Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives

Padilha, Lívia Garcez de Oliveira; Malek, Lenka; Umberger, Wendy J.

doi:10.1016/j.foodqual.2022.104573

Cited by 42 publications

(27 citation statements)

References 71 publications

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“…A study [ 84 ] reported that the term “lab grown meat” (#labgrownmeat) is mostly applied for marketing purposes, because the future commercial application of cellular agriculture will not happen in a laboratory. A current challenge [ 85 ] concerns the negative link between the term “lab grown meat” and a positive perception of cultured meat. This is a negative perception of all aspects of cultured meat, except for animal friendliness.…”

Section: Resultsmentioning

confidence: 99%

“…This is a negative perception of all aspects of cultured meat, except for animal friendliness. An identified area of great significance is associated with the hashtag “#plantbased”, which refers to plant-based meat, i.e., plant-based meat alternatives that are made from plant extracts and/or plant components that imitate and replace meat [ 85 ]. This area was communicated mainly in the field of partnership meat alternatives such as fermented meat substitutes, plant-based meat, and cultured meat.…”

Section: Resultsmentioning

confidence: 99%

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Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats

Pilařová

Stanislavská

Pilař

et al. 2022

Foods

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The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market. Communication analysis of social media enables the identification of the key characteristics of the monitored topic, as well as the main areas of communication by individual users based on active digital footprints. This study aimed to identify the key characteristics of cultured meat based on communication analysis of the social network Twitter. Communication analysis was performed based on 36,356 Tweets posted by 4128 individual users. This analysis identified the following main communicated characteristics: clean meat, future meat, and sustainable meat. Latent Dittrich allocation identified five communication topics: (1) clean and sustainable products, (2) comparisons with plant-based protein and the impact on agribusiness, (3) positive environmental aspects, (4) cultured meat as an alternative protein, and (5) the regulation of cultured meat.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats

Pilařová

Stanislavská

Pilař

et al. 2022

Foods

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“…(Ofuoku & Akusu, 2016) used a conjoint analysis to evaluate consumers' preferences and willingness to pay (WTP) for various chicken attributed parts, production method, processing method, storage method, the presence of flavour, and cooking method. (de Oliveira Padilha et al, 2022a) employed multinomial logistic regressions to explain factors related with customers' propensity to accept lab-grown beef products. Positive perceptions about eating experience (enjoyment), safety, animal welfare, and healthiness were linked to readiness to consume lab-grown meat products.…”

Section: Literature Review and Theoretical Frameworkmentioning

confidence: 99%

“…Respondents who have already substituted meat with pulses or who have showed a low readiness to do so in the future stated that they prefer plain pulses over processed and meat-like pulse-based items as a replacement to meat (Henn et al, 2022). (de Oliveira Padilha et al, 2022b) examined consumer attitudes toward various protein products as well as the elements that influence consumer acceptance of lab-grown chicken and beef. The most common beliefs were about the health and affordability of conventionally reared chicken.…”

Section: Literature Review and Theoretical Frameworkmentioning

confidence: 99%

Beyond quality and income

Bahety¹,

Sarkar²,

et al. 2022

ijhs

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The demographic for the answer is made up of Indian customers, namely those from the state of Chhattisgarh, which has a diversified population. Though the study discloses Indian consumers' views, it restricts the likelihood of the western world adopting them. Several poultry products have yet to be discovered due to a paucity of resources. The research data is examined using ANOVA, although there is space for further analysis using several alternative statistical tools.

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“…Among various key determinants in the decision-making process, cognitive factors are considered critical to sustainable diets, as the shift to more sustainable lifestyles must take into account not only consumers’ individual needs and preferences but also their attitudes and knowledge about health and environmental values [ 16 ]. Studies suggest that PBAPs are more often perceived as being environmentally friendlier and, partly, healthier than their animal counterparts [ 17 , 18 , 19 , 20 ]. However, there is little research on what consumers actually know about the sustainability of PBAPs.…”

Section: Introductionmentioning

confidence: 99%

Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market

Pointke

Ohlau

Pawelzik

2022

Foods

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Consumer acceptance and product development of sustainable, healthy, and tasty plant-based alternative products (PBAPs) are closely interlinked. However, information on consumer perceptions of the sensory profile of plant-based meat, cheese, and milk remains scarce. The study aimed to investigate German consumers’ (1) sensory evaluation of PBAPs and (2) consumers´ motivations and knowledge underlying the purchase of such products. This was analyzed in relation to different dietary styles of consumers (omnivore, flexitarian, vegetarian, vegan). A sample of 159 adults completed two tasks: first, a sensory test in which participants tasted and rated three different PBAPs in two consecutive sessions, and second, a questionnaire on consumption behavior, motivation, and knowledge. Results show few differences between nutrition styles in sensory evaluation of individual product attributes. However, overall liking was rated significantly higher by vegans than by omnivores. All dietary styles reported animal welfare and environmental aspects as the main motivations for consuming PBAPs. Most participants acknowledged that meat and cheese alternatives are highly processed foods and not a fad but are not automatically healthier or more environmentally friendly than their animal-based counterparts. Future research should focus on emerging product segments such as plant-based cheeses to better understand how consumers evaluate PBAPs.

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Consumers’ attitudes towards lab-grown meat, conventionally raised meat and plant-based protein alternatives

Cited by 42 publications

References 71 publications

Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats

Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats

Beyond quality and income

Plant-Based Only: Investigating Consumers’ Sensory Perception, Motivation, and Knowledge of Different Plant-Based Alternative Products on the Market

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