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Rehman N, Edkins V, Ogrinc N. Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives. Foods 2024; 13:1627. [PMID: 38890856 PMCID: PMC11171576 DOI: 10.3390/foods13111627] [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: 03/27/2024] [Revised: 05/19/2024] [Accepted: 05/21/2024] [Indexed: 06/20/2024] Open
Abstract
This study investigates consumer preference and acceptance of three meat alternatives-plant-based, lab-grown, and insect-based-as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information.
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Affiliation(s)
- Nayyer Rehman
- WRG Europe Ltd., 26-28 Southernhay East, Exeter EX1 1NS, UK
- Jožef Stefan International Postgraduate School, Jamova 39, 1000 Ljubljana, Slovenia
| | | | - Nives Ogrinc
- Jožef Stefan International Postgraduate School, Jamova 39, 1000 Ljubljana, Slovenia
- Department of Environmental Sciences, Jožef Stefan Institute, Jamova 39, 1000 Ljubljana, Slovenia
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2
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Muntean GC, Simedru D, Uiuiu P, Tanaselia C, Cadar O, Becze A, Coroian A. Evaluation of Alternative Sources of Proteins and Other Nutrients with Potential Applications in Fish Nutrition. Molecules 2024; 29:2332. [PMID: 38792193 PMCID: PMC11123814 DOI: 10.3390/molecules29102332] [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: 03/11/2024] [Revised: 04/25/2024] [Accepted: 05/14/2024] [Indexed: 05/26/2024] Open
Abstract
The European Union's (EU) agricultural self-sufficiency is challenged by its reliance on imported plant proteins, particularly soy from the Americas, contributing to deforestation and greenhouse gas emissions. Addressing the EU's protein deficit, this study evaluates alternative protein sources for aquaculture, focusing on their nutritional value, elemental content, and polycyclic aromatic hydrocarbons (PAHs). Protein flours from gastropods (Helix pomatia, Arion lusitanicus, Arion vulgaris) and their hepatopancreas, along with plant-based proteins from food industry by-products (oilcakes, coffee grounds, spent brewer's yeast), were analyzed. Results revealed that snail flour contained the highest protein content at 59.09%, significantly outperforming hepatopancreas flour at 42.26%. Plant-based proteins demonstrated substantial nutritional value, with coffee grounds flour exhibiting a remarkable protein content of 71.8% and spent brewer's yeast flour at 57.9%. Elemental analysis indicated high levels of essential minerals such as magnesium in hepatopancreas flour (5719.10 mg/kg) and calcium in slug flour (48,640.11 mg/kg). However, cadmium levels in hepatopancreas flour (11.45 mg/kg) necessitate caution due to potential health risks. PAH concentrations were low across all samples, with the highest total PAH content observed in hepatopancreas flour at 0.0353 µg/kg, suggesting minimal risk of PAH-related toxicity. The analysis of plant-based protein sources, particularly oilcakes derived from sunflower, hemp, flax, and pumpkin seeds, revealed that these by-products not only exhibit high protein contents but present a promising avenue for enhancing the nutritional quality of feed. This study underscores the potential of utilizing gastropod and plant-based by-products as sustainable and nutritionally adequate alternatives to conventional feeds in aquaculture, contributing to the EU's environmental sustainability goals.
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Affiliation(s)
- George-Cătălin Muntean
- Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; (G.-C.M.); (P.U.); (A.C.)
| | - Dorina Simedru
- Research Institute for Analytical Instrumentation Subsidiary, National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, 67 Donath Street, RO-400293 Cluj-Napoca, Romania; (D.S.); (C.T.); (O.C.)
| | - Paul Uiuiu
- Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; (G.-C.M.); (P.U.); (A.C.)
| | - Claudiu Tanaselia
- Research Institute for Analytical Instrumentation Subsidiary, National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, 67 Donath Street, RO-400293 Cluj-Napoca, Romania; (D.S.); (C.T.); (O.C.)
| | - Oana Cadar
- Research Institute for Analytical Instrumentation Subsidiary, National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, 67 Donath Street, RO-400293 Cluj-Napoca, Romania; (D.S.); (C.T.); (O.C.)
| | - Anca Becze
- Research Institute for Analytical Instrumentation Subsidiary, National Institute for Research and Development of Optoelectronics Bucharest INOE 2000, 67 Donath Street, RO-400293 Cluj-Napoca, Romania; (D.S.); (C.T.); (O.C.)
| | - Aurelia Coroian
- Department of Fundamental Sciences, University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 3-5 Mănăştur Street, RO-400372 Cluj-Napoca, Romania; (G.-C.M.); (P.U.); (A.C.)
