Consumer acceptance of cultured, plant-based, 3D-printed meat and fish alternatives

Future Foods, Год журнала: 2024, Номер 9, С. 100297 - 100297

Опубликована: Янв. 10, 2024

Novel food technologies, such as three-dimensional (3D) printing and cellular agriculture, offer many opportunities in the field of meat fish production, texture variety, waste reduction, animal welfare, personalized nutrition. Nevertheless, they still face resistance from consumers. Thus far, conventional have yet to be compared simultaneously with other alternatives. Therefore, we conducted a study analyze acceptance these alternatives among Swiss consumers terms perceived healthiness, willingness buy, eat, environmental friendliness. In doing so, were on four measures 3D-printed plant-based, cultured, byproduct The results suggest that plant-based perform best, whereas or worst all assessed. Moreover, perceptions healthiness friendliness appear most important predictors eat. These indicate future focus should placed communicating health- environment-related benefits 3D agriculture facilitate their adoption.

Язык: Английский

---

A taste of cell-cultured meat: a scoping review

Frontiers in Nutrition, Год журнала: 2024, Номер 11

Опубликована: Янв. 23, 2024

Cell-cultured meat (CM) is a novel product grown in vitro from animal cells, widely framed as equivalent to conventional but presented produced more sustainable way. Despite its limited availability for human consumption, consumer acceptance of CM (e.g., willingness purchase and consume) has been extensively investigated. A key under-investigated assumption these studies that CM’s sensory qualities are comparable conventional, products. Therefore, the current review aims clarify what actually known about characteristics their potential impact on acceptance. To this end, structured scoping existing, peer-reviewed literature evaluation was conducted according PRISMA-ScR Joanna Briggs Institute guidelines. Among included ( N = 26), only 5 research activities could be termed “sensory evaluation,” with 4 those evaluating actual products some form. The remaining 21 based conclusions consequent set hypothetical consumption experiences, often explicitly positive information framing. In addition, many have explicit goal increase CM, authors (researchers) acting direct industry affiliates; may source bias level toward By separating merely speculated, reported realistic expectations within promissory narratives proponents.

Язык: Английский

---

Consumer Acceptance of Alternative Proteins: A Systematic Review of Current Alternative Protein Sources and Interventions Adapted to Increase Their Acceptability

Sustainability, Год журнала: 2022, Номер 14(22), С. 15370 - 15370

Опубликована: Ноя. 18, 2022

Conventional meat consumption has triggered an environmental burden along with effects on different disease spectrums according to existing research. The dietary patterns adopted by consumers significantly impact both planetary and individual health. Interventions are needed support the protein transition. However, there is not yet overview of interventions towards acceptance novel proteins available. This systemic review highlights varieties alternative increase sources. Educational intervention, persuasion, training, modeling approaches summarized in this review. Furthermore, behavioral models triggering consumer’s response also discussed. that consumer varies among proteins. Food choice motives, familiarity, food neophobia, disgust, cultural norms various drivers acceptance. A comparison these indicates inconsistencies, presenting need for future

Язык: Английский

---

Cultured meat: Processing, packaging, shelf life, and consumer acceptance

LWT, Год журнала: 2022, Номер 172, С. 114192 - 114192

Опубликована: Ноя. 21, 2022

Increasing concern of consumers on sustainability issues leads to high demand for new alternative protein-based products alter animal origin meat in the market. Meat alternatives, like cultured meat, are market and skeptical consume so an improvement functionality sensory quality pose be important information increase their acceptability by consumer. Unnaturalness, healthiness, texture, price, safety main considered attributes need well-promoted improve purchasing power meat. With production a controlled environment with tissue-engineered technology, can produced fulfill demanded acceptable consumers. Packaging potential cultural maintain its food shelf life highlights consumer acceptance different countries approach represent This review shows current scenario processing packaging, Consumer future roadmap development have also been discussed detail.

Язык: Английский

---

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

ACS Omega, Год журнала: 2023, Номер 8(26), С. 23305 - 23319

Опубликована: Июнь 20, 2023

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

Язык: Английский

---

Plant-based and cultivated meat in the United States: A review and research agenda through the lens of socio-technical transitions

Journal of Cleaner Production, Год журнала: 2023, Номер 405, С. 136999 - 136999

Опубликована: Март 28, 2023

The past decade has seen an acceleration, globally, in the development of alternative protein products that resemble animal meat products. These include cultivated and plant-based meat, as well those derived through fermentation processes. Proponents proteins claim they offer opportunities to tackle multiple socio-environmental challenges. However, their also presents many challenges, which require careful analysis. To this end, paper addresses research question: what extent can socio-technical transitions literature explain current state future potential products, including impacts challenges associated with these emerging technologies? This reviews on from a perspective applying Multi Level Perspective Strategic Niche Management approaches, identifies agenda knowledge gaps questions. review is focused United States due its central role technologies. key questions be asked using framework, maps them niche level, niche-regime interactions heuristic dynamics Perspective. findings suggest meeting full technologies requires public investment long term planning, open access research, more strategic funding, efforts advance regulation social legitimacy, innovation business models, learning movements, other industries, visions fringe stakeholders. demonstrates examining scaling trajectory sustainability could useful important lessons insights into

