Dairy 3.0
Cellular agriculture and the future of milk
Bibliographic Data
| ID | 12799808 |
|---|---|
| Authors | Zsofia Mendly-Zambo (0000-0001-6664-6320, University of the Fraser Valley), Lisa Jordan Powell (0000-0003-1171-6867, University of the Fraser Valley, corresponding author), Lenore Newman (0000-0001-5063-8430, University of the Fraser Valley) |
| Year | 2021 |
| Volume | 24 |
| Issue | 5 |
| Pages | 675-693 |
| Publication date | 2021-05-04 |
| Peer Reviewed | Yes |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | Food Culture & Society (JOURNAL) |
| Journal identifiers | ISSN: 1552-8014 • E-ISSN: 1751-7443 |
| Publisher | Routledge (PUBLISHER • GB) |
| DOI | 10.1080/15528014.2021.1888411 |
| OpenAlex | W3158436911 |
| Language | EN |
| Citations received | 11 |
| References cited | 74 |
Animal-derived and plant-derived dairy products will soon be joined by dairy produced using fermentation-derived cellular agriculture. Most cellular agriculture literature focuses on "cultured meats," but fermentation-derived dairy products are likely to reach consumer markets earlier as the technological barriers are much lower. An analysis of literature on dairy and on broader cellular agriculture literature suggests several barriers to adoption, including acceptance of technology, cultural capital associated with animal-based products, and policies that define parameters for producing and marketing dairy alternatives. This paper positions fermentation-derived dairy products within the dialogs on dairy alternatives and on cellular agriculture, identifying key areas that scholars, policymakers, and industry need to address before Dairy 3.0 reaches grocery shelves
Agricultural economics · Agricultural science · Agriculture · Biology · Business · Dairy farming · Dairy industry · Economics · Agriculture Sustainability and Environmental Impact · Food Waste Reduction and Sustainability · Organic Food and Agriculture · Biotechnology · Food Science · Marketing
Beyond Intention
A promise-attentive triple embeddedness framework, applied to cellular foods
Optimists, moderates and sceptics – identifying consumer groups and their willingness to consume cultured proteins in Finland
A precedent for the protein transition
To milk, or not to milk? Exploring just and sustainable transition pathways for Aotearoa New Zealand's dairy sector
The role of dairy alternatives in just food system transitions
Everyday reconciliations of ‘foodyism’ and meat alternatives
I guess it's quite trendy”
The consumption of milk and milk alternatives among young people in Germany
Aversion to cultured foods reflects the perceived risk of replicating nature
Defining socially disruptive technologies and reframing the ethical challenges they pose
Factors influencing public acceptance of innovative food technologies and products
Exploring consumers' attitude towards cultured meat in Italy
Attitudes to in vitro meat
Bringing cultured meat to market
Consumer response to novel agri-food technologies
A Survey of Consumer Perceptions of Plant-Based and Clean Meat in the USA, India, and China
Challenges and prospects for consumer acceptance of cultured meat
Cultured meat from stem cells
Climate change and livestock
Consumer acceptance of cultured meat
What is protective space? Reconsidering niches in transitions to sustainability
Perceived Usefulness, Perceived Ease of Use, and User Acceptance of Information Technology
What Is the Terroir of Synthetic Yeast
Chewing Over In Vitro Meat
Vegetarian Meat
Moral Steaks? Ethical Discourses of In Vitro Meat in Academia and Australia
Death-Free Dairy? The Ethics of Clean Milk
The potential impact of synthetic animal protein on livestock production
Landscapes of food production in agriburbia
Thirty years of farmland preservation in North America
Translating terroir
Romance in the cowshed
Motives of consumers following a vegan diet and their attitudes towards animal agriculture
Explicit and implicit attitude toward an emerging food technology
If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers
The significance of sensory appeal for reduced meat consumption
Knowledge, Food and Place. A Way of Producing, a Way of Knowing
Technology as Responsibility
Rage against the regime
Preference for natural
Engineering Freedom? A Critique of Biotechnological Routes to Animal Liberation
Gastronationalism
The World On a Plate
Conventional versus Alternative Agriculture
Locating Value in Artisan Cheese
Cultured meat and cowless milk
The Future of Meat without Animals
| Unique citing works | 11 |
|---|---|
| Citations per year | 3.67 |
| Citation span | 2023 - 2026 (4) |
| Citation velocity | current |
| Highly cited | No |
| Citation types | Neutral: 11 |