The social impact of cultivated and plant-based meats as radical innovations in the food chain: Views from Brazil, the United States and Europe

The social impacts of a transition from conventional to cultivated and plant-based meats: Evidence from Brazil

(2022) Rodrigo Luiz Morais-da-Silva et al.   FOOD POLICY

Do socially disruptive technologies really change our concepts or just our conceptions?

(2022) Guido Löhr   TECHNOLOGY IN SOCIETY

Water footprint of a tropical beef cattle production system: the impact of individual-animal and feed management

(2021) Julio Cesar Pascale Palhares et al.   ADVANCES IN WATER RESOURCES

Meat consumption and risk of 25 common conditions: outcome-wide analyses in 475,000 men and women in the UK Biobank study

(2021) Keren Papier et al.   BMC Medicine

Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years

(2021) Christopher Bryant et al.   APPETITE

Consumption behavior and purchase intention of cultured meat in the capital of the “state of barbecue,” Brazil

(2021) Alice Munz Fernandes et al.   British Food Journal

Scaffolds for the manufacture of cultured meat

(2021) Jasmine Si Han Seah et al.   CRITICAL REVIEWS IN BIOTECHNOLOGY

Food Technology Neophobia as a Psychological Barrier to Clean Meat Acceptance

(2021) Victoria C. Krings et al.   FOOD QUALITY AND PREFERENCE

Safety of Alternative Proteins: Technological, Environmental and Regulatory Aspects of Cultured Meat, Plant-Based Meat, Insect Protein and Single-Cell Protein

(2021) Joshua Hadi et al.   Foods

Can radical innovation mitigate environmental and animal welfare misconduct in global value chains? The case of cell-based tuna

(2021) G.G. Reis et al.   TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE

Impossible solutions: Competing values in marketing alternative proteins for sustainable food systems

(2021) Elizabeth Ransom   JOURNAL OF RURAL STUDIES

The farmers’ dilemma: Meat, means, and morality

(2021) Christopher J. Bryant et al.   APPETITE

Impacts and investigations of disruptive technologies for Industry 4.0

(2021) Victor Chang et al.   TECHNOLOGICAL FORECASTING AND SOCIAL CHANGE

The transformative innovation potential of cellular agriculture: Political and policy stakeholders’ perceptions of cultured meat in Germany

(2021) Jana Moritz et al.   JOURNAL OF RURAL STUDIES

What are socially disruptive technologies?

(2021) Jeroen Hopster   TECHNOLOGY IN SOCIETY

A review of research on plant‐based meat alternatives: Driving forces, history, manufacturing, and consumer attitudes

(2020) Jiang He et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

The role of complexity in the Valley of Death and radical innovation performance

(2020) Tereza Dean et al.   TECHNOVATION

Bridging the gap between the science of cultured meat and public perceptions

(2020) A.J. Tomiyama et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

(2020) Christopher Bryant et al.   Applied Sciences-Basel

The effectiveness of the social impact assessment (SIA) in energy transition management: Stakeholders' insights from renewable energy projects in Mexico

(2020) Nain Martinez et al.   ENERGY POLICY

Robots in agriculture: prospects, impacts, ethics, and policy

(2020) Robert Sparrow et al.   PRECISION AGRICULTURE

Critical Perspective of Animal Production Specialists on Cell-Based Meat in Brazil: From Bottleneck to Best Scenarios

(2020) Marina S. Heidemann et al.   Animals

European Markets for Cultured Meat: A Comparison of Germany and France

(2020) Christopher Bryant et al.   Foods

Considerations for the development of cost‐effective cell culture media for cultivated meat production

(2020) Edward N. O'Neill et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Consumer acceptance of cultured meat in urban areas of three cities in China

(2020) Meng Zhang et al.   FOOD CONTROL

Plant-based and cell-based approaches to meat production

(2020) Natalie R. Rubio et al.   Nature Communications

Taking a lesson from the COVID-19 pandemic: Preventing the future outbreaks of viral zoonoses through a multi-faceted approach

(2020) Dariusz Halabowski et al.   SCIENCE OF THE TOTAL ENVIRONMENT

A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat

(2020) M.C. Onwezen et al.   APPETITE

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

Testing potential psychological predictors of attitudes towards cultured meat

(2019) Matti Wilks et al.   APPETITE

A comparative analysis of the attitudes of rural and urban consumers towards cultured meat

(2019) Elaine Shaw et al.   British Food Journal

Meat alternatives: an integrative comparison

(2019) Cor van der Weele et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

First glimpse on attitudes of highly educated consumers towards cell-based meat and related issues in Brazil

(2019) Júlia de Paula Soares Valente et al.   PLoS One

Understanding the protein transition: The rise of plant-based meat substitutes

(2019) M. Tziva et al.   Environmental Innovation and Societal Transitions

Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

(2019) Cristino Alberto Gómez-Luciano et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptance of cultured meat: A systematic review

(2018) Christopher Bryant et al.   MEAT SCIENCE

Exploring consumers' attitude towards cultured meat in Italy

(2018) Maria Cecilia Mancini et al.   MEAT SCIENCE

Attitudes to in vitro meat: A survey of potential consumers in the United States

(2017) Matti Wilks et al.   PLoS One

Position of the Academy of Nutrition and Dietetics: Vegetarian Diets

(2016) Vesanto Melina et al.   Journal of the Academy of Nutrition and Dietetics

Antibiotics Overuse in Animal Agriculture: A Call to Action for Health Care Providers

(2015) Michael J. Martin et al.   AMERICAN JOURNAL OF PUBLIC HEALTH

Global food supply: land use efficiency of livestock systems

(2015) Hannah H. E. van Zanten et al.   INTERNATIONAL JOURNAL OF LIFE CYCLE ASSESSMENT

Public Perceptions of the Ethics of In-vitro Meat: Determining an Appropriate Course of Action

(2015) Linnea I. Laestadius   JOURNAL OF AGRICULTURAL & ENVIRONMENTAL ETHICS

In vitro meat production system: why and how?

(2015) Shruti Sharma et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

(2015) Wim Verbeke et al.   MEAT SCIENCE

Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments

(2015) Linnea I Laestadius et al.   PUBLIC HEALTH NUTRITION

What is artificial meat and what does it mean for the future of the meat industry?

(2015) Sarah P F Bonny et al.   Journal of Integrative Agriculture

The significance of sensory appeal for reduced meat consumption

(2014) Corrina A. Tucker   APPETITE