## 4 Discussion
This suggests that factors such as ethical or environmental motivations may play a larger role in influencing their openness to trying new foods. Food neophobia is intricately linked to how cultured meat is perceived as a \"new\" and \"technological\" product. Omnivores, who often resist novelty, typically have less confidence in new food technologies and tend to view cultured meat with skepticism. This phobia serves as a significant barrier to the acceptance of cultured meat, particularly among omnivorous consumers. To overcome this resistance, effective communication strategies are essential. These strategies should emphasize the \"familiarity\" of cultured meat, highlighting its similarity to traditional meat in terms of taste and texture. Clearand transparent information about the production process is crucial to alleviating concerns about the \"artificiality\" of the product. Furthermore, promoting tastings of cultured meat --in countries that allow this practice, unlike in Italy [64]--can let consumers directly experience its positive sensory characteristics. One significant barrier to the adoption of cultured meat is technological neophobia, which refers to the resistance to embracing new technologies. The research results demonstrate a strong correlation between this neophobia and the consumption of cultured meat, particularly among omnivores. Correlational analyses revealed a robust positive correlation of 0.741 between \"technology adherence\" and \"overall intention to consume cultured meat\" in omnivores. This suggests that individuals who are more inclined to adopt and use new technologies are also more willing to try cultured meat. In contrast, the correlation is weaker among vegetarians, at 0.404. This indicates that technological adherence has less impact on their intention to consume cultured meat because factors such as ethics and sustainability play a more significant role in their decision-making. Technology neophobia is negatively correlated with feelings of disgust towards cultured meat. Among omnivores, this correlation is \(-0.702\), indicating that greater acceptance of the technology reflects less aversion to cultured meat. In contrast, vegetarians show a weaker correlation of \(-0.461\), suggesting that other factors may also influence their feelings of disgust. Thus, technological neophobia poses a significant barrier to the acceptance of cultured meat, particularly among omnivores. To enhance the popularity of this innovative food, it is essential to implement communication strategies that:  
1. Highlight the technological benefits of cultured meat, such as improved food safety and better control over product quality;
2. Address concerns related to artificiality by presenting cultured meat as a natural product derived from a scientifically controlled process;
3. Emphasize the innovative aspects of cultured meat, positioning it as a forward-thinking solution for the future of food. In conclusion, several factors influence the social perception of cultured meat. Dietary preferences play a key role. However, the results indicate that openness to innovative ideas and confidence in technology are also significant factors that intersect with dietary choices. Vegetarians, motivated by ethical and environmental concerns, are more open to considering cultured meat as a viable alternative. In contrast, omnivores tend to be more resistant due to sensory preferences and a predilection for traditional foods.