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1 – 10 of over 5000
Article
Publication date: 10 July 2023

Juhui Chen, Meng Zhang and Junfei Bai

The purpose of this paper is to assess the impact of providing information on Chinese consumers' attitudes toward and willingness to pay (WTP) for cultured meat, and to further…

Abstract

Purpose

The purpose of this paper is to assess the impact of providing information on Chinese consumers' attitudes toward and willingness to pay (WTP) for cultured meat, and to further focus on the heterogeneous effect of prior awareness.

Design/methodology/approach

The data were collected by interviewing 1,004 consumers through a face-to-face survey conducted in 2019. Repeated measures ANOVA, ordinary least squares and maximum likelihood estimation were employed for data analysis.

Findings

Whether consumers have heard of cultured meat before is not an important determinant for their attitude, but whether they know it well is. Consumers' attitudes and WTP all improved after the provision of information, but knowledgeable consumers' attitudes were less influenced by information than those without prior knowledge. Unlike attitude, prior awareness does not affect the effect of information on WTP.

Originality/value

Despite extensive studies on the impact of information on the acceptance of cultured meat, few have analyzed the heterogeneous effect of prior awareness. In the research on prior awareness of cultured meat, firstly, no consistent conclusions about the effect of prior awareness on attitude; secondly, previous studies only considered heterogeneous effects of prior awareness on attitude toward cultured meat, while ignored WTP. This paper provides new insights in these areas. Further, this paper provides the first evidence on the heterogeneous impact of prior awareness in developing countries; most previous research has focused on consumers in developed countries.

Details

British Food Journal, vol. 125 no. 10
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 29 June 2020

Nadia Palmieri, Maria Angela Perito and Claudio Lupi

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.

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.

Details

British Food Journal, vol. 123 no. 1
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 19 June 2019

Elaine Shaw and Máirtín Mac Con Iomaire

The purpose of this paper is to perform a comparative analysis on the attitudes of rural and urban Irish consumers towards cultured meat.

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Abstract

Purpose

The purpose of this paper is to perform a comparative analysis on the attitudes of rural and urban Irish consumers towards cultured meat.

Design/methodology/approach

A mixed methods exploratory sequential design was used. This involved collecting qualitative data first, through group interviews, and using the results of these to design the questionnaires for the quantitative data collection, which was analysed using SPSS 24.0 ®.

Findings

Urban consumers were more receptive towards cultured meat and more concerned about the environmental impact of current meat production practices. Rural consumers were more concerned about the possible damaging effect cultured meat production could have on agri-business and the livelihood of Irish farmers. The safety of the technology emerged as the biggest concern for both sets of consumers.

Research limitations/implications

The sample size used for the qualitative research resulted in a 95% confidence level and a confidence interval of 5.55. A larger sample number would give a tighter confidence interval and a more accurate representation of consumers’ attitudes.

Practical implications

This research could give guidance to food companies of how to market cultured meat products towards Irish consumers based on their concerns and their perceived benefits of the technology.

Social implications

This research added to previous research performed in Ireland showing that urban consumers are more receptive towards new food technologies than their rural counterparts.

Originality/value

This is the first paper comparing the attitudes of rural and urban Irish consumers towards cultured meat and adds to the literature on this emerging subject area.

Details

British Food Journal, vol. 121 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 November 2023

Leonore Lewisch and Petra Riefler

Individuals perceive multiple barriers to consuming cultured meat. This study empirically investigates whether different types of social norms enhance behavioural intentions…

Abstract

Purpose

Individuals perceive multiple barriers to consuming cultured meat. This study empirically investigates whether different types of social norms enhance behavioural intentions towards this novel food technology. Specifically, it examines the impact of general norms, in-group norms and out-group norms (based on meat-eaters or non-meat eaters, respectively) on consumers' willingness to try cultured meat.

Design/methodology/approach

A two-factorial between-subject online experiment was conducted using a sample of 431 Austrian consumers. The data were analysed using structural equation modelling in AMOS.

