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Evidence suggests that consumer perceptions and acceptance of cultivated meat (CM) differ between countries, cultures, and consumer groups. Limited research specific to Aotearoa New Zealand (A-NZ) is available. Survey responses from 592 A-NZ residents were analysed to determine CM awareness, willingness to engage with CM, and perceived CM product attributes relative to conventional meat and plant-based meat alternatives (PBMAs). The effects of gender, age, meat/PBMA consumption frequency, CM awareness, and food neophobia on CM perceptions were determined. The statements were rated on a seven-point Likert scale. Half (52%) of the respondents agreed they were aware of CM. The awareness was higher in men compared to women (p = 0.036), higher in Millennials compared to Generation X (p = 0.022), and higher in regular compared to infrequent PBMA consumers (p = 0.0003). The willingness to engage with CM and perceived CM product attributes were consistently more positive in consumers who were aware, compared with consumers not aware of CM (p < 0.05). Being male, Millennial, low neophobic and a low meat, or high PBMA consumer was also associated with higher potential engagement and perceptions of CM to varying extents. Segmentation divided the respondents into three groups. The ‘positive’ cluster (41%) consumed more PBMAs and less meat and was more aware of CM than the ‘neutral’ (50%) and ‘negative’ (9%) clusters. In conclusion, consumers in A-NZ are not a homogenous group with regards to their perceptions and potential engagement with CM. Increasing awareness and familiarity with CM will be an important strategy to increase engagement with CM.

Cultivated meat (clean meat) is an emerging yet fast growing research field and industry with a great potential to overcome the limitations of traditional cattle meat production. Cultivated meat leverages the technologies of cell biology and tissue engineering, culturing multiple types of cells and assembling them into a tissue structure construct mimicking the muscle tissues of livestock animals. A sustainable cell source is the first and the utmost important component of cultivated meat technology. In this mini review, cell sources for the main cell types in cultivated meat (muscle cells and fat cells) are described. Stem cells with self-renewal and differentiation potential are the most prominent candidates. Progenitor stem cells from muscle tissues, mesenchymal stem cells isolated from many other tissues and induced Pluripotent Stem Cells (iPSCs) created from terminally differentiated cells have been used as cell sources for cultivated meat. To become a sustainable cell source, which can generate high quantity (extensive in vitro expansion) and high quality (stemness) cells for the making of cultivated meat, these cells still face the challenges and limitation intrinsically associated with in vitro culturing. The efforts and strategies to circumvent such limitations are also discussed.

Description The current (conventional) meat industry has been associated with a number of environmental and moral concerns. Despite increasing awareness of these negative aspects of conventional meat production, estimates suggest that demand for livestock-derived food will double within the next 30 years. Therefore, research on the acceptance of new sources of animal proteins that circumvent the environmental and moral problems associated with conventional meat is greatly needed. “In-vitro”, “clean”, or “cultured” meat refers to meat tissue that is grown in the laboratory from muscle stem cells, and represents an alternative to conventional meat by incurring substantially lower environmental costs, all with virtually no animal suffering involved. However, literature shows that consumers will not necessarily willingly accept cultured meat as an alternative to conventional meat, regardless of its environmental and animal welfare benefits. Indeed, recent research indicates that appealing to the negative aspects of conventional meat, instead of highlighting the positive aspects of cultured meat, may be a superior strategy to increase cultured meat acceptance. In the present study, we therefore aim to evaluate which strategy highlighting the negative aspects of conventional meat (unnaturalness vs. animal welfare issues vs. environmental damage) is the most effective at improving anticipated eating enjoyment of and purchase intent for cultured meat. Main objective of the study: To compare the effects on anticipated eating enjoyment of and purchase intent for cultured meat of four different comparative essays that contrast conventional meat and cultured meat in terms of naturalness, animal welfare and environmental sustainability (vs. control).

The purpose of this study is to test consumer perceptions of a range of names for meat products produced through cellular agriculture.

This randomized controlled trial is designed to investigate interventions that may mitigate naturalness’ role as a major barrier to clean meat acceptance in the U.S.

