondents willing to eat cultivated meat were willing to feed it to their companions, a large majority were (81.4%, 193/237). However, for those unwilling to eat cultivated meat, the story was more complicated. Vegans and vegetarians were less likely to say they would eat cultivated meat (16.4%, 39/238) than meat-eating respondents (40.3%, 198/491). However, among vegans and vegetarians who would not consume cultivated meat, the majority (55.9%, 86/154) indicated that they would still feed it to their pets. Among meat-eating respondents, only a small minority (9.6%, 11/114) unwilling to eat cultivated meat would feed it to their pets. Consequently, we suggest that the potential market for cultivated meat for pet food is markedly different from the potential market for cultivated meat from human consumption. A key concern among our respondents about feeding cultivated meat to pets was a worry that it was not healthy, indicating that there may be easy gains in cultivated pet food's uptake through messaging relating to safety and nutritional completeness.
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Affiliation(s)
- Alice Oven
- Faculty of Health and Wellbeing, University of Winchester, Winchester, United Kingdom
| | - Barbara Yoxon
- Department of Politics, Philosophy and Religion, University of Lancaster, Lancaster, United Kingdom
- * E-mail:
| | - Josh Milburn
- International Relations, Politics and History, Loughborough University, Loughborough, United Kingdom
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20
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Wang HH. The perspective of meat and meat-alternative consumption in China. Meat Sci 2022; 194:108982. [PMID: 36137353 DOI: 10.1016/j.meatsci.2022.108982] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/23/2022] [Revised: 09/09/2022] [Accepted: 09/12/2022] [Indexed: 11/16/2022]
Abstract
This study provides an overview of Chinese meat consumption based on literature review. China, having the largest mid-income population, has become the world's largest meat consumer. Its per capita meat consumption has been growing fast over the past decades to 49 kg, half of that of the US. Chinese consumers are aware of the environmental, health and animal welfare concerns, and can accept plant-based and lab cultured meats. Their adoption rate of these meat alternatives is low and their willingness-to-pay for them is also low from 5% below to 5% above conventional meat, compatible to the level in the US and EU countries. China, as an emerging economy, takes it as a serious challenge for food and nutrition security, where meat plays an indispensable role. Malnutrition still exists among children and the low-income population due to low meat intake. Government is playing an active role in boosting its domestic meat production to meet its market demand for more meat.
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Affiliation(s)
- H Holly Wang
- Department of Agricultural Economics, Purdue University, 403 State Street, West Lafayette, IN 47907, USA.
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21
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Yan Q, Fei Z, Li M, Zhou J, Du G, Guan X. Naringenin Promotes Myotube Formation and Maturation for Cultured Meat Production. Foods 2022; 11:3755. [PMID: 36496566 PMCID: PMC9738036 DOI: 10.3390/foods11233755] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2022] [Revised: 11/18/2022] [Accepted: 11/21/2022] [Indexed: 11/23/2022] Open
Abstract
Cultured meat is an emerging technology for manufacturing meat through cell culture rather than animal rearing. Under most existing culture systems, the content and maturity of in vitro generated myotubes are insufficient, limiting the application and public acceptance of cultured meat. Here we demonstrated that a natural compound, naringenin (NAR), promoted myogenic differentiation of porcine satellite cells (PSCs) in vitro and increased the content and maturity of generated myotubes, especially for PSCs that had undergone extensive expansion. Mechanistically, NAR upregulated the IGF-1/AKT/mTOR anabolic pathway during the myogenesis of PSCs by activating the estrogen receptor β. Moreover, PSCs were mixed with hydrogels and cultured in a mold with parallel micro-channels to manufacture cultured pork samples. More mature myosin was detected, and obvious sarcomere was observed when the differentiation medium was supplemented with NAR. Taken together, these findings suggested that NAR induced the differentiation of PSCs and generation of mature myotubes through upregulation of the IGF-1 signaling, contributing to the development of efficient and innovative cultured meat production systems.
