Can “lab meat” replace conventional meat?
in the calls in vitro meat will be muscle stem cells taken from a beef, pork or chicken and reproduced outside of a living organism. Such cell-cultured meat could allow meat to be eaten without an animal having to die for it. How high is the acceptance of this technology in Germany?
The biology didactics working group University of Osnabruck investigated the question of whether meat from cell cultures would be accepted by the general public. The results of the survey were recently published in Foods magazine.
First meat in vitro approved
In 2020 there was the world first approval of in vitro meat. These are chicken nuggets that can now be offered in Singapore. Meat from cell cultures is not yet available in Germany, but the example of Singapore shows that the implementation of in vitro meat is possible.
Can cell cultured meat prevail in Germany?
In addition to legal and technical requirements, whether cell cultured meat is likely to be accepted depends above all on public acceptance.
In vitro meat is more environmentally friendly
“Compared to conventional meat, in vitro meat production is much more sustainable because, for example, less space and water are required”reports Dr. Florian Fiebelkorn of the study team.
More animal welfare thanks to meat from cell cultures
“For meat from cell cultures, the animals only serve as stem cell donors, a factor that should not be overlooked in the current debate on animal welfare”add doctoral student jacqueline dupontwho together with Florian Fiebelkorn and tess hurts conducted the study.
In vitro meat is largely unknown
As part of the survey, 500 adult men and women from Germany expressed their attitude towards in vitro meat. The first surprising result was that only 32 percent of the participants knew that this option existed.
Most respondents would try cell cultured meat
After describing a hamburger with in vitro meat, 65 percent of those surveyed said they would try the product. Half of the participants could imagine themselves buying such products.
Skepticism about the manufacturing process.
47 percent of people in the test could even imagine consuming an in vitro beef burger more often than a conventional beef burger. On the other hand, fear of the new manufacturing process was pointed out as the biggest obstacle to consumption.
Education campaigns could increase acceptance
The working group sees promise in educational campaigns that highlight the similarities between in vitro meat and conventional meat and highlight the environmental benefits. (verb)
Author and source of information
This text corresponds to the specifications of the specialized medical literature, medical guidelines and current studies and has been reviewed by medical professionals.
Graduate Editor (FH) Volker Blasek
- Jacqueline Dupont, Tess Harms, Florian Fiebelkorn: Acceptance of Cultured Meat in Germany: Application of an Extended Theory of Planned Behavior by Jacqueline Dupont*, Tess Harms, and Florian Fiebelkorn, mdpi.com
- University of Osnabrück: Meat from cell cultures: Most would try it, study shows (published: April 14, 2022), uni-osnabrueck.de
This article contains general advice only and should not be used for self-diagnosis or treatment. It cannot replace a visit to the doctor.