Appendix 1. The list of search terms and the number of articles chosen for review. The searchers on Scopus were done first, and repeated articles are not included in the numbers.
Search term Scopus Scopus WoS Wos All
Articles found Articles chosen Articles found Articles chosen
meat substitute* 89 23 44 2 25
alternative protein 523 3 22 1 4
meat alternative 58 3 2 0 3
meat analogue* 69 2 2 0 2
milk alternative 45 2 5 0 2
milk substitute* 185 0 77 0 0
plant-based milk 25 1 2 0 1
non-dairy milk 7 0 1 0 0
plant-based protein 109 6 10 0 6
plant-based meat 16 0 7 1 1
plant protein 123 2 28 0 2
nonmeat protein 5 0 5 0 0
alternate protein 2 0 5 0 0
clean milk 14 1 2 0 1
cultured milk 3 0 3 0 0
synthetic milk 1 0 0 0 0
artificial milk 49 0 26 0 0
in vitro meat 70 38 36 3 41
cultured meat 78 18 41 2 20
imitation meat 4 0 1 0 0
cellular agriculture 6 0 5 0 0
clean meat 8 0 4 0 0
artificial meat 17 1 7 0 1
synthetic meat 6 0 4 0 0
shmeat 2 1 1 0 1
soy/a-based 32 2 29 0 2
soy/a protein 59 0 33 1 1
tofu 48 3 7 0 3
soy/a meat 13 1 2 0 1
soy/a food 21 1 9 1 2
soy/a product 21 0 5 1 1
+ three articles added from initial Google Scholar searches
3
108 12 123
Appendix 2. Reviewed articles
1. Alvaro, C. 2019. Lab-Grown Meat and Veganism: A Virtue-Oriented Perspective. Journal of Agricultural and Environmental Ethics 32, 127-141.
2. Apostolidis, C., McLeay, F., 2016. Should we stop meating like this? Reducing meat consumption through substitution. Food Policy 65, 74–89.
3. Aschemann-Witzel, J., Peschel, A.O., 2019. Consumer perception of plant-based proteins: The value of source transparency for alternative protein ingredients. Food Hydrocolloids 96, 20–28.
4. Bekker, G.A., Fischer, A.R.H., Tobi, H., van Trijp, H.C.M., 2017. Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite 108, 245–254.
5. Bekker, G.A., Tobi, H., Fischer, A.R.H., 2017. Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch. Appetite 114, 82–92.
6. Bhat, Z.F., Kumar, S., Fayaz, H., 2015. In vitro meat production: Challenges and benefits over conventional meat production. Journal of Integrative Agriculture 14, 241–248.
7. Bhat, Z.F., Morton, J.D., Mason, S.L., Bekhit, A.E.-D.A., Bhat, H.F., 2019. Technological,
Regulatory, and Ethical Aspects of In Vitro Meat: A Future Slaughter-Free Harvest. Comprehensive Reviews in Food Science and Food Safety 18, 1192–1208.
8. Bianchi, F., Garnett, E., Dorsel, C., Aveyard, P., Jebb, S.A., 2018. Restructuring physical micro- environments to reduce the demand for meat: a systematic review and qualitative comparative analysis. The Lancet Planetary Health 2, e384–e397.
9. Böhm, I., Ferrari, A., Woll, S., 2018. Visions of In Vitro Meat Among Experts and Stakeholders.
NanoEthics 12, 211–224.
10. Boler, D.D., Woerner, D.R., 2017. What is meat? A perspective from the American Meat Science Association. Animal Frontiers 7, 8–11.
11. Bolton, B., 2017. Dairy’s monopoly on words: The historical context and implications of the TofuTown decision. European Food and Feed Law Review 12, 422–430.
12. Bonny, S.P.F., Gardner, G.E., Pethick, D.W., Hocquette, J.-F., 2015. What is artificial meat and what does it mean for the future of the meat industry? Journal of Integrative Agriculture 14, 255–263.
