RT info:eu-repo/semantics/article
T1 Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: A comparison of four European countries
A1 Boereboom, Anouk
A1 Mongondry, Philippe
A1 De Aguiar, Luis Kluwe
A1 Urbano López de Meneses, Beatriz
A1 Jiang, Zheng (Virgil)
A1 De Koning, Wim
A1 Vriesekoop, Frank
K1 Cultured Meat
K1 Carne
K1 Social participation
K1 Participación social
K1 Consumer behavior
K1 Consumidores - Actitudes
K1 Consumidores - Conducta
K1 Food neophobia
K1 Fobias
K1 Psychographic segmentation
K1 Sustainable development
K1 Desarrollo sostenible
K1 3206 Ciencias de la Nutrición
K1 3309 Tecnología de Los Alimentos
AB 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.
PB MDPI
SN 2304-8158
YR 2022
FD 2022
LK https://uvadoc.uva.es/handle/10324/63002
UL https://uvadoc.uva.es/handle/10324/63002
LA eng
NO Foods, 2022, Vol. 11, Nº. 2, 197
NO Producción Científica
DS UVaDOC
RD 01-ene-2025