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

Copyright Owner and License

Authors-CC-BY

Creative Commons License

Creative Commons Attribution 3.0 License
This work is licensed under a Creative Commons Attribution 3.0 License.

Additional URL

https://doi.org/10.1016/j.fufo.2024.100326

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