Copyright © 2021 The Author(s). Cultured meat is a novel technology that uses tissue engineering to expand cells taken from animals to grow muscle for consumption as food. Those supporting the technology anticipate it could radically disrupt livestock farming with, they propose, significant benefits for the environment, human health, and animal wellbeing. This paper examines the emergence of this sector through the prism of one of the leading companies – Memphis Meats – in particular focusing upon their online recruitment activity in online videos. Founded in 2015, by 2020 they had announced investment of over $160 m to build a pilot-plant and recruit staff to bring cultured meat closer to commercialization. This paper argues the company’s recruitment videos work to enact what I term “producibility”, a concept aligned to existing work on “edibility”, that emphasizes the process of becoming that foodstuff (included novel foodstuffs) undergo. I deploy existing theoretical work on multiple categories of futures – big/little, individual/institutional/field – to analyze Memphis Meats’ online recruitment activity. I argue that, by entangling science and food futures, the company’s videos work to assert the status and politics of cultured meat, render it producible and edible, and articulate a novel and transformative food-professional identity: the cultured meat producer. Wellcome Trust [under Grant WT208198/Z/17/Z]

Cellular agriculture is the controlled and sustainable manufacture of agricultural products with cells and tissues without plant or animal involvement. Today, microorganisms cultivated in bioreactors already produce egg and milk proteins, sweeteners, and flavors for human nutrition as well as leather and fibers for shoes, bags, and textiles. Furthermore, plant cell and tissue cultures provide ingredients that stimulate the immune system and improve skin texture, with another precommercial cellular agriculture product, in vitro meat, currently receiving a great deal of attention. All these approaches could assist traditional agriculture in continuing to provide for the dietary requirements of a growing world population while freeing up important resources such as arable land. Despite early successes, challenges remain and are discussed in this review, with a focus on production processes involving plant and animal cell and tissue cultures.

The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market. Communication analysis of social media enables the identification of the key characteristics of the monitored topic, as well as the main areas of communication by individual users based on active digital footprints. This study aimed to identify the key characteristics of cultured meat based on communication analysis of the social network Twitter. Communication analysis was performed based on 36,356 Tweets posted by 4128 individual users. This analysis identified the following main communicated characteristics: clean meat, future meat, and sustainable meat. Latent Dittrich allocation identified five communication topics: (1) clean and sustainable products, (2) comparisons with plant-based protein and the impact on agribusiness, (3) positive environmental aspects, (4) cultured meat as an alternative protein, and (5) the regulation of cultured meat.

Increasing worldwide demand for meat is driving the growth of environmentally detrimental factory farming. Cultivated meat is a potentially more sustainable alternative to factory farming that could mitigate water contamination, land use, and disease spread. As a nascent technology, however, a number of challenges must be overcome before cultivated meat is available worldwide. Arguably the most fundamental challenge is the efficient production of biomass at scale. At present, two significant issues stand in the way of scaling up production. First is the cost of media fed into the bioreactor to support cell growth. Media costs will decline as serum-free media technologies - already in use by some cultivated meat producers - eliminate the need for expensive fetal bovine serum. Further cost reductions are expected as media formulations transition from small quantities and custom combinations used in R&D to the higher volumes and more predictable demand typical of ingredients used in mass production. How much media cost reduction will be achieved through economy of scale though is a subject of debate. The second impediment to scaling production is the efficacy of the bioreactor equipment itself at high production volumes. Cells require a nutritious, oxygen rich, homogeneous environment. At the same time cells consume some molecules such as cytokines and chemokines in the environment and excrete others. In live animals, vasculature delivers and collects molecules to sustain every cell’s environment. In bioreactors, mixing the fluid acts as a coarse surrogate for vasculature. As bioreactor volume and cell density increases, maintaining a well-mixed environment tends to require faster fluid flow. A faster fluid flow can induce strong shear forces that cause cells to cease proliferating or to die. Maintaining a favorable molecular environment for cells without subjecting them to excessive shear stress will require innovation in, and optimization of, bioreactor designs and processes. Both innovation and optimization require extensive experimentation. However, building physical prototypes and running experiments are slow and expensive. Virtual prototyping and experimentation through computer simulation promises to accelerate and lower the cost of progress. However, virtual experiments replicating actual bioreactor and biological behaviors are not immediate: we need first to develop predictive models of the bioreactor environment. Tha main challenge in developing a predictive model of cells growing in a bioreactor is the complexity of the bioreactor environment and cell behavior. Media flow dynamics, forces and mixing of media components needs to be incorporated into the model. Simultaneously, cells growing on microcarriers, consuming nutrients, excreting waste, proliferating and dying introduces an additional layer of complexity. Thus, modeling the resulting system requires an altogether new multiscale methodology accounting for phenomena happening at diverse spatial and temporal scales., This proof-of-concept project was funded by Merck KGaA, Darmstadt, Germany