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3
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Siddiqui SA, Adli DN, Nugraha WS, Yudhistira B, Lavrentev FV, Shityakov S, Feng X, Nagdalian A, Ibrahim SA. Social, ethical, environmental, economic and technological aspects of rabbit meat production - A critical review. Heliyon 2024; 10:e29635. [PMID: 38699749 PMCID: PMC11063435 DOI: 10.1016/j.heliyon.2024.e29635] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Revised: 04/01/2024] [Accepted: 04/11/2024] [Indexed: 05/05/2024] Open
Abstract
Rabbit (RM) has become a valuable source of nutrients since the 1970s, helping to transform the European food industry into the largest RM producer in the world. However, the RM industry is experiencing a critical period of ethical imbalance. This trend, described as feed conversion ratio, impacts the environmental and financial performance of RM farms, which could lead to an increase production of industrial waste. In addition, the loss of corporate ethical responsibility and sustainable development by RM-oriented companies has further exacerbated the situation. Our objective was to summarize current trends in the RM industry and markets, highlighting possible strengths and weaknesses. This review shows current approaches in sustainable techniques in RM production processes, ethical issue, environmental and processing responsibility of RM producers, as well as social responsibilities and ethical practices of slaughterhouses and RM producers, sustainable environmental practices of slaughterhouses, technological aspects and safety of RM and social drivers in RM market. The analysis of reviewed literature revealed the potential strategies for sustainable RM production.
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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
| | - Danung Nur Adli
- Faculty of Animal Science, Universitas Brawijaya, 65145, Malang, Indonesia
| | - Widya Satya Nugraha
- Department of Agricultural Socio-Economics, Faculty of Agriculture, Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia
- Doctoral School of Food Science, Hungarian University of Agriculture and Life Sciences (MATE), 1118, Budapest, Hungary
| | - Bara Yudhistira
- Department of Food Science and Technology, Faculty of Agriculture, Sebelas Maret University, Surakarta City, 57126, Indonesia
| | - Filipp V. Lavrentev
- Infochemistry Scientific Center, ITMO University, 197101, Saint-Petersburg, Russia
| | - Sergey Shityakov
- Laboratory of Chemoinformatics, Infochemistry Scientific Center, ITMO University, 197101, Saint-Petersburg, Russia
| | - Xi Feng
- Department of Nutrition, Food Science, and Packaging, San Jose State University, San Jose, CA 95192, USA
| | - Andrey Nagdalian
- Scientific Department, Saint-Petersburg State Agrarian University, 196601, Saint-Petersburg, Russia
| | - Salam A. Ibrahim
- Food and Nutritional Sciences Program, North Carolina A&T State University, Greensboro, NC, 27411, USA
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4
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Caradus JR, Chapman DF, Rowarth JS. Improving Human Diets and Welfare through Using Herbivore-Based Foods: 2. Environmental Consequences and Mitigations. Animals (Basel) 2024; 14:1353. [PMID: 38731357 PMCID: PMC11083977 DOI: 10.3390/ani14091353] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2024] [Revised: 03/26/2024] [Accepted: 03/29/2024] [Indexed: 05/13/2024] Open
Abstract
Animal-sourced foods are important for human nutrition and health, but they can have a negative impact on the environment. These impacts can result in land use tensions associated with population growth and the loss of native forests and wetlands during agricultural expansion. Increased greenhouse gas emissions, and high water use but poor water quality outcomes can also be associated. Life cycle analysis from cradle-to-distribution has shown that novel plant-based meat alternatives can have an environmental footprint lower than that of beef finished in feedlots, but higher than for beef raised on well-managed grazed pastures. However, several technologies and practices can be used to mitigate impacts. These include ensuring that grazing occurs when feed quality is high, the use of dietary additives, breeding of animals with higher growth rates and increased fecundity, rumen microbial manipulations through the use of vaccines, soil management to reduce nitrous oxide emission, management systems to improve carbon sequestration, improved nutrient use efficacy throughout the food chain, incorporating maize silage along with grasslands, use of cover crops, low-emission composting barns, covered manure storages, and direct injection of animal slurry into soil. The technologies and systems that help mitigate or actually provide solutions to the environmental impact are under constant refinement to enable ever-more efficient production systems to allow for the provision of animal-sourced foods to an ever-increasing population.
