Is cultured meat a promising consumer alternative? Exploring key factors determining consumer's willingness to try, buy and pay a premium for cultured meat

Appetite

Volume 179, 1 December 2022, 106307

Authors

Rombach, Meike; Dean, David; Vriesekoop, F; de Koning, Wim; Aguiar, LK; Anderson, M; Mongondry, P; Oppong-Gyamfi, M; Urbano, B; Gómez-Luciano, CA; Hao, W; Eastwick, E; Jiang, ZV; Boereboom, A

Abstract

Consumer willingness to accept alternative meat products has been widely explored. However, few studies have explored the key factors driving and inhibiting willingness to try, buy and pay a price premium for plant-based proteins, fungal-based proteins and cultured muscle tissue. Therefore, the present study is dedicated to this research gap and proposes a model that combines driving and inhibiting factors such as food neophobia, food technology neophobia, the environmental and specific benefits of alternative meat products as well as intrinsic attributes of meat such as taste, texture and smell. Partial least squares structural equation modeling shows that the largest drivers of consumer willingness to consume meat substitute are their perceived suitability (specific benefits) and environmental impact. Conversely, the biggest inhibitors to consumption were the nutritional importance of meat, the importance of meat taste, texture, and smell, and food neophobia and food technology neophobia. How the drivers and inhibitors varied between plant-based, fungal-based, and cultured muscle tissue are discussed and implications for industry leaders and future research are discussed.