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Affiliation(s)
- Qiyang Yan
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Zhuocheng Fei
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Mei Li
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
| | - Jingwen Zhou
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
| | - Guocheng Du
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
- Key Laboratory of Carbohydrate Chemistry and Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
| | - Xin Guan
- Science Center for Future Foods, Jiangnan University, Wuxi 214122, China
- Engineering Research Center of Ministry of Education on Food Synthetic Biotechnology, Jiangnan University, Wuxi 214122, China
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22
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Cultured meat: Processing, packaging, shelf life, and consumer acceptance. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114192] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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23
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Glykofrydis F, Elfick A. Exploring standards for multicellular mammalian synthetic biology. Trends Biotechnol 2022; 40:1299-1312. [PMID: 35803769 DOI: 10.1016/j.tibtech.2022.06.001] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 05/16/2022] [Accepted: 06/02/2022] [Indexed: 01/21/2023]
Abstract
Synthetic biology is moving towards bioengineering multicellular mammalian systems that are poised to advance tissue engineering, biomedicine, and the food industry. Despite progress, the field lacks a framework of standards that could greatly accelerate further development. Here, we explore the landscape of standards for multicellular mammalian synthetic biology. We discuss the limits of current technical standards and categorise unaddressed parameters into an abstraction hierarchy. We then define the concept of a 'synthetic multicellular mammalian system' and apply our standard hierarchy framework to illustrate how it could aid bioengineering endeavours. We conclude with promising areas that could shape the future of the field, flagging the need for a critical and holistic consideration of standards that requires cross-disciplinary dialogue.
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Affiliation(s)
- Fokion Glykofrydis
- Institute for Bioengineering, School of Engineering, University of Edinburgh, King's Buildings, Edinburgh, EH9 3BF, UK; UK Centre for Mammalian Synthetic Biology, University of Edinburgh, King's Buildings, Edinburgh, EH9 3BD, UK
| | - Alistair Elfick
- Institute for Bioengineering, School of Engineering, University of Edinburgh, King's Buildings, Edinburgh, EH9 3BF, UK; UK Centre for Mammalian Synthetic Biology, University of Edinburgh, King's Buildings, Edinburgh, EH9 3BD, UK.
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24
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Zhou M, Guan B, Huang L. Would You Buy Plant-Based Beef Patties? A Survey on Product Attribute Preference and Willingness to Pay among Consumers in Liaoning Province, China. Nutrients 2022; 14:4393. [PMID: 36297077 PMCID: PMC9608565 DOI: 10.3390/nu14204393] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2022] [Revised: 10/13/2022] [Accepted: 10/15/2022] [Indexed: 12/11/2023] Open
Abstract
Carbon emissions from the production of beef account for the majority of carbon emissions from animal husbandry, and animal husbandry, in turn, is the main driver of global carbon emissions. At present, there are relatively few studies of consumer preferences for beef substitutes, especially in developing countries. However, plant-based meat is of great significance in solving the tense relationship between supply and demand, ensuring sustainable development, further improving food safety, and improving animal welfare. Based on survey data from 1146 consumers in Liaoning province, China, this paper adopts the choice experiment method to study consumer preferences and willingness to pay for four types of plant-based beef patty product attributes, traceability, safety certification, brand, and price, using the multivariate logit (MNL) model. The results show that consumers show greater preference and willingness to pay for plant-based beef patties with strong traceability, fully disclosed safety certification information, and mature production technology. Consumers generally have strong brand preferences, while there are some differences in preference for other product attributes. In addition, environmentally-focused consumers have a greater degree of preference for traceable products. This study explores the micro decision mechanism of the purchase of plant-based meat products in developing countries. The research conclusions of this paper have guiding significance for businesses engaged in plant-based meat production and processing because of the addition and use of attribute tags. This study also has reference significance for the regulatory standards of decision-making departments and government investment.
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Affiliation(s)
| | | | - Li Huang
- College of Economics and Management, Shenyang Agricultural University, Shenyang 110866, China
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25
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Carbohydrate-based functional ingredients derived from starch: Current status and future prospects. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107729] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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26
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Siddiqui SA, Khan S, Ullah Farooqi MQ, Singh P, Fernando I, Nagdalian A. Consumer behavior towards cultured meat: A review since 2014. Appetite 2022; 179:106314. [PMID: 36154943 DOI: 10.1016/j.appet.2022.106314] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/29/2022] [Accepted: 09/14/2022] [Indexed: 11/16/2022]
Abstract
Cultured meat, also known as 'in-vitro meat' or 'clean meat', holds the potential solution to environmental sustainability along with conventional meat alternatives, including plant-based meat, insects, algae, and pulses. A critical step to its widescale acceptance is consumer perception. Both qualitative research and quantitative analysis are being carried out to enhance the acceptability of cultured meat. In this review, consumer behavior towards cultured meat is accessed to understand the current market scenario. Psychological factors that can hinder or improve cultured meat acceptance are discussed. Consumer social factors geared towards consumer behavior on cultured meat are also summarized. As per the research findings, meat lovers are more likely to try cultured meat owing to the attached sustainability claims. The consumers' concerns about the unnaturalness of cultured meat should be addressed in order to encourage them to get more acquainted with the product and modify their attitudes about it. Marketing tactics of labeling it as 'clean meat' rendered better purchasing as compared to other terms. Furthermore, educating the masses likely reduced the unfamiliarity with newly marketed products resulting in improved consumer perception of cultured meat.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610, D, Quakenbrück, Germany.
