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Nomenclature of cell-cultivated meat & seafood products

Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely lagging behind on regulating production and labelling of these products. In a large experimental study using a representative US sample (N = 2653), we t...

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Autores principales: Malerich, Marlana, Bryant, Christopher
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9734853/
https://www.ncbi.nlm.nih.gov/pubmed/36496502
http://dx.doi.org/10.1038/s41538-022-00172-0
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author Malerich, Marlana
Bryant, Christopher
author_facet Malerich, Marlana
Bryant, Christopher
author_sort Malerich, Marlana
collection PubMed
description Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely lagging behind on regulating production and labelling of these products. In a large experimental study using a representative US sample (N = 2653), we tested 9 different names for 3 different types of meat and seafood products in terms of their clarity, consumer appeal, and communication of safety and allergenicity. We found that terms proposed by the conventional meat and seafood industry including ‘artificial’ and ‘lab-grown’ tended to score low in terms of consumer appeal, purchase intent, and perceived safety, while ‘artificial’ also had the lowest score on clarity and communicating allergenicity. On the other hand, terms proposed by the cell-cultivated industry including ‘Novari’ scored high in terms of appeal and purchase intent but scored low in terms of clarity. The terms ‘cell-cultured’ and ‘cell-cultivated’ were the best all round labels in terms of clarity, appeal, and communicating safety and allergenicity – in particular, the addition of the prefix ‘cell-’ increased understanding compared to ‘cultured’ or ‘cultivated’ labels. The most-understood label was a short descriptive phrase (‘grown from [animal] cells, not farmed [or fished]’), suggesting that additional wording on packaging could aid consumer understanding in this early stage. A high proportion of consumers were uncertain about the allergen status of cell-cultivated products under all names, suggesting that cell-cultivated products should be labelled as the type of meat they are, and carry applicable allergen information.
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spelling pubmed-97348532022-12-12 Nomenclature of cell-cultivated meat & seafood products Malerich, Marlana Bryant, Christopher NPJ Sci Food Article Cell-cultivated meat and seafood is getting closer to a reality for consumers in the US and around the world. However, regulators are still largely lagging behind on regulating production and labelling of these products. In a large experimental study using a representative US sample (N = 2653), we tested 9 different names for 3 different types of meat and seafood products in terms of their clarity, consumer appeal, and communication of safety and allergenicity. We found that terms proposed by the conventional meat and seafood industry including ‘artificial’ and ‘lab-grown’ tended to score low in terms of consumer appeal, purchase intent, and perceived safety, while ‘artificial’ also had the lowest score on clarity and communicating allergenicity. On the other hand, terms proposed by the cell-cultivated industry including ‘Novari’ scored high in terms of appeal and purchase intent but scored low in terms of clarity. The terms ‘cell-cultured’ and ‘cell-cultivated’ were the best all round labels in terms of clarity, appeal, and communicating safety and allergenicity – in particular, the addition of the prefix ‘cell-’ increased understanding compared to ‘cultured’ or ‘cultivated’ labels. The most-understood label was a short descriptive phrase (‘grown from [animal] cells, not farmed [or fished]’), suggesting that additional wording on packaging could aid consumer understanding in this early stage. A high proportion of consumers were uncertain about the allergen status of cell-cultivated products under all names, suggesting that cell-cultivated products should be labelled as the type of meat they are, and carry applicable allergen information. Nature Publishing Group UK 2022-12-10 /pmc/articles/PMC9734853/ /pubmed/36496502 http://dx.doi.org/10.1038/s41538-022-00172-0 Text en © The Author(s) 2022, corrected publication 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Malerich, Marlana
Bryant, Christopher
Nomenclature of cell-cultivated meat & seafood products
title Nomenclature of cell-cultivated meat & seafood products
title_full Nomenclature of cell-cultivated meat & seafood products
title_fullStr Nomenclature of cell-cultivated meat & seafood products
title_full_unstemmed Nomenclature of cell-cultivated meat & seafood products
title_short Nomenclature of cell-cultivated meat & seafood products
title_sort nomenclature of cell-cultivated meat & seafood products
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9734853/
https://www.ncbi.nlm.nih.gov/pubmed/36496502
http://dx.doi.org/10.1038/s41538-022-00172-0
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