Cultured or cell-based? The struggle to find the right name for lab-grown meat

qz.com

5 points·pionet··4 comments

Although it's not mentioned in the article, I quite like the term 'kill-free meat'[0], since it succinctly highlights the fact that live animal farming is required for historic meat products (leading to cruelty and environmental impacts).

Also from a 'word security' point of view it'd be tricky for entrenched historic meat producers to wriggle into that category without genuinely changing their practices.

It may not be completely 'comforting' as a term for consumers, but I think if the pricing of equivalent items were similar, it would be difficult to argue for non-kill-free meat during dinner table discussions, and it certainly highlights the difference in a way that any member of the family regardless of age or opinions can understand.

[0] - https://christian-watson.com/kill-free-meat/

From an advertisement/brand point of view, “kill-free meat” is like calling your mineral water “non-sewage water” people will avoid it because even though there is a negation, you don’t even want to have the association on your mind when picking a product.

In scenarios where the other water available for purchase has risk of being sewage-contaminated, that negative association might not exist.

Traditionally, this sort of material has been referred to as "Animal 57": http://kibo.com/exegesis/animal_57.shtml

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