ArticleFoods (Basel, Switzerland)2022
Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Cultured Meat and Its Acceptability in Muslim Societies: A Narrative Perspective on Halal Perspectives and Regulatory Challenges.Foods (Basel, Switzerland) · 2026Article
- Cultured Meat Reformulation: Health Potential and Sustainable Food Challenges-Narrative Review.Comprehensive reviews in food science and food safety · 2025Review
- Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.Foods (Basel, Switzerland) · 2024Review
- Biofabrication's Contribution to the Evolution of Cultured Meat.Advanced healthcare materials · 2024Review
- Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z.Nutrients · 2023Article
- Australian Generation Z and the Nexus between Climate Change and Alternative Proteins.Animals : an open access journal from MDPI · 2022Article
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Authors and funding
7 authors.
Funding
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Abstract
Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers' decision.
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