Next Article in Journal
Impact of Raw, Roasted and Dehulled Chickpea Flours on Technological and Nutritional Characteristics of Gluten-Free Bread
Previous Article in Journal
Antifungal Activity of Lactobacillus plantarum ZZUA493 and Its Application to Extend the Shelf Life of Chinese Steamed Buns
 
 
Article

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

1
Department of Food, Land and Agribusiness Management, Harper Adams University, Newport TF10 8NB, Shropshire, UK
2
USC 1422 GRAPPE, INRAE, Ecole Supérieure d’Agricultures, SFR 4207 QUASAV, 49000 Angers, France
3
Department of Agricultural and Forestry Engineering, University of Valladolid, 47002 Palencia, Spain
4
Faculty of Agribusiness and Commerce, Lincoln University, Lincoln 7647, New Zealand
*
Author to whom correspondence should be addressed.
Academic Editor: Witoon Prinyawiwatkul
Foods 2022, 11(2), 197; https://doi.org/10.3390/foods11020197
Received: 24 December 2021 / Revised: 7 January 2022 / Accepted: 8 January 2022 / Published: 12 January 2022
(This article belongs to the Section Sensory and Consumer Sciences)
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. View Full-Text
Keywords: cultured meat; willingness to engage; consumer behaviour; food neophobia; psychographic factors cultured meat; willingness to engage; consumer behaviour; food neophobia; psychographic factors
Show Figures

Figure 1

MDPI and ACS Style

Boereboom, A.; Mongondry, P.; de Aguiar, L.K.; Urbano, B.; Jiang, Z.; de Koning, W.; Vriesekoop, F. Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries. Foods 2022, 11, 197. https://doi.org/10.3390/foods11020197

AMA Style

Boereboom A, Mongondry P, de Aguiar LK, Urbano B, Jiang Z, de Koning W, Vriesekoop F. Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries. Foods. 2022; 11(2):197. https://doi.org/10.3390/foods11020197

Chicago/Turabian Style

Boereboom, Anouk, Philippe Mongondry, Luis K. de Aguiar, Beatriz Urbano, Zheng Jiang, Wim de Koning, and Frank Vriesekoop. 2022. "Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries" Foods 11, no. 2: 197. https://doi.org/10.3390/foods11020197

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop