Visions of In Vitro Meat among Experts and Stakeholders

Böhm, Inge; Ferrari, Arianna; Woll, Silvia

doi:10.1007/s11569-018-0330-0

Cited by 17 publications

(26 citation statements)

References 15 publications

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“…Thirdly, the long-term success of cultured meat will depend on its ability to compete with conventional meat in terms of price and taste. Experts generally agree that cultured meat is unlikely to be price competitive with conventional meat in the near future [43,61]. This is seen as a significant barrier to mainstream adoption, and some have suggested that cultured meat will cater to an elite niche [43] or will need to offer consumers additional health benefits to justify the higher price [61].…”

Section: Discussionmentioning

confidence: 99%

“…Experts generally agree that cultured meat is unlikely to be price competitive with conventional meat in the near future [43,61]. This is seen as a significant barrier to mainstream adoption, and some have suggested that cultured meat will cater to an elite niche [43] or will need to offer consumers additional health benefits to justify the higher price [61]. As with any technology, it is likely that the price of cultured meat will fall over time as producers compete and production methods become more efficient.…”

Section: Discussionmentioning

confidence: 99%

“…Our previous review found some comparisons with other alternative proteins [12,39], though these were far more common in more recent literature. While cultured meat has garnered attention for its novelty and revolutionary potential, some commentators have worried that a focus on novel technological solutions could cause researchers and resources to overlook other more immediately available alternatives [37,43].…”

Section: Comparisons To Other Alternative Proteins and Food Technologiesmentioning

confidence: 99%

“…Indeed, it is likely that cultured meat could result in fewer agricultural jobs [47]. Some experts and stakeholders have characterized cultured meat as an opportunity to re-evaluate the way we do agriculture [43]. This was mentioned in our previous review, but it is unclear whether such concerns would drive purchasing behavior in practice [12].…”

Section: Economic Anxietiesmentioning

confidence: 99%

See 3 more Smart Citations

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: Discussionmentioning

confidence: 99%

Section: Comparisons To Other Alternative Proteins and Food Technologiesmentioning

confidence: 99%

Section: Economic Anxietiesmentioning

confidence: 99%

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

2020

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“…While cultured meat experts propagate the multiple advantages of the product unanimously, consumers have a more differentiated view. 12,13 Several consumer surveys have investigated attitudes towards cultured meat with equivocal results on the personal and societal level. While most US consumers would try cultured meat once, they cannot imagine replacing farmed meat regularly.…”

Section: Introductionmentioning

confidence: 99%

Setting the table for meat consumers: an international Delphi study on in vitro meat

2019

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The growing global demand for meat is being thwarted by shrinking agricultural areas, and opposes efforts to mitigate methane emissions and to improve public health. Cultured meat could contribute to solve these problems, but will such meat be marketable, competitive, and accepted? Using the Delphi method, this study explored the potential development of cultured meat by 2027. Despite the acknowledged urgency to develop sustainable meat alternatives, participants doubt that challenges regarding mass production, production costs, and consumer acceptance will be overcome by 2027. Considering the noticeable impacts of global warming, further research and development as well as a change in consumer perceptions is inevitable.

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Bridge over troubled water: managing compatibility and conflict among thought collectives in sustainability science

et al. 2021

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Sustainability transformations call forth new forms and systems of knowledge across society. However, few tools and processes exist for promoting dialogue among different interests and normative stances in knowledge co-creation. In this article, we build on the notion of thought collectives to argue that understanding and moderating normative tensions are necessary if sustainability science is to provide successful solutions. Drawing on an analysis of the normative tensions between rival high-tech and low-tech thought collectives in the mobility and food production sectors, we discuss three strategic approaches: applying common evaluative frameworks, building contextual convergence and embracing complexity. We argue that these strategies indicate a need to distinguish different kinds of reflexivity in managing tensions among thought collectives. As a practical conclusion, we establish sets of reflexive questions to help sustainability scientists deploy the knowledge management strategies discussed.

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Visions of In Vitro Meat among Experts and Stakeholders

Cited by 17 publications

References 15 publications

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

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

Setting the table for meat consumers: an international Delphi study on in vitro meat

Bridge over troubled water: managing compatibility and conflict among thought collectives in sustainability science

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