Toward consumer acceptance of cultured meat

Daniel L Rosenfeld; A Janet Tomiyama

doi:10.1016/j.tics.2023.05.002

Toward consumer acceptance of cultured meat

Trends Cogn Sci. 2023 Aug;27(8):689-691. doi: 10.1016/j.tics.2023.05.002. Epub 2023 May 26.

Authors

Daniel L Rosenfeld¹, A Janet Tomiyama²

Affiliations

¹ Department of Psychology, University of California, Los Angeles, CA, USA.
² Department of Psychology, University of California, Los Angeles, CA, USA. Electronic address: tomiyama@psych.ucla.edu.

PMID: 37246026
DOI: 10.1016/j.tics.2023.05.002

Abstract

Cultured meat is an alternative protein that offers health and environmental advantages over conventional meat, yet many consumers are resistant to eating cultured meat. In this article, we review reasons for consumer resistance and suggest that proper communication about the production and benefits of cultured meat can improve consumer acceptance.

Keywords: consumer psychology; eating behavior; meat consumption; sustainability.

Publication types

Review
Research Support, U.S. Gov't, Non-P.H.S.
Research Support, N.I.H., Extramural

MeSH terms

Consumer Behavior*
Food Preferences*
Humans
Meat

Abstract

Publication types

MeSH terms

Grants and funding