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

  title={Consumer Acceptance of Cultured Meat: An Updated Review (2018–2020)},
  author={Christopher J Bryant and J. Barnett},
  journal={Applied Sciences},
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… Expand
A holistic approach to access the viability of cultured meat: A review
Abstract Background Cultured meat has shown a great potential to address food sustainability and nutritional security in near future. Unlike conventional meat, the cultured meat is humane and doesn'tExpand
Alternative proteins, evolving attitudes: Comparing consumer attitudes to plant-based and cultured meat in Belgium in two consecutive years
Both cultured meat and plant-based meat were more appealing to younger consumers and those in the northern, predominantly Dutch-speaking region of Flanders, and the need for a variety of alternative proteins in the market is highlighted. Expand
Public Attitudes and Willingness to Pay for Cultured Meat: A Cross-Sectional Experimental Study
Previous research has suggested that the general public is divided over their willingness to consider consuming cultured meat (CM) products. As commercial backing for cultured meat startups increasesExpand
In-vitro meat: a promising solution for sustainability of meat sector
  • Pavan Kumar, Neelesh Sharma, +4 authors A. Sazili
  • Medicine
  • Journal of animal science and technology
  • 2021
Abstract The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture ofExpand
US and UK Consumer Adoption of Cultivated Meat: A Segmentation Study
Assessment of the overall consumer markets and a range of preferences around cultivated meat in the US and the UK relating to nomenclature, genetic modification, health enhancements, and other features finds that consumers prefer the terms ‘cultured’ and ’cultivated’ for use in a social context and on packages, even though they perceive these terms as less descriptive. Expand
Don't Have a Cow, Man: Consumer Acceptance of Animal-Free Dairy Products in Five Countries
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Cultured meat is an emerging food innovation that promises to be a more sustainable alternative to conventional meat. However, despite its potential health, environmental and animal welfare benefits,Expand
Cultivating Multidisciplinarity: Manufacturing and Sensing Challenges in Cultured Meat Production
An overview of the sensor monitoring options for the most relevant parameters of importance for meat cultivation is presented and the current status of the CM research and related regulation, societal aspects and challenges to its upscaling and commercialization are presented. Expand
Stuck in the middle with you: The role of similarity information on categorizing cultured meat
Investigating how consumers categorize cultured meat after receiving information about it being similar to meat or meat substitutes suggests that cultured meat does not effortlessly fit into the meat orMeat substitute category. Expand


Consumer acceptance of cultured meat: A systematic review.
A systematic review of the peer-reviewed literature is presented, and the most important objections and benefits to consumers are evaluated, as well as highlighting areas for future research. Expand
The Impact of Framing on Acceptance of Cultured Meat
It is demonstrated that those who encounter cultured meat through the “high tech” frame have significantly more negative attitudes toward the concept, and are significantly less likely to consume it. Expand
To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat
The study reveals that positive information affects the consumers’ perception towards safety and nutritional characteristics of cultured meat and the willingness to pay a premium price for this new food product accordingly, and changes in perception and willingness to try, buy, and pay are assessed. Expand
Consumer acceptance of cultured meat in Germany.
A survey of German participants, including attitudes previously found to be important in the literature, shows Germany shows itself to be only moderately prepared to accept cultured meat. Expand
Challenges and prospects for consumer acceptance of cultured meat
Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including widerExpand
Attitudes to in vitro meat: A survey of potential consumers in the United States
It is concluded that people in the USA are likely to try in vitro meat, but few believed that it would replace farmed meat in their diet. Expand
The effect of information content on acceptance of cultured meat in a tasting context
It is concluded that having positive information importantly improves acceptance and willingness to taste and that the specific content of the information is of subordinate importance. Expand
Culture, meat, and cultured meat
It is argued that the potential gains from a transition to cultured meat are vast, but that cultural phenomena and institutions must be navigated carefully for this nascent industry to meet its potential. Expand
Exploring consumers' attitude towards cultured meat in Italy.
The willingness to try, buy and pay for cultured meat among a sample of Italian consumers is assessed, unveiling the attitudes towards an engineered food on the part of a consumer oriented in favour of the Mediterranean diet. Expand
Cell-cultured meat: Lessons from GMO adoption and resistance
It is argued that genetic engineering firms understood their work to be humanitarian and environmentally-friendly and so were unprepared for popular backlash, that technology adoption is more readily affected by consumer activism when buyers in a supply chain exert more pressure on sellers than the reverse, and that focusing on the positive aspects of a technology is more successful for encouraging its adoption than responding to negative perceptions. Expand