Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic

Nutritional and Sensory Properties of Meat Analogues: A Current Overview and Future Considerations

For centuries, meat has been a staple in the human diet, cherished for its rich protein content, vitamins, appealing texture, and umami flavor. The future supply is, however, tenuous as the global population continues to grow. Additional issues regarding animal welfare, adverse health effects, and the environmental impact of meat production have accelerated the development of meat analogues (MAs) over the last decades. From the different categories of MAs, plant-based MAs are recognized as viable alternatives globally. Despite their potential, products derived from insects, algae, fungi, or muscle tissue cell culture remain less familiar in Western cultures. Whereas ongoing research addresses the nutritional values, sensory attributes, and consumer acceptance of MAs, the existing literature offers only limited comparative analyses of the chemical composition. This review aims to address this gap by systematically comparing their advantages and elucidating their limitations in meeting current and future consumer demands.

Evolving Appetites: Current Evidence and Future Perspectives in Terms of Meat Substitutes in Europe

Consumers are increasingly aware of the environmental and health impacts of their food choices, leading to changes in consumption behavior. This study examines the consumption patterns and behaviors of European consumers regarding meat substitutes and identifies factors influencing their acceptance as alternative protein sources. The study involved 5000 participants from four European countries-France, Germany, Italy, and Spain with data extracted from the Mintel consumer database in 2024. Results indicate that over 50% of consumers in these countries have reduced their intake of red meat, with a notable portion of German consumers adhering to a vegan diet. Across the sample, females significantly differ from males, as they consume less meat, tend to limit their meat intake, and show a greater interest in reducing meat consumption. Baby Boomers predominantly consume more meat and show less interest in reducing their meat intake compared to younger generations. Economic and sustainability aspects are key perceptions driving the perceived benefits of reducing meat consumption. Additionally, preferences for locally sourced products, meat-like taste and texture, and natural ingredients are primary considerations when purchasing meat substitutes. Fish substitutes were rated as popular meat substitutes in France, Italy, and Spain, while breaded or battered meat/poultry substitutes were the most popular choice in Germany. Insights from this study are valuable for market researchers and the food industry, offering guidance on supplying appealing and sustainable protein alternatives that encourage a shift toward healthier and more sustainable consumption behavior.

The role of conventional meat unnaturalness in cultured meat acceptance: A test of holistic mindset

The eventual reality of a cultured meat market is increasingly uncertain, primarily due to low consumer acceptance levels influenced by perceptions of unnaturalness towards cultured meat. Previous research has shown limited success in increasing acceptance through naturalness messages. In this research, we employ a counter-messaging strategy that highlights the unnaturalness of conventional meat and show that it is effective at increasing willingness to try cultured meat among a particular consumer segment. Across two experimental studies, we show that this counter-messaging strategy is successful at increasing willingness to try cultured meat among holistic mindset consumers-i.e., those holding beliefs to the effect that considering the whole is fundamental to understanding the parts of a phenomenon. We establish this effect by both measuring (Study 1) and priming (Study 2) analytic-holistic mindset and also establish the mechanism driving this interactive effect (Study 2): positively-valenced feelings. Our findings are informative theoretically, extending mindset and counter-messaging theory to the context of cultured meat and, practically, offering crucial pointers to stakeholders interested in the promotion of cultured meat.

Attitudes toward artificial meat in Arab countries

In development for almost 20 years, artificial meat (also known as "cell-based meat," "cell-cultured meat," "cultured meat," "cultivated meat," "in vitro meat" and "lab-grown meat") is the most striking example of cellular agriculture. This research aims to study Arab consumers' attitudes toward artificial meat, which is a topic of great interest to scientists and the media. An online survey was conducted with 1025 participants revealed that 17% consider artificial meat to be promising and acceptable. Over 40% would be willing to try this novel product, whereas 36% expressed reluctance and 22.7% were unsure. Among non-hesitant respondents, about 60% of all participants would be willing to eat artificial meat on a regular basis, particularly in restaurants (16.2%), at home (27.6%), and/or in ready-made meals (33.9%). Nevertheless, the majority of participants (55%) indicated a willingness to pay (WTP) less or much less (or even nothing at all) for artificial meat in comparison to conventional meat. A notable 27% of participants expressed a WTP the same price for artificial meat as for conventional meat. Conversely, only 14% of them indicated a WTP more for artificial meat. Income, gender, and age were the most important predictors of consumer acceptance. Young and middle-aged men and those with the highest monthly income are most likely to accept artificial meat. These are the consumers most likely to be targeted by those marketing artificial meat in Arabic-speaking countries. PRACTICAL APPLICATION: The demographic groups most likely to accept artificial or cell-based meat in Arab countries are young and middle-aged men and those with the highest monthly incomes. These are the consumers most likely to be targeted by those attempting to market artificial meat in Arabic-speaking countries. Consequently, the results of our study are directly relevant to understanding the potential approaches (and challenges) to selling artificial meat in this context.

Attitudes and Beliefs of Primary Care Physicians and Nurses in Spain Toward Vegan Diets

BACKGROUND

As dietary habits shift in response to environmental concerns and health awareness, understanding healthcare professionals' perceptions of vegan diets is crucial.

OBJECTIVES

This study aimed to identify the beliefs and attitudes of primary care doctors and nurses in Spain towards vegan diets.

METHODS

A questionnaire-based, observational, cross-sectional study was conducted among 208 healthcare professionals.

RESULTS

87% of participants followed an omnivorous diet, while only 3.4% identified as lacto-ovo-vegetarian (LOV) or vegan. Statistically significant differences were observed by sex, with women more likely to agree that livestock farming contributes to global warming (27.3% and 28.0% vs. 17.0% and 12.8%, respectively; p = 0.02). Additionally, women were more inclined to consider vegan diets suitable for vulnerable groups, such as pregnant women and children, when adequately supplemented (24.8% and 17.4% vs. 10.6% and 10.6%, respectively; p = 0.030). Healthcare professionals who followed a LOV or vegan diet were more likely to disagree with the notion that vegan diets do not provide the necessary macronutrients and micronutrients compared to omnivores (strongly disagree 19.9%, 56.3%, 85.7%; p = 0.001 for omnivores, flexitarians, and LOVs/vegans, respectively).