Cultured or “clean” meat (CM) is arguably a more ethical and environmentally sustainable alternative to farmed meat, but several potential psychological barriers exist to its acceptance in the marketplace. The perceptions of youth, as a specific consumer cohort, have not been reported to date despite young adults having more flexible dietary habits and being more likely to avoid red meat because of animal welfare and environmental concerns. Thus, youth represent a demographic that may be more accepting of CM and for whom the pro-environmental consequences of early adoption may be realized across an entire lifespan. In this study of college-aged Canadians (mean = 20 years), we examined perceptions of CM (mixed methods) and assessed the effects of educational messaging about its benefits and then naturalness framing on intention to consume it (within subjects quantitative experimental design). Results show that youth believe CM to be unnatural, ethical, and environmentally friendly, and that taste is an important element of acceptance. Linear regression showed that food disgust was a significant predictor for both intent to incorporate CM into regular diet and completely replace meat/meat substitutes with CM. In both instances, increasing food disgust was associated with lower behavioral intent. Environmental values were also a predictor for completely replacing meat/meat substitutes with CM, where it positively affected intent and showed a similar effect size to food disgust. Both messaging on the benefits of CM and naturalness framing increased intent to consume it across all three measures and by a similar magnitude [p (F) < 0.05]. These findings provide timely and actionable information for both CM producers and marketers and contribute to scholarship on the role of values and psychological traits in sustainable food choices.

Cultured meat aspires to be biologically equivalent to traditional meat. If cultured meat is to be consumed, sensorial (texture, color, flavor) and nutritional characteristics are of utmost importance. This paper compares cultured meat to traditional meat from a tissue engineering and meat technological point of view, focusing on several molecular, technological and sensorial attributes. We outline the challenges and future steps to be taken for cultured meat to mimic traditional meat as closely as possible. ispartof: Frontiers in Nutrition vol:7 ispartof: location:Switzerland status: published

Due to the considerable environmental impact and the controversial animal welfare associated with industrial meat production, combined with the ever-increasing global population and demand for meat products, sustainable production alternatives are indispensable. In 2013, the world's first laboratory grown hamburger made from cultured muscle cells was developed. However, coming at a price of $300.000, and being produced manually, substantial effort is still required to reach sustainable large-scale production. One of the main challenges is scalability. Microcarriers (MCs), offering a large surface/volume ratio, are the most promising candidates for upscaling muscle cell culture. However, although many MCs have been developed for cell lines and stem cells typically used in the medical field, none have been specifically developed for muscle stem cells and meat production. This paper aims to discuss the MCs' design criteria for skeletal muscle cell proliferation and subsequently for meat production based on three scenarios: (1) MCs are serving only as a temporary substrate for cell attachment and proliferation and therefore they need to be separated from the cells at some stage of the bioprocess, (2) MCs serve as a temporary substrate for cell proliferation but are degraded or dissolved during the bioprocess, and (3) MCs are embedded in the final product and therefore need to be edible. The particularities of each of these three bioprocesses will be discussed from the perspective of MCs as well as the feasibility of a one-step bioprocess. Each scenario presents advantages and drawbacks, which are discussed in detail, nevertheless the third scenario appears to be the most promising one for a production process. Indeed, using an edible material can limit or completely eliminate dissociation/degradation/separation steps and even promote organoleptic qualities when embedded in the final product. Edible microcarriers could also be used as a temporary substrate similarly to scenarios 1 and 2, which would limit the risk of non-edible residues.

