Table 1 Experts sampling and composition per group of expertise.

Industrials

Entrepreneurs and management-level employees of cultivated meat companies, plant-based meat firms, conventional meat processing companies, industry producing alternative meat ingredients and industries related to new equipment development and production

Knowledge about the technological frontier of the area and its potential future social impacts

Scientists

Scholars in the field, affiliated with universities and research institutes.

Knowledge about the academic debate on the transition from conventional meat to alternative meat production and its consequences

Activists

People from NGOs and third sector organisations, linked to activities that are potentially connected to changes arising from a transition in the meat production system (health, ethics, animal welfare, etc.)

Knowledge about future and desirable perspectives for society, as well as possible facilitators and barriers to transition in the researched segment

Rule Makers

People involved in government organisations and regulatory bodies

Knowledge about the regulatory issues involved in making alternative meats available to consumers, as well as in the transition policies