Consumer acceptance of cultured meat: A systematic review

Meat Science

Volumn 143, Issue , 2018, Pages 8-17

  Bryant, Christopher ^a   Barnett, Julie ^a  

^a University of Bath   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

COMMERCIALISATION; CONSUMER ACCEPTANCE; DEMOGRAPHIC VARIATIONS; EMPIRICAL STUDIES; ENVIRONMENTAL CONCERNS; MEAT PRODUCTION; PERCEIVED BENEFITS; SYSTEMATIC REVIEW;

MEATS;

ANALYSIS; ANIMAL; CELL CULTURE; CHEMISTRY; COMPARATIVE STUDY; CONSUMER ATTITUDE; CYTOLOGY; DIET; ECONOMICS; ETHICS; FOOD HANDLING; FOOD PACKAGING; FOOD PREFERENCE; FOOD QUALITY; FOOD SAFETY; HUMAN; MEAT; MEAT INDUSTRY; MUSCLE; RISK ASSESSMENT; TRENDS;

ANIMALS; CELLS, CULTURED; CONSUMER BEHAVIOR; DIET SURVEYS; FOOD LABELING; FOOD PREFERENCES; FOOD QUALITY; FOOD SAFETY; FOOD TECHNOLOGY; HUMANS; MEAT PRODUCTS; MEAT-PACKING INDUSTRY; MUSCLES; RISK ASSESSMENT;

EID: 85045650047     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2018.04.008     Document Type: Review

References (65)

