{"id":11910,"date":"2024-05-14T15:22:48","date_gmt":"2024-05-14T14:22:48","guid":{"rendered":"https:\/\/fei-online.com\/?p=11910"},"modified":"2024-05-14T15:22:48","modified_gmt":"2024-05-14T14:22:48","slug":"survey-reveals-consumers-view-conventional-meat-as-superior-to-lab-grown-alternatives","status":"publish","type":"post","link":"https:\/\/fei-online.com\/survey-reveals-consumers-view-conventional-meat-as-superior-to-lab-grown-alternatives\/","title":{"rendered":"Survey reveals consumers view conventional meat as superior to lab-grown alternatives"},"content":{"rendered":"
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Survey reveals consumers view conventional meat as superior to lab-grown alternatives<\/h1>consumer survey<\/a><\/span>, cultivated meat<\/a><\/span>, Joseph Balagtas<\/a><\/span>, lab-grown meat<\/a><\/span>, Purdue University<\/a><\/span>, E-News<\/a> <\/span><\/span><\/header>\n<\/div><\/section>
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A new survey report from Purdue University\u2019s Center for Food Demand Analysis and Sustainability<\/strong><\/a>\u00a0 sheds light on consumer attitudes toward conventional meat products versus emerging lab-grown cultivated meat alternatives.<\/h3>\n

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The United States-based survey of 1,200 consumers found a significant preference for conventionally-raised beef, chicken and pork over their cultivated counterparts grown from animal cells in a laboratory setting.<\/p>\n

The results showed that conventional meat products were perceived as both tastier and healthier than the cultivated options by respondents.<\/p>\n

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\u201cFor common meats like beef, chicken and pork, about 90% or more of consumers said they are willing to try the conventional versions, but only around 60% expressed willingness to try the cultivated versions,” explained report lead author Joseph Balagtas, an agricultural economics professor at Purdue.<\/p>\n

Willingness to try cultivated meat<\/strong><\/h2>\n

Balagtas noted this lower willingness to try cultivated meat likely stems from consumer distrust of the unfamiliar technology, creating a major barrier for these novel products trying to enter the market. However, the results did reveal a potential niche customer base, as around 20-46% of those unwilling to consume conventional meats said they would be open to trying the cultivated alternatives.<\/p>\n

The survey also explored attitudes toward more exotic protein sources like octopus, shark and ostrich. Here too, consumers exhibited hesitancy toward trying cultivated versions of these less-familiar meats compared to conventionally-sourced options.<\/p>\n<\/div><\/section>
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