CONCLUSIONS

Current nutrition training may not meet the needs of doctors and nurses. Furthermore, it is implied that some professionals' attitudes towards vegan diets may be more influenced by personal beliefs than by scientific literature. These findings can inform future clinical guidelines and support a more evidence-based approach to dietary counselling for vegan populations.

Who has an appetite for insects? Identifying segments of early adopters of insect-based food and their product attribute preferences: Insights from a choice experiment study in Germany

Despite well-documented scepticism among Western consumers about eating insects, there are groups of potential early adopters who will form the initial market for insect-based food. Understanding the different preferences of these potential early adopters is key to developing effective targeted marketing actions. This study aimed to identify segments of potential early adopters and their distinct product attribute preferences. Via an online survey in Germany (N = 922), we conducted discrete choice experiments using real packaging of insect-based meatballs and crackers. Latent class logit analysis identified four consumer segments for each product, three of which showed a willingness to buy the products. While these potential consumer groups varied in their price sensitivity and insect labelling preferences, they all attached the greatest importance to naturalness claims. Interestingly, sustainability and nutritional information were not top priorities for all consumers; instead we observed the importance of an institutional trust indicator, especially for unconvinced consumers. In conclusion, the results of the present study provide interesting insights for both researchers and practitioners to make informed marketing decisions in the development and labelling of insect-based products.

Assessing pet owners' willingness to embrace insects in pet food

Alternative diets for pets have gained attention in recent years due to concerns about sustainability and environmental impact. One emerging option is the inclusion of edible insects in pet food. This study aimed to survey dog (DO) and cat (CO) owners regarding their willingness to feed insect-based pet food (IBPF) to their pets and to identify potential motivating factors. A total of 435 valid responses were evaluated, with 66% being DO and 58% CO. Of those, 24% owned both dogs and cats. About half of DO (52%) and 62% of CO were positive about IBPF. CO had a higher acceptance of IBPF than DO (p < 0.05). Moreover, both DO and CO showed a significant increase in acceptance if IBPF has been proven to provide sustainable and nutritional benefits (p < 0.01). CO adhering to a specific diet themselves showed a significantly higher acceptance of IBPF (p < 0.05), however it was independent of the type of diet. Additionally, 32% of DO and 34% of CO reported prior experience with eating edible insects themselves, and a positive entomophagy experience increased DO's (p = 0.108) and CO's (p < 0.01) acceptance of IBPF. Furthermore, the interest in entomophagy resulted in increased acceptance of IBPF by both DO and CO who had not yet tried insects (p < 0.01). In conclusion, pet owners demonstrated a favourable perception of IBPF and showed a willingness to incorporate these products into their pets' diets. CO displayed a more positive perception compared to DO, suggesting a beneficial focus on the feline niche. To enhance overall acceptance, emphasizing sustainability and conducting further research to establish the nutritional benefits of IBPF are crucial. The findings of this study provide valuable insights for pet food manufacturers and marketers to develop strategies and products aligned with the preferences and needs of pet owners.

Age matters: The effect of regret and loss aversion on cultured meat acceptance

Cultured meat shows great promise as a more sustainable alternative to conventional meat consumption. However, consumer acceptance of cultured meat remains a great challenge as studies indicate a general reluctance to adopt this product. Notably, while existing literature has provided various factors influencing consumer acceptance of cultured meat, there is a limited focus on the use of affective cues. The present research examines the impact of regret appeal on consumers' willingness to try cultured meat. In two experimental studies, the authors investigate (1) the interactive effect between regret and age on willingness to try cultured meat, and (2) the role of loss aversion as a mediating factor between regret and willingness to try cultured meat. The results demonstrate the effectiveness of regret appeal in increasing consumers' willingness to try cultured meat, particularly among older populations. This is because older populations exhibit higher levels of loss aversion. The present study is the first to shed light on the interactive effect of regret and age in influencing sustainable product acceptance. Furthermore, the study establishes the first empirical evidence to demonstrate that loss aversion is a valid self-regulating strategy adopted to cope with the feeling of regret in a consumption context.

Enhancing the palatability of cultivated meat

Cultivated meat (CM) has transitioned from a futuristic concept to a present reality, with select products approved for consumption and sale in Singapore, Israel, and the USA. This evolution has emphasized scalable, cost-effective, and sustainable production, as well as navigation of regulatory pathways. As CM develops, a crucial challenge lies in delivering products that are highly appealing to consumers. Central to this will be refining CM palatability, a term encompassing food's taste, aroma, texture, tenderness, juiciness, and color. We explore the scientific and engineering approaches to producing palatable CM, including cell-line selection, cell differentiation, and post-processing techniques. This includes a discussion of the structural and compositional properties of meat that are intrinsically coupled to palatability.

Revealed preferences on meat substitute consumption and political attitudes - Testing the left-right and environmental concerns framework

The promotion of meat substitutes to reduce meat intake is a promising way to reduce the environmental and public health externalities of meat consumption while preserving the important role of taste and texture in meat products. However, the market for meat substitutes is developing more slowly than expected. Therefore, we analyze the factors associated with the heterogeneity in meat substitute consumption in Germany, a country where meat traditionally plays an important role. We use revealed preference data on meat substitute sales from 1025 individual retailers, sociodemographic data, and election results from 92 regions in Germany over the period 2017-2021, to analyze whether differences in meat substitute consumption are associated with consumers' political orientation (liberal/left or conservative/right) and socio-demographic variables. We also investigate whether election results for parties with stronger climate protection goals are associated with meat substitute consumption. Our results show that meat substitute consumption varies significantly across Germany and that this is related to differences in socio-demographic characteristics and voting behavior across regions. Voting for the Green Party and parties with strong climate protection ambitions is positively related to the market share of meat substitutes. In contrast, voting for Germany's most conservative party, which has the lowest ambitions in terms of climate protection targets, is associated with lower meat substitute consumption. Therefore, manufacturers could develop tailored marketing strategies that specifically target these voter groups in order to increase the market share of meat substitutes as alternatives to meat products.

