Is “cultured meat” a viable alternative to slaughtering animals and a good comprise between animal welfare and human expectations?

The aim of this review is, therefore, to take stock of the current knowledge on the benefits of this “cultured meat,” for which the term “meat” does not seem to be relevant. This review will be divided into two parts: the first will describe the “cultured meat” process and its potential benefits and weaknesses for … Read more

Will We Soon Be Eating Chicken Grown From Animal Cells?

David Kaplan oversees the new National Institute for Cellular Agriculture at Tufts University, which in October received a $10 million grant from the Department of Agriculture to study cellular meat, from production to consumer acceptance. He prefers the term cultured meat. “Really, there is nothing artificial about this,” he said. Source: Will We Soon Be … Read more

Interview with Lou Cooperhouse from BlueNalu – Food Entrepreneurs

We are thrilled to share our interview with Lou Cooperhouse, co-founder, president & CEO of BlueNalu. BlueNalu is a company creating cell-cultured seafood to provide consumers with great tasting products that are healthy for people, humane for sea life, and sustainable for our planet. Lou participated in the 4th Asia-Pacific Agri-Food Innovation Summit on November … Read more

Cultured meat “better placed” to disrupt than plant-based, says Barclays

Cultured meat is “better placed” to disrupt the alternative protein industry than plant-based, according to Barclays, which has forecast a $450bn market opportunity for cultured meat by 2040.Barclays has undertaken a wide-ranging piece of research, which it says shows “strong consumer acceptance” for cultured meat and says it expects it to reach price parity with … Read more

MeaTech: “We Believe Cultured Meat Will Ultimately Change the Relationship Between Food Production and Agriculture” 

The company believes in the potential for cultured meat to have a dramatic impact on business models, products, consumer habits, and sustainability. Developing such technology requires a great deal of expertise across a range of disciplines and we believe that enabling the production of cultured meat by licensing the production technologies is a powerful way … Read more

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat – PubMed

The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial … Read more

Chinese Consumers’ Attitudes and Potential Acceptance toward Artificial Meat

The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial … Read more

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

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 … Read more

A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China

We found high levels of acceptance of clean meat in the three most populous countries worldwide, and with even higher levels of acceptance in China and India compared to the USA. These results underline the importance of clean meat producers exploring new markets for their products, especially as meat consumption in developing countries continues to … Read more