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Affiliation(s)
- John R. Caradus
- Grasslanz Technology Ltd., PB 11008, Palmerston North 4442, New Zealand
| | | | - Jacqueline S. Rowarth
- Faculty of Agriculture and Life Science, Lincoln University, 85084 Ellesmere Junction Road, Lincoln 7647, New Zealand;
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5
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Li H, Van Loo EJ, Bai J, van Trijp HCM. Understanding consumer attitude toward the name framings of cultured meat: Evidence from China. Appetite 2024; 195:107240. [PMID: 38311295 DOI: 10.1016/j.appet.2024.107240] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2023] [Revised: 01/03/2024] [Accepted: 01/25/2024] [Indexed: 02/10/2024]
Abstract
The naming and labeling of products can affect consumer attitudes and subsequent behavior, particularly in the case of new food products in the market. The present study explores the effects of name framing on consumer attitudes towards cultured meat (CM), which is currently in the early stages of development. With a sample of 1532 Chinese consumers, we integrated several pathways to explain the name-framing effect by examining three different terms ("cultured," "artificial," and "cell-based") for CM. Results indicate that "cultured meat" and "cell-based meat" are more appealing than "artificial meat." Name framings of CM affect consumers' perception of benefits more than that of risks. Our comprehensive model identified evoked affect (perceived disgust) and naturalness as two crucial predictors of attitudes. These two predictors also act as substantial mediators of perceived benefits, and they activate the mediation of perceived risks (an insignificant mediator in cognitive processing). In addition, perceived naturalness mediates the name-framing effect mainly through perceived disgust. Our findings have implications for future strategies for communicating about novel foods (like CM) to the public.
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Affiliation(s)
- Haoran Li
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands.
| | - Ellen J Van Loo
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands
| | - Junfei Bai
- College of Economics and Management, China Agricultural University, Beijing, 100083, China; Beijing Food Safety Policy & Strategy Research Base, China Agricultural University, Beijing, 100083, China
| | - Hans C M van Trijp
- Marketing and Consumer Behavior Group, Social Sciences, Wageningen University & Research, 6706KN, Wageningen, the Netherlands
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6
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Hocquette JF, Chriki S, Fournier D, Ellies-Oury MP. Review: Will "cultured meat" transform our food system towards more sustainability? Animal 2024:101145. [PMID: 38670917 DOI: 10.1016/j.animal.2024.101145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/13/2024] [Accepted: 03/14/2024] [Indexed: 04/28/2024] Open
Abstract
Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture for in vitro food production of "meat" but this technology is still at the research and development stage. This article will highlight its development, the technologies used and the stakeholders involved (Part 1), its potential environmental impacts (Part 2) but also regulatory, social and ethical issues (Part 3). This article aims to shed light throughout the manuscript on two major controversies related to "cultured meat". The first controversy is related to its ethical aspects, which includes different points: its potential to reduce animal suffering and therefore to improve animal welfare, the future values of our society, and a trend towards food artificialisation. The second controversy includes environmental, health and nutritional issues, in relation to the characteristics and quality of "cultured meat" with an important question: should we call it meat? These two controversies act in interaction in association with related societal, legal and consequently political issues. Answers to the various questions depend on the different visions of the World by stakeholders, consumers and citizens. Some of them argue for a moderate or a strong reduction in livestock farming, or even the abolition of livestock farming perceived as an exploitation of farm animals. Others just want a reduction of the current much criticised intensive/industrial model. Compared with other potential sustainable solutions to be implemented such as reduction of food losses and waste, new food consumption habits with less proteins of animal sources, sustainable intensification, development of agroecological livestock production, or the development of the market for other meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), "cultured meat" has an uncertain future.