Nutrition classification schemes for plant-based meat analogues: Drivers to assess nutritional quality and identity profile

Changes in dietary patterns promoted by the emergence of alternative food systems are becoming increasingly common. The decrease in the consumption of animal-derived products promoted exponential growth in plant-based product demand and, consequently, the availability of several meat analogues for this consumer market. Plant-based meat analogues (PBMAs) were developed to mimic the physical and sensory characteristics of meats and their derivatives. Therefore, the composition of these products has been studied in some countries as an attempt to evaluate their nutritional quality in comparison with that of traditional meat products. The main aim of this study was to employ different Nutrition Classification Schemes (NCSs) to assess the nutritional quality of plant-based meat and to discuss the application of one or more NCSs in defining the identity and quality profile of these foods. Five NCSs were used: three nutrient-based (Nutri-Score; Nutrient Profiling Model (NPM) from Brazil; NPM from PAHO); one food-based (NOVA classification); and one hybrid (Plant-Based Nutrient Profile Model). The nutritional composition and ingredients were collected from labels of 349 PBMAs; 117 were classified as burgers, and 182 products employed soy as the main protein ingredient. The use of different NCSs is strategic for PBMAs' nutritional quality evaluation, and the Nutri-Score was able to show the effectiveness of differentiating products as having poor nutritional quality. In this way, the employment of NPM from Brazil is recommended as a driver for PBMAs choices, especially due to the excellent agreement between the Nutri-Score and NPM from Brazil for burgers.

Development and validation of Japanese version of alternative food neophobia scale (J-FNS-A): association with willingness to eat alternative protein foods

Introduction

Food neophobia (FN) is a psychological trait that inhibits one's willingness to eat unfamiliar foods. It is related to the acceptance of insect foods and cultured meat, which are major protein alternatives to conventional meat, and is an important personality trait for understanding the near-future food industry. However, the factor structure of Pliner and Hobden's FN scale (FNS) is unstable due to respondents' cultural backgrounds. Thus, we aimed to develop a Japanese version based on the alternative FNS (FNS-A), the most recent revised version, and to examine its validity.

Methods

Four online surveys (preliminary 1: n = 202; preliminary 2: n = 207; main: n = 1,079; follow-up: n = 500) were conducted on the FNS-A. For the main survey, Japanese respondents (aged 20-69 years) answered the Japanese version of the FNS-A (J-FNS-A), their willingness to eat (WTE), and their familiarity with hamburgers containing regular protein foods (ground beef, tofu) and alternative protein foods (soy meat, cultured meat, cricket powder, algae powder, and mealworm powder).

Results

Consistent with the FNS-A, confirmatory factor analysis assuming a two-dimensional structure (approach and avoidance) showed satisfactory model fit indices. The mean J-FNS-A score (Cronbach's α for 8 items = 0.83) was 4.15 [standard deviation (SD) = 0.93]. J-FNS-A scores were not associated with age and gender, whereas a greater than moderate association was found with WTE hamburgers containing alternative protein foods (rs = -0.42 to -0.33). The strength of these negative associations increased as food familiarity decreased (r = 0.94). The test-retest reliability at 1 month was also satisfactory (r = 0.79).

Discussion

The validity of the J-FNS-A was confirmed. Higher J-FNS-A scores (mean = 41.51, SD = 9.25, converted to Pliner and Hobden's FNS score) of the respondents suggest that Japanese people prefer conservative foods. This scale could predict the negative attitudes toward foods with low familiarity, such as alternative proteins. The J-FNS-A appears to be a useful psychological tool for assessing Japanese food neophobia tendencies and predicting novel food choices of Japanese individuals.

Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

This study investigates consumer preference and acceptance of three meat alternatives-plant-based, lab-grown, and insect-based-as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information.

Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review

According to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers' perception of novel food products by narratively synthesising results on the influence of heuristics and biases triggered by emotions, personality traits, and socio-cultural factors. Empirical studies conducted in Western countries and published in English after 1997 were eligible, which led to 182 studies being included. Notably, most included studies focused on insects and cultivated meat. Disgust and fear are shown to be the main emotions driving rejection of novel foods, together with food neophobia and specific cultural norms common across countries included in the scope of the review. Familiarity with novel foods and curiosity both led to higher acceptance. Despite being investigated directly in a minority of studies, heuristics and related biases mostly fell under the "affect," the "natural-is-better," and the "trust" heuristics. The review also discusses to what extent consumers' perception reflects in the regulatory framework applicable to novel foods in the European Union, how it influences the regulation of insects and cultivated meat and which lessons can be drawn for the future of the regulatory framework.

Identifying segment-specific barriers to ordering environmentally sustainable plant-based meat dishes in restaurants

Eating less meat when dining out can help mitigate climate change. Plant-based meats can facilitate the transition to a more environmentally sustainable tourism sector. However, uptake of these products remains low. Building on the capability-opportunity-motivation behaviour model, this study identifies the main reasons for the general population of restaurant patrons to reject plant-based meats: they prefer meat and traditional vegetable dishes; they are concerned about not enjoying plant-based meat dishes; they perceive plant-based meat dishes as too expensive. Accounting for heterogeneity among diners leads to the identification of six distinct consumer segments, which differ in their reasons for not ordering plant-based meat dishes in restaurants. From these empirical insights, we derive recommendations for tourism professionals on how to entice specific consumer segments to order plant-based meat dishes and identify future avenues for research.

The valency of consumers' perceptions toward cultured meat: A review

The prospects of developing a global market for cultured meat are arguably beginning to increase due to an increase in Scientific breakthroughs that are lowering the cost of production of cultured meat. This study aims to assess consumers' receptiveness to cultured meat by evaluating the valency of positive and negative perceptions toward cultured meat. It does this by reviewing the poll statistics of past studies that evaluated consumers' risk and benefit perceptions of cultured meat. The study's results indicated that consumers had a strong belief in the possible social, cultural and ethical benefits associated with cultured meat. The findings also showed that consumers' biggest concern was about its possible low quality. The regional analysis indicated that statistics from the North American countries showed very high positive perceptions about cultured meat while statistics from developing countries indicated the most reservations about the product. The results dispelled the belief that social and cultural issues would rank highest as hinderances to consumer acceptance in developing countries and highlighted differing motivators for acceptance in Eastern and Western Europe. The evidence-based knowledge reported in this paper is useful in giving insights of how a global cultured meat industry could be distributed and which perception areas would present the biggest challenges or drivers of consumer acceptance.

Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach

The marketing of insect-derived protein has led to the development of respective legal regulations on such insects-based foods in the European Union. Despite the interest in the area of insect-based food, European researchers have paid relatively little attention to consumer attitudes and behaviors towards such products or the factors that may affect them. Attempts undertaken so far in this respect are insufficient; therefore, there is a need to continue and expand research in this field. The present study attempts to verify the following research hypotheses: H1. Attitudes towards food containing insects are related to the attributes/characteristics of these products, care for health and the natural environment, and attitudes towards novelty (neophilic/neophobic); H2. Intentions to purchase food containing insects can be predicted based on attitudes towards food from insects, product attributes, and attitudes towards environmental health and novelties. An empirical study was conducted among university students (N = 1063) by an indirect interview method using a specially designed questionnaire, via an online platform (Computer-Assisted Web Interview, CAWI) in November 2023. The questionnaire was validated by assessing the construction validity and estimating the reliability of the scales used. The study results demonstrated that the attributes of insect-based food products can influence the positive attitudes towards them and behavioral intentions to consume them, and that the strength of the impact of health quality traits is far greater than that of the organoleptic or functional traits. A negative, statistically significant value of the correlation coefficient between neophobic attitude and intention to purchase this type of food was observed. Thus, respondents without food neophobia were characterized by a positive attitude towards the purchase of foods containing edible insects in their composition.

Review: Will "cultured meat" transform our food system towards more sustainability?

Our agri-food system today should provide enough healthy food of good quality for the growing human population. However, it should also preserve natural resources and better protect livestock. In this context, some FoodTech companies are developing a disruptive approach: cell culture for in vitro food production of "meat" but this technology is still at the research and development stage. This article will highlight its development, the technologies used and the stakeholders involved (Part 1), its potential environmental impacts (Part 2) but also regulatory, social and ethical issues (Part 3). This article aims to shed light throughout the manuscript on two major controversies related to "cultured meat". The first controversy is related to its ethical aspects, which includes different points: its potential to reduce animal suffering and therefore to improve animal welfare, the future values of our society, and a trend towards food artificialisation. The second controversy includes environmental, health and nutritional issues, in relation to the characteristics and quality of "cultured meat" with an important question: should we call it meat? These two controversies act in interaction in association with related societal, legal and consequently political issues. Answers to the various questions depend on the different visions of the World by stakeholders, consumers and citizens. Some of them argue for a moderate or a strong reduction in livestock farming, or even the abolition of livestock farming perceived as an exploitation of farm animals. Others just want a reduction of the current much criticised intensive/industrial model. Compared with other potential sustainable solutions to be implemented such as reduction of food losses and waste, new food consumption habits with less proteins of animal sources, sustainable intensification, development of agroecological livestock production, or the development of the market for other meat substitutes (proteins from plants, mycoproteins, algae, insects, etc.), "cultured meat" has an uncertain future.

Cultured meat in the European Union: Legislative context and food safety issues

The current food system, which is responsible for about one third of all global gas emissions, is considered one of the main causes of resource depletion. For this reason, scientific research is investigating new alternatives capable of feeding an ever-growing population that is set to reach 9-11 billion by 2050. Among these, cell-based meat, also called cultured meat, is one possible solution. It is part of a larger branch of science called cellular agriculture, whose goal is to produce food from individual cells rather than whole organisms, tracing their molecular profile. To date, however, cultured meat aroused conflicting opinions. For this reason, the aim of this review was to take an in-depth look at the current European legislative framework, which reflects a 'precautionary approach' based on the assumption that these innovative foods require careful risk assessment to safeguard consumer health. In this context, the assessment of possible risks made it possible not only to identify the main critical points during each stage of the production chain (proliferation, differentiation, scaffolding, maturation and marketing), but also to identify solutions in accordance with the recommendations of the European Food Safety Authority (EFSA). Further, the main challenges related to organoleptic and nutritional properties have been reviewed.. Finally, possible future markets were studied, which would complement that of traditional meat, implementing the offer for the consumer, who is still sceptical about the acceptance of this new product. Although further investigation is needed, the growing demand for market diversification and the food security opportunities associated with food shortages, as well as justifying the commercialisation of cultured meat, would present an opportunity to position cultured meat as beneficial.

Effect of peptide formation during rapeseed fermentation on meat analogue structure and sensory properties at different pH conditions

This study aimed to modify the sensory properties of rapeseed protein concentrate using a combination of fermentation and high-moisture extrusion processing for producing meat analogues. The fermentation was carried out with Lactiplantibacillus plantarum and Weissella confusa strains, known for their flavour and structure-enhancing properties. Contrary to expectations, the sensory evaluation revealed that the fermentation induced bitterness and disrupted the fibrous structure formation ability due to the generation of short peptides. On the other hand, fermentation removed the intensive off-odour and flavour notes present in the native raw material. Several control treatments were produced to understand the reasons behind the hindered fibrous structure formation and induced bitterness. The results obtained from peptidomics, free amino ends, and solubility analyses strongly indicated that the proteins were hydrolysed by endoproteases activated during the fermentation process. Furthermore, it was suspected that the proteins and/or peptides formed complexes with other components, such as hydrolysis products of glucosinolates and polysaccharides.

Challenging cultured meat naturalness perceptions: The role of consumers' mindset

Cultured meat, produced through in vitro cultivation of animal cells, has emerged as a promising solution to environmental, health, and ethical issues resulting from conventional meat production. However, acceptance remains a crucial challenge, significantly influenced by perceptions of unnaturalness. Previous research has demonstrated the limited success of messaging strategies aimed at countering these perceptions. Across two experimental studies, this research breaks new ground by examining these strategies through the lens of mindset theory-i.e., beliefs about the fixedness or malleability of human attributes. In Study 1, we present findings illustrating that a strategy challenging the importance of naturalness is effective at increasing cultured meat acceptance among consumers with a growth mindset. In Study 2, we demonstrate how complementing such messaging strategy with a specific form of creative narrative can make it effective among consumers with a fixed mindset too. Our findings are informative theoretically, extending mindset and narrative theories to the context of cultured meat and, practically, examining the effectiveness of different communication strategies in driving consumer acceptance of the product.

Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review

Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.

