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Jacobs AK, Windhorst HW, Gickel J, Chriki S, Hocquette JF, Ellies-Oury MP. German consumers' attitudes toward artificial meat. Front Nutr 2024; 11:1401715. [PMID: 38933886 PMCID: PMC11199728 DOI: 10.3389/fnut.2024.1401715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2024] [Accepted: 05/15/2024] [Indexed: 06/28/2024] Open
Abstract
The aim of this study was to analyze the impact of sociodemographic characteristics on willingness to try (WTT), regularly eat (WTE), or pay (WTP) for artificial meat, its expected societal challenges and general acceptance as well as its future potential development in Germany. Answers to an online questionnaire by 3,558 potential German adult consumers were evaluated. About 63% of the respondents thought this novel food was promising/acceptable. The vast majority (70%) stated that they would be willing to try it, with the most important drivers being ethics, curiosity and eco-friendliness. Around 57% of the participants said they would be willing to eat artificial meat regularly. Most of the respondents (40%) were willing to pay the same price for artificial as for conventional meat. In terms of its future potential, almost 75% of respondents believed that this new product would become commercialized in more than five years and that it was perceived as a solution that is both more ethical (67%) and more environmentally friendly (58%) than traditional meat. In addition, there were significant impacts of demographic factors on the willingness to engage with artificial meat. For example, high WTT and WTE were found among young male respondents (18-30 years of age), males that rarely consumed meat or had a low income (< €1,500). This also applied to the female respondents, who, however, belonged to higher income classes. Young German consumers with a high level of education or income up to €3,000 as well as consumers who did not eat meat had a high WTP for this novel food. In addition, respondents' positive opinion and acceptance of artificial meat had a positive influence on WTT and WTP. These results are important for the discussion of a paradigm shift in global meat production with respect to sustainability, demand for meat and the adoption of new food products.
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Affiliation(s)
- Anne-Katrin Jacobs
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
| | - Hans-Wilhelm Windhorst
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
- Department II - Natural and Social Sciences, University of Vechta, Vechta, Germany
| | - Julia Gickel
- Science and Innovation for Sustainable Poultry Production (WING), University of Veterinary Medicine Hannover (TiHo), Foundation, Field Station for Epidemiology (Bakum), Bakum, Germany
| | - Sghaier Chriki
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
- Isara, Lyon, France
| | - Jean-François Hocquette
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
| | - Marie-Pierre Ellies-Oury
- Université Clermont Auvergne, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), VetAgroSup, UMR1213, Recherches sur les Herbivores, Theix, Saint-Genès-Champanelle, France
- Bordeaux Sciences Agro, Bordeaux, France
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Hocquette JF, Chriki S, Fournier D, Ellies-Oury MP. Review: Will "cultured meat" transform our food system towards more sustainability? Animal 2024:101145. [PMID: 38670917 DOI: 10.1016/j.animal.2024.101145] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/13/2024] [Accepted: 03/14/2024] [Indexed: 04/28/2024] Open
Abstract
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.
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Affiliation(s)
| | - Sghaier Chriki
- INRAE, Université de Clermont-Ferrand, VetAgroSup, Saint Genès Champanelle, France; ISARA, Lyon, France
| | | | - Marie-Pierre Ellies-Oury
- INRAE, Université de Clermont-Ferrand, VetAgroSup, Saint Genès Champanelle, France; Bordeaux Sciences Agro, Gradignan, France
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Sikora D, Rzymski P. The Heat about Cultured Meat in Poland: A Cross-Sectional Acceptance Study. Nutrients 2023; 15:4649. [PMID: 37960301 PMCID: PMC10647623 DOI: 10.3390/nu15214649] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2023] [Revised: 10/26/2023] [Accepted: 10/31/2023] [Indexed: 11/15/2023] Open
Abstract
Cultured meat, produced by culturing animal cells in vitro, is gaining increasing interest. The first products obtained using this technology were authorized for human consumption in Singapore and the United States, and more are likely to follow in other parts of the world. Therefore, it is important to assess the attitudes toward such meat in various populations and understand the grounds for its acceptance and rejection. The present cross-sectional online study of adult Poles (n = 1553) aimed to evaluate knowledge of cultured meat, the main reasons and fears associated with its production and consumption, and willingness to buy it and factors influencing such willingness. Most respondents (63%) were familiar with the concept of cultured meat, and 54% declared to purchase it when available. However, concerns over safety were expressed by individuals accepting (39%) and rejecting (49%) such meat. The main motivations for choosing it included limiting animal suffering (76%) and environmental impacts of meat consumption (67%), although over half of responders willing to buy these products were driven by curiosity (58%). Multiple logistic regression revealed that odds (OR; 95%CI) for accepting cultured meat were significantly increased for adults aged 18-40 (1.8; 1.2-2.7); women (1.8; 1.2-2.7); meat eaters (8.7; 5.6-13.6); individuals convinced that animal farming adversely affects the climate (7.6; 3.1-18.3), surface waters (3.1; 1.2-8.1), and air quality (3.0; 1.2-7.6); those familiar with cultured meat concept (4.2, 2.2-8.4); and those revealing high openness to experience (1.7; 1.2-2.4). The results highlight that the Polish population may be moderately ready to accept cultured meat and identify the groups resistant to accepting it. Well-designed and transparent promotion of these products is required to increase the general public's understanding of the potential benefits and challenges of cultured meat technology.