| | - Sipper Khan
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | | | - Prachi Singh
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Delhi, 110016, India
| | - Ito Fernando
- Department of Plant Pests and Diseases, Faculty of Agriculture, Universitas Brawijaya, Indonesia
| | - Andrey Nagdalian
- Food Technology and Engineering Department, North Caucasus Federal University, Stavropol, Russia; Saint-Petersburg State Agrarian University, Pushkin, Saint-Petersburg, Russia
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Wang H, Chen Q, Zhu C, Bao J. Paying for the Greater Good?-What Information Matters for Beijing Consumers' Willingness to Pay for Plant-Based Meat? Foods 2022; 11:2460. [PMID: 36010460 PMCID: PMC9407303 DOI: 10.3390/foods11162460] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2022] [Revised: 08/08/2022] [Accepted: 08/12/2022] [Indexed: 01/08/2023] Open
Abstract
Promoting the transition from animal meat to plant-based food consumption has significant benefits for public health and environmental sustainability. This study, involving 526 consumers from Beijing, China, explores how food attributes and information may affect consumers' food choices concerning plant-based meat products. A discrete choice experiment was conducted using burgers with five attributes (meat patties, flavor, sodium content, energy, and price) as the focal product. Separate messages on nutrition, food safety, and the environmental issues related to plant-based meat consumption were also randomly provided to consumers to help examine the role of information. Our findings suggest that Beijing consumers' awareness of plant-based meat is relatively low at present, and they show a negative preference toward plant-based meat consumption relative to that of conventional meat. However, consumers' willingness to pay for plant-based meat significantly increased after nutrition information was provided, but it was not responsive to the provision of food safety or environmental information. These findings suggest that to promote plant-based meat consumption, information closely related to consumers' personal interests rather the "greater good" should be provided, at least in the context of Beijing, China.
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Affiliation(s)
- Hongsha Wang
- College of Economics and Management, China Agricultural University, Beijing 100083, China
| | - Qihui Chen
- Beijing Food Safety Policy & Strategy Research Base, China Agricultural University, Beijing 100083, China
| | - Chen Zhu
- College of Economics and Management, China Agricultural University, Beijing 100083, China
| | - Jiale Bao
- College of Economics and Management, China Agricultural University, Beijing 100083, China
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28
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Font-i-Furnols M, Guerrero L. Understanding the future meat consumers. Meat Sci 2022; 193:108941. [DOI: 10.1016/j.meatsci.2022.108941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/28/2022]
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29
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Boereboom A, Sheikh M, Islam T, Achirimbi E, Vriesekoop F. Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase? FOOD FRONTIERS 2022. [DOI: 10.1002/fft2.165] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
Affiliation(s)
- Anouk Boereboom
- Department of Food, Land and Agribusiness Management Harper Adams University, Newport United Kingdom
| | - Mustapha Sheikh
- School of Languages, Cultures and Societies University of Leeds Leeds England
| | - Tajul Islam
- School of Languages, Cultures and Societies University of Leeds Leeds England
| | - Elma Achirimbi
- Department of Food, Land and Agribusiness Management Harper Adams University, Newport United Kingdom
| | - Frank Vriesekoop
- Department of Food, Land and Agribusiness Management Harper Adams University, Newport United Kingdom
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30
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Chen Y, Zhang Z. Exploring public perceptions on alternative meat in China from social media data using transfer learning method. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104530] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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31
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Ellies-Oury MP, Chriki S, Hocquette JF. Should and will "cultured meat" become a reality in our plates? ADVANCES IN FOOD AND NUTRITION RESEARCH 2022; 101:181-212. [PMID: 35940705 DOI: 10.1016/bs.afnr.2022.04.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/15/2023]
Abstract
Produced from proliferating cells in bioreactors with a controlled culture medium, "cultured meat" has been presented by its supporters, who are mainly private actors (start-ups), as a sustainable solution to meet the growing demand for animal proteins without weaknesses of animal husbandry in terms of environmental impact, animal welfare or even health. The aim of this chapter is to take stock of current knowledge on the potential benefits and pitfalls of this novel product. Since robust scientific arguments are lacking on these aspects, there is no consensus on the health and nutritional qualities of "cultured meat" for human consumption and on its potential low environmental impact. In addition, many issues related to the market, legislation, ethics and consumer perception remain to be addressed. The way in which this new product is regarded appears to be influenced by many factors related mainly to its price, as well as to the perception of safety, sensory traits but also environmental and nutritional issues. Therefore, research by universities and public research institutes indicates that "cultured meat" production does not present any major advantages in economic, nutritional, sensory, environmental, ethical or social terms compared to conventional meat. Thus, a more balanced diet by diversifying our sources of plant and animal proteins, consuming other meat substitutes, and reducing food losses and waste appear to be more effective short-term solutions to the urgent need of producing enough food for the growing human population (while reducing environmental degradation and animal suffering).