A study of the purchase intention of insect protein food as alternative foods for fitness proteins

The purpose of this study is to investigate the influencing factors for fitness enthusiasts' willingness to purchase insect protein foods as fitness protein replacements. Using structural equation modeling, a model was developed to understand the factors influencing the purchase intention of insect alternative foods. We conducted an online survey of 968 fitness enthusiasts in China. In accordance with the data processing results, perceived value appears to be one of the most significant factors that contribute to consumers' purchase intention, attitude, and satisfaction with their purchase decisions. Furthermore, satisfaction has the potential to improve user attitudes and increase user purchase intentions. As a whole, this study extends research on insect protein alternatives as a potential alternative product for bodybuilding supplements. Moreover, make some recommendations to producers, designers, and promoters.

Unraveling the physicochemical attributes of three cricket (Gryllus bimaculatus)-enriched biscuit products and implications on consumers' preference and willingness to pay

Disgust and neophobia elicited by whole insect products, has necessitated the need to mask insect-based food products. The physico-chemical parameters, sensory acceptance, and willingness to pay (WTP) for wheat biscuits supplemented with cricket powder was evaluated. The biscuits' color intensity correlated with the cricket inclusion levels. Spread ration of cricket-enriched-biscuits increased (1.0-1.2-folds), while the hardness and fracturability decreased (1.0-1.3-folds and 1.0-1.2 folds, respectively) compared to the control biscuit. Cricket-biscuits exhibited 1.2-1.7, 1.1-3.7, 1.2-3.0 and 1.1-1.2-folds higher (p < 0.05) protein, ash, fiber, and fat, respectively. Ca, Fe, and Zn were 1.1-3.7, 1.1-1.2 and 1.4-4.0-folds higher, respectively, for cricket-based biscuits. Monounsaturated and polyunsaturated fatty acids proportionally increased with increasing cricket flour. On a likert scale, 71.4%, 71.9%, 38.4% and 57.5% of the caregivers and 38.6%, 58.3%, 40.0% and 34.0% for children (3-5 years) strongly preferred the color, texture, taste and aroma, respectively, of the cricket-based biscuits. Forty-seven (47%) of the caretakers were WTP a premium of 37 Kenyan shillings (0.34 USD) for cricket-based biscuits. Our findings demonstrated that integration of cricket flour into existing market-driven consumer familiar food products significantly increased acceptability and WTP, thus promising potential to contribute to improved food and nutritional security.

Comprehensive Review on the Role of Plant Protein As a Possible Meat Analogue: Framing the Future of Meat

Animal proteins from meat and goods derived from meat have recently been one of the primary concerns in the quest for sustainable food production. According to this perspective, there are exciting opportunities to reformulate more sustainably produced meat products that may also have health benefits by partially replacing meat with nonmeat substances high in protein. Considering these pre-existing conditions, this review critically summarizes recent findings on extenders from a variety of sources, including pulses, plant-based ingredients, plant byproducts, and unconventional sources. It views these findings as a valuable opportunity to improve the technological profile and functional quality of meat, with a focus on their ability to affect the sustainability of meat products. As a result, meat substitutes like plant-based meat analogues (PBMAs), meat made from fungi, and cultured meat are being offered to encourage sustainability.

How Different Dimensions Shape the Definition of Meat Alternative Products: A Scoping Review of Evidence between 2000 and 2021

Consumer awareness of meat-associated health and environmental risks is increasing and motivates a shift toward consuming meat alternatives. This is also reflected in efforts invested in studying meat alternatives from the perspective of nutritional, environmental, and consumer sciences. Despite shared research interest, these studies cannot be readily compared and interpreted because there is no clear consensus on what meat alternatives are. Scholarly debates on acceptance, nutritional value, and environmental advantages of meat alternatives would benefit from a clear definition of meat alternatives. With the goal of defining meat alternatives, relevant scientific literature in the past 10 years was systematically searched and screened guided by the scoping review Preferred Reporting Items for Systematic Reviews and Meta-Analyses extension. The initial search resulted in >100,000 hits, which was reduced to 2465 papers. Next, titles and abstracts were scrutinized using Rayyan.ai, resulting in 193 articles considered for the present review. Article screening and data extraction was performed using ATLAS.ti software. Three major themes were identified to define meat alternative products including: 1) producing and sourcing of ingredients; 2) product characteristics (that is, sensory characteristics, nutritional value, and health profile, social and environmental sustainability profile); and 3) consumer characteristics concerning the marketing and consumption context. Meat alternatives are multifaceted, that is, certain products can be considered as meat alternatives in some context, but not in another context. For any product, it is impossible to unequivocally state that it is a meat alternative. There is a lack of consensus from the diverse literature on what constitutes meat alternatives. However, products may be qualified as meat alternatives according to three key criteria as proposed in a taxonomy: 1) production and sourcing, 2) product characteristics, and/or 3) consumption. We recommend researchers (and other stakeholders) to do so as it allows for better informed future discussions of meat alternatives.

Exploring Ethical, Ecological, and Health Factors Influencing the Acceptance of Cultured Meat among Generation Y and Generation Z

Growing research and technological development is making the commercial production of cultured meat as a sustainable alternative to livestock-derived meat an increasing reality. However, to competitively position cultured meat on the food market, appropriate marketing and communication tailored to specific demographics is required. We aimed to define the motives that influence the willingness to include cultured meat in consumption based on age, specifically in Generation Z and Generation Y. To achieve this, data from a questionnaire survey that asked about ethical, ecological and health and safety factors around cultured meat was collected from 740 respondents (301 Generation Z and 439 Generation Y) and analyzed using the Mann-Whitney test and structural equation modeling. Generation Z were significantly more likely than Generation Y (p < 0.05) to consider cultured meat healthier than conventional meat because of the possibility of adjusting the composition and nutrient content. Generation Z were also significantly less concerned than Generation Y (p < 0.05) about the consequences that consuming cultured meat might have on human health. In Generation Z, ethical, ecological and health and safety factors significantly influenced their willingness to consume cultured meat (all p < 0.01). In conclusion, we confirmed the influence of ecological and ethical awareness, as well as health and safety, on willingness to include cultured meat in consumption; these areas could be targeted when marketing cultured meat.

