A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish
ABSTRACT: Using an online experiment with a nationally representative sample of 1200 adult American consumers, two “common or usual names,” “Cell‐Based Seafood” and “Cell‐Cultured Seafood,” were assessed using five criteria. Displayed on packages of frozen Atlantic Salmon, both “Cell‐Based” (60.1%)...
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2021
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ftpubmed:oai:pubmedcentral.nih.gov:8518778 2023-05-15T15:32:56+02:00 A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish Hallman, William K. 2021-08-01 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8518778/ http://www.ncbi.nlm.nih.gov/pubmed/34337762 https://doi.org/10.1111/1750-3841.15860 en eng John Wiley and Sons Inc. http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8518778/ http://www.ncbi.nlm.nih.gov/pubmed/34337762 http://dx.doi.org/10.1111/1750-3841.15860 © 2021 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made. CC-BY-NC-ND J Food Sci New Horizons in Food Research Text 2021 ftpubmed https://doi.org/10.1111/1750-3841.15860 2021-10-24T00:35:21Z ABSTRACT: Using an online experiment with a nationally representative sample of 1200 adult American consumers, two “common or usual names,” “Cell‐Based Seafood” and “Cell‐Cultured Seafood,” were assessed using five criteria. Displayed on packages of frozen Atlantic Salmon, both “Cell‐Based” (60.1%) and “Cell‐Cultured” (58.9%) enabled participants to differentiate the novel products from “Farm‐Raised” and “Wild‐Caught” fish and 74% also recognized that those allergic to fish should not consume the product. Thus, both names met key regulatory criteria. Both names were seen as appropriate terms for describing the process for creating the product, meeting the criteria for transparency. There were no significant differences in the perceived safety, naturalness, taste, or nutritiousness of the products bearing the two names. However, participants’ overall impressions associated with “Cell‐Based” were rated as more positive than those associated with “Cell‐Cultured” (P < 0.001, η (2) = 0.010), as were their initial thoughts, images, and feelings (P < 0.001, η (2) = 0.008). The participants were also slightly more interested in tasting (P < 0.05, η (2) = 0.004) and in purchasing (P < 0.01, η (2) = 0.006) “Cell‐Based” than “Cell‐Cultured” seafood. After learning the meaning of the terms, participants’ overall impressions of “Cell‐Based” remained higher than “Cell‐Cultured” (P < 0.05, η (2) = 0.003) and they remained slightly more interested in tasting (P < 0.05, η (2) = 0.004) and in purchasing (P < 0.05, η (2) = 0.005) “Cell‐Based” than “Cell‐Cultured” seafood. Therefore, “Cell‐Based Seafood” should be adopted as the best common or usual name for seafood made from the cells of fish. PRACTICAL APPLICATION: Widespread adoption and consistent use of a single “common or usual name” for “Cell‐Based” seafood, meat, poultry, and other products by the food industry, regulators, journalists, marketers, environmental, consumer, and animal rights advocates, and other key stakeholders would help shape public ... Text Atlantic salmon PubMed Central (PMC) Journal of Food Science 86 9 3798 3809 |
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New Horizons in Food Research |
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New Horizons in Food Research Hallman, William K. A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
topic_facet |
New Horizons in Food Research |
description |
ABSTRACT: Using an online experiment with a nationally representative sample of 1200 adult American consumers, two “common or usual names,” “Cell‐Based Seafood” and “Cell‐Cultured Seafood,” were assessed using five criteria. Displayed on packages of frozen Atlantic Salmon, both “Cell‐Based” (60.1%) and “Cell‐Cultured” (58.9%) enabled participants to differentiate the novel products from “Farm‐Raised” and “Wild‐Caught” fish and 74% also recognized that those allergic to fish should not consume the product. Thus, both names met key regulatory criteria. Both names were seen as appropriate terms for describing the process for creating the product, meeting the criteria for transparency. There were no significant differences in the perceived safety, naturalness, taste, or nutritiousness of the products bearing the two names. However, participants’ overall impressions associated with “Cell‐Based” were rated as more positive than those associated with “Cell‐Cultured” (P < 0.001, η (2) = 0.010), as were their initial thoughts, images, and feelings (P < 0.001, η (2) = 0.008). The participants were also slightly more interested in tasting (P < 0.05, η (2) = 0.004) and in purchasing (P < 0.01, η (2) = 0.006) “Cell‐Based” than “Cell‐Cultured” seafood. After learning the meaning of the terms, participants’ overall impressions of “Cell‐Based” remained higher than “Cell‐Cultured” (P < 0.05, η (2) = 0.003) and they remained slightly more interested in tasting (P < 0.05, η (2) = 0.004) and in purchasing (P < 0.05, η (2) = 0.005) “Cell‐Based” than “Cell‐Cultured” seafood. Therefore, “Cell‐Based Seafood” should be adopted as the best common or usual name for seafood made from the cells of fish. PRACTICAL APPLICATION: Widespread adoption and consistent use of a single “common or usual name” for “Cell‐Based” seafood, meat, poultry, and other products by the food industry, regulators, journalists, marketers, environmental, consumer, and animal rights advocates, and other key stakeholders would help shape public ... |
format |
Text |
author |
Hallman, William K. |
author_facet |
Hallman, William K. |
author_sort |
Hallman, William K. |
title |
A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
title_short |
A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
title_full |
A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
title_fullStr |
A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
title_full_unstemmed |
A comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
title_sort |
comparison of cell‐based and cell‐cultured as appropriate common or usual names to label products made from the cells of fish |
publisher |
John Wiley and Sons Inc. |
publishDate |
2021 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8518778/ http://www.ncbi.nlm.nih.gov/pubmed/34337762 https://doi.org/10.1111/1750-3841.15860 |
genre |
Atlantic salmon |
genre_facet |
Atlantic salmon |
op_source |
J Food Sci |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8518778/ http://www.ncbi.nlm.nih.gov/pubmed/34337762 http://dx.doi.org/10.1111/1750-3841.15860 |
op_rights |
© 2021 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made. |
op_rightsnorm |
CC-BY-NC-ND |
op_doi |
https://doi.org/10.1111/1750-3841.15860 |
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Journal of Food Science |
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86 |
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9 |
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3798 |
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3809 |
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1766363412787363840 |