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Manning L. Responsible innovation: Mitigating the food safety aspects of cultured meat production. J Food Sci 2024; 89:4638-4659. [PMID: 38980973 DOI: 10.1111/1750-3841.17228] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2024] [Revised: 05/30/2024] [Accepted: 06/17/2024] [Indexed: 07/11/2024]
Abstract
There is much interest in cultured (cultivated) meat as a potential solution to concerns over the ecological and environmental footprint of food production, especially from animal-derived food products. The aim of this critical review is to undertake a structured analysis of existing literature to (i) identify the range of materials that could be used within the cultured meat process; (ii) explore the potential biological and chemical food safety issues that arise; (iii) identify the known and also novel aspects of the food safety hazard portfolio that will inform hazard analysis and risk assessment approaches, and (iv) position a responsible innovation framework that can be utilized to mitigate food safety concerns with specific emphasis on cultured meat. Although a number of potential food safety hazards are identified that need to be considered within a food safety plan, further research is required to validate and verify that these food safety hazards have been suitably controlled and, where possible, eliminated. The responsible innovation framework developed herein, which extends beyond hazard analysis and traditional risk assessment approaches, can be applied in multiple contexts, including this use case of cultured meat production.
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Affiliation(s)
- Louise Manning
- Lincoln Institute for Agri-Food Technology, University of Lincoln, Lincoln, UK
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Günden C, Atakan P, Yercan M, Mattas K, Knez M. Consumer Response to Novel Foods: A Review of Behavioral Barriers and Drivers. Foods 2024; 13:2051. [PMID: 38998556 PMCID: PMC11241638 DOI: 10.3390/foods13132051] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/27/2024] [Revised: 06/14/2024] [Accepted: 06/26/2024] [Indexed: 07/14/2024] Open
Abstract
There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity. However, not all innovative efforts are accepted by consumers and survive in markets. The interwoven and long agri-food supply chains often obscure the feedback loop between production and consumption. Consequently, it is important to understand to what extent consumers embrace these food innovations and form new eating habits. This review aims to investigate the consumer response to novel foods, focusing on behavioral factors, which have yet to receive as much attention as sensory factors. Peer-reviewed empirical articles from the last decade are examined inductively to develop a bird's-eye view of the behavioral barriers to and drivers of consumer acceptance of novel foods. In addition, strategies to overcome the identified challenges associated with the behavioral barriers are reviewed and examined. Based on this, the study links cognitive biases with behavioral factors influencing consumer acceptance of novel foods. This study concludes that the inconvenience associated with abandoning established eating habits is typically perceived as a loss, and avoiding this inconvenience is deemed more worth the risk than the potential gains associated with novel food consumption. This study suggests that framing and placing pro-diversity labels could serve as effective behavioral interventions for marketing strategists and food policymakers.
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Affiliation(s)
- Cihat Günden
- Department of Agricultural Economics, Ege University, 35040 İzmir, Turkey
| | - Pelin Atakan
- Department of Agricultural Economics and Agribusiness, Yaşar University, 35100 İzmir, Turkey
| | - Murat Yercan
- Department of Agricultural Economics, Ege University, 35040 İzmir, Turkey
| | - Konstadinos Mattas
- Department of Agricultural Economics, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
| | - Marija Knez
- Capacity Development Network in Nutrition in Central and Eastern Europe (CAPNUTRA), 11000 Belgrade, Serbia
- Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical Research, University of Belgrade, 11060 Belgrade, Serbia
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Ye Y, Zhou J, Guan X, Sun X. Commercialization of cultured meat products: Current status, challenges, and strategic prospects. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Siddiqui SA, Khan S, Ullah Farooqi MQ, Singh P, Fernando I, Nagdalian A. Consumer behavior towards cultured meat: A review since 2014. Appetite 2022; 179:106314. [PMID: 36154943 DOI: 10.1016/j.appet.2022.106314] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 08/29/2022] [Accepted: 09/14/2022] [Indexed: 11/16/2022]
Abstract
Cultured meat, also known as 'in-vitro meat' or 'clean meat', holds the potential solution to environmental sustainability along with conventional meat alternatives, including plant-based meat, insects, algae, and pulses. A critical step to its widescale acceptance is consumer perception. Both qualitative research and quantitative analysis are being carried out to enhance the acceptability of cultured meat. In this review, consumer behavior towards cultured meat is accessed to understand the current market scenario. Psychological factors that can hinder or improve cultured meat acceptance are discussed. Consumer social factors geared towards consumer behavior on cultured meat are also summarized. As per the research findings, meat lovers are more likely to try cultured meat owing to the attached sustainability claims. The consumers' concerns about the unnaturalness of cultured meat should be addressed in order to encourage them to get more acquainted with the product and modify their attitudes about it. Marketing tactics of labeling it as 'clean meat' rendered better purchasing as compared to other terms. Furthermore, educating the masses likely reduced the unfamiliarity with newly marketed products resulting in improved consumer perception of cultured meat.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich Campus Straubing for Biotechnology and Sustainability, Essigberg 3, 94315, Straubing, Germany; German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610, D, Quakenbrück, Germany.
