Carne in vitro: aspectos técnicos, mercadológicos e perspectivas
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Data
2023-01-18
Autores
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
Novas tecnologias para produção de alimentos estão sendo
aprimoradas. Desde os anos 2000, estudos têm sido financiados para
produção da carne in vitro; o que era apenas especulação está cada vez
mais próximo de se tornar um produto comercial. A previsão do crescimento
populacional e o consequente aumento da demanda por carne, bem como
os desafios encontrados na produção convencional e a minimização de
impactos ambientais serviram como propulsores para empresas investirem
na comercialização do produto. O estudo busca apresentar as novas
técnologias utilizadas para o produção da carne cultivada, assim como
compreender a percepção pública atual, acerca do tema e da
possibilidade de inserção deste produto ao mercado. Para que fosse
possível realizar a pesquisa de campo, foi elaborado um questionário
online propagado através dos principais meios de comunicação, com
perguntas sobrea carne laboratorial. Foram contabilizadas 327 respostas,
na qual: 72,5% dos entrevistados responderam que já ouviram falar sobre
o tema, 7,67% teriam interesse em experimentar e 59,9% acreditam que é
um produto ambientalmente favorável. Concluiu-se que a carne in vitro
ainda não é um tema de amplo conhecimento e aceitação na população
amostrada, e que com o avanço da tecnologia e disponibilidade
comercial, informações claras e assertivas sobre este mercado deverão
ser fornecidas aos consumidores.
New technologies for food production are being upgraded. Since the 2000s, studies have been funded for in vitro meat production; what was just speculation is getting closer to becoming a commercial product. The forecast of population growth and the consequent increase in demand for meat, as well as the challenges encountered in conventional production and the minimization of environmental impacts served as thrusters for companies to invest in the commercialization of the product. The study search for to present the new technologies used for the production of cultured meat, as well as to understand the actual public perception about the point and the possibility of introducing this product to the market. In order to make it possible to carry out the field research, an online questionnaire propagated through the main means of communication was labored, with questions about laboratory meat. 327 answers were counted, in which: 72.5% of the interviewees answered that they had already heard about the topic, 7.67% would be interested in trying it out and 59.9% believe that it is an environmentally friendly product. It was concluded that in vitro meat is not yet a topic of wide knowledge and acceptance in the sampled population, and that with the advancement of technology and commercial availability, clear and assertive information about this market should be provided to consumers.
New technologies for food production are being upgraded. Since the 2000s, studies have been funded for in vitro meat production; what was just speculation is getting closer to becoming a commercial product. The forecast of population growth and the consequent increase in demand for meat, as well as the challenges encountered in conventional production and the minimization of environmental impacts served as thrusters for companies to invest in the commercialization of the product. The study search for to present the new technologies used for the production of cultured meat, as well as to understand the actual public perception about the point and the possibility of introducing this product to the market. In order to make it possible to carry out the field research, an online questionnaire propagated through the main means of communication was labored, with questions about laboratory meat. 327 answers were counted, in which: 72.5% of the interviewees answered that they had already heard about the topic, 7.67% would be interested in trying it out and 59.9% believe that it is an environmentally friendly product. It was concluded that in vitro meat is not yet a topic of wide knowledge and acceptance in the sampled population, and that with the advancement of technology and commercial availability, clear and assertive information about this market should be provided to consumers.
Descrição
Palavras-chave
Tecnologia alimentar, Carne in vitro, Carne laboratorial, Carne cultivada, Food technology, In vitro meat, Laboratory meat, Cultured meat