Can gene-editing accelerate the protein shift? Consumer acceptance of an upcycled meat-substitute
通过瑞典消费者选择实验，研究发现升级再造的马铃薯蛋白产品在市场上可能替代肉类，且消费者接受度不受基因编辑技术影响。
Transforming waste in the production stage to food (upcycling) can contribute to increased environmental sustainability in the food systems. The side-stream in potato starch production contains protein, and gene-editing enables upcycling of potato-protein while avoiding the use of chemical processes in the extraction of food grade protein. We explore the demand for products containing this upcycled protein. Data were collected via an online survey of 1508 Swedish consumers who completed a choice experiment in which they selected among different sausages made from meat, soy, peas or potato-protein. Although meat is the most preferred product type, respondents choose potato-protein over soy and pea-protein. Upcycled potato-protein products are predicted to draw on the market share for meat more than from soy and pea-protein, suggesting considerable potential environmental benefits. The acceptance of upcycled products is not significantly different depending on if the upcycling is achieved by a chemical process or gene-editing (CRISPR-Cas9) techniques. We discuss the importance of the legal status of gene-editing and the role this may play in reducing food waste. Further, we discuss how policy makers can play an important role in reducing food waste, by means of regulations and by encouraging public and private initiatives that accommodate upcycling in the different stages of food production.