Clean meat

Clean meat is a term coined by The Good Food Institute representing meat products made using cellular agriculture and tissue engineering techniques. Other terms for clean meat include: cultured meat, in-vitro meat, and synthetic meat. The Good Food Institute initiated a survey testing the consumer appeal of different terms for cellular agricultural meat products. 4,300 respondents were surveyed on their willingness to buy beef and chicken products made through cellular agriculture based on differing names for the same product. The terms used in the survey for the cellular agricultural meat products were, "meat 2.0", "cultured meat", "pure meat", "safe meat", and "clean meat". Hence, the genesis of the term "clean meat" was borne from [two] surveys administered by The Good Food Institute

The results of the surveys revealed that "safe meat" and "clean meat" performed the best among the sample population, with the name "safe meat" performing slightly better for chicken products than the name "clean meat". However, The Good Food Institute came to the conclusion that "clean meat" would be the most suitable term for cellular agriculture based meat products. It was concluded that the term "safe meat" was misleading because some of the health concerns arising from traditional meats are also present in cellular agriculturally produced meats

The Good Food Institute implores supporters of meats made through cellular agriculture and companies making tissue engineered meat products to use the term clean meat. The Good Food Institute has stated that, "The more [sic] we tissue engineering supporters use "clean meat" to refer to the product in press releases, speeches, websites, product packaging, and other public communications, the more likely we will be [sic] to overcome the early but critical hurdle of generating public support for a novel product.".