on April 12, 2017
Study: US consumers leery of lab-grown meat
Taste, ethics and price are three biggest obstacles, but health, safety, religion are also factors
A recently published study reveals that U.S. consumers are apprehensive when it comes to eating meat grown in a laboratory, also known as in vitro meat.
The study, conducted by Matti Wilks and Clive J.C. Phillips of Australia’s University of Queensland, was recently published in the online science publication…