13. Bosman, M.J.C., Ellis, S.M., Jerling, J.C., Badham, J., Merwe, D. van der, 2011. South African consumers’ opinions and beliefs regarding the health benefits of soy and soy products. International Journal of Consumer Studies 35, 430–440.
14. Bryant, C., Barnett, J., 2018. Consumer acceptance of cultured meat: A systematic review. Meat Science 143, 8–17.
15. Bryant, C., Dillard, C., 2019. The Impact of Framing on Acceptance of Cultured Meat. Frontiers in Nutrition 6.
16. Bryant, C.J., Anderson, J.E., Asher, K.E., Green, C., Gasteratos, K., 2019. Strategies for overcoming aversion to unnaturalness: The case of clean meat. Meat Science 154, 37–45.
17. Bryant, C.J., Barnett, J.C., 2019. What’s in a name? Consumer perceptions of in vitro meat under different names. Appetite 137, 104–113.
18. Burton, R., 2019. The potential impact of synthetic animal protein on livestock production_ The new
“war against agriculture”? Journal of Rural Studies 68, 33–45.
19. Buscemi, F., 2015. New Meat and the Media Conundrum with Nature and Culture. Lexia 19-20, 419–
434.
20. Carreño, I., Dolle, T., 2018. Tofu Steaks? Developments on the Naming and Marketing of Plant-based Foods in the Aftermath of the TofuTown Judgement. European Journal of Risk Regulation 9, 575–
584.
21. Castellari, E., Marette, S., Moro, D., Sckokai, P., 2019. The Impact of Information on Willingness to Pay and Quantity Choices for Meat and Meat Substitute. Journal of Agricultural & Food Industrial Organization 17.
22. Chang, J.B., Moon, W., Balasubramanian S.K., 2012. Consumer valuation of health attributes for soy- based food: A choice modeling approach. Food Policy 37, 335–342.
23. Chauvet, D.J. 2018. Should cultured meat be refused in the name of animal dignity?. Ethical Theory and Moral Practice 21, 387–411.
24. Chiles, R.M., 2013. Intertwined ambiguities: Meat, in vitro meat, and the ideological construction of the marketplace: Meat, in vitro meat, and ideology. Journal of Consumer Behavior 12, 472–482.
25. Chiles, R.M. 2013. If they come, we will build it: in vitro meat and the discursive struggle over future agrofood expectations. Agriculture and Human Values 30, 511–523.
26. Circus, V.E., Robison, R., 2019. Exploring perceptions of sustainable proteins and meat attachment.
British Food Journal 121, 533–545.
27. Clark, L.F., Bogdan, A.-M., 2019. The Role of Plant-Based Foods in Canadian Diets: A Survey Examining Food Choices, Motivations and Dietary Identity. Journal of Food Products Marketing 25, 355–377.
28. de Boer, J., Aiking, H., 2011. On the merits of plant-based proteins for global food security: Marrying macro and micro perspectives. Ecological Economics 70, 1259–1265.
29. de Boer, J., Aiking, H., 2018. Prospects for pro-environmental protein consumption in Europe:
Cultural, culinary, economic and psychological factors. Appetite 121, 29–40.
30. de Boer, J., Aiking, H., 2019. Strategies towards healthy and sustainable protein consumption: A transition framework at the levels of diets, dishes, and dish ingredients. Food Quality and Preference 73, 171–181.
31. Dilworth, T., McGregor, A., 2015. Moral Steaks? Ethical Discourses of In Vitro Meat in Academia and Australia. Journal of Agricultural and Environmental Ethics 28, 85–107.
32. Driessen, C., Korthals, M, 2012. Pig towers and in vitro meat: Disclosing moral worlds by design’, Social Studies of Science 42, 797–820.
33. Egolf, A., Hartmann, C., Siegrist, M., 2019. When Evolution Works Against the Future: Disgust’s Contributions to the Acceptance of New Food Technologies. Risk Analysis 39, 1546–1559.
34. Elzerman, J.E., Hoek, A.C., van Boekel, M.A.J.S., Luning, P.A., 2011. Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Quality and Preference 22, 233–240.
