Cell-cultured meat: Lessons from GMO adoption and resistance

Mohorčich, J.; Reese, Jacy

doi:10.1016/j.appet.2019.104408

Cited by 72 publications

(40 citation statements)

References 28 publications

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“…Secondly, pro-cultured meat messages may take a variety of approaches. Generally, rather than responding to the criticism that cultured meat is unnatural, advocates should focus on the benefits that the technology can bring [13,44]. Marketers may choose to lean into the moral uncertainty around conventional animal agriculture, bringing attention to an ethical issue which many meat-eaters do not typically think about and framing cultured meat as the transparent and trustworthy option.…”

Section: Discussionmentioning

confidence: 99%

“…Meanwhile, others have suggested that we learn from other similar food technology innovations such as genetically modified organisms (GMOs; see Mohorčich & Reese [44]). In particular, European advocates should be wary of similarities in the perceptions of cultured meat and GMOs, given the legal status of the latter [12].…”

Section: Comparisons To Other Alternative Proteins and Food Technologiesmentioning

confidence: 99%

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Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

2020

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Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste.

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Section: Discussionmentioning

confidence: 99%

Section: Comparisons To Other Alternative Proteins and Food Technologiesmentioning

confidence: 99%

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

2020

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“…Genetically modified crops are essentially banned in Europe currently [ 45 ], so it is perhaps unsurprising that the inclusion of these ingredients increases rejection in a European sample. Whilst many parallels exist in terms of the public perceptions of each technology [ 21 , 46 ], the increased rejection of genetically modified cultured meat may reflect a compounding effect whereby the presence of two unnatural features is perceived as worse than the sum of each unnatural feature present by itself. In other words, meat that is cell cultured and genetically modified is likely to be perceived as far worse than meat that is only cell cultured or only genetically modified.…”

Section: Discussionmentioning

confidence: 99%

European Markets for Cultured Meat: A Comparison of Germany and France

Bryant

Nek²,

Rolland

2020

Foods

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The negative impacts of meat consumption for animals, the environment, and human health are more pressing than ever. Although some evidence points to an ongoing reduction in meat consumption in Europe, consumers are overall unwilling to cut their meat consumption in a substantial way. The present study investigates dietary identities and perceptions of cultured meat in nationally representative samples from Germany (n = 1000) and France (n = 1000). Participants were recruited through an Ipsos panel to answer an online survey, which included questions about their current and intended consumption of conventional meat, as well as questions about their opinions of cultured meat. We find that, whilst rates of vegetarianism were relatively low in France, unrestricted meat-eaters were a minority in Germany, and concern for animal welfare was the most common reason given for meat reduction. Substantial markets for cultured meat exist in both countries, although German consumers are significantly more open to the concept than the French. Strikingly, cultured meat acceptance is significantly higher amongst agricultural and meat workers, indicating that those who are closest to existing meat production methods are most likely to prefer alternatives. We found some evidence that pro-cultured meat messages, which focus on antibiotic resistance and food safety, are significantly more persuasive than those that focus on animals or the environment. Furthermore, consumers project that they would be significantly more likely to consume cultured meat that does not contain genetically modified ingredients. Overall, we find substantially large markets for cultured meat in Germany and France, and identify some potential ways to further increase acceptance in these markets. We conclude by highlighting the most promising markets for cultured meat, and highlighting a lack of antibiotics as a potentially persuasive message about cultured meat.

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“… Hocquette (2016) cited evidence that culturally based opposition to cell-based meat may be underrepresented in the media. Bryant and Dillard (2019) noted that consumer attitudes toward cell-based meat trend more negative when the food product is presented from a strong technology perspective, and there may be important parallels between genetically modified organisms foods and the introduction of cell-cultured meat that require careful consideration of sociocultural perspectives ( Mohorčich and Reese, 2019 ). Several cultural issues have been featured in the literature and these include the connection between meat and animals, perceptions of naturalness, sustainability, religious perspectives, and affordability.…”

Section: Sociocultural Acceptability Of Cell-based Meatmentioning

confidence: 99%

Cell-based meat: the need to assess holistically

Faustman

Hamernik

Looper

et al. 2020

Journal of Animal Science

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Proof-of-principle for large-scale engineering of edible muscle tissue, in vitro, was established with the product’s introduction in 2013. Subsequent research and commentary on the potential for cell-based meat to be a viable food option and potential alternative to conventional meat have been significant. While some of this has focused on the biology and engineering required to optimize the manufacturing process, a majority of debate has focused on cultural, environmental, and regulatory considerations. Animal scientists and others with expertise in muscle and cell biology, physiology, and meat science have contributed to the knowledge base that has made cell-based meat possible and will continue to have a role in the future of the new product. Importantly, the successful introduction of cell-based meat that looks and tastes like conventional meat at a comparable price has the potential to displace and/or complement conventional meat in the marketplace.

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Cell-cultured meat: Lessons from GMO adoption and resistance

Cited by 72 publications

References 28 publications

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

European Markets for Cultured Meat: A Comparison of Germany and France

Cell-based meat: the need to assess holistically

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