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Affiliation(s)
| | - Sghaier Chriki
- INRAE, Université de Clermont-Ferrand, VetAgroSup, Saint Genès Champanelle, France; ISARA, Lyon, France
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Université de Clermont-Ferrand, VetAgroSup, Saint Genès Champanelle, France; Bordeaux Sciences Agro, Gradignan, France
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7
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Yun SH, Lee DY, Lee J, Mariano E, Choi Y, Park J, Han D, Kim JS, Hur SJ. Current Research, Industrialization Status, and Future Perspective of Cultured Meat. Food Sci Anim Resour 2024; 44:326-355. [PMID: 38764517 PMCID: PMC11097034 DOI: 10.5851/kosfa.2024.e13] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/24/2024] [Accepted: 01/30/2024] [Indexed: 05/21/2024] Open
Abstract
Expectations for the industrialization of cultured meat are growing due to the increasing support from various sectors, such as the food industry, animal welfare organizations, and consumers, particularly vegetarians, but the progress of industrialization is slower than initially reported. This review analyzes the main issues concerning the industrialization of cultured meat, examines research and media reports on the development of cultured meat to date, and presents the current technology, industrialization level, and prospects for cultured meat. Currently, over 30 countries have companies industrializing cultured meat, and around 200 companies that are developing or industrializing cultured meat have been surveyed globally. By country, the United States has over 50 companies, accounting for more than 20% of the total. Acquiring animal cells, developing cell lines, improving cell proliferation, improving the efficiency of cell differentiation and muscle production, or developing cell culture media, including serum-free media, are the major research themes related to the development of cultured meat. In contrast, the development of devices, such as bioreactors, which are crucial in enabling large-scale production, is relatively understudied, and few of the many companies invested in the development of cultured meat have presented products for sale other than prototypes. In addition, because most information on key technologies is not publicly available, it is not possible to determine the level of technology in the companies, and it is surmised that the technology of cultured meat-related startups is not high. Therefore, further research and development are needed to promote the full-scale industrialization of cultured meat.
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Affiliation(s)
- Seung Hyeon Yun
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Da Young Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Juhyun Lee
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Ermie Mariano
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Yeongwoo Choi
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jinmo Park
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Dahee Han
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Jin Soo Kim
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sun Jin Hur
- Department of Animal Science and
Technology, Chung-Ang University, Anseong 17546, Korea
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Yun SH, Lee DY, Lee SY, Lee J, Mariano EJ, Joo ST, Choi I, Choi JS, Kim GD, Hur SJ. Improved culture procedure for bovine muscle satellite cells for cultured meat. Food Res Int 2023; 174:113660. [PMID: 37981377 DOI: 10.1016/j.foodres.2023.113660] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2023] [Revised: 11/01/2023] [Accepted: 11/03/2023] [Indexed: 11/21/2023]
Abstract
Many researchers and companies around the world are reported to have developed cultured meat, but their specific techniques have rarely been disclosed. Thus, the purpose of this study is to provide an improved procedure for cultured meat. There are four major steps in this cultured meat production: muscle cell isolation, proliferation, differentiation, and validation. The improved isolation enabled the efficient removal of unnecessary cells and tissues compared to previous procedures. In addition, proper use of basal media can improve the proliferation efficiency by about 2-fold. During the differentiation process, improved procedure was performed by using 10 % horse serum-containing media after 3 days of initial differentiation for myotube induction. This method demonstrated significantly enhanced myotube formation, up to 2.6-fold increase in area and up to 1.9-fold increase in fusion index compared to the previous method. This study provides a simple, improved procedure to enable more effective cultured meat production compared to previous procedures and is expected to help produce inexpensive and safe cultured meat.
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Affiliation(s)
- Seung Hyeon Yun
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Da Young Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Seung Yun Lee
- Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Juhyun Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Ermie Jr Mariano
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea
| | - Seon-Tea Joo
- Division of Applied Life Science (BK21 Four), Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Inho Choi
- Department of Medical Biotechnology, Yeungnam University, Gyeongsan 38541, Republic of Korea
| | - Jung Seok Choi
- Department of Animal Science, Chungbuk National University, Cheongju 28644, Republic of Korea
| | - Gap-Don Kim
- Graduate School of International Agricultural Technology, Institutes of Green Bio Science and Technology, Seoul National University, Pyeongchang 25354, Republic of Korea
| | - Sun Jin Hur
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Republic of Korea.