35. Elzerman, J.E., Hoek, A.C., van Boekel, M.J.A.S., Luning, P.A., 2015. Appropriateness, acceptance and sensory preferences based on visual information: A web-based survey on meat substitutes in a meal context. Food Quality and Preference 42, 56–65.
36. Elzerman, J.E., Luning, P.A., van Boekel, M.A.J.S., 2013. Exploring meat substitutes: consumer experiences and contextual factors. British Food Journal 115, 700–710.
37. Ferrari, A., Lösch, A. How Smart Grid Meets In Vitro Meat: on Visions as Socio-Epistemic Practices. Nanoethics 11, 75–91.
38. Fuentes, C., Fuentes, M., 2017. Making a market for alternatives: marketing devices and the qualification of a vegan milk substitute. Journal of Marketing Management 33, 529–555.
39. Galusky, W., 2014. Technology as Responsibility: Failure, Food Animals, and Lab-grown Meat.
Journal of Agricultural and Environmental Ethics 27, 931–948.
40. Gómez-Luciano, C.A., de Aguiar, L.K., Vriesekoop, F., Urbano, B., 2019. Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. Food Quality and Preference 78, 103732.
41. Gómez-Luciano, C.A., Vriesekoop, F., Urbano, B., 2019. Towards Food Security of Alternative Dietary Proteins: a Comparison between Spain and the Dominican Republic. The Amfiteatru Economic 21, 393.
42. Goodwin, J.N., Shoulders, C.W., 2013. The future of meat: a qualitative analysis of cultured meat media coverage. Meat Science 95, 445–450.
43. Graça, J., Godinho, C.A., Truninger, M., 2019. Reducing meat consumption and following plant-based diets: Current evidence and future directions to inform integrated transitions. Trends in Food Science
& Technology 91, 380–390.
44. Gravely, E., Fraser, E., 2018. Transitions on the shopping floor: Investigating the role of Canadian supermarkets in alternative protein consumption. Appetite 130, 146–156.
45. Haas, R., Schnepps, A., Pichler, A., Meixner, O., 2019. Cow milk versus plant-based milk substitutes:
a comparison of product image and motivational structure of consumption. Sustainability 11, 5046.
46. Hamdan, M.N., Post, M.J., Ramli, M.A., Mustafa, A.R., 2018. Cultured Meat in Islamic Perspective.
Journal of Religious Health 57, 2193–2206.
47. Hartmann, C., Siegrist, M., 2017. Consumer perception and behaviour regarding sustainable protein consumption: A systematic review. Trends in Food Science & Technology 61, 11–25.
48. Havemeier, S., Erickson, J., Slavin, J., 2017. Dietary guidance for pulses: the challenge and
opportunity to be part of both the vegetable and protein food groups. Annals of the New York Academy of Sciences 1392, 58–66.
49. Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S.P.F., Lebert, A., Hocquette, J.-F., 2015. Educated consumers don’t believe artificial meat is the solution to the problems with the meat industry. Journal of Integrative Agriculture 14, 273–284.
50. Hocquette, J.-F., 2016. Is in vitro meat the solution for the future? Meat Science, Meat for Global Sustainability: 62nd International Congress of Meat Science and Technology (62nd ICoMST), August 14-19, 2016, Bangkok, Thailand 120, 167–176.
51. Hoek, A.C., Luning, P.A., Weijzen, P., Engels, W., Kok, F.J., de Graaf, C., 2011. Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance.
Appetite 56, 662–673.
52. Hoek, A.C., van Boekel, M.A.J.S., Voordouw, J., Luning, P.A., 2011. Identification of new food alternatives: How do consumers categorize meat and meat substitutes? Food Quality and Preference 22, 371–383.
53. Hoek, A.C., Elzerman, J.E., Hageman, R., Kok, F.J., Luning, P.A., Graaf, C. de, 2013. Are meat substitutes liked better over time? A repeated in-home use test with meat substitutes or meat in meals.
Food Quality and Preference 28, 253–263.
