| Title: | Chinese Consumers' Attitudes and Potential Acceptance toward Artificial Meat |
| Author(s): | Liu J; Hocquette E; Ellies-Oury MP; Chriki S; Hocquette JF; |
| Address: | "INRAE, Clermont-Ferrand, VetAgro Sup, UMR1213, Recherches sur les Herbivores, 63122 Saint Genes Champanelle, France. Universite Catholique de Lyon, 69002 Lyon, France. Bordeaux Sciences Agro, CS 40201, 33175 Gradignan, France. Agroecology and Environment Unit, ISARA Agro School for Life, 23 rue Jean Baldassini, CEDEX 07, 69364 Lyon, France" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "The interest for artificial meat has recently expanded. However, from the literature, perception of artificial meat in China is not well known. A survey was thus carried out to investigate Chinese attitudes toward artificial meat. The answers of 4666 respondents concluded that 19.9% and 9.6% of them were definitely willing and unwilling to try artificial meat respectively, whereas 47.2% were not willing to eat it regularly, and 87.2% were willing to pay less for it compared to conventional meat. Finally, 52.9% of them will accept artificial meat as an alternative to conventional meat. Emotional resistance such as the perception of 'absurdity or disgusting' would lead to no willingness to eat artificial meat regularly. The main concerns were related to safety and unnaturalness, but less to ethical and environmental issues as in Western countries. Nearly half of the respondents would like artificial meat to be safe, tasty, and nutritional. Whereas these expectations have low effects on willingness to try, they may induce consumers' rejection to eat artificial meat regularly, underlying the weak relationship between wishes to try and to eat regularly. Thus, potential acceptance of artificial meat in China depends on Chinese catering culture, perception of food and traditional philosophy" |
| Keywords: | Chinese consumer artificial meat survey willingness to eat willingness to pay willingness to try; |
| Notes: | "PubMed-not-MEDLINELiu, Jingjing Hocquette, Elise Ellies-Oury, Marie-Pierre Chriki, Sghaier Hocquette, Jean-Francois eng Switzerland 2021/02/11 Foods. 2021 Feb 7; 10(2):353. doi: 10.3390/foods10020353" |
