## 3 Results
### Representations' Content
#### 3.2.1 Attitudes and Their Interrelation
Additionally, omnivores tend to lack confidence in new food technologies compared to vegetarians. This is reflected in their lower average scores for statements like \"New food technologies are reliable\" and \"I believe in the potential of new food technologies\" (\(p<0.05\)). Furthermore, there is a notable emotional rejection of synthetic meat among omnivores. The data reveals strong aversion, as indicated by significantly higher average scores for statements such as \"Eating any dish with synthetic meat would disgust me\", \"Thinking about the taste synthetic meat might have makes me nauseous\", \"If I ate a dish and later learned that there were synthetic meat ingredients, I would be disgusted\", and \"I would avoid eating a dish containing synthetic meat, even if it were prepared by a famous chef\" (\(p<0.05\)). These responses suggest a pronounced sense of disgust and reluctance towards synthetic meat. Finally, omnivores tend to have a lower willingness to experiment with new foods. While they may consider trying synthetic meat in exceptional circumstances or when among friends, their overall inclination to explore new food options is less than that of vegetarians. In summary, omnivores exhibit skepticism toward new food technologies, emotional reluctance, and a reduced propensity for experimentation. These factors present significant barriers to the acceptance of synthetic meat within this consumer group. Correlation analysis reveals interesting connections between attitudes toward food and cultured meat for both omnivores (Table 5) and vegetarians (Table 6). In omnivores, there is a strong negative correlation (\(-0.634\)) between \"resistance to and suspicion of novelty\" and \"general intention to consume cultured meat\". This suggests that omnivores who are more open to novelty are also more likely to consider eating cultured meat. Conversely, a strong positive correlation (0.741) exists between \"adherence to technology\" and \"general intention to consume cultured meat\", indicating that omnivores who value technology are more supportive of cultured meat. For vegetarians, the correlation between \"resistance to and suspicion of novelty\" and \"general intention to consume cultured meat\" is weaker (\(-0.141\)), suggesting that openness to novelty is less significant in influencing their choice to consume cultured meat. Additionally, \"adherence to technology\" has a positive correlation (0.404) with \"overall intention to consume cultured meat\" among vegetarians, although it is not as strong as in omnivores. In both groups, \"curiosity about cultured meat\" strongly correlates with the intention to consume it. In omnivores, the correlation is 0.77023, while in vegetarians, it is even higher at 0.83956. This highlights that interest and desire to try this new food are key factors in the decision to consume cultured meat. The correlation between \"disgust for cultured meat\" and \"curiosity for cultured meat\" is strongly negative for both omnivores and vegetarians. Specifically, the correlation is \(-0.751\) among omnivores, indicating that as disgust for cultured meat increases, curiosity about it decreases. In vegetarians, the correlation is even stronger at \(-0.735\). This suggests that individuals who feel disgust toward cultured meat are less interested in learning about or trying it. Conversely, those who are curious about this new food are less likely to experience feelings of disgust. Furthermore, the correlation between \"adherence to technology\" and \"disgust for cultured meat\" is also negative in both omnivores and vegetarians. Among omnivores, the correlation is \(-0.702\), meaning that higher adherence to technology is associated with lower levels of disgust for cultured meat. In vegetarians, the correlation is \(-0.461\), which, while still negative, is not as strong as in omnivores. In summary, individuals who are more open to technology tend to feel less disgusted by cultured meat, with this trend being more significant among omnivores.