54. Hopkins, P.D., 2015. Cultured meat in western media: The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing. Journal of Integrative Agriculture 14, 264–272.
55. Ingenbleek, P.T.M., Zhao, Y., 2019. The Vegetarian Butcher: on its way to becoming the world’s biggest ‘meat’ producer? International Food and Agribusiness Management Review 22, 295–307.
56. Jallinoja, P., Niva, M., Latvala, T., 2016. Future of sustainable eating? Examining the potential for expanding bean eating in a meat-eating culture. Futures, SI: Futures for Food 83, 4–14.
57. Jimenez, M., Rodriguez, D., Greene, N., Zellner, D.A., Cardello, A.V., Nestrud, M., 2014. Seeing a meal is not eating it: Hedonic context effects differ for visually presented and actually eaten foods.
Food Quality and Preference 41, 96–102.
58. Jönsson, E., 2017. On Resurrected Nuggets and Sphincter Windows : Cultured Meat, Art, and the Discursive Subsumption of Nature. Society and Natural Resources 30, 844–859.
59. Jönsson, E., 2016. Benevolent technotopias and hitherto unimaginable meats: Tracing the promises of in vitro meat. Social Studies of Science 46, 725–748.
60. Jönsson, E., Linné, T., McCrow-Young, A., 2019. Many Meats and Many Milks? The Ontological Politics of a Proposed Post-animal Revolution. Science as Culture 28, 70–97.
61. Kadim, I.T., Mahgoub, O., Baqir, S., Faye, B., Purchas, R., 2015. Cultured meat from muscle stem cells: A review of challenges and prospects. Journal of Integrative Agriculture 14, 222–233.
62. Kimura, A., Kuwazawa, S., Wada, Y., Kyutoku, Y., Okamoto, M., Yamaguchi, Y., Masuda, T., Dan, I., 2011. Conjoint Analysis on the Purchase Intent for Traditional Fermented Soy Product (Natto) among Japanese Housewives. Journal of Food Science 76, S217–S224.
63. Keefe, L.M., 2018. #FakeMeat: How big a deal will animal meat analogs ultimately be? Animal Frontiers 8, 30–37.
64. Laestadius, L.I., 2015. Public Perceptions of the Ethics of In-vitro Meat: Determining an Appropriate Course of Action. Journal of Agricultural and Environmental Ethics , 991–1009.
65. Laestadius, L.I., Caldwell, M.A., 2015. Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutrition 18, 2457–2467.
66. Lazor, K., Chapman, N., Levine, E., 2010. Soy Goes to School: Acceptance of Healthful, Vegetarian Options in Maryland Middle School Lunches. Journal of School Health 80, 200–206.
67. Ledin, P., Machin, D., 2019. Replacing actual political activism with ethical shopping: The case of Oatly. Discourse, Context & Media 100344.
68. Lee, A., 2018. Meat-ing Demand: Is In Vitro Meat a Pragmatic, Problematic, or Paradoxical Solution?
Canadian Journal of Women and the Law 30, 1–14.
69. Leroy, F., Praet, I. 2017. Animal Killing and Postdomestic Meat Production. Journal of Agricultural and Environmental Ethics 30, 67–86.
70. Lupton, D., Turner, B., 2018. Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods. Food and Foodways 26, 269–289.
71. Majima, S., 2014. A brief thought on the future of global ethics: military robots and new food technologies. Journal of Global Ethics 10, 53–55.
72. Malek, L., Umberger W.J., Goddard, E., 2019. Committed vs. uncommitted meat eaters:
Understanding willingness to change protein consumption. Appetite 138, 115–126.
73. Mancini, M.C., Antonioli, F., 2019. Exploring consumers’ attitude towards cultured meat in Italy.
Meat Science 150, 101–110.
74. Marcu, A., Gaspar, R., Rutsaert, P., Seibt, B., Fletcher, D., Verbeke, W., Barnett, J., 2015. Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public
Understanding of Science 24, 547–562.
75. McBey, D., Watts, D., Johnstone, A.M., 2019. Nudging, formulating new products, and the lifecourse:
A qualitative assessment of the viability of three methods for reducing Scottish meat consumption for health, ethical, and environmental reasons. Appetite 142, 104349.
