Publication Type
Journal Article
Version
publishedVersion
Publication Date
6-2024
Abstract
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery to serve cultivated meat – from April to June 2023. The findings showed that eating cultivated chicken significantly boosted post-consumption acceptance levels. In addition, cultivated chicken's tastiness may be a more important factor than its integration into a familiar meal or dish in fostering repeat consumption. Implications for the cultivated meat industry, limitations, and suggestions for future research are addressed.
Keywords
Consumer acceptance, Cultivated meat, Sensory experience, Sustainable consumption
Discipline
Agribusiness | Applied Behavior Analysis | Food Science | Social Psychology
Research Areas
Corporate Communication; Psychology
Publication
Future Foods
Volume
9
First Page
1
Last Page
6
Identifier
10.1016/j.fufo.2024.100326
Publisher
Elsevier
Citation
CHONG, Mark; LEUNG, Angela K. Y.; and FERNANDEZ, Tricia Marjorie.
On-site sensory experience boosts acceptance of cultivated chicken. (2024). Future Foods. 9, 1-6.
Available at: https://ink.library.smu.edu.sg/lkcsb_research/7474
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/10.1016/j.fufo.2024.100326
Included in
Agribusiness Commons, Applied Behavior Analysis Commons, Food Science Commons, Social Psychology Commons