Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)

Abstract

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.

Cultured Meat: Promises and Challenges

“…Stephen et al ( 2018 ) emphasize the diversity of responses within and across studies. Here, we mostly rely on the meta-analyses conducted by Bryant and Barnett ( 2018 , 2020 ). They report that the proportion of participants willing to try cultured meat varies significantly, from 5 to 11% in Hocquette et al ( 2015 ) and up to 65% in Wilks and Philips ( 2017 ).…”

US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study

“…A number of studies have identified that familiarity with cell-culture technology is a positive predictor of cultivated meat acceptance [ 22 , 23 , 24 ]. A science communication approach was recently developed for describing the process of producing meat through cellular agriculture in a familiar manner, called ‘meat cultivation’ [ 25 ].…”

“…Research on consumer acceptance of cultivated meat has proliferated in recent years [ 22 ] and has identified a consistent set of motivators and barriers among consumers. Although consumers generally recognize the benefits of cultivated meat for animals and the environment, many raise taste, price, and safety concerns [ 21 , 34 ].…”

Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production

“…The benefits of 3D bioprinting of cultured meat are multiple, such as precise regulation of protein, fat, and other nutritional content [ 150 ], speed of production, ability to produce relevant forms i.e., steak-like form which can lead to greater consumer acceptance [ 151 ], and adaptation for use in extreme conditions such as space [ 152 ]. The world’s first cultivated ribeye steak has been 3D bioprinted by the Israeli company Aleph farms in February 2021 [ 153 ].…”