76. McGregor, A., Houston, D., 2018. Cattle in the Anthropocene: Four propositions. Transaction of the Institute of British Geographers 43, 3–16.
77. McHugh, S., 2010. Real Artificial: Tissue-cultured Meat, Genetically Modified Farm Animals, and Fictions. Configurations 18, 181–197.
78. Melendrez-Ruiz, J., Chambaron, S., Buatois, Q., Monnery-Patris, S., Arvisenet, G., 2019. A central place for meat, but what about pulses? Studying French consumers’ representations of main dish structure, using an indirect approach. Food Research International 123, 790–800.
79. Metcalf, J., 2013. Meet Shmeat: Food System Ethics, Biotechnology and Re-Worlding Technoscience.
Parallax 19, 74–87.
80. Michel, F., Siegrist, M., 2019. How should importance of naturalness be measured? A comparison of different scales. Appetite 140, 298–304.
81. Milburn, J., 2016. Chewing Over In Vitro Meat: Animal Ethics, Cannibalism and Social Progress. Res Publica 22, 249–265.
82. Milburn, J., 2018. Death-Free Dairy? The Ethics of Clean Milk. Journal of Agricultural and Environmental Ethics 31, 261–279.
83. Moon, W., Balasubramanian, S.K., Rimal, A., 2011. Health claims and consumers’ behavioral intentions: The case of soy-based food. Food Policy 36, 480–489.
84. Morris, C., Mylan, J., Beech, E., 2019. Substitution and Food System De-Animalisation. International Journal of Sociology of Agriculture & Food, 25, 42–58.
85. Mouat, M.J., Prince, R., 2018. Cultured meat and cowless milk: on making markets for animal-free food. Journal of Cultural Economy 11, 315–329.
86. Mouat M.J., Prince, R., Roche, M.M., 2019. Making value out of ethics: the emerging economic geography of lab-grown meat and other animal-free food products, Economic Geography 95, 136–
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87. Murray, A., 2018. Meat cultures: Lab-grown meat and the politics of contamination. BioSocieties 13, 513–534.
88. Mylan, J., Morris, C., Beech, E., Geels, F.W., 2018. Rage against the regime: Niche-regime interactions in the societal embedding of plant-based milk. Environmental Innovation and Societal Transitions 31, 233–247.
89. O’Riordan, K., Fotopoulou, A., Stephens, N., 2017. The first bite: Imaginaries, promotional publics and the laboratory grown burger. Public Understanding of Science 26, 148–163.
90. Pawlak, R., Malinauskas, B., Corbett, A., 2010. Benefits, barriers, attitudes, and beliefs about soy meat-alternatives among African American parishioners living in eastern North Carolina. Ethnicity &
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91. Petetin, L., 2014. Frankenburgers, Risks and Approval. European Journal of Risk Regulation 5, 168–
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92. Pluhar, E.B., 2010. Meat and Morality: Alternatives to Factory Farming. Journal of Agricultural and Environmental Ethics 23, 455–468.
93. Schaefer, G.O., Savulescu, J., 2014. The Ethics of Producing In Vitro Meat. Journal of Applied Philosophy 31, 188–202.
94. Schösler, H., Boer, J. de, Boersema, J.J., 2012. Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite 58, 39–47.
95. Sebo, J., 2018. The ethics and politics of plant-based and cultured meat. Les ateliers de l’éthique 13, 159.
96. Sexton, A., 2018. Eating for the post Anthropocene: Alternative proteins and the biopolitics of ‐ edibility. Transactions of the Institute of British Geographers 43, 586–600.
97. Sexton, A., 2016. Alternative Proteins and the (Non)Stuff of “Meat.” Gastronomica: The Journal of Critical Food Studies 16, 66–78.
98. Sexton, A.E., Garnett, T., Lorimer, J., 2019. Framing the future of food: The contested promises of alternative proteins. Environment and Planning E: Nature and Space 2, 47–72.
