How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?

The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic...
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Autor*in:	Paula Franceković [verfasserIn] Lucía García-Torralba [verfasserIn] Eleni Sakoulogeorga [verfasserIn] Tea Vučković [verfasserIn] Federico J. A. Perez-Cueto [verfasserIn]

Format:	E-Artikel
Sprache:	Englisch

Erschienen:	2021

Schlagwörter:	cultured meat meat consumption European consumers meat substitutes consumer perception

Übergeordnetes Werk:	In: Nutrients - MDPI AG, 2009, 13(2021), 4, p 1284
Übergeordnetes Werk:	volume:13 ; year:2021 ; number:4, p 1284

Links:	Link aufrufen Link aufrufen Link aufrufen Journal toc

DOI / URN:	10.3390/nu13041284

Katalog-ID:	DOAJ062183435

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allfieldsGer	10.3390/nu13041284 doi (DE-627)DOAJ062183435 (DE-599)DOAJ1c348fc04e6a40a9943ff5f28e419381 DE-627 ger DE-627 rakwb eng TX341-641 Paula Franceković verfasserin aut How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price. cultured meat meat consumption European consumers meat substitutes consumer perception Nutrition. Foods and food supply Lucía García-Torralba verfasserin aut Eleni Sakoulogeorga verfasserin aut Tea Vučković verfasserin aut Federico J. A. Perez-Cueto verfasserin aut In Nutrients MDPI AG, 2009 13(2021), 4, p 1284 (DE-627)610604155 (DE-600)2518386-2 20726643 nnns volume:13 year:2021 number:4, p 1284 https://doi.org/10.3390/nu13041284 kostenfrei https://doaj.org/article/1c348fc04e6a40a9943ff5f28e419381 kostenfrei https://www.mdpi.com/2072-6643/13/4/1284 kostenfrei https://doaj.org/toc/2072-6643 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2021 4, p 1284
allfieldsSound	10.3390/nu13041284 doi (DE-627)DOAJ062183435 (DE-599)DOAJ1c348fc04e6a40a9943ff5f28e419381 DE-627 ger DE-627 rakwb eng TX341-641 Paula Franceković verfasserin aut How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? 2021 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price. cultured meat meat consumption European consumers meat substitutes consumer perception Nutrition. Foods and food supply Lucía García-Torralba verfasserin aut Eleni Sakoulogeorga verfasserin aut Tea Vučković verfasserin aut Federico J. A. Perez-Cueto verfasserin aut In Nutrients MDPI AG, 2009 13(2021), 4, p 1284 (DE-627)610604155 (DE-600)2518386-2 20726643 nnns volume:13 year:2021 number:4, p 1284 https://doi.org/10.3390/nu13041284 kostenfrei https://doaj.org/article/1c348fc04e6a40a9943ff5f28e419381 kostenfrei https://www.mdpi.com/2072-6643/13/4/1284 kostenfrei https://doaj.org/toc/2072-6643 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_23 GBV_ILN_24 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_73 GBV_ILN_74 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_170 GBV_ILN_206 GBV_ILN_213 GBV_ILN_224 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 13 2021 4, p 1284
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source	In Nutrients 13(2021), 4, p 1284 volume:13 year:2021 number:4, p 1284
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callnumber-first	T - Technology
author	Paula Franceković
spellingShingle	Paula Franceković misc TX341-641 misc cultured meat misc meat consumption misc European consumers misc meat substitutes misc consumer perception misc Nutrition. Foods and food supply How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
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topic_title	TX341-641 How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain? cultured meat meat consumption European consumers meat substitutes consumer perception
topic	misc TX341-641 misc cultured meat misc meat consumption misc European consumers misc meat substitutes misc consumer perception misc Nutrition. Foods and food supply
topic_unstemmed	misc TX341-641 misc cultured meat misc meat consumption misc European consumers misc meat substitutes misc consumer perception misc Nutrition. Foods and food supply
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title	How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
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title_sort	how do consumers perceive cultured meat in croatia, greece, and spain?
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title_auth	How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
abstract	The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price.
abstractGer	The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price.
abstract_unstemmed	The meat production industry is one of the leading contributors of greenhouse gas emissions. Cultured meat presents itself as a potential eco- and animal-friendly meat substitute which has the potential to eradicate animal cruelty and reduce both the environmental footprint and the risk of zoonotic illnesses, while delivering a nutrient-dense product. The purpose of this study was to investigate how consumers perceive cultured meat and if the frequency of meat consumption is related to their intention of trying or purchasing cultured meat. Data were collected online in 2020 from Croatia, Greece, and Spain. Among the 2007 respondents, three segments were identified according to meat consumption and variety, plus an a priori identified group of “non-meat eaters”. Sixty percent perceived cultured meat as kind to animals, 57% as unnatural, 45% as healthy and environmentally-friendly, 21% as disgusting, and only 16% as tasty. Although 47% of the respondents had not heard of cultured meat before, 47% would taste it and 41% would purchase it for the same price as conventional meat. This indicates that consumers from Croatia, Greece and Spain might be likely to purchase cultured meat if sold at an affordable price.
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title_short	How Do Consumers Perceive Cultured Meat in Croatia, Greece, and Spain?
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