Due to the considerable environmental impact and the controversial animal welfare associated with industrial meat production, combined with the ever-increasing global population and demand for meat products, sustainable production alternatives are indispensable. In 2013, the world's first laboratory grown hamburger made from cultured muscle cells was developed. However, coming at a price of $300.000, and being produced manually, substantial effort is still required to reach sustainable large-scale production. One of the main challenges is scalability. Microcarriers (MCs), offering a large surface/volume ratio, are the most promising candidates for upscaling muscle cell culture. However, although many MCs have been developed for cell lines and stem cells typically used in the medical field, none have been specifically developed for muscle stem cells and meat production. This paper aims to discuss the MCs' design criteria for skeletal muscle cell proliferation and subsequently for meat production based on three scenarios: (1) MCs are serving only as a temporary substrate for cell attachment and proliferation and therefore they need to be separated from the cells at some stage of the bioprocess, (2) MCs serve as a temporary substrate for cell proliferation but are degraded or dissolved during the bioprocess, and (3) MCs are embedded in the final product and therefore need to be edible. The particularities of each of these three bioprocesses will be discussed from the perspective of MCs as well as the feasibility of a one-step bioprocess. Each scenario presents advantages and drawbacks, which are discussed in detail, nevertheless the third scenario appears to be the most promising one for a production process. Indeed, using an edible material can limit or completely eliminate dissociation/degradation/separation steps and even promote organoleptic qualities when embedded in the final product. Edible microcarriers could also be used as a temporary substrate similarly to scenarios 1 and 2, which would limit the risk of non-edible residues.

This review details the core activity in cellular agriculture conducted in the UK at the end of 2019, based upon a literature review by, and community contacts of the authors. Cellular agriculture is an emergent field in which agricultural products—most typically animal-derived agricultural products—are produced through processes operating at the cellular level, as opposed to (typically farm-based) processes operating at the whole organism level. Figurehead example technologies include meat, leather and milk products manufactured from a cellular level. Cellular agriculture can be divided into two forms: ‘tissue-engineering based cellular agriculture’ and ‘fermentation-based cellular agriculture’. Products under development in this category are typically valued for their environmental, ethical, and sometimes health and safety advantages over the animal-derived versions. There are university laboratories actively pursuing research on meat products through cellular agriculture at the universities of Bath, Newcastle, Aberystwyth, and Aston University in Birmingham. A cellular agriculture approach to producing leather is being pursued at the University of Manchester, and work seeking to produce a palm oil substitute is being conducted at the University of Bath. The UK cellular agriculture companies working in the meat space are Higher Steaks, Cellular Agriculture Ltd, CellulaRevolution, Multus Media and Biomimetic Solutions. UK private investors include CPT Capital, Agronomics Ltd, Atomico, Backed VCs, and Breakoff Capital. The UK also has a strong portfolio of social science research into diverse aspects of cellular agriculture, with at least ten separate projects being pursued over the previous decade. Three analyses of the environmental impact of potential cellular agriculture systems have been conducted in the UK. The first dedicated third-sector group in this sector in the UK is Cultivate (who produced this report) followed by Cellular Agriculture UK. International groups New Harvest and the Good Food Institute also have a UK presence. Research Fellowship in Humanities and Social Science (Wellcome Trust)

Clean Meat is an emerging technology which promises to revolutionize the global food market. Alongside technological developments, the social impact of this innovation is being explored. Consumer acceptance will depend on multiple factors. For Orthodox Jews, the critical question will be whether the new food can be defined as kosher. In the absence of an exact precedent in Talmudic case law, scholars have begun to examine which set of principles would govern the status of the new meat product. Traditionally, meat is permitted for kosher consumption only when it derives from a kosher species which has been kosher slaughtered in accordance with strict regulations. There is room to suggest that this same set of rules would determine the status of any product derived through cellular agriculture, and thus the source cells would have to be extracted from a kosher species and only after kosher slaughter. Another approach would be to view the process as so different from the traditional growth of meat that it may be defined as kosher, even where traditional meat would not. Three determining factors will be: (1) the source of the original cells from which clean meat will be produced (animal species and cell type), (2) the nature of the growth medium, and (3) the exact nature of the process involved, which will determine whether the final product is considered a “new entity” or merely an “inheritance” of the starter cells. An authoritative ruling must be based on an in-depth appreciation of the scientific methods involved.

Alternative protein sources such as cell-based meat are potentially associated with improvements in important issues related to intensive industrial livestock production: animal welfare, environmental impact, food safety and the low efficiency of conventional meat production. However, little is known about the potential implications of the new cultivated meat technology for emerging countries. Thus, drawing on the Global Value Chain literature and on the blossoming literature on cell-based meat, we have first discussed how this new chain may be structured. Then, based on the analysis of a set of companies that operate in the fast-developing cultivated meat industry, core enabling capabilities that are required in order to enter the new meat value chain were identified; they encompass technological, business structuring, market positioning and relationship with stakeholder capabilities. It is likely that all listed capabilities are relevant for any country to access the livestock chain in transition. We propose reflections that may contribute to decisions which, in turn, may define aspects of the cultivated meat chain, for the sake of relieving animal suffering and taking care of our home planet, while providing all humans with quality food that meet their nutritional requirements and consumption desires. info:eu-repo/semantics/publishedVersion

