In-vitro-Fleisch : Eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?

Böhm, Inge; Ferrari, Arianna; Woll, Silvia

doi:10.5445/ir/1000076735

Cited by 4 publications

(11 citation statements)

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“…Note that although there are different names for cultured meat such as cultivated meat, clean meat, synthetic meat, or in-vitro meat [14], it will be referred to as 'cultured meat' throughout this study. Grown from animal stem cells outside the animal's body and without killing the animal, cultured muscle tissue can be used in various meat products [15]. For instance, the first cultured meat product to be presented to the public was a cultured beef burger patty in 2013 [16].…”

Section: Introductionmentioning

confidence: 99%

“…Although cultured meat is not yet on the European market due to technical obstacles and legal barriers, it was first approved in Singapore in 2020 in the form of chicken nuggets [17]. In addition, several companies around the globe are preparing to enter the market, for example, the Netherlands, the United States, and Israel [15,18,19]. In Germany, the Wiesenhof company is already collaborating with Israeli start-up SuperMeat to manufacture cultured meat [20].…”

Section: Introductionmentioning

confidence: 99%

“…Large-scale production of cultured meat faces technical challenges, such as meeting nutritional requirements [22], and ethical issues, such as finding alternatives to foetal bovine serum as an important part of the culture medium [15,16]. Moreover, the energy consumption necessary to produce cultured meat is still higher than conventional meat products such as beef, pork, mutton, and poultry [23,24].…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, if conventional energy sources were still used in the production of cultured meat, it would only have a lower carbon footprint than beef but not chicken or pork [25]. Nevertheless, cultured meat may have a smaller overall impact on the environment than conventional meat due to the reduced use of land and water [15,24]. The consumption of cultured meat is also assumed to be healthier than conventional meat due to its lower fat content and the opportunity to add nutrients to cultured meat products [15].…”

Section: Introductionmentioning

confidence: 99%

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Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour

Dupont

Harms

Fiebelkorn

2022

Foods

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This study examines the willingness to consume a cultured meat burger in Germany. Based on the theory of planned behaviour (TPB), we assessed attitudes, perceived behavioural control, and subjective norms via an online questionnaire. Attitudes were operationalized in this research as general attitudes towards cultured meat and specific attitudes towards a cultured meat burger. Furthermore, the TPB was extended with nutritional-psychological variables including food (technology) neophobia, food disgust, sensation seeking, and green consumption values. In total, 58.4% of the participants reported being willing to consume a cultured meat burger. Using a path model, the extended TPB accounted for 77.8% of the variance in willingness to consume a cultured meat burger. All components of the TPB were significant predictors except general attitudes. The influence of general attitudes was completely mediated by specific attitudes. All nutritional-psychological variables influenced general attitudes. Food technology neophobia was the strongest negative, and green consumption values were the strongest positive predictor of general attitudes. Marketing strategies should therefore target the attitudes of consumers by encouraging the natural perception of cultured meat, using a less technological product name, enabling transparency about the production, and creating a dialogue about both the fears and the environmental benefits of the new technology.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour

Dupont

Harms

Fiebelkorn

2022

Foods

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“…Other researchers stated, on the contrary, that the production processes are not yet so advanced that cultured meat could currently be sold at a reasonable price in supermarkets or restaurants (Dupont and Fiebelkorn, 2020). In a study by Post (2014) and Bohm et al (2017), a case of economically affordable and sustainable production was described, i.e., a cultured meat burger to be around 11 US dollars in 2016.…”

Section: Vosviewer Discussionmentioning

confidence: 99%

Driving Management of Novel Foods: A Network Analysis Approach

Zarbà

Chinnici

Hamam

et al. 2022

Front. Sustain. Food Syst.

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The food industry has confronted, in recent years, numerous issues including meeting a food demand for individual well-being in a sufficient and healthy manner, also due to the effects of the world population growth. In this scenario, alternative food sources may be a key element both for their contribution to food needs and for the promotion of sustainable and innovative production patterns. These food sources, new compared to traditional food styles, have been regulated by specific European Union regulations under the definition of novel foods. Their importance in the world has raised different topics of scientific research. The present paper aimed to seize the direction of scientific studies in the world focused on the thematic area of novel foods, from a management point of view. This study analyzed 209 papers and carried out a descriptive analysis and a network analysis of the thematic areas under examination also with the help of the software VOSviewer. The results highlighted the importance of scientific research in the world also for the contributions on the exploration of existing markets as well as for the innovative solutions it provides, which aim to expand market possibilities. Finally, the existence of several elements and factors, which may discourage the propensity to consume and therefore the development of the novel foods market, seemed to emerge, and for this reason, many surveys focused on finding solutions to overcome these potential obstacles.

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Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany

Heidmeier

Teuber

2022

BFJ

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PurposeThe present study addresses acceptance of in vitro meat (IVM) among a predominantly student sample in Germany. It is investigated to which extent food technology neophobia, the currently followed diet and information treatments impact acceptance of IVM measured via the construct willingness to buy (WTB).Design/methodology/approachA quantitative online-survey was conducted in August 2020 using a between-subject design with three different information treatments and one control group. Moreover, the Food Technology Neophobia (FTN) scale was employed, For the statistical analysis, the χ2 and Kruskal–Wallis test were used. Additionally, a binary logit model was specified and estimated in order to investigate the determinants of willingness to buy IVM accounting for the effects of gender, age, vegetarianism/veganism, FTN, prior knowledge, information treatments and potential interaction effects.FindingsParticipants following a vegan or vegetarian diet exhibit a lower likelihood of IVM acceptance in comparison to participants following an omnivore diet. However, a considerable share of vegan and vegetarian participants expressed a positive WTB. Moreover, an increasing FTN score (i.e. an increase in food technology neophobia) goes along with a reduced likelihood of acceptance, while all three information treatments increase acceptance in comparison to the control group. The largest effect on acceptance could be found for the environmental benefit treatment.Practical implicationsThe findings show that especially among a young and highly educated sample the stressing of environmental benefits of IVM has a substantial impact on acceptance. This might be taken up in information and marketing campaigns once the product becomes available on the European market.Originality/valueSo far the empirical evidence on German consumers' acceptance of IVM is scarce. The present study addressed this research gap by focusing on a young sample with a high percentage of vegetarians and vegans and analyzing the role of food technology neophobia and different information treatments in a between-subject design.

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In-vitro-Fleisch : Eine technische Vision zur Lösung der Probleme der heutigen Fleischproduktion und des Fleischkonsums?

Cited by 4 publications

References 0 publications

Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour

Acceptance of Cultured Meat in Germany—Application of an Extended Theory of Planned Behaviour

Driving Management of Novel Foods: A Network Analysis Approach

Acceptance of in vitro meat and the role of food technology neophobia, dietary patterns and information – Empirical evidence for Germany

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