Acceptance of Cell Culture Meat Depends on Consumers

Some studies like this one, prepared by experts from the University of Sydney and Curtin University, concluded that some age groups and depending on the country, are not prepared for the consumption of cell culture meat, being the main reason that the lack of knowledge on how it helps to reduce greenhouse gas emissions, how it improves animal welfare, how it reduces the expenditure of resources, etc. Other issues that should also be noted are information transparency, organoleptic qualities, price …

if you know that acceptance of cell culture meat is up to consumersFor this reason, experts from the University of Applied Sciences of Novia (Finland), have carried out a study whose task was to find out the reasons why consumers can accept or reject farmed meat. According to the results, one of the main factors affecting the acceptance of this new food are ethical and environmental concerns.

In this work, the data of 43 scientific articles have been compiled in order to synthesize the existing knowledge about the Factors Affecting the Acceptance of Farmed Meat Technologies. According to this information, there are seven factors related to acceptance, perception of risks and benefits, public awareness, ethical and environmental concerns, personal factors, emotional character, properties and qualities of meat, and existing availability. of alternatives to traditional meat.

Of all these factors, it seems that the most important are the ethical and environmental concerns, since they stimulate the desire to preserve the environment. Consumers are encouraged to accept new food production systems that are more sustainable, in fact, this concern makes them willing to pay a higher price for this type of food that replaces traditional meat and is not something that is relate exclusively to cell culture meat, also with so-called “vegetable meats”.

But the truth is that the study results indicate that only environmental benefits do not seem to be a compelling motivation to compensate for the perceived risks in the technology that makes this food. Following ethical and environmental concerns, the next most important factors included public awareness and knowledge, and personal factors.

cultivated meat

More and more studies appear on this subject, something logical considering that the number of new companies that use technologies to produce all kinds of cultured or cell-based meat, beef, pork, chicken, etc. is increasing. New projects are started all over the world, but It is not clear whether consumers want to consume this type of meat, knowing that there are 100% vegetable alternatives … The researchers discovered that in some previous research, animal welfare was a determining factor in reducing the consumption of traditional meat and the acceptance of farmed meat. Other studies have shown that animal welfare and ecological concerns together were the most influential factors in the positive attitude of consumers towards cultured meat.

The study has identified three main issues in the review of scientific documentation, it is appreciated that there is a Widespread apathy in accepting cell culture meat, it is observed that the main promoters for the acceptance of this food seem to be knowledge and factors such as its healthy character and naturalness, and the third issue that is appreciated is that environmental and ethical concerns do not have as much influence as was believed. According to the experts, the results suggest that the main barrier to the development of this technology is the attitude of the consumer, therefore it is considered that in future research the objective should be to jointly understand the knowledge that one has, the perception of safety , the healthy character, naturalness and sustainability of cell culture meat by consumers.

The truth is that there are several factors that are interconnected that must be analyzed as a whole, and not separately as has been done in previous studies. Farmed meat is already available for consumption in some countries such as Singapore, and it will not take long to be present in other countries, so this type of study can be useful to companies to increase the acceptance of this type of meat . You can learn more details of the investigation through this pdf published on the page of the University of Applied Sciences of Novia, and in This studio published in the scientific journal Appetite.

Reference-gastronomiaycia.republica.com

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