Department of Agricultural and Resource Economics, University of Saskatchewan, 51 Campus Dr., Saskatoon, S7N 5A8, SK, Canada.
Appetite. 2018 Jun 1;125:428-437. doi: 10.1016/j.appet.2018.02.030. Epub 2018 Mar 5.
In a hypothetical choice experiment consumers were given the option of purchasing burgers that were made from beef, plant-based protein, or cultured meat. Willingness to purchase plant-based and cultured meat burgers is linked to age, sex, views of other food technologies, and attitudes towards the environment and agriculture. Although consumers were told that all burgers tasted the same, there was a marked preference for beef burgers. A mixed-logit model predicts that, if prices were equal, 65% of consumers would purchase the beef burger, 21% would purchase the plant-based burger, 11% would purchase the cultured meat burger, and 4% would make no purchase. Preferences for plant-based and cultured meat burgers are found to be highly, but not perfectly, correlated.
在一项假设性的选择实验中，消费者可以选择购买由牛肉、植物蛋白或培养肉制成的汉堡。购买植物性和培养肉汉堡的意愿与年龄、性别、对其他食品技术的看法以及对环境和农业的态度有关。尽管消费者被告知所有汉堡的味道都一样，但他们明显更喜欢牛肉汉堡。混合逻辑模型预测，如果价格相同，65%的消费者会购买牛肉汉堡，21%的消费者会购买植物性汉堡，11%的消费者会购买培养肉汉堡，4%的消费者不会购买。研究发现，消费者对植物性和培养肉汉堡的偏好高度相关，但并非完全相关。
