Cultured meat in the European Union: Legislative context and food safety issues

Current Research in Food Science, Год журнала: 2024, Номер 8, С. 100722 - 100722

Опубликована: Янв. 1, 2024

The current food system, which is responsible for about one third of all global gas emissions, considered the main causes resource depletion. For this reason, scientific research investigating new alternatives capable feeding an ever-growing population that set to reach 9–11 billion by 2050. Among these, cell-based meat, also called cultured possible solution. It part a larger branch science cellular agriculture, whose goal produce from individual cells rather than whole organisms, tracing their molecular profile. To date, however, meat aroused conflicting opinions. aim review was take in-depth look at European legislative framework, reflects 'precautionary approach' based on assumption these innovative foods require careful prior risk assessment safeguard consumer health. In context, risks made it not only identify critical points during each stage production chain (proliferation, differentiation, scaffolding, ripening and marketing), but solutions in accordance with recommendations Food Safety Authority (EFSA). At same time, criticalities modulation organoleptic nutritional properties, fundamental aspects creation product must follow traditional one, were investigated. Finally, future markets studied, would complement implementing offer consumer, who still sceptical acceptance product. Although further investigation needed, growing demand market diversification security opportunities associated shortages, as well justifying commercialisation present opportunity position beneficial.

Язык: Английский

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Norwegian consumers’ willingness to try cultured meat

Future Foods, Год журнала: 2024, Номер 10, С. 100409 - 100409

Опубликована: Июнь 28, 2024

Cultured meat (CM) is likely to reduce environmental footprints and health problems improve animal welfare, but its success in the market will rely on consumer acceptance. A survey was used investigate acceptance of CM Norway. The conducted pre COVID-19 pandemic during with a total 4,683 usable responses. partial proportional odds model estimated, identical coefficients were not rejected for two periods. Social trust, trust food authorities, support green parties positively associated willingness try there no association retailers. Respondents who emphasized natural components safety less willing, respondents health, novelty, environment, price more willing. Young, male, highly educated, urban, non-religious, non-vegetarian supporters also willing CM, marketing activities should target these groups.

Язык: Английский

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Moving Beyond Meat: PerceivedUnnaturalness and Disgust Across Cultured Foods

Journal of Environmental Psychology, Год журнала: 2024, Номер 98, С. 102384 - 102384

Опубликована: Июль 27, 2024

Язык: Английский

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The valency of consumers’ perceptions toward cultured meat: A review

Heliyon, Год журнала: 2024, Номер 10(6), С. e27649 - e27649

Опубликована: Март 1, 2024

The prospects of developing a global market for cultured meat are arguably beginning to increase due an in Scientific breakthroughs that lowering the cost production meat. This study aims assess consumers' receptiveness by evaluating valency positive and negative perceptions toward It does this reviewing poll statistics past studies evaluated risk benefit study's results indicated consumers had strong belief possible social, cultural ethical benefits associated with findings also showed biggest concern was about its low quality. regional analysis from North American countries very high while most reservations product. dispelled social issues would rank highest as hinderances consumer acceptance highlighted differing motivators Eastern Western Europe. evidence-based knowledge reported paper is useful giving insights how industry could be distributed which perception areas present challenges or drivers acceptance.

Язык: Английский

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Cultured meat: creative solutions for a cell biological problem

Trends in Cell Biology, Год журнала: 2022, Номер 33(1), С. 1 - 4

Опубликована: Ноя. 10, 2022

Язык: Английский

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