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Review of factors affecting consumer acceptance of cultured meat

Pakseresht, Ashkan and Kaliji, Sina Ahmadi and Canavari, Maurizio (2022). Review of factors affecting consumer acceptance of cultured meat. Appetite. 170 , 105829
[Article Review/Survey]

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Concerns about animal welfare and sustainable meat production are growing among consumers. The awareness of carbon emissions linked to livestock and ethical concerns have triggered interest in more sustainable meat alternatives, among which cultured meat (also known as laboratory grown meat) is a recent entry. Like any new food, the ultimate success of cultured meat depends on consumer acceptance. This study analyses the peer reviewed literature on consumer attitudes towards cultured meat to synthesize the existing evidence and identify priorities for future research. A systematic literature review was undertaken using the Web of Science, Science Direct and Scopus databases over 2008-2020, resulting in a final number of 43 articles meeting our selection criteria. The most important factors influencing consumer acceptance/rejection of cultured meat include public awareness, perceived naturalness, and food-related risk perception. Ethical and environmental concerns prompted consumers to be willing to pay a premium price for purchasing meat substitutes, but not necessarily cultured meat. Also, food neophobia and uncertainties about safety and health seem to be important barriers to uptake of this technology. Availability of other alternatives such as plant-based meat substitutes and product features, such as price and sensory appeal, are considered determinants of consumer reception of this technology. The effect of demographic factors is mixed. More research on the interrelationships between livestock production, food security, and alternative meat products is recommended.

Authors/Creators:Pakseresht, Ashkan and Kaliji, Sina Ahmadi and Canavari, Maurizio
Title:Review of factors affecting consumer acceptance of cultured meat
Series Name/Journal:Appetite
Year of publishing :2022
Article number:105829
Number of Pages:24
Publication Type:Article Review/Survey
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution-Noncommercial-No Derivative Works 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 3 Medical and Health Sciences > 303 Health Sciences > Nutrition and Dietetics
(A) Swedish standard research categories 2011 > 5 Social Sciences > 502 Economics and Business > Economics
Keywords:Systematic review, Lab-grown meat, In-vitro, Clean meat, Consumer attitudes
Permanent URL:
Additional ID:
Type of IDID
Web of Science (WoS)000795678500003
ID Code:28203
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Economics
Deposited By: SLUpub Connector
Deposited On:02 Jun 2022 12:58
Metadata Last Modified:02 Jun 2022 13:01

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