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Affiliation(s)
- Marie-Pierre Ellies-Oury
- Bordeaux Sciences Agro, Gradignan, France; INRAE, University of Clermont-Ferrand, VetAgro Sup, Saint Genès Champanelle, France.
| | - Sghaier Chriki
- ISARA - Agro School for Life, Agroecology and Environment Unit, Lyon, France
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32
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Knežić T, Janjušević L, Djisalov M, Yodmuang S, Gadjanski I. Using Vertebrate Stem and Progenitor Cells for Cellular Agriculture, State-of-the-Art, Challenges, and Future Perspectives. Biomolecules 2022; 12:699. [PMID: 35625626 PMCID: PMC9138761 DOI: 10.3390/biom12050699] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/31/2022] [Revised: 05/01/2022] [Accepted: 05/07/2022] [Indexed: 12/19/2022] Open
Abstract
Global food systems are under significant pressure to provide enough food, particularly protein-rich foods whose demand is on the rise in times of crisis and inflation, as presently existing due to post-COVID-19 pandemic effects and ongoing conflict in Ukraine and resulting in looming food insecurity, according to FAO. Cultivated meat (CM) and cultivated seafood (CS) are protein-rich alternatives for traditional meat and fish that are obtained via cellular agriculture (CA) i.e., tissue engineering for food applications. Stem and progenitor cells are the building blocks and starting point for any CA bioprocess. This review presents CA-relevant vertebrate cell types and procedures needed for their myogenic and adipogenic differentiation since muscle and fat tissue are the primary target tissues for CM/CS production. The review also describes existing challenges, such as a need for immortalized cell lines, or physical and biochemical parameters needed for enhanced meat/fat culture efficiency and ways to address them.
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Affiliation(s)
- Teodora Knežić
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
| | - Ljiljana Janjušević
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
| | - Mila Djisalov
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
| | - Supansa Yodmuang
- Research Affairs, Faculty of Medicine, Chulalongkorn University, 1873 Rama 4 Rd, Pathumwan, Bangkok 10330, Thailand;
| | - Ivana Gadjanski
- Center for Biosystems, BioSense Institute, University of Novi Sad, Dr. Zorana Djindjica 1, 21000 Novi Sad, Serbia; (T.K.); (L.J.); (M.D.)
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33
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Chriki S, Ellies-Oury MP, Hocquette JF. Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations? Anim Front 2022; 12:35-42. [PMID: 35311183 PMCID: PMC8929989 DOI: 10.1093/af/vfac002] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
Affiliation(s)
| | - Marie-Pierre Ellies-Oury
- Bordeaux Sciences Agro, Gradignan, France
- INRAE, University of Clermont Auvergne, Vetagro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
| | - Jean-François Hocquette
- INRAE, University of Clermont Auvergne, Vetagro Sup, UMR Herbivores, Saint-Genès-Champanelle, France
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34
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Gousset C, Gregorio E, Marais B, Rusalen A, Chriki S, Hocquette JF, Ellies-Oury MP. Perception of cultured "meat" by French consumers according to their diet. Livest Sci 2022. [DOI: 10.1016/j.livsci.2022.104909] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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35
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Hocquette É, Liu J, Ellies-Oury MP, Chriki S, Hocquette JF. Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments. Meat Sci 2022; 188:108776. [DOI: 10.1016/j.meatsci.2022.108776] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Revised: 12/10/2021] [Accepted: 02/18/2022] [Indexed: 01/05/2023]
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36
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Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries. Foods 2022; 11:foods11020197. [PMID: 35053929 PMCID: PMC8774966 DOI: 10.3390/foods11020197] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 01/07/2022] [Accepted: 01/08/2022] [Indexed: 01/16/2023] Open
Abstract
Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.
