Does the future of meat in France depend on cultured muscle cells? Answers from different consumer segments

This research aimed to study the perception of French consumers on “cultured meat”. The respondents (n = 5418) are characterised by an over-representation of young people, meat professional or scientists compared to the French population. Approximately 40–50% of them believed that animal husbandry f...

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Bibliographic Details
Published in:	Meat science 2022-06, Vol.188, p.108776-108776, Article 108776
Main Authors:	Hocquette, Élise, Liu, Jingjing, Ellies-Oury, Marie-Pierre, Chriki, Sghaier, Hocquette, Jean-François
Format:	Article
Language:	eng
Subjects:	Adolescent Aged Animal Husbandry Animals Biotechnology Consumer Behavior Consumer survey Cultured meat Female Food perception Humans Meat Meat alternatives Muscle Cells Taste
Online Access:	Get full text
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Summary:	This research aimed to study the perception of French consumers on “cultured meat”. The respondents (n = 5418) are characterised by an over-representation of young people, meat professional or scientists compared to the French population. Approximately 40–50% of them believed that animal husbandry faced ethical and environmental issues. Only 18–26% of them believed that “cultured meat” could solve these difficulties, a majority thought that it would not be healthy or tasty and that “cultured meat” is an “absurd and/or disgusting” idea. However, 23.9% and 16.9% thought it is a “fun and/or interesting” and a “promising and/or feasible” idea and 91.7% were not prepared to buy “cultured meat” at a higher price than meat. The respondents not familiar with “cultured meat”, young people or women are more in support of it due to a greater sensitivity to issues related to livestock systems. Older men and meat professionals are the most reluctant. Thus, the “cultured meat” market would represent at best a niche market. •The French respondents to this survey are not convinced by “cultured meat” especially those familiar with the meat sector.•The major drivers of acceptance are ethical and environmental concerns while emotional resistance is a serious barrier.•Younger women are more concerned about meat production and therefore less likely to reject this new food unlike older people.
ISSN:	0309-1740 1873-4138