Publication Type
Journal Article
Version
publishedVersion
Publication Date
9-2023
Abstract
Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted to them. The findings suggest that PF made egg products are likely to find a willing market, with a substantial proportion (51-61%) of participants willing to try the product, with vegetarians and vegans displaying the highest enthusiasm. Egg consumption habits and, to a lesser extent, income also predict acceptance. Major reasons for adopting the product were animal welfare in Germany, and health aspects in Singapore and the USA, as well as curiosity in all three countries. Observed differences between the acceptance of PF egg and PF dairy are discussed, as well as comparisons to existing alternative protein (AP) product adoption.
Keywords
precision fermentation, cellular agriculture, fermentation, consumer acceptance, food system
Discipline
Communication | Critical and Cultural Studies | Food Science | Social Psychology
Research Areas
Corporate Communication; Psychology
Publication
Frontiers in Sustainable Food Systems
Volume
7
First Page
1
Last Page
16
Identifier
10.3389/fsufs.2023.1209533
Publisher
Frontiers Media
Citation
THOMAS, Oscar Z.; CHONG, Mark; LEUNG, Angela K. Y.; FERNANDEX, Tricia M.; and NG, Shu Tian.
Not getting laid: Consumer acceptance of precision fermentation made egg. (2023). Frontiers in Sustainable Food Systems. 7, 1-16.
Available at: https://ink.library.smu.edu.sg/lkcsb_research/7296
Copyright Owner and License
Authors-CC-BY
Creative Commons License
This work is licensed under a Creative Commons Attribution 3.0 License.
Additional URL
https://doi.org/10.3389/fsufs.2023.1209533