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Affiliation(s)
- Dominika Sikora
- Department of Environmental Medicine, Poznan University of Medical Sciences, 60-806 Poznan, Poland;
- Doctoral School, Poznan University of Medical Sciences, Fredry St. 10, 61-701 Poznan, Poland
| | - Piotr Rzymski
- Department of Environmental Medicine, Poznan University of Medical Sciences, 60-806 Poznan, Poland;
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İnan CM, Özçelik AÖ. WITHDRAWN: Do individuals living in Turkey accept artificial meat? Meat Sci 2023; 199:109080. [PMID: 36702723 DOI: 10.1016/j.meatsci.2022.109080] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2022] [Revised: 11/08/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
This article was withdrawn from Meat Science at the request of the authors above who had failed to include all authors and after the excluded authors had raised this issue. The paper contained methodology that was developed by the excluded authors without fully acknowledging this fact or allowing these authors to contribute to the paper. The Publisher apologizes for any inconvenience this may cause, but also wants to remind authors about observing ethical conduct in the execution of studies and their subsequent reporting. The full Elsevier Policy on Article Withdrawal can be found at https://www.elsevier.com/about/our-business/policies/article-withdrawal.
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Affiliation(s)
- Cansu Memiç İnan
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey.
| | - Ayşe Özfer Özçelik
- Department of Nutrition and Dietetics, Faculty of Health Sciences, Ankara University, Ankara, Turkey
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Salehi G, Díaz E, Redondo R. Forty-five years of research on vegetarianism and veganism: A systematic and comprehensive literature review of quantitative studies. Heliyon 2023; 9:e16091. [PMID: 37223710 PMCID: PMC10200863 DOI: 10.1016/j.heliyon.2023.e16091] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 05/04/2023] [Accepted: 05/04/2023] [Indexed: 05/25/2023] Open
Abstract
Meat production and consumption are sources of animal cruelty, responsible for several environmental problems and human health diseases, and contribute to social inequality. Vegetarianism and veganism (VEG) are two alternatives that align with calls for a transition to more ethical, sustainable, and healthier lifestyles. Following the PRISMA guidelines, we conducted a systematic literature review of 307 quantitative studies on VEG (from 1978 to 2023), collected from the Web of Science in the categories of psychology, behavioral science, social science, and consumer behavior. For a holistic view of the literature and to capture its multiple angles, we articulated our objectives by responding to the variables of "WHEN," "WHERE," "WHO," "WHAT," "WHY," "WHICH," and "HOW" (6W1H) regarding the VEG research. Our review highlighted that quantitative research on VEG has experienced exponential growth with an unbalanced geographical focus, accompanied by an increasing richness but also great complexity in the understating of the VEG phenomenon. The systematic literature review found different approaches from which the authors studied VEG while identifying methodological limitations. Additionally, our research provided a systematic view of factors studied on VEG and the variables associated with VEG-related behavior change. Accordingly, this study contributes to the literature in the field of VEG by mapping the most recent trends and gaps in research, clarifying existing findings, and suggesting directions for future research.
