Consumer attitudes to cultured meat products: improving understanding and acceptance

Publication date: 09/10/2023
Extent: 16 pages

Contributions by: Christina Hartmann and Michael Siegrist, ETH Zürich, Switzerland

Chapter synopsis:

This chapter reviews consumer attitudes to cultured meat products, focusing on improving understanding and acceptance of these products. Chapter 12 begins by examining the challenges regarding consumer acceptance of novel food technologies and cultured meat, drawing specific attention to perceived naturalness and disgust, trust in the industry and concerns with humans tampering with nature. The chapter moves on to examine consumers’ motivations to substitute conventional meat, which is then followed by a section that discusses ways to overcome the rejection of cultured meat products and the possibilities for cultured meat in the near future.

DOI: 10.19103/AS.2023.0130.15