Cultured meat from stem cells: Challenges and prospects

Post, Mark J.

doi:10.1016/j.meatsci.2012.04.008

Cited by 545 publications

(463 citation statements)

References 46 publications

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“…One important dimension of such a debate relates to the society's perceived need for the technology in question (or lack thereof), this being assessed from a cost/benefit balance of introducing and implementing the technology. In the case of cultured meat, the major expected benefits, as opposed to possible moral objections against the application of the technology, would be reduced animal suffering, reduced production of greenhouse gasses and the creation of a new source of proteins with the potential of feeding the growing world population (Post 2012). Future studies and debates should clarify whether these benefits are worth the costs, and whether these are indeed also perceived as such by the public and consumers.…”

Section: Discussionmentioning

confidence: 99%

“…Consumer insight has always been crucial to ensure that the new developments were in line with consumer preferences and to enhance the likelihood of commercial success (Grunert et al 2011). The idea of growing meat from animal cells (Post 2012) presents itself as a radically new way of obtaining meat through substituting livestock production at the very beginning of the meat production chain. This evolution has been referred to as "the third stage in meat production", after hunting and herding (Welin 2013).…”

Section: Introductionmentioning

confidence: 99%

“…Several published studies thus far are situated in the natural sciences domain and have focused on technological aspects, advancements and challenges facing the culturing of meat, most of which are believed to be solvable at some point in time (Datar and Betti 2010;Post 2012Post , 2014. Meanwhile, a growing number of social sciences studies have focused on sociological, philosophical, moral and ethics arguments around the issue (Pluhar 2010;Chiles 2013;van der Weele and Driessen 2013;Welin 2013;Marcu et al 2015).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

248

176

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OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 15560 AbstractConsumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be 'maybe' willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

248

176

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“…This effect is expected to become even stronger as the reliance on trade and the globalization of food increase [Fader et al, 2013;Suweis et al, 2013]. However, the ongoing development of tissue engineering technologies for in vitro meat production might provide in a near future new means to enhance food security without requiring soils and water, though the environmental and ethical implications of such transition in the meat industry is still difficult to foresee [Tuomisto and Teixeira de Mattos, 2011;Post, 2012].…”

Section: Discussionmentioning

confidence: 99%

Feeding humanity through global food trade

et al. 2014

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The recent intensification of international trade has led to a globalization of food commodities and to an increased disconnection between human populations and the land and water resources that support them through crop and livestock production. Several countries are not self-sufficient and depend on imports from other regions. Despite the recognized importance of the role of trade in global and regional food security, the societal reliance on domestic production and international trade remains poorly quantified. Here we investigate the global patterns of food trade and evaluate the dependency of food security on imports. We investigate the relationship existing between the trade of food calories and the virtual transfer of water used for their production. We show how the amount of food calories traded in the international market has more than doubled between 1986 and 2009, while the number of links in the trade network has increased by more than 50%. Likewise, global food production has increased by more than 50% in the same period, providing an amount of food that is overall sufficient to support the global population at a rate of 2700-3000 kcal per person per day. About 23% of the food produced for human consumption is traded internationally. The water use efficiency of food trade (i.e., food calories produced per unit volume of water used) has declined in the last few decades. The water use efficiency of food production overall increases with the countries' affluence; this trend is likely due to the use of more advanced technology.

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“…One suggested alternative protein source is in vitro cultured meat (Post 2012). Although with large uncertainty ranges, life cycle analyses indicate that the overall environmental impacts of cultured meat production could be lower than those of most conventionally produced meat (Tuomisto and Teixeira de Mattos 2011;Mattick et al 2015).…”

Section: Alternative Protein Sourcesmentioning

confidence: 99%

The environmental sustainability of insects as food and feed. A review

Huis

Oonincx

2017

Agron. Sustain. Dev.

635

381

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With a growing world population, increasingly demanding consumers, and a limited amount of agricultural land, there is an urgent need to find alternatives to conventional meat products. Livestock production is, moreover, a leading cause of anthropogenic-induced climate change. To mediate this, more sustainable diets are needed, with reduced meat consumption or the use of alternative protein sources. Insects are promoted as human food and animal feed worldwide. In tropical countries, edible insects are harvested from nature, but overexploitation, habitat changes, and environmental contamination threaten this food resource. Therefore, sustainable harvesting practices need to be developed and implemented. We provide examples of (1) aquatic insects whose populations are threatened by pollution, (2) caterpillar species in Africa that are disappearing due to overexploitation and habitat change, (3) edible insects species that are considered pests in agro-ecosystems, and (4) edible insect species that can be conserved and enhanced in forest management systems. Insect farming can be conducted either on small-scale farms or in large-scale industrialized rearing facilities. We review the environmental sustainability of insect farming compared to livestock production. The major environmental advantages of insect farming compared to livestock production are as follows: (1) less land and water is required; (2) greenhouse gas emissions are lower; (3) insects have high feed conversion efficiencies; (4) insects can transform low-value organic by-products into highquality food or feed; and (5) certain insect species can be used as animal feed or aqua feed. For instance, they can replace fish meal, which is becoming increasingly scarce and expensive.However, edible insect species intended for production should be screened for risks to humans, animals, plants, and biodiversity.

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Cultured meat from stem cells: Challenges and prospects

Cited by 545 publications

References 46 publications

Challenges and prospects for consumer acceptance of cultured meat

Challenges and prospects for consumer acceptance of cultured meat

Feeding humanity through global food trade

The environmental sustainability of insects as food and feed. A review

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