Study reveals impact of acceptance of cultured meat
The study revealed that 64.6% of participants were probably or definitely willing to try cultured meat, and only 18.4% were probably or definitely not willing to try cultured meat, whilst 16.9% were unsure.
Cultured meat can be produced from growing animal cells in-vitro rather than as part of a living animal. This technology has the potential to address several of the major ethical, environmental and public health concerns associated with conventional meat production. However, research highlights some consumer uncertainty regarding the concept. Although several studies have examined the media coverage of this new food technology, research linking different frames to differences in consumer attitudes is lacking.
That’s why the Department of Psychology, University of Bath, Bath, UK, and the University Studies, Portland State University, Portland, Ore., released a study that exposes U.S. adults to one of three different frames on cultured meat—“societal benefits,” “high tech” and “same meat.”