Quotes from Vegconomist, May 31, 2024
Contemporary research monitoring the sentiment of American consumers regarding cultivated meat indicates a generally favorable perception, despite the product not yet being released for widespread consumption.
A recent YouGov poll involving 9,272 adults from the United States, carried out in May 2024, indicated that half of the respondents showed a preference for consuming animal-sourced meat when presented with the option of selecting between conventional and cultivated meat, provided there was no discernible difference in taste. Notably, a fraction of the participants, amounting to 14%, expressed that they would opt out of consuming both types of meat.
A consistent half of the surveyed population exhibited a preference for animal-sourced meat, transcending various demographic segments such as geographical location, gender identity, political affiliation, generational age groups, and racial background, with minimal discrepancies. Notably, political affiliation presented the most pronounced variation, where a majority of 68% among Republican participants showed favoritism towards animal-sourced meat as opposed to meat cultivated in laboratories.
Public Perception of Cultivated Meat
The inquiry probed if individuals would be open to the idea of sampling meat produced in a lab as opposed to meat derived from animals or plants, without clarifying that this cultivated meat was equivalent to traditional meat. Faced with this situation, a mere 10% of adults expressed an unequivocal willingness, while a significant 40% categorically rejected the notion, and 12% remained undecided.
A survey by Purdue University, titled Consumer Food Insights, which involved 1,200 participants from the United States, revealed that approximately 60% of the respondents are open to the idea of sampling lab-grown meats such as beef, chicken, and pork when dining out. Conversely, about 30% of those surveyed expressed a reluctance to try these products.
Nonetheless, the perception among consumers is that lab-grown meat does not match the taste and health benefits associated with traditional meat, with conventional beef and chicken being preferred for their flavor and perceived nutritional value.
Navigating Consumer Perceptions: The Future of Meat Alternatives and Lab-Grown Proteins
A 2021 study conducted by Wageningen Economic Research in the Netherlands, which examined consumer attitudes towards alternative protein sources, revealed a tendency among consumers to favor legumes, algae, and plant-derived proteins rather than lab-grown meat options when considering meat substitutes. This insight stands in opposition to other recent research findings in the field.
The study revealed that a significant portion, 60%, of individuals who have not been introduced to cultivated meat expressed hesitation towards trying it. Conversely, among those who have been informed about this innovative food product, 36% still indicated a reluctance to sample it. The research underscores the critical role that public knowledge plays in either the acceptance or refusal of new products, emphasizing that the current level of awareness regarding lab-grown meat is notably insufficient.
In the past few years, the concept of cultivated meat has captured the attention of the media, with regulatory approvals for market sales being granted in nations such as Singapore, the United States, and Israel. On the other hand, certain jurisdictions, including Italy, Florida, and Alabama in the United States, have imposed bans on this technology, labeling it as “lab-produced” or “artificial meat.” Regardless of the perspective, this has undeniably expanded the general public’s recognition and enhanced the level of consumer knowledge regarding this scientific advancement.
A survey conducted in 2023 by a consumer research firm investigated the global openness to adopting cultivated meat, revealing the hurdles faced by the technology in achieving broad international approval. For example, the survey found that one-fifth of participants from India showed a willingness to experiment with this meat alternative, in contrast to a mere 9% of those from France who were open to the idea.