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Ho SS, Ou M, Ong ZT. Exploring the general public's and experts' risk and benefit perceptions of cultured meat in Singapore: A mental models approach. PLoS One 2023; 18:e0295265. [PMID: 38033139 PMCID: PMC10688898 DOI: 10.1371/journal.pone.0295265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2023] [Accepted: 11/18/2023] [Indexed: 12/02/2023] Open
Abstract
Despite the recent approval of cultured meat products in Singapore, the understanding of public perceptions towards this novel food technology remains limited. Utilizing attitude formation theory and the mental models approach, this study compares the mental models of the general public and experts regarding their risk and benefit perceptions of cultured meat. Through four online focus group discussions with 40 participants, we found convergences in the mental models of experts and the general public concerning perceived individual- and societal-level benefits of cultured meat (e.g., health benefits and food security) as well as their perceived individual-level risks of cultured meat (e.g., potential health issues and affordability). However, divergences in understanding societal-level risks were noted; the public expressed concerns about the challenges of cultured meat to religious and racial dietary customs, while experts highlighted potential investment uncertainties due to unclear consumer acceptance of cultured meat. Theoretical and practical implications are discussed.
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Affiliation(s)
- Shirley S. Ho
- Wee Kim Wee School of Communication and Information, Nanyang Technological University, Singapore, Singapore
| | - Mengxue Ou
- Wee Kim Wee School of Communication and Information, Nanyang Technological University, Singapore, Singapore
| | - Zhing Ting Ong
- School of Social Sciences, Nanyang Technological University, Singapore, Singapore
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Wowra K, Hegel E, Scharf A, Grünberger A, Rosenthal K. Estimating environmental impacts of early-stage bioprocesses. Trends Biotechnol 2023; 41:1199-1212. [PMID: 37188575 DOI: 10.1016/j.tibtech.2023.03.011] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Revised: 03/09/2023] [Accepted: 03/15/2023] [Indexed: 05/17/2023]
Abstract
The use of bioprocesses in industrial production promises resource- and energy-efficient processes starting from renewable, nonfossil feedstocks. Thus, the environmental benefits must be demonstrated, ideally in the early development phase with standardized methods such as life cycle assessment (LCA). Herein we discuss selected LCA studies of early-stage bioprocesses, highlighting their potential and contribution to estimating environmental impacts and decision support in bioprocess development. However, LCAs are rarely performed among bioprocess engineers due to challenges such as data availability and process uncertainties. To address this issue, recommendations are provided for conducting LCAs of early-stage bioprocesses. Opportunities are identified to facilitate future applicability, for example, by establishing dedicated bioprocess databases that could enable the use of LCAs as standard tools for bioprocess engineers.
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Affiliation(s)
- Karoline Wowra
- Subdivision Biotechnology, Dechema e.V., Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
| | - Esther Hegel
- Subdivision Biotechnology, Dechema e.V., Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
| | - Andreas Scharf
- Subdivision Biotechnology, Dechema e.V., Theodor-Heuss-Allee 25, 60486 Frankfurt am Main, Germany
| | - Alexander Grünberger
- Microsystems in Bioprocess Engineering, Institute of Process Engineering in Life Sciences, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Katrin Rosenthal
- School of Science, Constructor University, Campus Ring 1, 28759 Bremen, Germany.
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11
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Liu J, Almeida JM, Rampado N, Panea B, Hocquette É, Chriki S, Ellies-Oury MP, Hocquette JF. Perception of cultured "meat" by Italian, Portuguese and Spanish consumers. Front Nutr 2023; 10:1043618. [PMID: 37408985 PMCID: PMC10319306 DOI: 10.3389/fnut.2023.1043618] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2022] [Accepted: 04/17/2023] [Indexed: 07/07/2023] Open
Abstract
The aim of this study was to investigate how consumers (n = 2,171) originated from South-Western Europe (Italy, Portugal, and Spain) perceive cultured "meat" (CM) and if their demographic characteristics (origin, gender, age, education, occupation, and meat consumption) are related to their willingness to try (WTT), to regularly eat (WTE) and to pay (WTP) for CM. We found the current respondents had an initially positive attitude towards CM: 49% of them perceived CM as "promising and/or acceptable" and 23% "fun and/or intriguing" whereas 29% considered it as "absurd and/or disgusting". In addition, 66 and 25% would be willing and not willing to try CM, respectively. However, 43% had no WTE for CM and, 94% would not pay more for CM compared to conventional meat. Age and especially occupation were good indicators of consumer acceptance of CM. Respondents of 18-30 years of age had the highest acceptance. Respondents outside the meat sector had the highest WTE and people working within the meat sector had the lowest WTE, scientists (within or outside the meat sector) had the highest WTT, people not scientists but within the meat sector had the lowest WTT. Additionally, we found that men are more likely to accept CM than women, Spanish-speaking consumers had the highest WTT and WTE, people with vegan and vegetarian diets may pay more for CM but generally no more than for conventional meat. The perceptions that CM may be more eco-friendly, ethical, safe and healthy than conventional meat, and to a lower extent, the perception that current meat production causes ethical and environmental problems are likely to be major motives for the current respondents to try, regularly eat and pay for CM. On the opposite, lower perceptions of CM benefits and of conventional meat weaknesses more generally, plus emotional resistance towards CM are main barriers to accept CM.
