European Markets for Cultured Meat: A Comparison of Germany and France
1.1. Meat in Europe
1.2. Cultured Meat
- What proportion of the German and French populations eat conventional meat?
- What are the overall rates of cultured meat acceptance in Germany and France?
- What differences exist in cultured meat acceptance between Germany and France?
- What demographic factors predict acceptance of cultured meat within Germany and France? What additional information is most effective at increasing cultured meat acceptance?
- Do consumers differ in their willingness to consume GM (genetically modified) vs. non-GM cultured meat?
2.3. Statistical Analyses
3.1. Dietary Identities
3.2. Overall Cultured Meat Acceptance
3.3. Country Differences in Cultured Meat Acceptance
3.4. Predictors of Cultured Meat Acceptance
3.5. Increasing Cultured Meat Acceptance
3.6. GM vs. Non-GM Cultured Meat
Conflicts of Interest
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|France (n = 1000)||Germany (n = 1000)|
|Heard of cultured meat *||22.6%||21.9%||55.5%||16.0%||21.6%||62.4%|
|In favour of cultured meat||32.6%||39.7%||27.7%||20.1%||30.8%||49.1%|
|Would try cultured meat||58.3%||8.1%||33.6%||44.2%||9.8%||46.1%|
|Would buy cultured meat||55.7%||12.4%||31.9%||36.8%||13.8%||49.4%|
|Would replace conventional meat (meat-eaters only)||53.1%||12.8%||34.1%||34.2%||12.9%||52.8%|
|Familiarity||1.67 (0.82)||1.54 (0.76)||t = 3.676, p < 0.001 *|
|In favour||3.02 (1.21)||2.41 (1.24)||t = 10.788, p < 0.001 *|
|Willing to try||2.71 (0.97)||2.33 (1.02)||t = 7.984, p < 0.001 *|
|Willing to buy||2.67 (0.97)||2.25 (1.01)||t = 8.905, p < 0.001 *|
|Replace||2.61 (1.01)||2.15 (1.00)||t = 8.796, p < 0.001 *|
|R2 = 0.045, Adj R2 = 0.031|
F (8550) = 3.245, p = 0.001
|R2 = 0.068, Adj R2 = 0.056|
F (8592) = 5.424, p < 0.001
|Standardised β||p||Standardised β||p|
|Frequency of meat consumption||−0.006||0.893||0.078||0.079|
|Gender (female)||−0.024||0.590||−0.094 *||0.021|
|Age group||−0.135 *||0.002||−0.167 *||<0.001|
|Agricultural worker||0.081||0.070||0.100 *||0.014|
|Mean (SD)||2.65 (1.04)a||2.64 (1.05)a||2.71 (1.02)b||2.84 (1.02)c|
|Comparisons (t tests)|
|Animals||t = 0.00, p = 1.00||-||-||-|
|Food Safety||t = 3.94, p < 0.01 *||t = 4.35, p < 0.01 *||-||-|
|Antibiotics||t = 11.55, p < 0.01 *||t = 11.36, p < 0.01 *||t = 9.04, p < 0.01 *||-|
|Non-GM Mean (SD)||GM Mean (SD)||t||p|
|Germany *||3.22 (0.58)||2.46 (0.91)||−14.255||<0.001|
|France *||3.19 (0.60)||1.94 (0.94)||−19.292||<0.001|
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Bryant, C.; van Nek, L.; Rolland, N.C.M. European Markets for Cultured Meat: A Comparison of Germany and France. Foods 2020, 9, 1152. https://doi.org/10.3390/foods9091152
Bryant C, van Nek L, Rolland NCM. European Markets for Cultured Meat: A Comparison of Germany and France. Foods. 2020; 9(9):1152. https://doi.org/10.3390/foods9091152Chicago/Turabian Style
Bryant, Christopher, Lea van Nek, and Nathalie C. M. Rolland. 2020. "European Markets for Cultured Meat: A Comparison of Germany and France" Foods 9, no. 9: 1152. https://doi.org/10.3390/foods9091152