Would you eat “meat” grown in a lab from animal cells?
(Headline Heath) Scientists say they have developed so-called “meat” grown in a lab from animal cells.
Cultured meats aren’t available yet in grocery stores or on restaurant menus, but that’s likely to change as soon as the process becomes streamlined and costs come down.
The question is, will consumers buy it?
Some people argue that real livestock belch and fart huge amounts of greenhouse gases. Besides, they say, it’s wrong to kill and eat animals. These consumers say they trust agribusiness to grow safe “meat” from animal cells in giant labs.
Others are saying ‘not so fast.’ After all, they say, agribusiness brought us trans fats, genetically modified foods, and cancer-causing pesticides.
These consumers want their meat raised on the hoof as naturally as possible – not “cultured” in some lab.
What’s your opinion?
What’s your opinion – would you eat “meat” that’s been grown in a laboratory from animal cells? Let us know in the comments section below. Here’s more from Food Dive …
Survey: 40% of Americans are willing to try lab-grown meat
(Patti Zarling, Food Dive) A third of 1,000 U.S. and United Kingdom consumers who participated in an online survey commissioned by PR firm Ingredient Communications said they’d be willing to buy lab-grown meat if it was available in restaurants or grocery stores, New Hope Network reports.
Six in 10 vegans (from a total of 112) said they would give it a try. Also willing to try were 40% of Americans and 18% of those from the U.K. Overall, the survey found 29% would try lab-grown meat, 38% would not, and 33% weren’t sure.
These results come at a time when companies are investing in lab-grown protein as an alternative to resource-intensive meat production, New Hope Network says. The survey indicates consumers are at least open to the idea.
Perhaps years of eating seedless watermelon and other carefully bred foods have warmed the public to the idea of eating meat grown in a lab from animal cells.
Cultured meats currently aren’t available on grocery store shelves or restaurant menus, but that’s likely to change soon as the process becomes streamlined and costs become palatable to consumers. The question is, will consumers really buy it?
Eric Schulze, senior scientist at Memphis Meats, thinks so.
His company manufactured the world’s first cell-cultured meatball and chicken strip, and he said that as consumer demand for meat grows, lab-grown meat is one way to meet it. According to the USDA, meat consumption will reach a record high this year — 222 pounds per person.
“The world loves meat,” Schulze said at a conference in Las Vegas last year. He noted that 96% of Americans eat meat each day, and global demand is expected to double by 2050. Today’s consumers also have concerns about sustainability, adding to lab-grown meat’s allure, said Schulze.
He estimates his company’s process requires up to 90% less greenhouse gas emissions, land and water than conventionally produced meat. Read the full story at Food Dive.
What’s your opinion?
What’s your opinion – would you eat “meat” that’s been grown in a laboratory from animal cells? Let us know in the comments section below.