# Consumer Acceptance of Cultured Meat: An Updated Review (2018-2020)
## 3 Studies Reviewed
\begin{table}
\begin{tabular}{c c c c} \hline \hline
**Study** & **Method** & **Sample** & **Key Findings** \\ \hline \hline \multicolumn{4}{c}{Many participants perceived problems with conventional meat,} \\  & & & principally around animal welfare but also with respect to the \\  & & 626 Brazilians & environment and human health. Though 81\% knew little or nothing \\ [PERSON], [PERSON], & & [PERSON] sample from \\ [PERSON] and & & two towns, & no conditions and a further 24\% said it depends on factors such as taste, \\ [PERSON] (2019) [30] & & disproportionately female & healthiness, price, and further information. Just 15\% said they would not \\  & & and well-educated & eat cultured meat (22\% said they do not know). The biggest motivators \\  & & & were animal welfare, the environment, health, and trying alternatives, \\  & & & whilst the major concerns were affordability, healthiness, ethics, and a \\  & & & lack of research. \\ [PERSON], [PERSON] and & & Participants were moderately prepared to accept cultured meat: 57\% \\ [PERSON] (2020) & Survey & 713 German adults, generally representative & would try it, 30\% would buy regularly. Attitudes were structured in three dimensions the strongest predictor of acceptance was the perceived ethical benefits, followed by emotional objections, and optimism about global diffusion. \\ [PERSON], [PERSON], & & Food neophobia, political conservatism, and a distrust of food scientists \\ Fielding and Hornsey (2019) & Survey & 1193 US adults, generally representative & predicted injection. Food hygiene sensitivity, food neophobia and \\  & & & conspiratorial ideation predicted absolute rejection. Naturalness \\  & & & sensitivity did not predict either measure of acceptance. \\  & & & Despite most respondents having a limited knowledge of cultured meat, \\  & & & most do not go to give it. Over 70\% are willing to taste or purchase \\ [PERSON], [PERSON] and [PERSON] & & & cultured meat, and consumers are willing to pay an average of 2.2\% \\ (2020) [33] & & & more than for conventional meat. Predictors of cultured meat acceptance \\  & & & included being younger, being male, having a higher level of education, \\  & & & and having a higher trust in the government’s regulation of food safety. \\ [PERSON] and [PERSON] (2018) [34] & & & Participants recognized the benefits of cultured meat for society, but \\  & & & generally considered it unnatural, not fresh, not nutrition, potentially \\  & & & harmful, and lacking in taste. Cultured meat was considered less natural \\ \hline \hline \end{tabular}
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Table 2: _Cont._  
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\begin{tabular}{c c c c} \hline \hline
**Study** & **Method** & **Sample** & **Key Findings** \\ \hline \multirow{8}{*}{[PERSON] and [PERSON] (2019) [35]} & \multirow{8}{*}{Focus groups} & \multirow{8}{*}{ \begin{tabular}{c} 312 Irish adults \\ Convenience sample, \\ roughly stratified to \\ ruledure young and old \\ rural and urban \\ participants \\ \end{tabular}  } & Participants generally characterized cultured meat as unnatural and had related safety concerns. They expressed trust in Irish meat, and distrust in food companies and food labelling regulations. In particular, they showed concerns about the implications of cultured meat for Irish farmers. Participants generally expected cultured meat to have an inferior taste and texture, and expected it to be cheaper than conventional meat. The environmental benefits were seen as most important, whilst safety was the biggest concern. Characteristics associated with acceptance included being younger, being male, and living in an urban area. \\ [PERSON] (2018) [36] & Focus groups & 69 New Zealand \\ participants & & \"real meat\", though some acknowledged potential environmental benefits. \\ [PERSON] and & & \(-45\) people in the \\ [PERSON] (2019) [37] & Focus groups & Netherlands, including older and younger groups \\  & & &  
The remainder of the paper will discuss the major themes identified in these studies.