Frankenburgers, risks and approval

Petetin, Ludivine ORCID: https://orcid.org/0000-0001-9853-477X 2014. Frankenburgers, risks and approval. European Journal of Risk Regulation 5 (2) , pp. 168-186. 10.1017/S1867299X00003585

Full text not available from this repository.

Abstract

This piece critically analyses the development of a novel food technology: the Frankenburger, a type of cultured/in vitro meat (or ‘shmeat’, which stands for ‘sheet of meat’). It assesses the risks raised by cultured meat as well as the role it could play to alleviate environmental and food security concerns. The article argues that the current EU regulatory structures for cultured meat, and for novel foods more generally, ought to be strengthened. There is a necessity to transfer and develop food innovations in partnerships with all the relevant stakeholders (the public, scientists, the food industry, policy-makers and regulators). Including interested parties from the inception of a technology as well as within the decision-making process would provide a supporting framework for cultured meat.

Item Type:	Article
Date Type:	Publication
Status:	Published
Schools:	Cardiff Law & Politics Law
Subjects:	K Law > K Law (General) T Technology > TX Home economics
Publisher:	Cambridge University Press
ISSN:	1867-299X
Last Modified:	21 Oct 2022 06:59
URI:	https://orca.cardiff.ac.uk/id/eprint/98914

Citation Data

Cited 34 times in Scopus. View in Scopus. Powered By Scopus® Data

Actions (repository staff only)

Edit Item