Real meat, cultured meat, and vegan burgers: what should we do with them?

Linsay’s work has attracted considerable attention. Over the past few years, she has appeared in newspapers, on television, and on the radio. Recently, she was named one of the Food100, one of the 100 most influential Dutch food innovators of the moment. This recognition did not go unnoticed by the Dissertation Prize jury: “Linsay’s work has been recognised for its excellence across different academic domains. Also outside of academia, it’s been widely appreciated. She actively engaged with trade and lay publications, ensuring her findings reached broad audiences. Her interdisciplinary approach showcases her ability to connect fields for practical innovations.”

This interdisciplinary perspective defines her work. “Nutrition and health, food law, and consumer behaviour are the three pillars of my research,” she explains.

Meat alternatives: loved or loathed?

In one of her early studies, Linsay examined the acceptance of meat alternatives. “Our focus groups with consumers sparked interesting discussions. Some regularly use meat substitutes, while others avoid them, either because they only eat minimally processed plant-based foods or because they exclusively consume animal meat. The term ‘Frankenstein food’ does come up.”

Another product sometimes linked to 19th-century Frankenstein is cultured meat. Linsay was among the first to investigate its safety. “At the molecular level, it is identical to real meat,” she says. Initially, however, there were questions about the safety of its production. She brought together scientists, manufacturers, and legal experts to map out potential risks and assess how likely they were to occur. “The identified risks, much like those in traditional meat processing, can be effectively managed.” Linsay conducted her research when cultured meat was still in its infancy. Since then, the first countries have approved it for their markets.