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

Boereboom, Anouk; Mongondry, Philippe; Aguiar, Luís Kluwe de; Urbano, Beatriz; Jiang, Zheng; Koning, W. de; Vriesekoop, Frank

doi:10.3390/foods11020197

Cited by 25 publications

(26 citation statements)

References 35 publications

(73 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Data collection took place between July 2020 and June 2021. Distribution of the survey of the non‐Muslim UK population took place in a digital format, using a combination of preexisting contact lists and convenient sampling techniques, such as distribution of the survey via social media platforms such as LinkedIn (Boereboom et al, 2022; de Koning et al., 2020; Gómez‐Luciano et al., 2019). Distribution of the survey for the British Muslim population was done using preexisting contact lists within the British Muslim community.…”

Section: Methodsmentioning

confidence: 99%

“…The design of the survey was the same as the design used in Boereboom et al. (2022) and Gómez‐Luciano et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

“…Previous research that has profiled the general public has already yielded a sense of the potential uptake of cultured meat (e.g., Boereboom et al., 2022; Gómez‐Luciano et al., 2019). Meanwhile, consumer preferences among Muslim populations remains largely unknown, especially in the United Kingdom context.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?

et al. 2022

Self Cite

View full text Add to dashboard Cite

Consumer preferences regarding food in general, livestock meat and cultured meat among Muslim populations remains largely unknown, especially in a United Kingdom context. This is a significant gap in our understanding since foods that meet halal requirements have a major economical share of both the British and the global food market. The aim of this study is threefold: (1) gain insight into the perceptions of the broader British community and the Muslim demographic within it regarding food choice determinants, livestock meat, and cultured meat; (2) investigating similarities and differences within and between the two groups; and (3) model the willingness to purchase (WTPu) cultured meat for both populations. The British Muslim and the British non-Muslim population are very similar in their considerations about food in general, livestock meat and cultured meat. With regard to the willingness to purchase cultured meat, further product development and marketing strategies should focus on the same factor for both populations: the healthiness, safety, and nutritional characteristics of cultured meat.

show abstract

Section: Methodsmentioning

confidence: 99%

“…The design of the survey was the same as the design used in Boereboom et al. (2022) and Gómez‐Luciano et al. (2019).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?

et al. 2022

Self Cite

View full text Add to dashboard Cite

show abstract

“…The willingness to consume cultured meat was significantly and negatively linked to Mood . Many studies point out that consumers perceive cultured meat as disgusting, which results in their opposition to it (Boereboom et al. , 2022; Siegrist et al.…”

Section: Resultsmentioning

confidence: 99%

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

Wang

Scrimgeour

2022

BFJ

View full text Add to dashboard Cite

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.

show abstract

“…Only 28% of the Gen Z participants accepted cultured meat as a possible food option or “new form of protein”, “if we can master it”, to feed the growing human population. This acceptance share among Australian young people is much lower than that of more than half of consumers of all ages accepting cultured meat in Singapore (where this option has been legally sold in restaurants since 2020), USA [ 54 ] or Europe (France, Spain, the Netherlands and United Kingdom) [ 55 ].…”

Section: Findings and Discussionmentioning

confidence: 99%

Australian Generation Z and the Nexus between Climate Change and Alternative Proteins

Bogueva

2022

Animals

View full text Add to dashboard Cite

Scientific evidence shows that current food systems are impacting the planet in ways that are unsustainable and detrimental to human health. Various technological advances have been made in response, one of them being the development of new food products known as novel alternative proteins, including cultured meat, plant-based meat analogues, algae- and insect-based foods. The future of these alternative proteins to a large extent depends on consumer acceptance from young people. This study investigates the attitudes of Australia’s adult Generation Z (Gen Z), born between 1995 and 2003, regarding climate change and more sustainable food choices. Gen Z is a diverse, important and trendsetting group known for organising globally on causes related to climate, social justice and health. The study of Australia’s Gen Z is based on a 2021 cross-national survey in the main Australian cities. It shows that, although 86% of the participants perceive climate change as anthropogenic, only 38% believe that livestock-based foods are contributing significantly to global warming and environmental deterioration. The paper discusses the implications for Gen Z and novel alternative proteins given that the majority of Australia’s young people has low awareness of the environmental impacts of food systems and dietary choices.

show abstract

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

Cited by 25 publications

References 35 publications

Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?

Brits and British Muslims and their perceptions of cultured meat: How big is their willingness to purchase?

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

Australian Generation Z and the Nexus between Climate Change and Alternative Proteins

Contact Info

Product

Resources

About