Survey on Cultivated Meat and Precision Fermentation

Survey on Cultivated Meat and Precision Fermentation

Today, it's all about sausages! Or rather, what will be inside them in the future...

Who would dare to try cultivated meat? Perhaps in a few years, the question will be the other way around: Who still dares to eat meat from slaughtered animals?

A new survey by Swissveg shows that many Swiss consumers are open to cultivated meat and precision fermentation products. However, older generations and strict vegans remain more skeptical. Acceptance varies significantly based on age and dietary habits, with flexitarians showing the greatest interest.

With increasing resource scarcity and growing animal welfare concerns, a broad field of competing technologies has emerged. The continuous improvements in these technologies are attracting more consumers and manufacturers, ultimately driving growth and lower costs through scalability. While many people are cautious about new food technologies, I personally believe they are essential. After all, problems are not solved by ideology but through technology and innovation. The learning curve in the plant-based sector—in terms of quality and product appeal—has been extremely impressive. Beyond further product refinement, I see the next major step in this sector focusing on lean processes to drive efficiency and scalability.

But which technology will prevail? Those of us who remember the battle between VHS, Video 2000, and Betamaxknow how market dynamics can play out. However, this is not about a single standard—but rather about the incredible diversity of food products. Different target groups and applications will require tailored, competitive technologies to succeed.

Scotty, energy! 🚀

Yours,
Andreas Gebhart

Image sources: AI-generated