1. Bäckström, A., Pirttilä-Backman, A.-M., Tuorila, H., Dimensions of novelty: A social representation approach to new foods. Appetite 40:3 (2003), 299–307.
2. Bánáti, D., Consumer response to food scandals and scares. Trends in Food Science & Technology 22:2 (2011), 56–60.
3. BBC, World's first lab-grown burger is eaten in London. Retrieved 09 January, 2017, from http://www.bbc.co.uk/news/science-environment-23576143, 2013.
4. BBC, Team wants to sell lab grown meat in five years. Retrieved January 20, 2017, from http://www.bbc.co.uk/news/science-environment-34540193, 2015.
5. Bekker, G.A., Fischer, A.R., Tobi, H., van Trijp, H.C., Explicit and implicit attitude toward an emerging food technology: The case of cultured meat. Appetite 108 (2017), 245–254.
6. Bekker, G.A., Tobi, H., Fischer, A.R., Meet meat: An explorative study on meat and cultured meat as seen by Chinese, Ethiopians and Dutch. Appetite 114 (2017), 82–92.
7. Bonny, S.P.F., Gardner, G.E., Pethick, D.W., Hocquette, J.F., What is artificial meat and what does it mean for the future of the meat industry?. Journal of Integrative Agriculture 14:2 (2015), 255–263, 10.1016/S2095-3119(14)60888-1.
8. Bonny, S.P.F., Gardner, G.E., Pethick, D.W., Hocquette, J.-F., Artificial meat and the future of the meat industry. Animal Production Science 57:11 (2017), 2216–2223, 10.1071/AN17307.
9. Bruhn, C.M., Enhancing consumer acceptance of new processing technologies. Innovative Food Science & Emerging Technologies 8:4 (2007), 555–558, 10.1016/j.ifset.2007.04.006.
10. Business Insider UK, Hampton Creek says it's making lab-grown meat that will be in supermarkets by 2018. Retrieved 15 August, 2017, from http://uk.businessinsider.com/hampton-creek-lab-grown-meat-2017-6, 2017.
11. Crandall, C.S., The liking of foods as a result of exposure: Eating doughnuts in Alaska. The Journal of Social Psychology 125:2 (1985), 187–194, 10.1080/00224545.1985.9922871.
12. Dilworth, T., McGregor, A., Moral steaks? Ethical discourses of in vitro meat in academia and Australia. Journal of Agricultural & Environmental Ethics 28:1 (2015), 85–107, 10.1007/s10806-014-9522-y.
13. Eurobarometer, Social values. 2005, Science and Technology: European Commission.
14. Fiddes, N., Social aspects of meat eating. Proceedings of the Nutrition Society 53:2 (1994), 271–279.
15. Flycatcher, Kweekvlees [cultured meat]. 2013 Netherlands.
16. Font-i-Furnols, M., Guerrero, L., Consumer preference, behavior and perception about meat and meat products: An overview. Meat Science 98:3 (2014), 361–371.
17. Food and Agriculture Organization, World agriculture: Towards 2015/2030: An FAO perspective. 2003, Earthscan Publications Ltd., London.
18. Food and Agriculture Organization, World livestock 2011: Livestock in food security. 2011, Food and Agriculture Organization, Rome.
19. Goodwin, J.N., Shoulders, C.W., The future of meat: A qualitative analysis of cultured meat media coverage. Meat Science 95:3 (2013), 445–450, 10.1016/j.meatsci.2013.05.027.
20. Grunert, K.G., Food quality and safety: Consumer perception and demand. European Review of Agricultural Economics 32:3 (2005), 369–391.
21. Hartmann, C., Siegrist, M., Consumer perception and behaviour regarding sustainable protein consumption: A systematic review. Trends in Food Science & Technology 61 (2017), 11–25, 10.1016/j.tifs.2016.12.006.
22. Hopkins, P.D., Cultured meat in western media: The disproportionate coverage of vegetarian reactions, demographic realities, and implications for cultured meat marketing. Journal of Integrative Agriculture 14:2 (2015), 264–272, 10.1016/S2095-3119(14)60883-2.
23. Hopkins, P.D., Dacey, A., Vegetarian meat: Could technology save animals and satisfy meat eaters?. Journal of Agricultural & Environmental Ethics 21:6 (2008), 579–596, 10.1007/s10806-008-9110-0.
24. Hocquette, A., Lambert, C., Sinquin, C., Peterolff, L., Wagner, Z., Bonny, S.P.F., Hocquette, J.F., Educated consumers don't believe artificial meat is the solution to the problems with the meat industry. Journal of Integrative Agriculture 14:2 (2015), 273–284, 10.1016/S2095-3119(14)60886-8.
25. Hocquette, J.F., Is in vitro meat the solution for the future?. Meat Science 120 (2016), 167–176, 10.1016/j.meatsci.2016.04.036.
26. Huang, J., Qiu, H., Bai, J., Pray, C., Awareness, acceptance of and willingness to buy genetically modified foods in urban China. Appetite 46:2 (2006), 144–151.
27. Khan, K.S., Kunz, R., Kleijnen, J., Antes, G., Five steps to conducting a systematic review. Journal of the Royal Society of Medicine 96:3 (2003), 118–121.
28. Kmet, L.M., Lee, R.C., Cook, L.S., Standard quality assessment criteria for evaluating primary research papers from a variety of fields. Vol. 22, 2004, Alberta Heritage Foundation for Medical Research Edmonton.
29. Laestadius, L., Public perceptions of the ethics of in-vitro meat: Determining an appropriate course of action. Journal of Agricultural & Environmental Ethics 28:5 (2015), 991–1009, 10.1007/s10806-015-9573-8.
30. Laestadius, L.I., Caldwell, M.A., Is the future of meat palatable? Perceptions of in vitro meat as evidenced by online news comments. Public Health Nutrition 18:13 (2015), 2457–2467, 10.1017/S1368980015000622.
31. Leroy, F., Praet, I., Animal killing and postdomestic meat production. Journal of Agricultural and Environmental Ethics 30:1 (2017), 67–86.
32. Lusk, J.L., Briggeman, B.C., Food values. American Journal of Agricultural Economics 91:1 (2009), 184–196.
33. Magnusson, M.K., Hursti, U.-K.K., Consumer attitudes towards genetically modified foods. Appetite 39:1 (2002), 9–24.