Transforming practice chains through ideological objects: How plant-based meats impact consumers' everyday food practices

This research investigates the impact of the introduction of plant-based meats (PBMs) on consumers' food practices. Based on the results of 21 in-depth interviews with consumers who use PBMs, this research uses practice theory to explore how the adoption of PBMs affects linked food practices and the meanings associated with these practices. We find that consumers adopt PBMs due to either a desire for meaning coherence or for practicality. Subsequently there are social and embodied ripple consequences associated with this adoption, with consumers revising their social food practices, reconfiguring their understandings of health, and re-orienting their relationship to their body. Our findings extend the research on practice theory by examining how the adoption of a new category of ideological objects shapes other linked consumption practices. Practically, our findings provide important insights for dietary, marketing and health practitioners to understand the overall impact of PBM adoption on consumers' dietary patterns and practices, and their perception about health and body.

Perception of cultured "meat" by Italian, Portuguese and Spanish consumers

The aim of this study was to investigate how consumers (n = 2,171) originated from South-Western Europe (Italy, Portugal, and Spain) perceive cultured "meat" (CM) and if their demographic characteristics (origin, gender, age, education, occupation, and meat consumption) are related to their willingness to try (WTT), to regularly eat (WTE) and to pay (WTP) for CM. We found the current respondents had an initially positive attitude towards CM: 49% of them perceived CM as "promising and/or acceptable" and 23% "fun and/or intriguing" whereas 29% considered it as "absurd and/or disgusting". In addition, 66 and 25% would be willing and not willing to try CM, respectively. However, 43% had no WTE for CM and, 94% would not pay more for CM compared to conventional meat. Age and especially occupation were good indicators of consumer acceptance of CM. Respondents of 18-30 years of age had the highest acceptance. Respondents outside the meat sector had the highest WTE and people working within the meat sector had the lowest WTE, scientists (within or outside the meat sector) had the highest WTT, people not scientists but within the meat sector had the lowest WTT. Additionally, we found that men are more likely to accept CM than women, Spanish-speaking consumers had the highest WTT and WTE, people with vegan and vegetarian diets may pay more for CM but generally no more than for conventional meat. The perceptions that CM may be more eco-friendly, ethical, safe and healthy than conventional meat, and to a lower extent, the perception that current meat production causes ethical and environmental problems are likely to be major motives for the current respondents to try, regularly eat and pay for CM. On the opposite, lower perceptions of CM benefits and of conventional meat weaknesses more generally, plus emotional resistance towards CM are main barriers to accept CM.

Sensory profile of pulse-based high moisture meat analogs: A study on the complex effect of germination and extrusion processing

Germination and extrusion are two processes that could affect beany flavors in pulse-based high-moisture meat analogs (HMMAs). This research studied the sensory profile of HMMAs made by protein-rich flours from germinated/ungerminated pea and lentil. Air-classified pulse protein-rich fractions were processed into HMMAs with twin screw extrusion cooking, optimized at 140 °C (zone 5 temperature) and 800 rpm screw speed. Overall, 30 volatile compounds were identified by Gas Chromatography-Mass Spectrometry/Olfactory. Chemometric analysis exhibited that the extrusion markedly (p < 0.05) reduced beany flavor. A synergistic effect of germination and extrusion process was observed, decreasing some beany flavors such as 1-octen-3-ol and 2,4-decadienal, and the overall beany taste. Pea-based HMMAs are suitable for lighter, softer poultry meat, while lentil-based HMMAs are suited for darker, harder livestock meat. Those findings offer novel insights into the regulation of beany flavors, odor notes, color, and taste to improve the sensory quality of HMMAs.

Effect of perception of sustainability in local food experiences on healthy eating tendency: mediator and moderator effects

Tourists who favor local food typically care about healthy food choices. Their view of locally produced food as healthy is related to perceptions of sustainability. This relationship can be explained by tourists' personality traits and tendency to eat local food. This study aimed to establish the effect of tourists' perceptions of sustainability in the context of local food experiences on healthy eating tendencies. In addition, we aimed to determine the role of tourists' personality traits and local eating tendencies and elucidate the moderating role of searching online for information on food choices. An online questionnaire (via e-mail and WhatsApp) was used to obtain data from 379 research participants, recruited using a non-probabilistic sampling technique. A research model and hypotheses were formed based on Hayes PROCESS Macro models 90 and 6, and moderator and mediator effects were analyzed using these models. Healthy eating was well-explained by the model, and the perception of social and environmental sustainability in local food experiences (LFE-SES) positively affected food-related personality traits (FRPT), local food eating tendencies (LFET), and healthy eating (HE). While food-related personality traits did not mediate the relationship between the perception of sustainability and healthy eating, local food eating tended to mediate this relationship. In addition, when food-related personality traits and local food eating tendencies were evaluated together, they had a mediating role between the perception of sustainability and healthy eating. Searching online for information had an insignificant moderating effect. These findings help promote an understanding of healthy eating tendencies. Within the context of local food, they suggest critical theoretical and practical implications for the relationship between the perception of sustainability, food-related personality traits, local food eating tendencies, and healthy eating.

Food neophobia and its association with sociodemographic factors and food preferences among Bangladeshi university students: Evidence from a cross-sectional study

Food neophobia, described as a reluctance to eat and or avoid new food, is a personality trait that affects food choice. Despite its potential influence on an individual's food intake, food neophobia has been poorly investigated in Bangladesh. This cross-sectional study was designed to evaluate food neophobia and its association with sociodemographic factors and food preferences in a sample of Bangladeshi university students. Five hundred students from five public universities completed the structured surveys. Food neophobia was assessed by a 10-item validated food neophobia scale with some minor modifications based on study settings. A multiple linear regression model was used to observe the factors associated with food neophobia. The mean food neophobia score among study participants was 37.45 (SD: 13.39, Range: 13-67). According to the adjusted statistical model, being female (regression coefficient, β = 2.73), having higher monthly family income (β = -6.64), being underweight (β = 4.68), being overweight (β = -4.63), having any food allergy (β = 9.09), and a history of sickness after eating a new food item (β = 5.16) were significantly associated with food neophobia amongst the participants. The participants' liking of various food items such as vegetables were significantly correlated with food neophobia scores. Nutrition education policies and programs are of importance to address the students' food neophobia during their tertiary education so that they maintain lifelong healthy dietary habits and consume a variety of foods to improve their physical health and well-being.

