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The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat

Wim Verbeke, Yung Hung, Chad M. Baum, Hans De Steur

2021Livestock Science40 citationsDOI

Topics & Concepts

Food scienceBusinessProcessed meatWillingness to payAdvertisingMarketingMicroeconomicsChemistryEconomicsAgriculture Sustainability and Environmental ImpactInsect Utilization and EffectsFood Waste Reduction and Sustainability
The power of initial perceived barriers versus motives shaping consumers’ willingness to eat cultured meat as a substitute for conventional meat | Litcius