Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)
Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 emp...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/10/15/5201 |
| _version_ | 1797561049192333312 |
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| author | Christopher Bryant Julie Barnett |
| author_facet | Christopher Bryant Julie Barnett |
| author_sort | Christopher Bryant |
| collection | DOAJ |
| description | Cultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste. |
| first_indexed | 2024-03-10T18:08:50Z |
| format | Article |
| id | doaj.art-2996b2971b9044e1be3758abecddcc3a |
| institution | Directory Open Access Journal |
| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-10T18:08:50Z |
| publishDate | 2020-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-2996b2971b9044e1be3758abecddcc3a2023-11-20T08:15:46ZengMDPI AGApplied Sciences2076-34172020-07-011015520110.3390/app10155201Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)Christopher Bryant0Julie Barnett1Department of Psychology, University of Bath, Claverton Down, Bath BA2 7AY, UKDepartment of Psychology, University of Bath, Claverton Down, Bath BA2 7AY, UKCultured meat is one of a number of alternative proteins which can help to reduce the demand for meat from animals in the future. As cultured meat nears commercialization, research on consumers’ perceptions of the technology has proliferated. We build on our 2018 systematic review to identify 26 empirical studies on consumer acceptance of cultured meat published in peer-reviewed journals since then. We find support for many of the findings of our previous review, as well as novel insights into the market for cultured meat. We find evidence of a substantial market for cultured meat in many countries, as well as markets and demographics which are particularly open to the concept. Consumers mostly identified animal- and environment-related benefits, but there is plenty of potential to highlight personal benefits such as health and food safety. The safety of cultured meat and its nutritional qualities are intuitively seen as risks by some consumers, although some recognize potential benefits in these areas. Evidence suggests that acceptance can be increased with positive information, as well as frames which invoke more positive associations. We conclude by arguing that cultured meat will form one part of a varied landscape of future protein sources, each appealing to different groups of consumers to achieve an overall reduction in conventional meat consumption. We acknowledge a range of pro-cultured meat messaging strategies, and suggest that framing cultured meat as a solution to existing food safety problems may be an effective approach to increase acceptance. In the long-term, objections based in neophobia and norm violation will decrease, and widespread acceptance will depend in large part on the price and taste.https://www.mdpi.com/2076-3417/10/15/5201cultured meatconsumer acceptanceconsumer psychologyfood technologymeat replacementalternative proteins |
| spellingShingle | Christopher Bryant Julie Barnett Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) Applied Sciences cultured meat consumer acceptance consumer psychology food technology meat replacement alternative proteins |
| title | Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) |
| title_full | Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) |
| title_fullStr | Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) |
| title_full_unstemmed | Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) |
| title_short | Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020) |
| title_sort | consumer acceptance of cultured meat an updated review 2018 2020 |
| topic | cultured meat consumer acceptance consumer psychology food technology meat replacement alternative proteins |
| url | https://www.mdpi.com/2076-3417/10/15/5201 |
| work_keys_str_mv | AT christopherbryant consumeracceptanceofculturedmeatanupdatedreview20182020 AT juliebarnett consumeracceptanceofculturedmeatanupdatedreview20182020 |