How we think about food results from a myriad of aspects, ranging from production to consumption. The emergence of new food technologies brings new modes of production that could inaugurate new meanings to foods. This paper discusses precision fermentation technology, as it could enable us to make cheese with the same nutritional and sensorial properties as traditional cheese, without animals. This brings promises of lowering impacts of diets, while still consuming a highly nutritious food, cherished by many. Food design often focuses on nutritional and sensorial aspects of the product, but the meaning of food is dependent on more than its physical properties. As a means for normative reflection and guidance for the design of novel food, this paper offers a framework to systematically reflect on possible effects of technology on the meaning of food in our lives, and applied to animal-free cheese. How might the broad meaning of cheese change when it is produced by precision fermentation? What implicit intentions are involved, and what effects might happen beyond intention? The relational ontology framework for food by Deane Curtin is combined with the anticipating mediation framework for technology by Peter-Paul Verbeek. The combined framework is used to imagine several possible effects, building on the positionality of a food scientist developing this technology and with a background in Dutch dairy production. These anticipated effects are by no means exhaustive but form a starting point for continued imagination, reflection and discussion, especially for those involved in the development of novel foods.
{"title":"Beyond Intention: An Exploration on How Precision Fermentation Technology for Animal-Free Cheese may Affect the Meaning of Cheese.","authors":"Renske Bouma, Kasper Hettinga, Mariana Hase Ueta, Zoë Robaey","doi":"10.1007/s41055-025-00197-7","DOIUrl":"10.1007/s41055-025-00197-7","url":null,"abstract":"<p><p>How we think about food results from a myriad of aspects, ranging from production to consumption. The emergence of new food technologies brings new modes of production that could inaugurate new meanings to foods. This paper discusses precision fermentation technology, as it could enable us to make cheese with the same nutritional and sensorial properties as traditional cheese, without animals. This brings promises of lowering impacts of diets, while still consuming a highly nutritious food, cherished by many. Food design often focuses on nutritional and sensorial aspects of the product, but the meaning of food is dependent on more than its physical properties. As a means for normative reflection and guidance for the design of novel food, this paper offers a framework to systematically reflect on possible effects of technology on the meaning of food in our lives, and applied to animal-free cheese. How might the broad meaning of cheese change when it is produced by precision fermentation? What implicit intentions are involved, and what effects might happen beyond intention? The relational ontology framework for food by Deane Curtin is combined with the anticipating mediation framework for technology by Peter-Paul Verbeek. The combined framework is used to imagine several possible effects, building on the positionality of a food scientist developing this technology and with a background in Dutch dairy production. These anticipated effects are by no means exhaustive but form a starting point for continued imagination, reflection and discussion, especially for those involved in the development of novel foods.</p>","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":"11 1","pages":"16"},"PeriodicalIF":0.0,"publicationDate":"2026-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12847074/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"146088205","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-18DOI: 10.1007/s41055-024-00153-x
Sarah E. Bolton, B. Vandresen, M. V. von Keyserlingk
{"title":"“Dear Dairy, It’s Not Me, It’s You”: Australian Public Attitudes to Dairy Expressed Through Love and Breakup Letters","authors":"Sarah E. Bolton, B. Vandresen, M. V. von Keyserlingk","doi":"10.1007/s41055-024-00153-x","DOIUrl":"https://doi.org/10.1007/s41055-024-00153-x","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":" 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141825901","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-18DOI: 10.1007/s41055-024-00152-y
Esteban Ortiz Gallego, Luis Alfonso Ramírez Vidal, Brayan Montoya Tapias, Juan Pablo Ramírez Bedoya
{"title":"Identity and Culture Based on the Traditional Cuisine of Bello city, Antioquia, Colombia","authors":"Esteban Ortiz Gallego, Luis Alfonso Ramírez Vidal, Brayan Montoya Tapias, Juan Pablo Ramírez Bedoya","doi":"10.1007/s41055-024-00152-y","DOIUrl":"https://doi.org/10.1007/s41055-024-00152-y","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":" 16","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141825815","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-07-08DOI: 10.1007/s41055-024-00148-8
Jillian Hendricks, D. Weary, M. A. V. von Keyserlingk
{"title":"Expert Views on Communicating Genetic Technology Used in Agriculture","authors":"Jillian Hendricks, D. Weary, M. A. V. von Keyserlingk","doi":"10.1007/s41055-024-00148-8","DOIUrl":"https://doi.org/10.1007/s41055-024-00148-8","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":"117 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141666678","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-15DOI: 10.1007/s41055-024-00151-z
Wenxuan Guo, D. Wiwattanadate
{"title":"When Tradition Meets Innovation: A Mixed-Methods Investigation of Factors Influencing Chinese Consumers' Purchase Intentions for Meat Substitutes","authors":"Wenxuan Guo, D. Wiwattanadate","doi":"10.1007/s41055-024-00151-z","DOIUrl":"https://doi.org/10.1007/s41055-024-00151-z","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":"8 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141335982","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-05DOI: 10.1007/s41055-024-00149-7
Benjamin Hale, Sebastián Dueñas‐Ocampo, Alexander Lee
{"title":"Clean Meat and Muddy Markets: Substitution and Indeterminacy in Consumerist Solutions to Animal Agriculture","authors":"Benjamin Hale, Sebastián Dueñas‐Ocampo, Alexander Lee","doi":"10.1007/s41055-024-00149-7","DOIUrl":"https://doi.org/10.1007/s41055-024-00149-7","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":"28 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141385006","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-06-03DOI: 10.1007/s41055-024-00150-0
Xueyun Zhong, Abdullah Al Mamun, Naeem Hayat
{"title":"Modeling the Significance of Knowledge, Beliefs, and Norms on Intention to Consume Plant-based Meat Alternatives in China","authors":"Xueyun Zhong, Abdullah Al Mamun, Naeem Hayat","doi":"10.1007/s41055-024-00150-0","DOIUrl":"https://doi.org/10.1007/s41055-024-00150-0","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":"61 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141269018","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-16DOI: 10.1007/s41055-024-00144-y
Diosey Ramon Lugo-Morin
{"title":"Ethical Perspectives on Food Morality: Challenges, Dilemmas and Constructs","authors":"Diosey Ramon Lugo-Morin","doi":"10.1007/s41055-024-00144-y","DOIUrl":"https://doi.org/10.1007/s41055-024-00144-y","url":null,"abstract":"","PeriodicalId":73041,"journal":{"name":"Food ethics","volume":"155 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140454596","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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