The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat.
The consumer preference for naturalness is likely restricting the cultured material sector’s progress. While artificial food production systems are proliferating, as are the associated companies’ market shares, this growth is potentially being limited by how consumers perceive these products. According to a 2017 study, only one-third of Americans are willing to eat in vitro meat regularly. As long as consumers strongly prefer naturalness, according to the 2015 Meat Science report, investors will continue to be relatively averse to financing the development of artificial materials and foods. Yet even with this counterpressure, the global cultured meat market is predicted to grow by 15.7 percent between 2025 and 2032. Naturalness preferences are constraining, but not entirely halting, a large-scale shift toward artificially-made products.
As the technology matures, cultured meat will not limit itself to replacing traditional meat, but will also bring novel products that can’t be grown by traditional agriculture, such as personalized foods tailored to the needs of a particular person or group. If the success of vegan food is an indicator, the next few years will see a vast expansion of cultured meat. “Most consumers are already onboard because they understand the benefits of this production method,” Morin-Forest said. “Cultured meat is not for 2050, it is a very concrete solution to tackle today’s environmental and sanitary challenges.”
In lieu of meat products, 33 percent of respondents said they were more likely to consume plant-based burgers. Consumers said they were more likely to eat veggie burgers if they weren’t genetically modified. Lab-grown meat ranked low in popularity among the consumers. Only 13 percent said they would cut back on meat in favor of cultured meat products.
The demand for plant-based food is surging across the globe, and consumers from North America to Asia are increasingly interested in delicious plant-based products. In response to this growing demand, the Good Food Institute will be hosting a series of webinars highlighting different plant-based markets around the world.
Up first: the Good Food Institute is partnering with our partner organization, ProVeg International, to present market and consumer data on the European market! ProVeg International recently surveyed several thousand consumers across nine European countries in order to identify priorities for product improvement and development based on consumers’ experiences of purchasing and consuming plant-based products.
During this webinar we will review high level market data on the European market (with focuses on the U.K., Germany, and France), and will learn about the enormous potential for developing and launching new plant-based products in multiple food categories with clear growth opportunities.
Impossible Foods said on Thursday it will sell plant-based meat burgers in the United States directly to consumers through its own website, as demand for vegan alternatives surge amid rising beef prices due to the COVID-19 pandemic.
If people are properly informed about cultured meat, most are willing to pay nearly 40 percent more for it than for ‘regular meat’, according to research from Maastricht University (UM), where Professor Mark Post created the “world’s first lab-grown hamburger” in 2013. Now at UM, a study has been conducted on consumer acceptance in which participants were able to sample meat labelled as grown in the lab.
We found high levels of acceptance of clean meat in the three most populous countries worldwide, and with even higher levels of acceptance in China and India compared to the USA. These results underline the importance of clean meat producers exploring new markets for their products, especially as meat consumption in developing countries continues to rise.
Just over 40% of those surveyed described the concept of products created with these new technologies as “scary,” with no intention of adding them to their diets – perhaps unsurprisingly given the terminology used. Notably, younger consumers (Gen Z and millennials) were significantly more willing to try foods produced in these novel ways as only 26% of 18- to 34-year-olds called such foods “scary” and said they’d be unwilling to try them compared to 46% of those over the age of 55. About 20% of younger consumers agreed these types of products will help “save the planet” and that they are “cool” and the “future of foods/beverages”.
As a starting point, manufacturers of plant-based and lab-grown products should not be labeling their imitations as “meat.” In a joint announcement early this year, the U.S. Department of Agriculture and the Food and Drug Administration released a statement regarding how lab-grown “meat” should be regulated and labelled.