Findings

This study finds empirical support that both general norms and dietary in-group norms enhance consumers' behavioural intentions towards cultured meat, whereas dietary out-group norms do not affect the latter. The effect of in-group norms on behavioural intentions is mediated by identification with the respective dietary in-group. In addition, in-group identification and out-group disidentification as well as dietary identity also directly affect willingness to try cultured meat. Overall, meat-eaters report greater behavioural intentions than non-meat-eaters.

Practical implications

The findings indicate that using normative dietary cues in marketing campaigns might assist in efforts to increase consumer acceptance of cultured meat. Such efforts might be particularly relevant when introducing cultured meat to European markets.

Originality/value

This study is the first to experimentally examine the principles of the focus theory of normative conduct and social identity theory in the context of consumer-oriented cultured meat research. It contributes to the current literature by empirically demonstrating the relevance of social (group) norms in this domain.

Details

British Food Journal, vol. 126 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 5 April 2022

Ou Wang and Frank Scrimgeour

The widespread dietary adoption of cultured meat could provide important benefits to animal welfare, the environment, food safety and security. This study examines consumer…

Abstract

Purpose

The widespread dietary adoption of cultured meat could provide important benefits to animal welfare, the environment, food safety and security. This study examines consumer segmentation and consumer motives for choice of cultured meat in China.

Design/methodology/approach

The data were collected by means of a web-based questionnaire (n = 608) distributed in the two cites of Shanghai and Chengdu. Factor analysis, cluster analysis and path analysis were employed for data analysis.

Findings

Three consumer segments were identified with regard to the acceptance of cultured meat in China: Conservatives (25.7%), Acceptors (41.9%) and Pioneers (32.4%). Significant differences were recognised in age, household income, education and household size between the three consumer segments. The following meat choice motives (MCMs) have significant influences on Chinese participants’ attitudes and/or purchase intentions towards cultured meat: usually eat, environmental concern, societal concern, mood, purchase convenience and price.

Originality/value

This is the first study to develop a factorial construct of MCMs based on a previous theoretical model of food choice motives (FCMs) in China. The study contributes understanding of choice motives for cultured meat in a non-Western setting, particularly in China - the country consuming the largest quantity of pork. Further, this is the first study to recognise segments that are directly based on consumer attitudes and purchase intentions towards cultured meat. The findings of this study will help global producers and policymakers to create effective promotion strategies and policies for this innovative product in developing countries, particularly in China.

Details

British Food Journal, vol. 125 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 13 September 2021

Alice Munz Fernandes, Lucas Teixeira Costa, Odilene de Souza Teixeira, Francisca Viviane dos Santos, Jean Philippe Palma Revillion and Ângela Rozane Leal de Souza

The purpose of this paper is to analyze the attitudes of meat consumers in Rio Grande do Sul, Brazil, concerning cultured meat. This State is characterized by its strong cultural…

Abstract

Purpose

The purpose of this paper is to analyze the attitudes of meat consumers in Rio Grande do Sul, Brazil, concerning cultured meat. This State is characterized by its strong cultural identity and social practices, barbecue being its typical dish.

Design/methodology/approach

The authors applied a cross-sectional survey with meat consumers residing in Porto Alegre/RS, the sample of which, composed of 538 individuals, expressed the population heterogeneity. The data were analyzed using the Pearson chi-square, Cramer's V, and correspondence analysis.

Findings

The results demonstrate that although six of ten people were willing to try cultured meat, only four of them responded positively to the willingness to consume it over conventional meat. Young individuals demonstrated a favorable attitude towards the product, expressing a greater propensity both to try it and to include it in the diet regularly. However, the rejection of cultured meat gradually intensified after 40 years old. The previous knowledge and familiarity with the investigated subject are not predictive of the intention of experimentation so that almost two-thirds of the individuals who did not know the product were positively willing to try it.

Originality/value

Despite the recent intensification of studies about consumer behavior towards cultured meat, its analysis in a context in which meat historically plays a fundamental role in socioeconomic development is still little explored. The originality of our research is circumscribed by the understanding of the behavior of meat consumers, members of a culture where it plays a central role.