Consumer perception of "artificial meat" in the educated young and urban population of Africa

African's population is expected to grow especially in cities to reach about 2.5 billion in 2050. This will create an unprecedented boom in the demand for animal products over the coming years which will need to be managed properly. Industry stakeholders worldwide have been touting the potential benefits of "artificial meat" in recent years as a more sustainable way of producing animal protein. "Artificial meat" is therefore moving into the global spotlight and this study aimed to investigate how African meat consumers of the coming generations perceive it, i.e., the urban, more educated and younger consumers. Three surveys were conducted with more than 12,000 respondents in total. The respondents came from 12 different countries (Cameroon, Congo, -DRC Democratic Republic of Congo, Ghana, Ivory Coast, Kenya, Morocco, Nigeria, Senegal South Africa, Tanzania and Tunisia). Respondents in this survey prefered the term "artificial meat". This term was therefore used throughout the survey. "Artificial meat" proved to be fairly well known in the surveyed countries as about 64% the respondents had already heard of "artificial meat." Only 8.9% were definitely willing to try "artificial meat" (score of 5 on a scale of 1-5) mostly males between 31 and 50 years of age. Furthermore, 31.2% strongly agreed that "artificial meat" will have a negative impact on the rural life (score of 5 on a scale of 1-5) and 32.9% were not prepared to accept "artificial meat" as a viable alternative in the future but were still prepared to eat meat alternatives. Of all the results, we observed significant differences in responses between respondents' countries of origin, age and education level with interactions between these factors for willingness to try. For instance, the richest and most educated countries that were surveyed tended to be more willing to try "artificial meat." A similar pattern was observed for willingness to pay, except that gender had no significant effect and age had only a small effect. One major observation is that a large majority of respondents are not willing to pay more for "artificial meat" than for meat from livestock.

Can in vitro meat be a viable alternative for Turkish consumers?

High meat consumption places a heavy burden on the environment. This study aimed to highlight the practices of Turkish consumers in consuming red meat and to understand their attitudes toward in vitro meat (IVM). The relationships between red meat consumption rationalization, attitudes toward IVM, and intentions to consume IVM were examined for Turkish consumers. It was found that Turkish consumers' attitudes toward IVM were averse. Even if the respondents considered IVM a viable alternative to conventional meat, they did not consider it ethical, natural, healthy, tasty, or safe. Additionally, Turkish consumers did not evince interest in regular consumption or intention to try IVM. Although various studies have focused on consumers' attitudes toward IVM in developed economies, the current study is the first attempt to understand the phenomenon in the Turkish market as an emerging economy. These results provide important information for researchers and stakeholders in the meat sector, such as manufacturers and processors.

Will cultured meat be served on Chinese tables? A study of consumer attitudes and intentions about cultured meat in China

This research investigates the attitudes and intentions of Chinese consumers about cultured "meat" (CM). We also investigate framing effects through the names used for these products ("cultured meat," "artificial meat," and "cell-based meat") and the effect of information provision. Of the 1532 consumers in our sample, most had not heard of "cultured meat" or "cell-based meat" before, although 70% had heard of "artificial meat". Around 44% of the participants indicated that they would be willing to try CM, and 32% would be likely to purchase it. Participants disliked the terms "cultured meat" and "cell-based meat" less than they disliked the term "artificial meat," although the latter was the most familiar to them. The provision of neutral information on the production process increased consumer support for CM, but the effect was limited. Prior knowledge and naming terms were strong predictors of attitudes and willingness to buy. A key implication is that stakeholders should cautiously apply framing strategies when introducing CM to the public.

How can the unnaturalness of cellular agricultural products be familiarized?: Modeling public attitudes toward cultured meats in Japan

Introduction

This study aims to clarify how the unnaturalness of cellular agricultural products can be familiarized to society, using the case of the Japanese public's receptivity to cultured meats. Perceived unnaturalness is a key factor in the rejection of emerging technologies. While past studies have examined the explanatory factors involved in the public acceptance of cultured meats, the relationships among multiple factors have not been fully examined. Cultured meats and cellular agricultural products have been positively evaluated because they can contribute to future food sustainability, so the trade-off between perceived unnaturalness and sustainability is a significant issue for the public.

Method

This study uses a questionnaire survey with 2,000 Japanese respondents, which was conducted in 2019. Using a categorical data analysis approach, the strongest explanatory factors for receptivity were comprehensively searched among attitudes toward cultured meats, eating habits, demographics, and so on.

Results and discussion

The results indicated that perceived unnaturalness showed a strong explanatory power for the rejection of cultured meats, but awareness of world famine problems increased acceptance of cultured meat, if the degree of the respondents' concern for unnaturalness was moderate. The perceived animacy of non-human life forms is also associated with acceptance of cultured meat, which may reflect Japanese cultural values. These results suggest multiple pathways to overcoming the disgust of new food technologies in the social implementation process.

Insects as Food: Consumers' Acceptance and Marketing

The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with insect-based food, mainly regarding consumer acceptance and commercialization. In this systematic review, we explored these challenges by reviewing 85 papers from 2010 to 2020, which were selected following the PRISMA methodology. Additionally, we applied the SPIDER (Sample, Phenomenon of Interest, Design, Evaluation, and Research type) tool for developing the inclusion criteria. Our analysis adds new knowledge to previous systematic reviews on this topic. It reveals both a comprehensive framework of factors influencing consumers' acceptance of insects as food and aspects of the marketing mix of these products. Disgust, food neophobia, familiarity, visibility of insects, and taste appear to be the most significant factors that can prevent consumers from consuming insects as food. The motivations for acceptance are found to be familiarity and exposure. The results of this review provide insights for policymakers and stakeholders who wish to develop marketing strategies that can increase consumer acceptance of insects as food.

Recent Advances in the Processing and Manufacturing of Plant-Based Meat

Plant protein technology is a core area of biotechnology to ease the problem of human protein demand. Plant-based meat based on plant protein technology is a growing concern by global consumers in alleviating environmental pollution, cutting down resources consumption, and improving animal welfare. Plant-based meat simulates the texture, taste, and appearance of animal meat by using protein, lipid, carbohydrate, and other plant nutrients as the main substances. This review summarizes the main components of plant-based meat, processing technology, standard formula, market competition, and formula and texture of future research directions. According to the existing methods of plant-based meat fiber forming, the development process and characteristics of four production processes and equipment of plant-based meat spinning, extrusion, shearing, and 3D printing are emphatically expounded. The processing principles and methods of different processing technologies in plant-based meat production are summarized. The production process and equipment of plant-based meat will pay more attention to the joint production of various processes to improve the defects of plant-based meat production process.

