Cultured Meat Could Suffer The Same Fate As GMOs, New Research Suggests


Jenny Splitter, Contributor, Forbes

Jul 11, 2019


New research offers a warning to companies looking to sell cultured meat. This new type of protein — meat engineered from cell tissue in a lab rather than using traditional animal agriculture — could end up suffering the same fate as GMOs if producers and proponents aren’t able to shift the public narrative.


In a study published July 3 in the journal Frontiers in Nutrition, researchers found that consumers presented with images of cultured meat framed as high tech innovation felt more negatively about it than consumers who were presented with images and text highlighting the meat’s societal benefits or its equivalent taste and nutrition.


Researchers separated the 480 consumers surveyed into three groups, presenting cultured meat to each group through a slightly different lens. The three different frames were “high-tech,” which showed the meat in a lab spilling out of a petri dish, “societal benefits,” which showed cows in a field with a sentence about helping animals and reducing environmental harms, and “same meat,” which showed a meatball sizzling in a pan with text highlighting equivalent taste and nutrition.


The researchers observed that the group of consumers who experienced the high-tech frame were significantly less likely to want to try cultured meat as compared to the two other groups. That’s a problem for cultured meat producers and proponents, the study’s authors say, because media coverage of cultured meat tends to place most of its attention on the technological glory of growing a sirloin steak in a petri dish.


It’s not so surprising that the media would want to focus on the technological aspect of cultured meat, acknowledges lead author Chris Bryant, a University of Bath researcher who is also the Director of Social Science at the Cellular Agriculture Society, an organization that aims to promote cultured meat acceptance.


The idea of growing meat in a petri dish is still something of an engineering marvel, and that’s what makes it newsworthy. But that doesn’t change the fact that this coverage could hinder public acceptance, which is why Bryant hopes the research will persuade “advocates and producers to think about how they speak.”


The first cultured beef burger was served to the public in 2013. It took three years to grow and cost $325,000 to produce. Just two years later, the cost was down to a little over $11. But, just as with most innovation, cultured meat didn’t happen overnight.


According to New Harvest, an organization that funds research on cellular agriculture and its products like cultured meat, precursors to cellular agriculture include engineered insulin, which was created by inserting the gene for human insulin into bacteria, and engineered rennet, which eliminated the need for using cow stomachs to make cheese.


The scientists working on cultured meat are essentially cell tissue engineers, according to New Harvest. That’s because they not only grow the cells but also build the scaffolding to hold those cells in place, so that they can eventually grow into something that looks like a steak or a piece of chicken, for example.


Those nitty-gritty engineering details might fascinate someone like Bryant, a self-proclaimed “technophile,” but, for other consumers, it seems to be a turn-off. Calling it “lab meat” or highlighting the technological aspects of cultured meat over, say, benefits to animals, has been the “default in press coverage popular discussion,” Bryant says, and that could have a negative impact on public perception. He and his co-author point to the vast body of research on media coverage and public perception of genetically modified foods, a story which could serve as a cautionary tale for cultured meat advocates.


According to the research, news outlets covering GM foods tended to highlight the scientific or economic aspects over other features like yield benefits to farmers or reduced applications of pesticides. Several commentators even noticed the same outlets would cover genetic engineering positively in the context of medicine but more negatively when it came to food...