Details

British Food Journal, vol. 123 no. 9
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 3 February 2023

Béré Benjamin Kouarfaté and Fabien Nicolas Durif

The purpose of this article is (1) to carry out an ambivalent analysis of the determinants (benefits/risks) of the adoption of cultured meat, (2) to identify their impacts on…

Abstract

Purpose

The purpose of this article is (1) to carry out an ambivalent analysis of the determinants (benefits/risks) of the adoption of cultured meat, (2) to identify their impacts on consumers’ attitudes (cognitive, affective and conative) and (3) to propose a research agenda.

Design/methodology/approach

A systematic review of the relevant literature was conducted. The authors selected 86 articles that were coded using NVivo 12 software according to the theoretical framework chosen for this study: (1) consumer attitude ambivalence (benefit–risk) – conflicting presence of positive and negative attitudes in decision-making, (2) the consumer preference theory – choice of consumers based on utility maximisation or best characteristics/determinants and (3) the three-dimensional perspective of attitude – cognitive, affective and behavioural components. The authors followed the methodological steps (formulation of the research question, identification of relevant scientific studies, evaluation of the quality of studies, summary of evidence and interpretation of results) recommended by Lipsey and Wilson (2001) and Tranfield et al. (2003). Several keywords were drawn from a study by Bryant and Barnett (2019) on cultured meat (CM) nomenclature and its impact on consumer acceptance.

Findings

The identified articles were relatively recent (84/86 articles were published after 2010) and in the fields of agriculture and ethical agriculture (22/86), policy and regulations (12/86) and psychology (11/86). Content analysis helped identify four types of ambivalent determinants for the adoption of cultured meat: ethics, intrinsic, informational and belief. The results suggest the existence of a group of “dominant” determinants for each attitude component. Thus, the dominant determinants of cognitive, affective and conative components are informational, ethical and intrinsic determinants, respectively.

Research limitations/implications

This research is based on a systematic review of literature and is a review of the narrative literature that provides an overview of what is known about cultured meat adoption. The main weakness of this type of method is the feasibility generally associated with the existence (and a sufficient number) of studies that can be included. Other types of the meta-analytic method could have been used and could have explored different measures and biases (e.g. effect sizes, statistical power, sampling error, measurement error and publication bias). Also, as a food technology whose social acceptability would be influenced by all stakeholders, it would be relevant to expand the analysis to other types of stakeholders.

Practical implications

Little is still known to the public about the adoption mechanisms of this technology. In terms of behaviour, Siegrist et al. (2018) suggest that new studies should focus on factors that influence the individual differences in the willingness of consumers to eat or purchase cultured meat. By identifying the dominant target influence of informational determinants on cognitive components, that of ethical determinants on affective components and finally that of intrinsic determinants on conative attitudes, this article offers a first avenue of solution to businesses operating in this new industry, as well as to public authorities, to improve the acceptance of cultured meat. Private businesses will benefit from the results of this research by understanding the underlying motivations of consumers to adopt this type of innovation in order to adjust future marketing.

Social implications

This article, through better understanding of the psychological mechanisms that contribute to its social acceptability amongst the population, has the potential to improve educational campaigns for this technology. The results could thus guide both public policies as well as the regulation of activities related to cultured meat in the coming years, professional orders, private businesses and the general public. It thus provides initial insight needed to understand this public debate.

Originality/value

Research addressing cultured meat has come primarily from agribusiness and environmental and biological sciences. The authors highlighted the need for interdisciplinary collaboration between biological and social sciences to address ethical issues. This article, via multidisciplinary systematic reviews, links environmental/biological sciences and social sciences, and management.

Details

British Food Journal, vol. 125 no. 8
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 27 May 2014

Francesco Buscemi

The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing…

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Abstract

Purpose

The purpose of this paper is to investigate how in Britain, France and Italy the idea of the living animal is being detached from the action of eating meat. It is an ongoing historical process, which has recently been fuelled by the new issue of cultured meat.

