Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be m...

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Bibliographic Details
Main Authors: Anouk Boereboom, Philippe Mongondry, Luis K. de Aguiar, Beatriz Urbano, Zheng (Virgil) Jiang, Wim de Koning, Frank Vriesekoop
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
cultured meat
willingness to engage
consumer behaviour
food neophobia
psychographic factors
Online Access:https://www.mdpi.com/2304-8158/11/2/197

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