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37
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Hansen J, Sparleanu C, Liang Y, Büchi J, Bansal S, Caro MÁ, Staedtler F. Exploring cultural concepts of meat and future predictions on the timeline of cultured meat. FUTURE FOODS 2021. [DOI: 10.1016/j.fufo.2021.100041] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022] Open
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38
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Verbeke W, Hung Y, Baum CM, De Steur H. The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat. Livest Sci 2021. [DOI: 10.1016/j.livsci.2021.104705] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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39
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Soice E, Johnston J. Immortalizing Cells for Human Consumption. Int J Mol Sci 2021; 22:11660. [PMID: 34769088 PMCID: PMC8584139 DOI: 10.3390/ijms222111660] [Citation(s) in RCA: 28] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2021] [Revised: 10/15/2021] [Accepted: 10/25/2021] [Indexed: 12/21/2022] Open
Abstract
The need to produce immortal, food-relevant cell lines is one of the most pressing challenges of cellular agriculture, the field which seeks to produce meat and other animal products via tissue engineering and synthetic biology. Immortal cell lines have a long and complicated story, from the first recognized immortal human cell lines taken from Henrietta Lacks, to today, where they are used to assay toxicity and produce therapeutics, to the future, where they could be used to create meat without harming an animal. Although work in immortal cell lines began more than 50 years ago, there are few existing cell lines made of species and cell types appropriate for cultured meat. Cells in cultured meat will be eaten by consumers; therefore, cultured meat cell lines will also require unique attributes not selected for in other cell line applications. Specifically, cultured meat cell lines will need to be approved as safe for consumption as food, proliferate and differentiate efficiently at industrial scales, and have desirable taste, texture, and nutrition characteristics for consumers. This paper defines what cell lines are needed, the existing methods to produce new cell lines and their limitations, and the unique considerations of cell lines used in cultured meat.
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Affiliation(s)
- Emily Soice
- School of Science, Massachusetts Institute of Technology, 182 Memorial Drive, Cambridge, MA 02142, USA;
- School of Humanities, Arts, and Social Sciences (SHASS), Massachusetts Institute of Technology, 182 Memorial Drive, Cambridge, MA 02142, USA
- New Harvest, 288 Norfolk Street, 4th Floor, Cambridge, MA 02139, USA
| | - Jeremiah Johnston
- New Harvest, 288 Norfolk Street, 4th Floor, Cambridge, MA 02139, USA
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40
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Chriki S, Payet V, Pflanzer SB, Ellies-Oury MP, Liu J, Hocquette É, Rezende-de-Souza JH, Hocquette JF. Brazilian Consumers' Attitudes towards So-Called "Cell-Based Meat". Foods 2021; 10:foods10112588. [PMID: 34828869 PMCID: PMC8625506 DOI: 10.3390/foods10112588] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm. The answers of 4471 respondents concluded that 46.6% of them thought “cell-based meat” was promising and acceptable. More than 66% would be willing to try this novel product compared to 23% who expressed reluctance to do so. Nearly 40% of the total respondents did not want to eat “cell-based meat” regularly at all, whereas 29%, 43.2%, and 39.9% were willing to eat it regularly in restaurants, at home, and/or in ready-made meals, respectively. However, the majority of respondents (71%) were keen to pay much less for “cell-based meat” than conventionally produced meat (or even nothing at all), compared to 24.3% who were willing to pay the same price as conventional meat, whereas only 4.8% were willing to pay more. Approximately 51% of them considered that “cell-based meat” should not be called “meat” for marketing purposes. Job, monthly income, age, and gender were major factors impacting consumer acceptance. Meat professionals and consumers with higher incomes were less willing to eat “cell-based meat” regularly. Women (especially younger women) were the most concerned about the ethical and environmental issues related to meat production and were the most convinced that reducing meat consumption could be a good solution to the meat industry’s problems. Respondents who did not accept “cell-based meat” and did not eat meat substitutes had a negative attitude to this novel food (they considered it absurd and/or disgusting) and did not believe that “cell-based meat” should be called “meat” for marketing purposes. In contrast, the people who thought that “cell-based meat” could be called “meat” perceived it in a rather positive way. These results are important for consumers of meat and meat substitutes and for companies aiming to enter the potential future Brazilian market of “cell-based meat”.
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Affiliation(s)
- Sghaier Chriki
- Isara, AgroSchool for Life, 23 rue Jean Baldassini, 69364 Lyon, France; (V.P.); (É.H.)