Design/methodology/approach

Starting from Goody's developmentalist stages (Production, Distribution, Preparation and Consumption), first this work analyses historically how these stages have undergone the process of the disappearance of the animal origins of meat (animal origins of meat are parts like the head and legs that remind us that once meat was an animal). Second, this paper applies cultured meat to Goody's stage of Production, linking the new product to the historical, above described, process.

Findings

The analysis shows that, in the past, Goody's stages of Consumption, Distribution and Preparation witnessed the disappearance of the animal origins of meat, while Production was not affected by the phenomenon. Today, with testing on cultured meat, even the stage of Production has gone through this process. Now, all of Goody's stages are involved in the process. Usually considered a shocking novelty, cultured meat is instead a stage of a historical process.

Originality/value

No one has previously analysed the disappearance of the animal origins of meat relating it to Goody's stages, and a current issue like cultured meat has never been considered a further step of this process.

Details

British Food Journal, vol. 116 no. 6
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 9 September 2022

Leonore Lewisch and Petra Riefler

Technology-based food innovations are likely to face opposition in consumer acceptance despite certain perceived benefits. This study investigates distrust in scientists as a…

Abstract

Purpose

Technology-based food innovations are likely to face opposition in consumer acceptance despite certain perceived benefits. This study investigates distrust in scientists as a barrier to cultured meat acceptance and its interplay with positive drivers. For the latter, this study draws upon higher-order values (universalism) and domain-specific innovativeness.

Design/methodology/approach

This study proposes a conceptual model, which is empirically tested using an online survey of Austrian consumers (n = 509) and structural equation modelling.

Findings

First, this study provides empirical support for the inhibiting role of distrust in scientists on the acceptance of cultured meat. Second, universalism and domain-specific innovativeness both positively impact consumers' behavioural intentions. Third, this study finds that consumers' innovativeness mitigates the negative effect of distrust in scientists on the willingness to try cultured meat, whereas the value of universalism does not moderate this negative effect.

Practical implications

The findings are strategically useful for companies in the innovative food sector in terms of segmentation and targeting. For both companies and policymakers, the impeding role of distrust in scientists for technology-based food innovations depicts an aspect that might be considered relevant to be addressed.

Originality/value

This study adds to the current body of knowledge about consumer acceptance of technology-based food innovations, such as cultured meat, by jointly examining the relevance of human values, domain-specific innovativeness and distrust in scientists as well as their interactions to explain behavioural intentions.

Details

British Food Journal, vol. 125 no. 5
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 28 December 2021

Maureen Schulze, Achim Spiller and Kristin Jürkenbeck

The consumption of animal-based food products faces several sustainability challenges. To date, however, meat intake plays an important role in everyday food choices. With their…

Abstract

Purpose

The consumption of animal-based food products faces several sustainability challenges. To date, however, meat intake plays an important role in everyday food choices. With their ability to change the opinions of a critical mass, opinion leaders in food choices are assumed to play a predominant role in influencing future dietary styles. Thus, the objective of this study was to identify opinion leaders in food choices and their personal meat consumption behaviour as well as their attitude towards policy interventions aiming to meat reduction.

Design/methodology/approach

The sample consisted of 1,479 German participants aged between 15 and 29 years who were online surveyed in autumn 2020. A latent profile analysis (LPA) identified three distinct groups of opinion leader in the younger generation labelled “non-opinion leaders”, “weak opinion leaders” and “opinion leaders”. The identified profiles were used to understand opinion leaders and their food choices by using chi-square tests as well as univariate ANOVA with Tukey or Games-Howell post hoc tests.

Findings

Opinion leadership in food choices was associated with a higher interest in meat-reduced dietary styles and with more positive attitudes towards innovative food ideas. Moreover, opinion leaders were associated with politicised food decisions, indicating that their food choices align with their political and social interests.

Originality/value

The results contribute to a better understanding of the development of future dietary styles, provide evidence for a shift towards more sustainable dietary patterns in the near future and highlight that food decisions are no longer solely decisions on an individual basis but rather becoming of political relevance.

Details

British Food Journal, vol. 124 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

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