Histórias sempre foram a linguagem da experiência humana, mas adquiriram importância sem precedentes na atualidade, dessa vez na forma de narrativas. À medida que o mundo se torna cada vez mais tecnológico, digital e conectado, também se torna exponencialmente complexo. Consequentemente, indivíduos enfrentam dilemas que parecem ser complexos demais comparados ao que suas estruturas cognitivas são capazes de lidar, resultando em uma perda de contexto e referência. Narrativas fornecem contexto e referência, tornando extremamente poderosos indivíduos e organizações que entendem o fenômeno e como usá-lo estrategicamente. Apesar de sua importância emergente, o estudo de narrativas com seu significado moderno ainda é pouco estudado. A tese em questão contribuirá para a pesquisa do tema aplicando uma estrutura existente, criada por Marcus Baumann em 2018, a um estudo de caso sobre carne cultivada, tentando entender o cenário emergente de proteínas alternativas e as constelações narrativas circundantes. O estudo de caso confirma que a carne limpa se tornou uma narrativa de sucesso, verificada por diversos indicadores que mostram tanto impacto no mercado de narrativas e no mercado real. A aplicação da estrutura a uma narrativa crescente, porém incerta, aumentou a robustez do modelo e demonstrou que pode ser usado para diferentes tipos de narrativas em diferentes estágios de maturidade. As descobertas fornecem ideias e oportunidades sobre o campo mais amplo de narrativas modernas, bem como sobre o estudo de caso da carne cultivada, além de expor algumas das limitações do modelo utilizado, como suas amplas e qualitativas características, aumentando as probabilidades de haver sobre-ajuste. Além disso, a introdução de modelagem quantitativa resultante da tecnologia aprimorada de análise de texto e áudio, capaz de extrair significado e semântica de bancos de dados não estruturados, permitiria reduzir significativamente erros, aumentar o alcance da aplicação e até mesmo prever narrativas futuras e emergentes. Storytelling has always been the language of human experience, but never before has it accumulated as much importance as it does now in the form of narratives. As the world becomes increasingly technological, digital and connected, it also grows exponentially complex. Hence, individuals face questions and dilemmas that seem far too complex in comparison to what their cognitive structure can cope with, no longer knowing where to look for context. Narratives provide context and a frame of reference, making individuals and organizations who understand the phenomena, and how to strategically use it, extremely powerful. Despite their emerging importance, narratives are still a vastly understudied field. The thesis at hand will contribute to current research by applying a framework, created by Marcus Baumann in 2018, to a case study concerning clean meat, attempting to understand the emerging scene of alternative proteins and the surrounding narrative constellations. The case study confirmed that clean meat has become a successful narrative, verified by several KPIs that display impact in the market for narratives and in real markets. The application of the framework to a growing, yet uncertain, narrative increased the model’s robustness and demonstrated that it can be used for different types of narratives in different stage of maturities. Findings provide insights and opportunities about the broader study of narratives and about the clean meat case study, while also exposing some of the limitations of the existing framework, namely its broad and mainly qualitative features, which increases the chance of overfitting. Moreover, introduction of quantitative modelling resulting from improved text and audio analysis technology, able to extract meaning and semantics from unstructured databases, would allow to significantly reduce interpretation errors, increase range of application and even predict upcoming narratives.

Background Cultured meat forms part of the emerging field of cellular agriculture. Still an early stage field it seeks to deliver products traditionally made through livestock rearing in novel forms that require no, or significantly reduced, animal involvement. Key examples include cultured meat, milk, egg white and leather. Here, we focus upon cultured meat and its technical, socio-political and regulatory challenges and opportunities. Scope and approach The paper reports the thinking of an interdisciplinary team, all of whom have been active in the field for a number of years. It draws heavily upon the published literature, as well as our own professional experience. This includes ongoing laboratory work to produce cultured meat and over seventy interviews with experts in the area conducted in the social science work. Key findings and conclusions Cultured meat is a promising, but early stage, technology with key technical challenges including cell source, culture media, mimicking the in-vivo myogenesis environment, animal-derived and synthetic materials, and bioprocessing for commercial-scale production. Analysis of the social context has too readily been reduced to ethics and consumer acceptance, and whilst these are key issues, the importance of the political and institutional forms a cultured meat industry might take must also be recognised, and how ambiguities shape any emergent regulatory system., Highlights • Cellular agriculture includes tissue engineering and fermentation based approaches. • Five key technical challenges with cultured meat production are made explicit. • Social issue studies disproportionately focus upon ethics and consumer acceptance. • New analysis of political, institutional and regulatory issues is required.

