The valency of consumers’ perceptions toward cultured meat: A review
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PROVIDER: S-EPMC10951585 | biostudies-literature | 2024 Mar
REPOSITORIES: biostudies-literature
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Project description:The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat. Emotional resistance such as the perception of "absurdity or disgusting" would lead to no willingness to eat artificial meat regularly. The main concerns were related to safety and unnaturalness, but less to ethical and environmental issues as in Western countries. Nearly half of the respondents would like artificial meat to be safe, tasty, and nutritional. Whereas these expectations have low effects on willingness to try, they may induce consumers' rejection to eat artificial meat regularly, underlying the weak relationship between wishes to try and to eat regularly. Thus, potential acceptance of artificial meat in China depends on Chinese catering culture, perception of food and traditional philosophy.
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Project description:Cultured meat has been proposed as an alternative source of protein to overcome the environmental and ethical problems associated with conventional meat production. However, the lack of consumers' acceptance could be a major barrier to the introduction of cultured meat on a large scale. Despite Brazil being one of the countries that consumes the most meat per capita, little is known about Brazilian consumers' preferences for alternative meat. The objective of this study is to identify which attributes influence consumers to possibly replace conventional beef meat with cultured meat in Brazil. An online survey was conducted, and Best-worst scaling methodology was applied to a sample of 225 consumers. The sampling leaned towards educated and employed residents of the southeast region of Brazil, which might not fully represent the Brazilian population. Despite limitations in terms of the sampling demographic, overall, Brazilians appear to be willing to consume cultured meat: 80.9% of the sample would be willing to try it, 61.3% would be willing to eat it regularly, and 56.9% would be willing to eat cultured meat as a replacement for conventionally produced beef. Despite the focus of this study being on attributes of a hypothetical product that is not commercially available, which might pose difficulty to consumers to predict their future consumption behavior, results show that the most important attributes influencing consumers to possibly replace conventional beef meat by cultured meat in Brazil are anticipated risk of zoonotic diseases, anticipated healthiness and anticipated food safety conditions. Attributes related to benefits at a global societal level and intrinsic characteristics of cultured meat were less important.
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