99. Shaw, E., Iomaire, M.M.C., 2019. A comparative analysis of the attitudes of rural and urban consumers towards cultured meat. British Food Journal 121, 1782–1800.
100. Siegrist, M., Sütterlin, B., 2017. Importance of perceived naturalness for acceptance of food additives and cultured meat. Appetite 113, 320–326.
101. Siegrist, M., Sütterlin, B., Hartmann, C., 2018. Perceived naturalness and evoked disgust influence acceptance of cultured meat. Meat Science 139, 213–219.
102. Siegrist, M., Hartmann, C., 2019. Impact of sustainability perception on consumption of organic meat and meat substitutes. Appetite 132, 196–202.
103. Slade, P., 2018. If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite 125, 428-437.
104. Spencer, M., Cienfuegos, C., Guinard, J.-X., 2018. The Flexitarian FlipTM in university dining venues:
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105. Stephens, N., 2013. Growing Meat in Laboratories: The Promise, Ontology, and Ethical Boundary- Work of Using Muscle Cells to Make Food. Configurations 21, 159–181.
106. Stephens, N., Di Silvio, L., Dunsford, I., Ellis, M., Glencross, A., Sexton, A., 2018. Bringing cultured
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107. Stephens, N., King, E., Lyall, C., 2018. Blood, meat, and upscaling tissue engineering: Promises, anticipated markets, and performativity in the biomedical and agri-food sectors. BioSocieties 13, 368–
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108. Stephens, N., Ruivenkamp, M., 2016. Promise and Ontological Ambiguity in the In vitro Meat Imagescape: From Laboratory Myotubes to the Cultured Burger. Science as Culture 25, 327–355.
109. Tu, V.P., Husson, F., Sutan, A., Ha, D.T., Valentin, D., 2012. For me the taste of soy is not a barrier to its consumption. And how about you? Appetite 58, 914–921.
110. Tucker, C.A., 2014. The significance of sensory appeal for reduced meat consumption. Appetite 81, 168–179.
111. Vainio, A., Irz, X., Hartikainen, H., 2018. How effective are messages and their characteristics in changing behavioural intentions to substitute plant-based foods for red meat? The mediating role of prior beliefs. Appetite 125, 217–224.
112. Vainio, A., Niva, M., Jallinoja, P., Latvala, T., 2016. From beef to beans: Eating motives and the replacement of animal proteins with plant proteins among Finnish consumers. Appetite 106, 92–100.
113. van der Weele, C., Driessen, C., 2013. Emerging Profiles for Cultured Meat; Ethics through and as Design. Animals (Basel) 3, 647–662.
114. van der Weele et al., 2019. Meat alternatives: an integrative comparison. Trends in Food Science and Technology 88, 505–512.
115. Welin, S., 2013. Introducing the new meat. Problems and prospects. Etikk i Praksis 1, 24–37.
116. Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., Barnett, J., 2015. “Would you eat cultured meat?”: Consumers’ reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Science 102, 49–58.
117. Verbeke, W., Sans, P., Van Loo, E.J., 2015. Challenges and prospects for consumer acceptance of cultured meat. Journal of Integrative Agriculture 14, 285–294.
118. Wild, F., Czerny, M., Janssen, A.M., Kole, A.P.W., Zunabovic, M., Domig,K., 2014.The evolution of a plant-based alternative to meat: From niche markets to widely accepted meat alternatives. Agro FOOD Industry Hi Tech 25, 45–49.
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120. Wilks, M., Phillips, C.J.C., Fielding, K., Hornsey, M.J., 2019. Testing potential psychological predictors of attitudes towards cultured meat. Appetite 136, 137–145.
121. Wansink, B., Shimizu, M., Brumberg, A., 2014. Dispelling myths about a new healthful food can be more motivating than promoting nutritional benefits: the case of Tofu. Eating Behaviors 15, 318–320.
122. Weinrich, R., 2018. Cross-Cultural Comparison between German, French and Dutch Consumer Preferences for Meat Substitutes. Sustainability 10, 1819.
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