- Correspondence:
| | - Vincent Payet
- Isara, AgroSchool for Life, 23 rue Jean Baldassini, 69364 Lyon, France; (V.P.); (É.H.)
| | - Sérgio Bertelli Pflanzer
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil; (S.B.P.); (J.H.R.-d.-S.)
| | - Marie-Pierre Ellies-Oury
- Bordeaux Science Agro, 33175 Gradignan, France;
- INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France; (J.L.); (J.-F.H.)
| | - Jingjing Liu
- INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France; (J.L.); (J.-F.H.)
| | - Élise Hocquette
- Isara, AgroSchool for Life, 23 rue Jean Baldassini, 69364 Lyon, France; (V.P.); (É.H.)
| | - Jonatã Henrique Rezende-de-Souza
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil; (S.B.P.); (J.H.R.-d.-S.)
| | - Jean-François Hocquette
- INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France; (J.L.); (J.-F.H.)
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Agro-Livestock Farming System Sustainability during the COVID-19 Era: A Cross-Sectional Study on the Role of Information and Communication Technologies. SUSTAINABILITY 2021. [DOI: 10.3390/su13126521] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Abstract
In the near future, the year 2050, agricultural production should expand to fulfill the needs of approximately 9.7 billion inhabitants. Such an objective should be harmonized with social, economic, and environmental sustainability aspects to maintain safe food production and food security worldwide. For more than a year, the COVID-19 pandemic has raised and is still strongly disrupting the agro-livestock production sector, similar to several other economic sectors. In this sector, the relationships between suppliers, producers, and consumers should always continue to maintain the activity of the production chain, which are impaired by social distancing decisions taken following the emergence of the COVID-19 pandemic. In this study, a global cross-sectional survey (translated into four languages: Arabic, English, French, and Spanish) was shared with people belonging to the agricultural sector to identify: (1) the role of the agricultural information and communication technologies (ICTs) in agro-livestock farming systems sustainability during the period of COVID-19 pandemic, (2) the need for such technologies in the agricultural sector, and (3) the factors that affect the use of such technologies. The results showed that the most frequently used agricultural ICTs were social media (Facebook and/or WhatsApp; 27.3%) and online platforms and Internet services (26.3%), whereas robotic vehicles and/or drones (6.6%) were less frequently used. During the emergence of the pandemic, the major reasons impacting agro-livestock farming systems’ sustainability were social distancing (30.0%), shortage of labor (17.7%), maintaining precision farm management (14.8%), product marketing (14.2%), access production inputs (7.2%), and others (16.1%). Applying agricultural ICTs solved many obstacles related to the production process, such as maintaining precision farm management (25.6%), product marketing (23.6%), and access production inputs (16.1%). The subgroup analyses of the results considering the degree of country advancement, size of agribusinesses, and role/position of respondents in the farm highlighted the importance of supporting the use, availability, and awareness of agricultural ICTs at least for some groups of people such as those belong to developing countries, laborers, and small-scale agri-business holders. This cross-sectional study highlights the urgent need to turn to and to expand the use of new agricultural ICTs to meet the growing demand for food production in the world and to ensure the resilience and sustainability of farming systems, specifically under unexpected and extreme conditions.
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Götze F, Brunner TA. A Consumer Segmentation Study for Meat and Meat Alternatives in Switzerland. Foods 2021; 10:foods10061273. [PMID: 34204963 PMCID: PMC8229998 DOI: 10.3390/foods10061273] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2021] [Revised: 05/25/2021] [Accepted: 06/01/2021] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to identify consumer groups regarding meat and meat alternatives, which are homogeneous in themselves but very different from one another. To date, the literature has analysed the attitudes towards, and the motives behind, the consumption of meat and meat alternatives. However, segmentation research portraying homogeneous consumer groups that are consuming or willing to consume meat alternatives is lacking. This study closes this research gap and, in doing so, also shows how meat consumption is related to the consumption of alternative products. A questionnaire was sent out to a random sample in the German- and French-speaking parts of Switzerland, resulting in 561 responses. A hierarchical cluster analysis using seven scales revealed six distinct consumer groups, which covered all types of consumers, from the uncompromising meat-eater to the health-conscious meat avoider. The results show that meat alternatives are not always consumed as a substitute for meat but can also be a complementary component in one’s diet. This study contributes to the scientific literature by providing useful information for the food industry involved in producing and marketing meat and meat alternatives to different target groups.
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