34. Marcu, A., Gaspar, R., Rutsaert, P., Seibt, B., Fletcher, D., Verbeke, W., Barnett, J., Analogies, metaphors, and wondering about the future: Lay sense-making around synthetic meat. Public Understanding of Science 24:5 (2015), 547–562, 10.1177/0963662514521106.
35. Mattick, C.S., Landis, A.E., Allenby, B.R., A case for systemic environmental analysis of cultured meat. Journal of Integrative Agriculture 14:2 (2015), 249–254, 10.1016/S2095-3119(14)60885-6.
36. McCrae, R. R., Costa, P. T., de Lima, M. P., Simões, A., Ostendorf, F., Angleitner, A., … Barbaranelli, C. (1999). Age differences in personality across the adult life span: Parallels in five cultures. Developmental Psychology, 35(2), 466.
37. Moerbeek, H., Casimir, G., Gender differences in consumers’ acceptance of genetically modified foods. International Journal of Consumer Studies 29:4 (2005), 308–318.
38. Moher, D., Liberati, A., Tetzlaff, J., Altman, D.G., PRISMA Group, Preferred reporting items for systematic reviews and meta-analyses: The PRISMA statement. PLoS Medicine, 6(7), 2009, e1000097.
39. Nath, J., Gendered fare? A qualitative investigation of alternative food and masculinities. Journal of Sociology 47:3 (2011), 261–278.
40. O'Keefe, L., McLachlan, C., Gough, C., Mander, S., Bows-Larkin, A., Consumer responses to a future UK food system. British Food Journal 118:2 (2016), 412–428, 10.1108/Bfj-01-2015-0047.
41. Pew Research, U.S. Views of Technology and the Future: Science in the next 50 years. 2014.
42. Pliner, P., The effects of mere exposure on liking for edible substances. Appetite 3:3 (1982), 283–290, 10.1016/S0195-6663(82)80026-3.
43. Post, M.J., Cultured meat from stem cells: Challenges and prospects. Meat Science 92:3 (2012), 297–301, 10.1016/j.meatsci.2012.04.008.
44. Rogers, E.M., Diffusion of innovations. 5th ed., 2003, Free Press, New York; London.
45. Roman, S., Sanchez-Siles, L.M., Siegrist, M., The importance of food naturalness for consumers: Results of a systematic review. Trends in Food Science & Technology 67 (2017), 44–57.
46. Rozin, P., Fallon, A.E., A perspective on disgust. Psychological Review, 94(1), 1987, 23.
47. Slade, P., If you build it, will they eat it? Consumer preferences for plant-based and cultured meat burgers. Appetite 125 (2018), 428–437.
48. Sinclair, M., Handbook of research methods on intuition. 2014, Edward Elgar Publishing.
49. Sharma, S., Thind, S.S., Kaur, A., In vitro meat production system: Why and how?. Journal of Food Science and Technology-Mysore 52:12 (2015), 7599–7607, 10.1007/s13197-015-1972-3.
50. Siegrist, M., Sütterlin, B., Importance of perceived naturalness for acceptance of food additives and cultured meat. Appetite 113 (2017), 320–326, 10.1016/j.appet.2017.03.019.
51. Siegrist, M., Sütterlin, B., Hartmann, C., Perceived naturalness and evoked disgust influence acceptance of cultured meat. Meat Science 139 (2018), 213–219 https://www.sciencedirect.com/science/article/pii/S0309174017303455.
52. Surveygoo, Nearly one in three consumers willing to eat lab-grown meat, according to new research. Retrieved March 1, 2018, from https://www.datasmoothie.com/@surveygoo/nearly-one-in-three-consumers-willing-to-eat-lab-g/, 2018.
53. The Grocer, Meat the future… and how to market it. Retrieved February 21, 2017, from http://www.thegrocer.co.uk/buying-and-supplying/categories/meat/meat-the-future-and-how-to-market-it/546754.article, 2017.
54. The Telegraph, Test-tube chicken meat unveiled to allow vegetarians to eat poultry. Retrieved 15 August, 2017, from http://www.telegraph.co.uk/science/2017/03/15/test-tube-chicken-meat-unveiled-allow-vegetarians-eat-poultry/, 2017.
55. Tobler, C., Visschers, V.H.M., Siegrist, M., Eating green. Consumers’ willingness to adopt ecological food consumption behaviors. Appetite 57:3 (2011), 674–682, 10.1016/j.appet.2011.08.010.
56. Tucker, C.A., The significance of sensory appeal for reduced meat consumption. Appetite 81 (2014), 168–179, 10.1016/j.appet.2014.06.022.
57. Tuomisto, H.L., de Mattos, M.J.T., Environmental impacts of cultured meat production. Environmental Science & Technology 45:14 (2011), 6117–6123, 10.1021/es200130u.
58. Van Wezemael, L., Verbeke, W., Kügler, J.O., de Barcellos, M.D., Grunert, K.G., European consumers and beef safety: Perceptions, expectations and uncertainty reduction strategies. Food Control 21:6 (2010), 835–844.
59. Verbeke, W., Marcu, A., Rutsaert, P., Gaspar, R., Seibt, B., Fletcher, D., Barnett, J., Would you eat cultured meat?’: Consumers’ reactions and attitude formation in Belgium, Portugal and the United Kingdom. Meat Science 102 (2015), 49–58, 10.1016/j.meatsci.2014.11.013.
60. Verbeke, W., Sans, P., Van Loo, E.J., Challenges and prospects for consumer acceptance of cultured meat. Journal of Integrative Agriculture 14:2 (2015), 285–294, 10.1016/S2095-3119(14)60884-4.
61. Vinnari, M., Tapio, P., Future images of meat consumption in 2030. Futures 41:5 (2009), 269–278.
62. Wilks, M., Phillips, C.J., Attitudes to in vitro meat: A survey of potential consumers in the United States. PLoS One, 12(2), 2017, e0171904.
63. Yeung, R., Morris, J., Food safety risk: Consumer perception and purchase behaviour. British Food Journal 103:3 (2001), 170–186.
64. Zajonc, R.B., Mere exposure: A gateway to the subliminal. Current Directions in Psychological Science 10:6 (2001), 224–228.
65. Zhi-Chang, S., Qun-Li, Y., Lin, H., The environmental prospects of cultured meat in China. Journal of Integrative Agriculture 14:2 (2015), 234–240.