| | - Sipper Khan
- Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, Stuttgart, Germany
| | | | - Prachi Singh
- Centre for Rural Development and Technology, Indian Institute of Technology Delhi, Delhi, 110016, India
| | - Ito Fernando
- Department of Plant Pests and Diseases, Faculty of Agriculture, Universitas Brawijaya, Indonesia
| | - Andrey Nagdalian
- Food Technology and Engineering Department, North Caucasus Federal University, Stavropol, Russia; Saint-Petersburg State Agrarian University, Pushkin, Saint-Petersburg, Russia
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Moreira MNB, da Veiga CP, da Veiga CRP, Reis GG, Pascuci LM. Reducing meat consumption: insights from a bibliometric analysis and future scopes. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100120] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022] Open
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Chriki S, Payet V, Pflanzer SB, Ellies-Oury MP, Liu J, Hocquette É, Rezende-de-Souza JH, Hocquette JF. Brazilian Consumers' Attitudes towards So-Called "Cell-Based Meat". Foods 2021; 10:foods10112588. [PMID: 34828869 PMCID: PMC8625506 DOI: 10.3390/foods10112588] [Citation(s) in RCA: 22] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2021] [Revised: 10/20/2021] [Accepted: 10/21/2021] [Indexed: 11/16/2022] Open
Abstract
The main goal of this online survey was to investigate the attitudes of Brazilians towards “cell-based meat”, which has become the subject of great scientific and media enthusiasm. The answers of 4471 respondents concluded that 46.6% of them thought “cell-based meat” was promising and acceptable. More than 66% would be willing to try this novel product compared to 23% who expressed reluctance to do so. Nearly 40% of the total respondents did not want to eat “cell-based meat” regularly at all, whereas 29%, 43.2%, and 39.9% were willing to eat it regularly in restaurants, at home, and/or in ready-made meals, respectively. However, the majority of respondents (71%) were keen to pay much less for “cell-based meat” than conventionally produced meat (or even nothing at all), compared to 24.3% who were willing to pay the same price as conventional meat, whereas only 4.8% were willing to pay more. Approximately 51% of them considered that “cell-based meat” should not be called “meat” for marketing purposes. Job, monthly income, age, and gender were major factors impacting consumer acceptance. Meat professionals and consumers with higher incomes were less willing to eat “cell-based meat” regularly. Women (especially younger women) were the most concerned about the ethical and environmental issues related to meat production and were the most convinced that reducing meat consumption could be a good solution to the meat industry’s problems. Respondents who did not accept “cell-based meat” and did not eat meat substitutes had a negative attitude to this novel food (they considered it absurd and/or disgusting) and did not believe that “cell-based meat” should be called “meat” for marketing purposes. In contrast, the people who thought that “cell-based meat” could be called “meat” perceived it in a rather positive way. These results are important for consumers of meat and meat substitutes and for companies aiming to enter the potential future Brazilian market of “cell-based meat”.
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Affiliation(s)
- Sghaier Chriki
- Isara, AgroSchool for Life, 23 rue Jean Baldassini, 69364 Lyon, France; (V.P.); (É.H.)
- Correspondence:
| | - Vincent Payet
- Isara, AgroSchool for Life, 23 rue Jean Baldassini, 69364 Lyon, France; (V.P.); (É.H.)
| | - Sérgio Bertelli Pflanzer
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil; (S.B.P.); (J.H.R.-d.-S.)
| | - Marie-Pierre Ellies-Oury
- Bordeaux Science Agro, 33175 Gradignan, France;
- INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France; (J.L.); (J.-F.H.)
| | - Jingjing Liu
- INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France; (J.L.); (J.-F.H.)
| | - Élise Hocquette
- Isara, AgroSchool for Life, 23 rue Jean Baldassini, 69364 Lyon, France; (V.P.); (É.H.)
| | - Jonatã Henrique Rezende-de-Souza
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil; (S.B.P.); (J.H.R.-d.-S.)
| | - Jean-François Hocquette
- INRAE, Université d’Auvergne, Vetagro Sup, UMR Herbivores, 63122 Saint Genès Champanelle, France; (J.L.); (J.-F.H.)
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