Increasing public awareness of foodborne illnesses, factory farming, and the ecological footprint of the meat industry, has generated the need for animal-free meat alternatives. In the last decade, scientists have begun to leverage the knowledge and tools accumulated in the fields of stem cells and tissue engineering toward the development of cell-based meat (i.e., clean meat). In tissue engineering, the physical and biochemical features of the native tissue can be mimicked; cells and biomaterials are integrated under suitable culture conditions to form mature tissues. More specifically, in skeletal muscle tissue engineering, a plurality of cell types can be co-cultured on a 3D scaffold to generate muscle fibers, blood vessels and a dense extracellular matrix (ECM). This review focuses on tissue engineering of skeletal muscle and the adjustments needed for clean meat development. We discuss the skeletal muscle structure and composition, and elaborate on cell types from farm animals that have the potential to recapitulate the muscle ECM, blood vessels, muscle fibers and fat deposits. We also review relevant biomaterials, primarily for fabricating scaffolds that can mimic the intramuscular connective tissues, as well as gene expression studies on the biological pathways that influence meat quality.

Recent years have seen increasing interest in research on consumer acceptance of clean meat. Whilst some consumers are enthusiastic about the prospect of reducing the health risks, environmental harms, and animal welfare implications associated with conventional meat production, others have concerns about the product’s taste, price, safety, and naturalness. Some evidence suggests that acceptance of clean meat will vary substantially across cultures, though there is currently a lack of quantitative research in Asia and country comparisons on this topic. Both are likely to be important areas given the forecasted increase in meat consumption in developing countries. Participants (n = 3,030) were recruited through the research panel CINT to take an online questionnaire about clean meat and plant-based meat. The participants were representative of China, India, and the U.S. in terms of age and gender, though participants in India and China were disproportionately urban, high income, and well educated. As well as clean meat, participants were asked about plant-based meat, a conceptually similar product with similar potential to displace demand for conventional meat. They also answered the Meat Attachment Questionnaire and the Food Neophobia Scale. We compared these variables between countries, and used regression models to identify which demographic and attitudinal factors predicted purchase intent towards both products. We found significantly higher acceptance of clean and plant-based meat in India and China compared to the USA. We also found significantly higher food neophobia and significantly lower meat attachment in India compared to China and the USA. We identified several demographic patterns of clean and plant-based meat acceptance, as well as which beliefs were important predictors of acceptance within each country. In particular, higher familiarity predicted higher acceptance of plant-based and clean meat across all countries. 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 rise.

Studien undersöker människors inställning till att äta laboratorieodlat kött samt hur produktionen i laboratorium påverkar klimatet jämfört med konventionell produktion. Vi vill förstå vilka faktorer som påverkar inställningen till att konsumera laboratorieodlat kött och vad som ligger bakom den. Tre fokusgrupper genomfördes med hjälp av en guide som utformades innan genomförandet. De tre grupperna var baserade på deltagarnas kosthållning, då det skulle finnas en blandning av olika kosthållningar representerade i grupperna. Vi valde att låta både köttätare och icke-köttätare delta för att se hur synen på laboratorieodlat kött skiljde dom åt. Fokusgruppsdiskussioner transkriberades och delades upp i teman för att sedan analyseras med hjälp av en modell baserad på miljöetik, theory of planned behaviour, kognitiv dissonans och attityder. Fokusgrupperna visade att deltagarnas inställning till laboratorieodlat kött är att det är främmande, äckligt, obehagligt men spännande. Vi kom fram till att de påverkande faktorerna är generation, kön, ekonomi, kosthållning och hälsa. Det är alla faktorer som i sin tur påverkas av normer, attityder, kunskap och miljöetik. The aim of this study is to find out people's attitude towards consuming cultured meat and how the production in the laboratory affects the climate compared to conventional production. We want to understand which factors are being behind the attitudes towards cultured meat, and how they affect the attitudes. Three focus groups were held based on a guide designed before the implementation. The three groups consisted of four persons based on diet, creating a mixture of different diets being represented in the groups. We chose to include both meat eaters and non-meat eaters to see how the attitudes towards cultured meat differed. The focus group discussions were transcribed and divided into topics, then analyzed using a model based on environmental ethics, the theory of planned behaviour, cognitive dissonance and attitudes. The focus groups showed that attitudes towards cultured meat is that it is foreign, disgusting, unpleasant but exciting. We stated that the influencing factors are generation, sex, economy, diet and health. These are all factors that are influenced by norms, attitudes, knowledge and environmental ethics.