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Affiliation(s)
- Jingjing Liu
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
| | | | - Nicola Rampado
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padua, Legnaro, Italy
| | - Begoña Panea
- Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), Universidad de Zaragoza, Zaragoza, Spain
| | | | - Sghaier Chriki
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
- ISARA, Lyon, France
| | - Marie-Pierre Ellies-Oury
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
- Bordeaux Sciences Agro, Gradignan, France
| | - Jean-Francois Hocquette
- INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France
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Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China. Meat Sci 2023; 197:109081. [PMID: 36580791 DOI: 10.1016/j.meatsci.2022.109081] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2022] [Revised: 11/21/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This research investigates the attitudes and intentions of Chinese consumers about cultured "meat" (CM). We also investigate framing effects through the names used for these products ("cultured meat," "artificial meat," and "cell-based meat") and the effect of information provision. Of the 1532 consumers in our sample, most had not heard of "cultured meat" or "cell-based meat" before, although 70% had heard of "artificial meat". Around 44% of the participants indicated that they would be willing to try CM, and 32% would be likely to purchase it. Participants disliked the terms "cultured meat" and "cell-based meat" less than they disliked the term "artificial meat," although the latter was the most familiar to them. The provision of neutral information on the production process increased consumer support for CM, but the effect was limited. Prior knowledge and naming terms were strong predictors of attitudes and willingness to buy. A key implication is that stakeholders should cautiously apply framing strategies when introducing CM to the public.
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Liu J, Chriki S, Kombolo M, Santinello M, Pflanzer SB, Hocquette É, Ellies-Oury MP, Hocquette JF. Consumer perception of the challenges facing livestock production and meat consumption. Meat Sci 2023; 200:109144. [PMID: 36863253 DOI: 10.1016/j.meatsci.2023.109144] [Citation(s) in RCA: 14] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2022] [Revised: 02/16/2023] [Accepted: 02/16/2023] [Indexed: 02/22/2023]
Abstract
With the global meat market growing and intensive livestock farming systems increasing, the impacts of livestock are a growing concern among consumers, further influencing their meat consumption. Understanding consumer perceptions of livestock production is therefore a key issue. This study surveyed 16,803 respondents in France, Brazil, China, Cameroon and South Africa to investigate the different perceptions of the ethical and environmental impacts of livestock production among consumer segments in different countries based on their sociodemographic characteristics. On average, the current respondents in Brazil and China and/or who consume little meat, are female, not in the meat sector and/or more educated, are more likely to think that livestock meat production causes serious ethical and environmental problems; while those in China, France and Cameroon and/or who consume little meat and/or are women, younger, not in the meat sector, and/or more educated, are more likely to agree that reducing meat consumption could be a good solution to these problems. Additionally, an affordable price and sensory quality are the main drivers of food purchases for the current respondents. In conclusion, sociodemographic factors have significant effects on consumer perception of livestock meat production and meat consumption habits. Perceptions of the challenges facing livestock meat production differ between countries in different geographic regions based on social, economic, cultural contexts and dietary habits.
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Affiliation(s)
- Jingjing Liu
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Sghaier Chriki
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Isara, 23 rue Jean Baldassini, 69364 Lyon cedex 07, France
| | - Moïse Kombolo
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France
| | - Matteo Santinello
- Department of Agronomy, Food, Natural Resources, Animals and Environment (DAFNAE), University of Padova, 35020 Legnaro, VEN, Italy
| | - Sérgio Bertelli Pflanzer
- Department of Food Engineering and Technology, University of Campinas, Rua Monteiro Lobato, 80, Campinas 13083-862, SP, Brazil
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France; Bordeaux Sciences Agro, 1 cours du Général de Gaulle, CS 40201, 33175 Gradignan, France
| | - Jean-François Hocquette
- INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213 Herbivores, F-63122 Saint-Genès-Champanelle, France.
