Toward consumer acceptance of cultured meat
Daniel L. Rosenfeld, A. Janet Tomiyama
Abstract
Cultured meat is an alternative protein that offers health and environmental advantages over conventional meat, yet many consumers are resistant to eating cultured meat. In this article, we review reasons for consumer resistance and suggest that proper communication about the production and benefits of cultured meat can improve consumer acceptance.
Topics & Concepts
Production (economics)Processed meatHealth benefitsPsychologyFood scienceBusinessChemistryMedicineEconomicsMacroeconomicsTraditional medicineAgriculture Sustainability and Environmental ImpactMeat and Animal Product QualityFood Waste Reduction and Sustainability