Jul 15, 2018 08:46 PM
https://www.theatlantic.com/science/arch...at/565049/
EXCERPT: . . . And according to the meeting’s various speakers, it was “clean meat,” or “artificial meat,” or “in vitro meat,” or “cell-culture products,” or “ cultured meat,” or “cultured tissue” (not meat!). This is a war of words, with each one chosen to evoke specific associations. And it is a war to define lab-grown meat as either the exciting future of food or a freak science experiment.
It comes at a critical moment. Well-funded start-ups [...] have been feeding their lab-grown chicken to curious tasters. Traditional-meat producers such as Tyson Foods and Cargill have invested money in lab-grown animal protein. [...] Meat producers—particularly beef producers—question whether it should be called “meat” at all. That’s why Rhonda Miller, the former president of the American Meat Science Association, chose to call it “cultured tissue” in her presentation. [...]
If nostalgia for traditional foodways is one pole for the current food movement, the other is environmental and social responsibility. That’s why activists have leapt from the favored scientific term cultured meat (referring to the cell cultures in which it grows) to clean meat. Clean serves many roles here: It echoes clean energy. It’s a nod to the lack of animal slaughter. And it refers to the sterile conditions under which the meat cells grow. [...] Clean meat, not surprisingly, riles up beef producers....
MORE: https://www.theatlantic.com/science/arch...at/565049/
EXCERPT: . . . And according to the meeting’s various speakers, it was “clean meat,” or “artificial meat,” or “in vitro meat,” or “cell-culture products,” or “ cultured meat,” or “cultured tissue” (not meat!). This is a war of words, with each one chosen to evoke specific associations. And it is a war to define lab-grown meat as either the exciting future of food or a freak science experiment.
It comes at a critical moment. Well-funded start-ups [...] have been feeding their lab-grown chicken to curious tasters. Traditional-meat producers such as Tyson Foods and Cargill have invested money in lab-grown animal protein. [...] Meat producers—particularly beef producers—question whether it should be called “meat” at all. That’s why Rhonda Miller, the former president of the American Meat Science Association, chose to call it “cultured tissue” in her presentation. [...]
If nostalgia for traditional foodways is one pole for the current food movement, the other is environmental and social responsibility. That’s why activists have leapt from the favored scientific term cultured meat (referring to the cell cultures in which it grows) to clean meat. Clean serves many roles here: It echoes clean energy. It’s a nod to the lack of animal slaughter. And it refers to the sterile conditions under which the meat cells grow. [...] Clean meat, not surprisingly, riles up beef producers....
MORE: https://www.theatlantic.com/science/arch...at/565049/