意大利,葡萄牙和西班牙消费者对培养"肉"的看法
Jingjing Liu1, João M Almeida2, Nicola Rampado3
1INRAE, Université Clermont Auvergne, VetAgro Sup, UMR 1213, Recherches sur les Herbivores, Saint-Genès-Champanelle, France.
Frontiers in nutrition
|July 6, 2023
概括
西南欧洲的消费者最初对培养肉 (CM) 感兴趣. 接受与年龄,职业以及对道德和环境利益的看法有关,年轻人和肉类行业以外的人更容易接受.
科学领域:
- 食品科学 食品科学 食品科学
- 消费者行为 消费者行为
- 生物技术是生物技术.
背景情况:
- 培养肉 (CM) 为传统肉类生产提供了一个新的替代方案.
- 了解消费者看法对于CM的成功市场整合至关重要.
- 西南欧洲消费者对新型食品技术的态度需要调查.
研究的目的:
- 评估西南欧洲消费者对养殖肉的看法.
- 确定影响CM的愿意尝试 (WTT),定期吃 (WTE) 和支付 (WTP) 的人口因素.
- 探索与CM采用相关的感知好处和障碍.
主要方法:
- 对来自意大利,葡萄牙和西班牙的2,171名消费者进行调查.
- 人口特征分析 (年龄,性别,职业,饮食,原产地).
- 对CM,WTT,WTE和WTP的态度的评估.
主要成果:
- 49%的人认为CM是积极的 ("有希望/可接受"),23% ("有趣/有趣"),29% ("荒谬/令人厌恶").
- 66%的人愿意尝试CM,但只有43%的人愿意定期吃它,而94%的人不会比传统肉类付出更多的代价.
- 年轻的消费者 (18-30岁),肉类行业以外的消费者和科学家表现出更高的接受度;男性比女性更容易接受.
结论:
- 消费者对CM的接受受到了年龄,职业和原产地的影响,WTT,WTE和WTP有很大的差异.
- 感知到的环境,伦理和健康益处是CM采用的关键驱动因素.
- 障碍物包括较低的感知效益,对新技术的抵抗力和情绪因素.
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