Studien undersöker människors inställning till att äta laboratorieodlat kött samt hur produktionen i laboratorium påverkar klimatet jämfört med konventionell produktion. Vi vill förstå vilka faktorer som påverkar inställningen till att konsumera laboratorieodlat kött och vad som ligger bakom den. Tre fokusgrupper genomfördes med hjälp av en guide som utformades innan genomförandet. De tre grupperna var baserade på deltagarnas kosthållning, då det skulle finnas en blandning av olika kosthållningar representerade i grupperna. Vi valde att låta både köttätare och icke-köttätare delta för att se hur synen på laboratorieodlat kött skiljde dom åt. Fokusgruppsdiskussioner transkriberades och delades upp i teman för att sedan analyseras med hjälp av en modell baserad på miljöetik, theory of planned behaviour, kognitiv dissonans och attityder. Fokusgrupperna visade att deltagarnas inställning till laboratorieodlat kött är att det är främmande, äckligt, obehagligt men spännande. Vi kom fram till att de påverkande faktorerna är generation, kön, ekonomi, kosthållning och hälsa. Det är alla faktorer som i sin tur påverkas av normer, attityder, kunskap och miljöetik. The aim of this study is to find out people's attitude towards consuming cultured meat and how the production in the laboratory affects the climate compared to conventional production. We want to understand which factors are being behind the attitudes towards cultured meat, and how they affect the attitudes. Three focus groups were held based on a guide designed before the implementation. The three groups consisted of four persons based on diet, creating a mixture of different diets being represented in the groups. We chose to include both meat eaters and non-meat eaters to see how the attitudes towards cultured meat differed. The focus group discussions were transcribed and divided into topics, then analyzed using a model based on environmental ethics, the theory of planned behaviour, cognitive dissonance and attitudes. The focus groups showed that attitudes towards cultured meat is that it is foreign, disgusting, unpleasant but exciting. We stated that the influencing factors are generation, sex, economy, diet and health. These are all factors that are influenced by norms, attitudes, knowledge and environmental ethics.

Cultured/clean/cell-based meat (CM) now has a near two decade history of laboratory research, commencing with the early NASA-funded work at Touro College and the bioarts practice of the Tissue Culture and Art project. Across this period the field, or as it is now more commonly termed, the “space,” has developed significantly while promoting different visions for what CM is and can do, and the best mechanisms for delivery. Here we both analyse and critically engage with this near-twenty year period as a productive provocation to those engaged with CM, or considering becoming so. This paper is not a history of the field, and does not offer a comprehensive timeline. Instead it identifies significant activities, transitions, and moments in which key meanings and practices have taken form or exerted influence. We do this through analyzing two related themes: the CM “institutional context” and the CM “interpretative package.” The former, the institutional context, refers to events and infrastructures that have come into being to support and shape the CM field, including university activities, conferences, third sector groups, various potential funding mechanisms, and the establishment of a start-up sector. The latter, the interpretative package, refers to the constellation of factors that shape or assert how CM should be understood, including the various names used to describe it, accounts of what it will achieve, and most recently, the emergent regulatory discussions that frame its legal standing. Across the paper we argue it is productive to think of the CM community in terms of a first and second wave. The first wave was more university-based and broadly covers the period from the millennium until around the 2013 cultured burger event. The second wave saw the increasing prevalence of a start-up culture and the circuits of venture capital interest that support it. Through this analysis we seek to provoke further reflection upon how the CM community has come to be as it is, and how this could develop in the future. Economic and Social Research Council; The Seventh Framework Programme; Wellcome Trust; Centre for Society and Genomics Visiting Scholarship; King's College London; KCL Mary Clark Travel Bursary; Our Planet Our Health (Livestock, Environment and People–LEAP); The Netherlands Organization for Scientific Research; Ministry of Economic Affairs