Synthetic Meat: consumer perception, production and risk assesment

Synthetic meat, also known as lab-grown, cultured, or in-vitro meat, is produced by culturing living muscle cells taken from farm animals such as pigs.
It is an attractive challenge to decrease damageous emission. According to modern literatures, lab grown meat cut down greenhouse gas emissions by 96% and water consumption between 82-96%, depending on the animal. It is also a more ethic production towards animals.  Unfortunately, metaphors like ‘Frankenfoods’ and commonplaces like ‘playing God’ closed off debates around potential applications of synthetic meat.

The main goal of the project is to understand the consumer perception about synthetic meat throughout Europe and know how many stakeholders (industry, university, laboratory, start up...) are involved in.  We would like to establish contacts with foreign partners in order to assess the safety of this innovative meat.