The social impact of cultivated and plant-based meats as radical innovations in the food chain: Views from Brazil, the United States and Europe

Cultivated and plant-based meats have been recognized as radical innovations that may revolutionize food production worldwide. Despite potentially being more sustainable than conventional meat, little is known about the consequences these innovations can bring to society. To help to clarify this topic, we studied the social impacts that cultivated and plant-based meats may bring to Brazil, the United States and Europe. Based on the perspective of 136 experts, our results are divided into market expectations, consumer access, consumer acceptance, impacts on farms, and business opportunities along the new chains. Experts generally predicted an optimistic picture of the social effects with several opportunities as alternative meats become available. However, the consequences for animal farmers seemed worrying in the experts' views. Overall, the opinion of Brazilian and American experts seemed more optimistic than that of Europeans. Our findings may be helpful for practitioners and people involved in rural policy interested in better guiding this transition process in the food production chain.

Marketing strategies used for alternative protein products sold in Australian supermarkets in 2014, 2017, and 2021

Introduction

Marketing plays an important role in consumers' perceptions and acceptance of new foods. The purpose of this study was to investigate the marketing strategies used for alternative protein products available in Australia in 2014, 2017, and 2021.

Methods

Product data were extracted from FoodTrack™, an established database of packaged supermarket products. Marketing strategies investigated included product format descriptors, front of pack (FOP) labeling claims, price, and in-store placement (2021 only).

Results

Data from 292 alternative protein products (n = 12 tofu-based products; n = 100 legume-based products; and n = 180 plant-based meats) were analyzed. Across the product range, "burgers" (n = 86), "strips and similar" (n = 51) and "sausages" (n = 42) were the most common product formats, accounting for ∼61% of the product range. Nutrient content claims featured on 273 (93%) products. "Positive" nutrient claims (those highlighting the presence of a nutrient) occurred on FOP labels four times more than "negative" nutrient claims (those highlighting the absence or low levels of a nutrient; 432 versus 101, respectively). Protein-related claims were the most common "positive" nutrient claim (n = 180, 62%). Health claims on FOP labels appeared on 10% of products. Most products (n = 265, 91%) mentioned a dietary pattern (such as "vegetarian" and "plant-based"), or a combination of dietary patterns on their FOP label. The price of alternative products increased over time; between 2014 and 2021, on average, the unit price increased (9% increase, p = 0.035) and the pack size decreased (14% decrease, p < 0.001). There was inconsistency in product placement across the eight stores visited. Occasionally (n = 3 of 13 locations), chilled alternative protein products were positioned near conventional meat products. More commonly, alternative protein products shared space with other vegetarian products (such as non-dairy cheeses and tofu blocks) or alongside convenience products, suggesting these products are promoted as convenience foods, or options for individuals with special dietary needs.

Discussion

This study provides a useful evidence base to understand the marketing strategies used for alternative protein products. It appears from this analysis that considerable effort has gone into providing consumers with a level of familiarity and comfort prior to purchasing these alternative protein products.

The Crick-Eatery: A Novel Approach to Evaluate Cricket (Acheta domesticus) Powder Replacement in Food Products through Product Eating Experience and Emotional Response

This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste. US untrained consumers (n = 108), from the San Luis Obispo, CA area, were recruited to evaluate three food products (sausage, pasta, and brownies) as components in a three-course meal that either contain cricket powder (CP) or not (Control). The CP sausage was found to have lower liking scores than the Control for the attributes tested (p < 0.05). The CP pasta was found to be higher in overall liking than the Control (p < 0.05). The CP Brownies were rated highly across the attributes, except for texture and aftertaste (p < 0.05). Though the CP products were found to be as acceptable as the Controls, the use of cricket powder may have affected the texture and flavor profile of both the CP sausage and brownies. The participants selected more positive emotions terms for both the CP and Control products than negative emotions. Negative terms selected, such as worried, decreased once the products were consumed (p < 0.05). Plate waste and subjective satiety may also be indicators of consumer acceptability. Significant correlations were found between appearance liking and satiety as well as taste liking and plate waste for both the Control and CP products/dishes (p < 0.05). Based on this work, future acceptance of insect-based products may be encouraged by evaluating the products throughout an eating experience.

Food neophobia, food choice and the details of cultured meat acceptance

This study focuses on the details of consumer response to lab grown 'cultured meat (CM)', compared to meat derived from insects, plants and animals. A sample of 254 New Zealanders were interviewed. A word association exercise revealed that consumer reaction to CM was dominated by affective, rather than cognitive factors. The linkages between a general food neophobia scale, a specific CM evaluation scale and purchase intent were studied. The general neophobia scale performed poorly as a predictor, while the 19-point CM evaluation scale performed well. Reducing this scale to its seven affective components, and then to just the two key affective components did not significantly reduce the scale's predictive performance. Overall, the results of this research reveal very significant differences in preference for meat products based upon their origins. Insect protein was strongly disfavoured over all alternatives, while cultured meat was significantly disfavoured compared to more established alternatives. The implications of this for the commercialisation of CM are discussed.

A Review of the Challenges Facing Global Commercialization of the Artificial Meat Industry

The sustained growth of global meat consumption incentivized the development of the meat substitute industry. However, long-term global commercialization of meat substitutes faces challenges that arise from technological innovation, limited consumer awareness, and an imperfect regulatory environment. Many important questions require urgent answers. This paper presents a review of issues affecting meat substitute manufacturing and marketing, and helps to bridge important gaps which appear in the literature. To date, global research on meat substitutes focuses mainly on technology enhancement, cost reduction, and commercialization with a few studies focused on a regulatory perspective. Furthermore, the studies on meat substitute effects on environmental pollution reduction, safety, and ethical risk perception are particularly important. A review of these trends leads to conclusions which anticipate the development of a much broader market for the meat substitute industry over the long term, the gradual discovery of solutions to technical obstacles, upgraded manufacturing, the persistent perception of ethical risk and its influence on consumer willingness to accept meat substitutes, and the urgent need for constructing an effective meat substitute regulatory system.