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Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be m...

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Autores principales: Boereboom, Anouk, Mongondry, Philippe, de Aguiar, Luis K., Urbano, Beatriz, Jiang, Zheng (Virgil), de Koning, Wim, Vriesekoop, Frank
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774966/
https://www.ncbi.nlm.nih.gov/pubmed/35053929
http://dx.doi.org/10.3390/foods11020197
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author Boereboom, Anouk
Mongondry, Philippe
de Aguiar, Luis K.
Urbano, Beatriz
Jiang, Zheng (Virgil)
de Koning, Wim
Vriesekoop, Frank
author_facet Boereboom, Anouk
Mongondry, Philippe
de Aguiar, Luis K.
Urbano, Beatriz
Jiang, Zheng (Virgil)
de Koning, Wim
Vriesekoop, Frank
author_sort Boereboom, Anouk
collection PubMed
description Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.
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spelling pubmed-87749662022-01-21 Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries Boereboom, Anouk Mongondry, Philippe de Aguiar, Luis K. Urbano, Beatriz Jiang, Zheng (Virgil) de Koning, Wim Vriesekoop, Frank Foods Article Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision. MDPI 2022-01-12 /pmc/articles/PMC8774966/ /pubmed/35053929 http://dx.doi.org/10.3390/foods11020197 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Boereboom, Anouk
Mongondry, Philippe
de Aguiar, Luis K.
Urbano, Beatriz
Jiang, Zheng (Virgil)
de Koning, Wim
Vriesekoop, Frank
Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
title Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
title_full Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
title_fullStr Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
title_full_unstemmed Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
title_short Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries
title_sort identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: a comparison of four european countries
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8774966/
https://www.ncbi.nlm.nih.gov/pubmed/35053929
http://dx.doi.org/10.3390/foods11020197
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