Cultivating acceptance for cultured meat globally

Precision fermentation technology is gaining popularity for its potential to produce food and food ingredients in a more sustainable way. The technology involves programming microorganisms to produce specific compounds, resulting in molecularly identical ingredients. It is already being used to produce food ingredients and natural flavors, and recent advancements are focusing on producing animal proteins without slaughter. However, the commercialization of this technology faces challenges, including consumer perception and high costs. The Precision Fermentation Alliance is working to change the narrative around the technology and highlight its safety and effectiveness. The Bezos Earth Fund has awarded North Carolina State University $30 million to create a biomanufacturing hub for sustainable proteins. A study in Singapore found that presenting cultivated meat in a familiar social setting can increase diners' acceptance and willingness to try it again. Despite these findings, a YouGov poll showed that 40% of Americans would definitely not try lab-grown meat, and 50% would still prefer conventional animal meat, even if lab-grown meat was indistinguishable in taste, nutrition, and cost.