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%) 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 be

SUBMITTER: Hallman WK 

PROVIDER: S-EPMC8518778 | biostudies-literature | 2021 Sep

REPOSITORIES: biostudies-literature