Gençer Bingöl Feray, Ağagündüz Duygu
Department of Nutrition and Dietetics, Faculty of Health Science Burdur Mehmet Akif Ersoy University Burdur Türkiye.
Department of Nutrition and Dietetics, Faculty of Health Science Gazi University Ankara Türkiye.
Food Sci Nutr. 2025 Jun 13;13(6):e70435. doi: 10.1002/fsn3.70435. eCollection 2025 Jun.
Sustainable nutrition promotes reducing meat consumption due to environmental concerns. In this context, alternative protein sources, such as cultured meat, are discussed as an option to traditional meat consumption. This cross sectional study examined expectations and concerns regarding cultured meat. Data were collected via an online questionnaire, assessing acceptance, expectations, concerns, sustainable nutrition, food neophobia, and animal welfare. A total of 504 young adults (18-40 years) participated. Among them, 61.1% had heard of cultured meat, and 33.5% were open to consuming it. Acceptance decreased with age (β: -0.026; < 0.001) but increased with higher education (β: 0.146; < 0.05). Structural equation modeling showed that expectations positively influenced acceptance (β: 0.207; < 0.001), whereas concerns had no direct effect. Food neophobia reduced expectations but did not directly affect acceptance. Greater awareness of sustainable nutrition (β: 0.169; < 0.001) and animal welfare (β: 0.154; < 0.05) increased concerns about cultured meat but did not impact acceptance. Strengthening consumer expectations has the potential to enhance cultured meat acceptance. However, this study contributes to previous literature by highlighting how these expectations interact with specific psychological and ethical factors such as sustainable nutrition, food neophobia, and animal welfare. The results underscore the importance of transparent information strategies that address not only concerns but also the motivational drivers influencing consumer decisions in the context of cultured meat.
由于环境问题，可持续营养提倡减少肉类消费。在此背景下，人们讨论了诸如实验室培育肉等替代蛋白质来源，作为传统肉类消费的一种选择。这项横断面研究调查了人们对实验室培育肉的期望和担忧。通过在线问卷收集数据，评估接受度、期望、担忧、可持续营养、食物恐新症和动物福利。共有504名年轻人（18至40岁）参与。其中，61.1%听说过实验室培育肉，33.5%愿意食用。接受度随年龄下降（β：-0.026；<0.001），但随受教育程度提高而上升（β：0.146；<0.05）。结构方程模型显示，期望对接受度有积极影响（β：0.207；<0.001），而担忧没有直接影响。食物恐新症降低了期望，但没有直接影响接受度。对可持续营养（β：0.169；<0.001）和动物福利（β：0.154；<0.05）的更高认识增加了对实验室培育肉的担忧，但没有影响接受度。增强消费者期望有可能提高对实验室培育肉的接受度。然而，本研究通过强调这些期望如何与可持续营养、食物恐新症和动物福利等特定心理和伦理因素相互作用，为先前的文献做出了贡献。结果强调了透明信息策略的重要性，这些策略不仅要解决担忧，还要解决在实验室培育肉背景下影响消费者决策的动机驱动因素。