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Affiliation(s)
- Gelareh Salehi
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Business Management Department, Spain
| | - Estela Díaz
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Business Management Department, Spain
| | - Raquel Redondo
- Faculty of Economics and Business Administration, Universidad Pontificia Comillas. ICADE, Spain
- Quantitative and Statistical Analysis Department, Spain
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Kombolo Ngah M, Chriki S, Ellies-Oury MP, Liu J, Hocquette JF. Consumer perception of "artificial meat" in the educated young and urban population of Africa. Front Nutr 2023; 10:1127655. [PMID: 37125051 PMCID: PMC10140314 DOI: 10.3389/fnut.2023.1127655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2022] [Accepted: 03/23/2023] [Indexed: 05/02/2023] Open
Abstract
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.
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Affiliation(s)
- Moïse Kombolo Ngah
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
| | - Sghaier Chriki
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
- Isara, Lyon, France
| | - Marie-Pierre Ellies-Oury
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
- Bordeaux Sciences Agro, Feed & Food Department, Gradignan, France
| | - Jingjing Liu
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
| | - Jean-François Hocquette
- INRAE, Clermont Auvergne, Université Clermont Auvergne, VetAgro Sup, UMR1213, Recherches sur les Herbivores, Saint Genès Champanelle, France
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Wood P, Thorrez L, Hocquette JF, Troy D, Gagaoua M. "Cellular agriculture": current gaps between facts and claims regarding "cell-based meat". Anim Front 2023; 13:68-74. [PMID: 37073316 PMCID: PMC10105885 DOI: 10.1093/af/vfac092] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/20/2023] Open
Affiliation(s)
- Paul Wood
- Monash University, Clayton, Victoria 3800, Australia
| | - Lieven Thorrez
- Tissue Engineering Lab, Department Development and Regeneration, KU Leuven Kulak, Kortrijk, Belgium
| | - Jean-François Hocquette
- INRAE, University of Clermont Auvergne, Vetagro Sup, UMR Herbivores, Theix, 63122, Saint-Genès-Champanelle, France
| | - Declan Troy
- Monash University, Clayton, Victoria 3800, Australia
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Ye Y, Zhou J, Guan X, Sun X. Commercialization of cultured meat products: Current status, challenges, and strategic prospects. FUTURE FOODS 2022. [DOI: 10.1016/j.fufo.2022.100177] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Pilařová L, Kvasničková Stanislavská L, Pilař L, Balcarová T, Pitrová J. Cultured Meat on the Social Network Twitter: Clean, Future and Sustainable Meats. Foods 2022; 11:foods11172695. [PMID: 36076879 PMCID: PMC9455233 DOI: 10.3390/foods11172695] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2022] [Revised: 08/26/2022] [Accepted: 08/31/2022] [Indexed: 01/14/2023] Open
Abstract
The rapid development of technologies for cultured meat production has led to new challenges for producers regarding appropriate communication with future customers in order to deliver products to a viable market. Communication analysis of social media enables the identification of the key characteristics of the monitored topic, as well as the main areas of communication by individual users based on active digital footprints. This study aimed to identify the key characteristics of cultured meat based on communication analysis of the social network Twitter. Communication analysis was performed based on 36,356 Tweets posted by 4128 individual users. This analysis identified the following main communicated characteristics: clean meat, future meat, and sustainable meat. Latent Dittrich allocation identified five communication topics: (1) clean and sustainable products, (2) comparisons with plant-based protein and the impact on agribusiness, (3) positive environmental aspects, (4) cultured meat as an alternative protein, and (5) the regulation of cultured meat.
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Font-i-Furnols M, Guerrero L. Understanding the future meat consumers. Meat Sci 2022; 193:108941. [DOI: 10.1016/j.meatsci.2022.108941] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/28/2022]
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Perception of Cultured Meat as a Basis for Market Segmentation: Empirical Findings from Croatian Study. SUSTAINABILITY 2022. [DOI: 10.3390/su14126956] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Abstract
Many studies have already addressed the perception of cultured meat, but the segmentation of potential consumers has not been adequately investigated. Based on an online survey in Croatia with 411 valid responses, four socio-demographically characterized segments were identified. The key differentiators between the segments relate to consumers’ moral and ethical concerns about cultured meat and their perceptions of the impact of cultured meat production on the economy. The multinomial logistic regression used to describe the segments found that the segments differed from the reference segment (Concerned) in terms of support for public research and funding of cultured meat, the willingness to consume it, and religiosity. These results help provide deeper insight into the profiles of potential consumers of cultured meat.
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