Язык: Английский

---

Cultivated meat manufacturing: Technology, trends, and challenges

Engineering in Life Sciences, Год журнала: 2023, Номер 23(12)

Опубликована: Ноя. 20, 2023

Abstract The growing world population, public awareness of animal welfare, environmental impacts and changes in meat consumption leads to the search for novel approaches food production. Novel foods include products with a new or specifically modified molecular structure, made from microorganisms, fungi, algae insects, as well cell tissue cultures. latter approach is known by various names: “clean meat”, “in vitro meat” “cell‐cultured” “(cell‐)cultivated meat”. Here, cells isolated agronomically important species are expanded ex vivo produce biomass used unstructured grow differentiate on scaffolds structured analogues. Despite fast‐growing field high financial interest investors governments, cultivated production still faces challenges ranging source choice, affordable expansion, use cruelty‐free food‐grade media, regulatory issues consumer acceptance. This overview discusses above possible solutions strategies meat. review integrates multifaceted historical, social, technological insights field, provides both an engaging comprehensive introduction general interested robust perspective experts.

Язык: Английский

---

Comparing motivations and barriers to reduce meat and adopt protein alternatives amongst meat-eaters in Australia, China and the UK

Food Quality and Preference, Год журнала: 2024, Номер 118, С. 105208 - 105208

Опубликована: Апрель 29, 2024

Motivations are central in determining consumer food choices and provide insights regarding barriers to change. Given the global need transition towards more sustainable protein consumption patterns, understanding cross-cultural motivations is important. The present research aimed address this knowledge gap by reviewing reduce meat adopt substitutes, edible insects cultured amongst meat-eating consumers Australia, China UK (n = 1,777). An online survey captured importance of key via closed-ended statements, with change collected open-ended questions for extremely unwilling consumers. Results found safety environmental benefits be most important motives reduction alternatives adoption. Chinese were motivated these factors compared Australian who had greatest proportion based on belief necessary health reasons. Relative differences motivational also apparent alternative type. In general, responses Australians 245) related use whilst 160) 97) it insects. Overall, six themes identified consumers, being perceived as; Unhealthy, Unnecessary, Unsustainable, Unsafe, Unnatural Unappealing. prominence differed between countries across categories, but perception that unnecessary was a communal theme. findings interesting recommendations support country-specific transitions.

Язык: Английский

---

Determinants of Consumers’ Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review

Foods, Год журнала: 2024, Номер 13(10), С. 1534 - 1534

Опубликована: Май 15, 2024

This review article aims to provide an up-to-date overview of the main determinants consumers' acceptance novel foods (new and ingredients) in EU with emphasis on product's intrinsic properties (sensory characteristics) individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following PRISMA methodology. Case studies terrestrial (i.e., insects, cultured meat other animal origin products, plant-based food including mushrooms, analogues, pulses, cereals) aquatic systems algae jellyfish) are included focusing age-related cross-national differences consumer ingredients. General trends have emerged that common all analysed, regardless their or origin. Aspects such as neophobia, unfamiliarity, poor knowledge product important barriers consumption foods, while healthiness environmental sustainability perception drivers acceptance. Sensory challenging for more familiar ingredients (e.g., made cereals pseudocereals). Results discussed terms feasibility introducing these products highlighting strategies can encourage use new foods.

Язык: Английский

---

Psychological factors influencing consumer intentions to consume cultured meat, fish and dairy

Appetite, Год журнала: 2024, Номер 200, С. 107501 - 107501

Опубликована: Май 17, 2024

This study investigates the structure of factors that influence consumer intentions to both try and consume cultured proteins, their substitute vegan, vegetarian omnivore diets with these alternative protein sources. Comprehensive survey data (N = 3862) was collected from three Nordic countries (Denmark, Finland, Norway) analysed using confirmatory factor analysis structural equation modelling. Theoretically, this article draws behavioural models environmental psychology, identity theory, attitude theory. Results indicate beliefs about necessity an industry producing proteins impacts on global economy are significant predictors intentions. Moreover, participants who exhibited high levels general food innovativeness were more likely express positive proteins. Social norms influenced intentions: Individuals surrounded by attitudes toward within social networks inclined want products. The predictor variables in final model accounted for between 39% 66% variance different related Understanding better can inform targeted communication strategies aimed at promoting advantages facilitating its adoption.

Язык: Английский

---