Food choice drivers of potential lab-grown meat consumers in Australia

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

doi:10.1108/bfj-03-2021-0214

Cited by 13 publications

(7 citation statements)

References 53 publications

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“…The main perceived benefits are animal welfare and environmental benefits, but more recently personal benefits such as health and food safety have also been cited. Previous studies have also confirmed that the acceptance of cultured meat is influenced by various socioeconomic characteristics such as gender, age, income, education level, and the household size of consumers [22,[24][25][26], but also by their culture/nationality [27][28][29]. Recent studies confirm the influence of consumers' diet (frequency of meat consumption) [30] and the influence of producers' organisational factors on consumers' acceptance of cultured meat [31].…”

Section: Introductionmentioning

confidence: 80%

Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study

Faletar¹,

Cerjak

2022

Sustainability

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Many studies have already addressed the perception of cultured meat, but the segmentation of potential consumers has not been adequately investigated. Based on an online survey in Croatia with 411 valid responses, four socio-demographically characterized segments were identified. The key differentiators between the segments relate to consumers’ moral and ethical concerns about cultured meat and their perceptions of the impact of cultured meat production on the economy. The multinomial logistic regression used to describe the segments found that the segments differed from the reference segment (Concerned) in terms of support for public research and funding of cultured meat, the willingness to consume it, and religiosity. These results help provide deeper insight into the profiles of potential consumers of cultured meat.

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Section: Introductionmentioning

confidence: 80%

Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study

Faletar¹,

Cerjak

2022

Sustainability

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“…It is associated by the studies with higher willingness to try and consume novel food in n=47 studies: (Ali & Ali, 2022;Ardoin & Prinyawiwatkul, 2020;Asioli et al, 2022;Baker et al, 2016;Barsics et al, 2017;Barton et al, 2020;Baum et al, 2021;Bekker et al, 2017;Bieberstein et al, 2013;C. Bryant & Sanctorum, 2021;Caparros Megido et al, 2016;de Beukelaar et al, 2019;Franceković et al, 2021;Gallen et al, 2019;Garcez de Oliveira Padilha et al, 2021;Gurdian et al, 2021a;Hartmann et al, 2015;Herbert & Beacom, 2021;Higa et al, 2021;La Barbera et al, 2018;Lammers et al, 2019;Laureati et al, 2016;Lorini et al, 2021;Lupton & Turner, 2018b; M. C. Mancini & Antonioli, 2020; S. Mancini et al, 2019;Modlinska et al, 2021;Naranjo-Guevara et al, 2021;Onwezen et al, 2019;Palmieri et al, 2019;Poortvliet et al, 2019;Possidónio et al, 2021;Schäufele et al, 2019;Schlup & Brunner, 2018;Simion et al, 2020;Steenis & Fischer, 2016;Szejda et al, 2021;Tan et al, 2015;Tan, Tibboel, et al, 2017;Tan, van den Berg,...…”

Section: Familairity Values and Cultural Influencesmentioning

confidence: 99%

“…J. Bryant & Barnett, 2019;C. Bryant & Sanctorum, 2021;Circus & Robison, 2018;Egolf et al, 2019;Franceković et al, 2021;Garcez de Oliveira Padilha et al, 2021;Gorgitano et al, 2017;Klöckner et al, 2022;Laestadius & Caldwell, 2015;Lensvelt & Steenbekkers, 2014;Lupton & Turner, 2018a, 2018bOnwezen et al, 2019;Rosenfeld & Tomiyama, 2022;Ruby et al, 2015;Ruzgys & Pickering, 2020;Shaw & Mac Con Iomaire, 2019)Siegrist et al, 2018;Siegrist & Sütterlin, 2017;Slade, 2018;…”

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Consumers´ Perception of Novel Foods and the Impact of Heuristics and Biases: a Systematic Review

Monaco,

König,

Kotz

et al. 2023

Preprint

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According to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before 15 of May 1997; this includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers´ perception of novel food products by narratively synthesising results on the influence of heuristics and biases triggered by emotions, personality traits, and socio-cultural factors. Empirical studies conducted in Western countries and published in English after 1997 were eligible, which led to 182 studies being included. Disgust and fear are shown to be the predominant emotions driving rejection, together with food neophobia and specific cultural norms common across countries included in the scope of the review. Familiarity with these novel foods leads to higher acceptance, alongside curiosity. Despite being investigated directly in a minority of studies, heuristics and related biases mostly fell under the “affect”, the “natural-is-better”, and the “trust” heuristics. The review also discusses to what extent such perception reflects in the regulatory framework applicable to novel foods in the European Union, how it influences the regulation of insects and cultivated meat and which lessons can be drawn for the future of the regulatory framework.

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“…At present there is a lack of understanding of consumer segmentation related to the choice of cultured meat. As far as the authors know, only two studies have conducted a cluster analysis and recognised consumer segments based on perceptions towards different meat substitutes including cultured meat (de Oliveira Padilha et al, 2021;Possid onio et al, 2020). Therefore, a need exists to recognise and profile consumer segments specifically based on their choices with regard to cultured meat.…”

Section: Introductionmentioning

confidence: 99%

Consumer segmentation and motives for choice of cultured meat in two Chinese cities: Shanghai and Chengdu

Wang

Scrimgeour

2022

BFJ

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PurposeThe widespread dietary adoption of cultured meat could provide important benefits to animal welfare, the environment, food safety and security. This study examines consumer segmentation and consumer motives for choice of cultured meat in China.Design/methodology/approachThe data were collected by means of a web-based questionnaire (n = 608) distributed in the two cites of Shanghai and Chengdu. Factor analysis, cluster analysis and path analysis were employed for data analysis.FindingsThree consumer segments were identified with regard to the acceptance of cultured meat in China: Conservatives (25.7%), Acceptors (41.9%) and Pioneers (32.4%). Significant differences were recognised in age, household income, education and household size between the three consumer segments. The following meat choice motives (MCMs) have significant influences on Chinese participants’ attitudes and/or purchase intentions towards cultured meat: usually eat, environmental concern, societal concern, mood, purchase convenience and price.Originality/valueThis is the first study to develop a factorial construct of MCMs based on a previous theoretical model of food choice motives (FCMs) in China. The study contributes understanding of choice motives for cultured meat in a non-Western setting, particularly in China - the country consuming the largest quantity of pork. Further, this is the first study to recognise segments that are directly based on consumer attitudes and purchase intentions towards cultured meat. The findings of this study will help global producers and policymakers to create effective promotion strategies and policies for this innovative product in developing countries, particularly in China.

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Food choice drivers of potential lab-grown meat consumers in Australia

Cited by 13 publications

References 53 publications

Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study

Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study

Consumers´ Perception of Novel Foods and the Impact of Heuristics and Biases: a Systematic Review

Consumer segmentation and motives for choice of cultured meat in two Chinese cities: Shanghai and Chengdu

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