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14
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A survey on the prevalence of sustainable diets and the eating experience satisfaction. INNOV FOOD SCI EMERG 2023. [DOI: 10.1016/j.ifset.2023.103305] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/16/2023]
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15
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Miyake Y, Tachikawa M, Kohsaka R. Policy frameworks and regulations for the research and development of cell-based meats: Systematic literature review. Food Res Int 2023; 167:112599. [PMID: 37087224 DOI: 10.1016/j.foodres.2023.112599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 02/12/2023] [Accepted: 02/14/2023] [Indexed: 02/19/2023]
Abstract
Cell-based meats have been discussed in terms of improving sensory factors for consumer acceptance and remedying the environmental problems of conventional livestock production. The improvement accompanies the modification of the production process and the consumption habit regarding cell-based meats. This review analyzed the current status of policies that promote cell-based meats, the related literature, and policy frameworks for the regulation and promotion of cell-based meats in the European Union, Singapore, the United States, Israel, and Japan. Sample selection was based on language, that is, English and Japanese. Further selection was exploratory to analyze the diverse degree of the integration of cell-based meats in policies. The region and countries were selected as leading cases, thereby enabling a policy comparison because they host global corporations that produce cell-based meat. The literature review examined peer-reviewed social science articles from 2013 to early 2022 on policies that promote cell-based meats. The results of the policy surveys revealed that regulations focused on the safety of and measures to display these novel foods by conducting a premarket assessment. These regulations are the basis for developing cell-based meats. Furthermore, some countries and the region being studied justified their support for cell-based meats by implementing action plans for decarbonization and food security. However, unclear communication regarding the nomenclature of cell-based meats is likely to slow down the development of cell-based meats. Moreover, religious beliefs and other cultural perceptions, including animal welfare, leave much room to research such promotion. Similarly, environmental impact assessments of cell-based meats demand further considerations and discussions to accompany evidence-based policymaking for cell-based meats.
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Affiliation(s)
- Yoshitaka Miyake
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi Bunkyo-ku, Tokyo 113-8657, Japan
| | - Masashi Tachikawa
- Graduate School of Environmental Studies, Nagoya University, Furo-cho Chikusa-ku D2-1 Nagoya, Aichi 464-8601, Japan
| | - Ryo Kohsaka
- Graduate School of Agricultural and Life Sciences, the University of Tokyo, 1-1-1 Yayoi Bunkyo-ku, Tokyo 113-8657, Japan.
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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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17
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Species-Specific Deoxyribonucleic Acid (DNA) Identification of Bovine in Cultured Meat Serum for halal Status. Foods 2022. [PMCID: PMC9601557 DOI: 10.3390/foods11203235] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022] Open
Abstract
Meat culturing technology goes beyond laboratory research and materialises in the market. Nonetheless, this technology has raised concerns among Muslim consumers worldwide due to its medium, especially foetal bovine serum (FBS), which originates from blood. Thus, the aim of this research was to determine the halal status of cultured meat by detecting species-specific DNA of bovine serum as one of the media used during meat production. Polymerase chain reaction (PCR) analysis was conducted by targeting mitochondrial cytochrome oxidase II (COII) gene sequences, producing a 165 bp amplicon. The sequences of the primers used were Bovine-F, 5′-CAT CAT AGC AAT TGC CAT AGT CC-3′ and Bovine-R, 5′-GTA CTA GTA GTA TTA GAG CTA GAA TTA G-3′. DNA extraction was conducted using a QIAGEN Blood and Tissue™ commercial kit. The presence study also included a literature review on the Istihalah (transformation) concept in order to determine the halal status of cultured meat. The results revealed that bovine DNA was detected in all samples tested using PCR analysis. Therefore, Istihalah tammah (perfect transformation) does not occur due to the ability of PCR analysis to detect bovine DNA in FBS and is prohibited according to Shariah law.
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Font-i-Furnols M, Guerrero L. Understanding the future meat consumers. Meat Sci 2022; 193:108941. [DOI: 10.1016/j.meatsci.2022.108941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/28/2022]
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19
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