Food Science and Technology

Cell-based, cell-cultured, cell-cultivated, cultured, or cultivated. What is the best name for meat, poultry, and seafood made directly from the cells of animals?

W. K. Hallman, W. K. H. Ii, et al.

This study by William K. Hallman, William K. Hallman II, and Eileen E. Hallman explores the best labels for cell-based meat, poultry, and seafood in the US market. The research reveals that terms like 'Cell-Cultured' resonate well with consumers and can help distinguish these innovative products from traditional ones.

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Playback language: English

Index

Abstract

This study investigates the optimal labeling for cell-based meat, poultry, and seafood products entering the US market. An online experiment assessed consumer perceptions of six terms – 'Cultured,' 'Cultivated,' 'Cell-Cultured,' 'Cell-Cultivated,' 'Cell-Based,' and a control (no term). The study found that "Cell-Cultured," "Cell-Cultivated," and "Cell-Based" effectively distinguished the novel products from conventional ones, conveying allergenicity while not significantly impacting other consumer perceptions. "Cell-Cultured" showed slightly better consumer acceptance, suggesting its adoption as a universal label.

Publisher

npj Science of Food

Published On

Dec 06, 2023

Authors

William K. Hallman, William K. Hallman II, Eileen E. Hallman

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