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This study examines how individuals' prior beliefs (i.e. food neophilia and food neophobia) serve as precursors to the influence of the presumed media influence model in shaping their perceptions of cultivated meat. An online survey of 1031 Singapore residents revealed that food neophobia and food neophilia are positively related to individuals' media attention to risk and benefit messages about cultivated meat, respectively. Furthermore, individuals' media attention to these risk and benefit messages about cultivated meat was positively related to their presumed influence of such messages on others, which subsequently affected their own attitudes and perceived social norms regarding the consumption of cultivated meat. Lastly, individuals' own attitudes and perceived social norms were found to be positively associated with their intentions to consume cultivated meat. Theoretical and practical implications are discussed. [ABSTRACT FROM AUTHOR]

Through a media discourse analysis, this study draws upon quantitative and qualitative data to gain insights into how new food categories are made and negotiated through mainstream and social media. The focus is on alternative proteins, a growing food sector largely driven by the current unsustainable industrial animal farming. Plant-based meats have long existed as alternative sources to meat, and insects have been historically eaten in parts of the world; yet, the crisis of climate change and increasing sophistication of technology have spurred the development of innovations like cultivated meat, microalgae, and fermentation protein. To better understand how food categories are redefined, this study focuses on Singapore media and its framing of these foods, considered novel here for their potential to revolutionize future food sources by how they are made and/or consumed. The contested views on the edibility and categorization of these novel foods signal resistance to Singapore's accelerated modernity. [ABSTRACT FROM AUTHOR]

Cultured meat (CM) has emerged as a breakthrough technology, which has the potential to minimise future negative impacts associated with the rapidly growing world population; such as serious environmental, sustainability, global public health, and animal welfare concerns. Recently numerous researchers in academia and companies have been putting significant efforts into scientific and translational development in this field. Since various pillars of CM manufacturing hold substantial translational potential, there has been a steady interest in filing patent applications globally in the past decade. For the first time, we have performed a patentometric analysis for cultured meat by highlighting the current patents landscape, determining prolific organisations and geographical locations active in the area, and identifying the overall outlook for the field. In total, > 190 patents published in the English language were collected from 1997 to 2020 for the analysis. Relevant data were extracted from the patents, including technology focus, country of origin, assignees, priority date, cooperative patent classification (CPC) code, to analyse the current patent landscape. [ABSTRACT FROM AUTHOR]

The cultured meat market has been growing at an accelerated space since the first creation of cultured meat burger back in 2013. Substantial efforts have been made to reduce costs by eliminating serum in growth media and improving process efficiency by employing bioreactors. In parallel, efforts are also being made on scaffolding innovations to offer better cells proliferation, differentiation and tissue development. So far, scaffolds used in cultured meat research are predominantly collagen and gelatin, which are animal-derived. To align with cell-based meat vision i.e. environment conservation and animal welfare, plant-derived biomaterials for scaffolding are being intensively explored. This paper reviews and discusses the advantages and disadvantages of scaffold materials and potential scaffolding related to scale-up solution for the production of cultured meat. [ABSTRACT FROM AUTHOR]

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. [ABSTRACT FROM AUTHOR]

In order to understand the acceptance of cultivated meat, we propose experiments regarding (i) a sustainability appeal to increase consumer's purchase intention, (ii) private consumption as a mediator, and (iii) awareness of environmental issues related to the production process and the use of antibiotics and hormones in the production process as moderators. The results showed that the sustainability appeal of cultivated meat raises consumers' intention to buy it, while private consumption explains their low intention to buy it. In addition, the low awareness of the production process and the use of antibiotics and hormones in the production process reduce the consumers' intention to purchase cultivated meat, both directly and indirectly. These results contribute to the literature on the adoption of cultivated meat and sustainable appeals, thus expanding the discoveries regarding a more efficient way of placing it on the market. [ABSTRACT FROM AUTHOR]