A 2020 synopsis of the cell-cultured animal industry

Miller, R. K.

doi:10.1093/af/vfaa031

Cited by 25 publications

(13 citation statements)

References 12 publications

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“…Although extensive scientific and media coverage has helped to inform the meat industry of this novel food, consumer acceptance has not been sufficiently vetted [22]. Some authors consider that consumer acceptance of the technology is a mandatory first step for the success of this industry [22].…”

Section: Introductionmentioning

confidence: 99%

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

Chriki

Payet

Pflanzer

et al. 2021

Foods

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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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Section: Introductionmentioning

confidence: 99%

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

Chriki

Payet

Pflanzer

et al. 2021

Foods

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“…This technology was developed at a whopping cost-perburger patty seven years ago but has nearly reached middle-class markets, 2 notwithstanding significant regulatory and consumer acceptance hurdles (Bryant & Barnett, 2018;Stephens et al, 2018). There is even discussion of household and regional-scale in-vitro protein production systems as research and development continues (Miller, 2020). Less science fiction in tenor, small-scale urban and peri-urban insect farms are common in many parts of the world.…”

Section: Three Opportunitiesmentioning

confidence: 99%

A systems approach to navigating food security during COVID-19: Gaps, opportunities, and policy supports

Glaros

Alexander

Koberinski

et al. 2021

J. Agric. Food Syst. Community Dev.

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The COVID-19 pandemic has highlighted a series of concatenating problems in the global production and distribution of food. Trade barriers, seasonal labor shortages, food loss and waste, and food safety concerns combine to engender vulnerabilities in food systems. A variety of actors—from academics to policy-makers, community organizers, farmers, and homesteaders—are considering the undertaking of creating more resilient food systems. Conventional approaches include fine-tuning existing value chains, consolidating national food distribution systems and bolstering inventory and storage. This paper highlights three alternative strategies for securing a more resilient food system, namely: (i.) leveraging underutilized, often urban, spaces for food production; (ii.) rethinking food waste as a resource; and (iii.) constructing production-distribution-waste networks, as opposed to chains. Various food systems actors have pursued these strategies for decades. Yet, we argue that the COVID-19 pandemic forces us to urgently consider such novel assemblages of actors, institutions, and technologies as key levers in achieving longer term food system resilience. These strategies are often centered around principles of redistribution and reciprocity, and focus on smaller scales, from individual households to communities. We highlight examples that have emerged in the spring-summer of 2020 of household and community efforts to reconstruct a more resilient food system. We also undertake a policy analysis to sketch how government supports can facilitate the emergence of these efforts and mobilization beyond the immediate confines of the pandemic.

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“…Cell culture and cell banking companies in India can develop custom-designed species-specific (e.g., chicken, goat, sheep, fish, and shrimp) cell lines with a plethora of attributes, including robust cell lines for high-throughput screening, growth-factor-independent cell lines, the predisposition of cells to differentiate towards a specific cell lineage, and suspension-culture-tolerant cell lines, and, most importantly, adapt them for large-scale cell manufacturing [ 50 ]. Further, firms may need to design tailored standard operating protocols relevant to market trends and comply with regulations on cell line establishment, carbon footprint-free immortalisation techniques, and maintenance and cell banking aspects [ 51 ]. The Atal Incubation Centre—Centre for Cellular and Molecular Biology (AIC-CCMB) and the National Research Council for Meat (NRC Meat) have been working on the isolation and development of CM cell lines from goat species [ 19 , 23 ].…”

Section: Technical Aspects Of the CM Industrymentioning

confidence: 99%

Cultured Meat Prospects for a Billion!

Kamalapuram¹,

Handral

Choudhury

2021

Foods

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The dietary protein requirements of almost 9.8 billion people need to be fulfilled in a healthy and sustainable manner by 2050. Meat consumption contributes to 35% of the total protein requirement of the Indian population. Meat intake needs to be sustainable and economical without causing food security and production issues. Consumption of meat in India is projected to rise with an increase in consumer incomes. Hence, novel alternative proteins, including cultured meat (CM) and plant-based meat (PBM), are being developed to satisfy the demand for meat-derived proteins in the diet. This involves the creation of novel PBM/CM products with a similar taste and texture as conventional animal meat with tailor-made nutritional attributes. In this article, we provide critical insights into the technical and business aspects of relevance to production and sustainability encountered by the Indian CM industry at a series of stages that can be termed the CM value chain comprising upstream and downstream processes. We shed light on the need for regulatory authorities and a framework. Consumer concerns towards CM products can be alleviated through effective scientific communication strategies, including prior familiarity, narrative building and transparency, and labelling aspects of CM products.

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A 2020 synopsis of the cell-cultured animal industry

Cited by 25 publications

References 12 publications

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

Brazilian Consumers’ Attitudes towards So-Called “Cell-Based Meat”

A systems approach to navigating food security during COVID-19: Gaps, opportunities, and policy supports

Cultured Meat Prospects for a Billion!

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