シンガポールの栽培肉と植物性タンパク質に対する認識の改善
Chloe Yun Yi Tan1,2, Yanyun Yan3,4, Jacqueline Choo3
1Department of Biological Sciences, National University of Singapore, 14 Science Drive 4, Singapore, 117543, Singapore. chloetanyunyi@u.nus.edu.
Scientific reports
|August 27, 2025
まとめ
試食会や教育的な情報を提供することで 植物性や栽培肉などの代替タンパク質の消費者の受け入れが向上できます 暴露と知識は新しいタンパク質源に対する態度に 積極的な影響を及ぼします
科学分野:
- 食品科学と技術
- 消費者の行動
- 持続可能な栄養
背景:
- 代替タンパク質は グローバルな栄養と持続可能性にとって 極めて重要です
- 消費者の受け入れは 代替タンパク質の採用の鍵ですが 不慣れといった要因が 課題を提起しています
- 特に新しいタンパク質が利用可能な市場では,受容性の向上に関する実験的研究は限られている.
研究 の 目的:
- 試食セッションと情報曝露が代替タンパク質の消費者の受け入れに与える影響を実験的に評価する.
- 受け入れ点数,態度,主観的な規範,そして知覚された行動制御の変化を評価する.
- 従来の鶏肉と比較して植物性および栽培肉の受け入れに影響を与える要因を調査する.
主な方法:
- 実験では参加者が 従来の植物性肉と 栽培肉のラベルを貼った ニワトリのナッグを味わいました
- 参加者は植物性肉と栽培肉の利点に関する情報を受け取りました.
- 受容点数,態度,主観的な規範,そして知覚された行動制御は介入前と後に測定されました.
主要な成果:
- 従来の鶏肉は最も受け入れられ 植物性肉と栽培肉が次いでいます
- 培養肉の受け入れは ポジティブな情報と直接の試食経験によってのみ 大きく増加しました
- 植物の肉と栽培肉に対する態度と知覚された行動制御は,セッション後のすべての参加者グループで改善されました.
結論:
- 試食や事実に基づいた情報提供は 代替タンパク質の採用を促進する 効果的な戦略です
- これらの介入は,公衆の知識のギャップを埋めるのに役立ち,新しいタンパク質源を試すための消費者の意思を高めることができます.
- 持続可能な代替タンパク質の 市場での実用性を高めるには 対象を絞った教育と体験的なアプローチが不可欠です
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