Milk, Meat, and Fish From the Petri Dish—Which Attributes Would Make Cultured Proteins (Un)attractive and for Whom? Results From a Nordic Survey

Cultured meat, fish, or dairy produced in vitro are discussed as one of the most substantial disruptions the food sector might encounter in the coming decades. These cultured proteins are proposed as a potential solution to the detrimental effects industrial food farming and fishing have on the environment and animal welfare as they would allow people to continue consuming meat, fish, or dairy products while at the same time substantially reducing the burden for the planet. For most people, however, this technology is still unknown, and it is largely unclear how they position themselves toward it. This paper presents the results of a representative survey (N = 3,864) in three Nordic countries (Norway, Denmark, and Finland). After briefly introducing the technological background, respondents spontaneously assessed their general attitude toward cultured proteins, their willingness to try them, and the likelihood that changes in 24 features of cultured protein would improve the respondents' attitude toward cultured protein products. The results showed that people in the studied countries have a neutral to a slightly positive view of cultured protein products. More familiarity seems to improve acceptance. Males, younger people, and vegans/vegetarians are particularly positive. The anticipated attitude change profiles showed that meat-eating identity, social norms, environmental concern, and country yielded the clearest profile differences, whereas health identity, age, innovativeness, income, education, and gender have smaller effects. People on a vegan or vegetarian diet cared less about most of the positive and negative aspects of cultured proteins compared to meat-eaters, with the exception of environmental and ethical aspects.Peer reviewe

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5) : saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched‐chain carboxylic acids from chemical group 5

Acknowledgements: The Panel wishes to thank the members of the Working Group on Flavourings: Ulla Beckman Sundh, Leon Brimer, Karl-Heinz Engel, Paul Fowler, Rainer Gürtler, Trine Husøy, Wim Mennes and Gerard Mulder for the preparatory work on this scientific opinion and the Working Group on Genotoxicity: Mona-Lise Binderup, Claudia Bolognesi, Riccardo Crebelli, Rainer Gürtler, Francesca Marcon, Daniel Marzin and Pasquale Mosesso for the preparatory work on this scientific opinion and the hearing experts: Vibe Beltoft and Karin Nørby, and EFSA staff: Maria Anastassiadou, Maria Carfi and Annamaria Rossi for the support provided to this scientific opinion.Publisher PD

Scientific Opinion on Flavouring Group Evaluation 302 (FGE.302): N-(2-methylcyclohexyl)-2,3,4,5,6-pentafluoro-benzamide from Chemical Group 30

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Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4

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Scientific Opinion on Flavouring Group Evaluation 57, Revision 1 (FGE.57Rev1): consideration of isopulegone and three flavouring substances evaluated by JECFA (55th meeting)

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Scientific opinion of Flavouring Group Evaluation 502 (FGE.502): grill flavour ‘Grillin’ 5078’

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Scientific opinion of Flavouring Group Evaluation 503 (FGE.503): grill flavour ‘Grillin’ CB-200SF’

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Scientific Opinion of Flavouring Group Evaluation 407 (FGE.407): 4-amino-5-(3-(isopropylamino)-2,2-dimethyl-3-oxopropoxy)-2-methylquinoline-3-carboxylic acid

Acknowledgements: The Panel wishes to thank the members of the Working Group on Flavourings: Ulla Beckman Sundh, Leon Brimer, Karl-Heinz Engel, Paul Fowler, Rainer Gürtler, Trine Husøy, Wim Mennes, Gerard Mulder and Harriet Wallin and Claudia Bolognesi from the Genotoxicity working group on flavourings for the preparatory work on this scientific opinion and the hearing experts: Vibe Beltoft and Karin Nørby and EFSA staff: Maria Anastassiadou, Maria Carfí, Natália Kovalkovicová, Carla Martino and Annamaria Rossi for the support provided to this scientific opinion.Publisher PD

Scientific Opinion on Flavouring Group Evaluation 49, Revision 1 (FGE.49Rev1): xanthine alkaloids from the priority list

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Scientific Opinion of Flavouring Group Evaluation 410 (FGE.410): 4’,5,7-trihydroxyflavanone from chemical group 25 (phenol derivatives containing ring-alkyl, ring-alkoxy, and side-chains with an oxygenated functional group)

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