To read this content please select one of the options below:

Consumer acceptance of cultured meat: some hints from Italy

Nadia Palmieri (CREA Research Centre for Engineering and Agro-Food Processing, Monterotondo (RM), Italy)
Maria Angela Perito (Faculty of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Teramo, Italy) (INRAE, UR ALISS, Université Paris-Saclay, Ivry-sur-Seine, France)
Claudio Lupi (Department of Economics, University of Molise, Campobasso, Italy)

British Food Journal

ISSN: 0007-070X

Article publication date: 29 June 2020

Issue publication date: 24 December 2020

1401

Abstract

Purpose

The purpose of this paper is to contribute to the current literature on consumer acceptance of cultured meat and to investigate the main factors that might affect it.

Design/methodology/approach

Data were collected from a sample of 490 consumers in Italy, using a web-based survey. The empirical analysis follows an exploratory approach based on the training and checking of a random forest model.

Findings

An important finding of this study concerns the overall positive perception of cultured meat on the part of the interviewees in a country that is the fifth-largest meat producer at the European level. Age, environmental and ethical issues, and scepticism about new food technologies are the most important factors that guide consumer acceptance of cultured meat. The results suggest that in order to increase cultured meat acceptance it would be important to inform and educate consumers towards new food and new food production methods.

Research limitations/implications

The sample analysed in this study is not representative of the whole national population, as it happens in most papers dealing with new food.

Originality/value

Although the conclusions of this exploratory study cannot be over-generalized, the results provide interesting insights on how to increase cultured meat acceptance in view of the possible development of a new market for cultured meat.

Keywords

Citation

Palmieri, N., Perito, M.A. and Lupi, C. (2021), "Consumer acceptance of cultured meat: some hints from Italy", British Food Journal, Vol. 123 No. 1, pp. 109-123. https://doi.org/10.1108/BFJ-02-2020-0092

Publisher

:

Emerald Publishing Limited

Copyright © 2020, Emerald Publishing Limited

Related articles