<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining consumer acceptance. In the literature on the subject, limited research has been done on the perception of meat <italic>in vitro</italic> across different societies; therefore, there is little knowledge of the possibility of its acceptance and the type of barriers it may encounter. The aim of this study was to assess the perception of meat produced from stem cells <italic>in vitro</italic> by Polish consumers. The study was voluntary and was conducted based on an internet survey addressed to people aged 12 to 60+. Convenience sampling of respondents was used. The research sample consisted of 424 respondents with a diversified sociodemographic profile. The results showed a diversified interest in meat produced from stem cells <italic>in vitro</italic> among Polish consumers. Many respondents were not able to clearly define their preferences for this type of product. Young people showed the greatest positive interest in innovative <italic>in vitro</italic> meat. The greatest concerns of consumers were related to the lack of knowledge about this type of food, the lack of its inherent naturalness and potential negative health effects.</p>
</abstract>

Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining consumer acceptance. In the literature on the subject, limited research has been done on the perception of meat in vitro across different societies; therefore, there is little knowledge of the possibility of its acceptance and the type of barriers it may encounter. The aim of this study was to assess the perception of meat produced from stem cells in vitro by Polish consumers. The study was voluntary and was conducted based on an internet survey addressed to people aged 12 to 60+. Convenience sampling of respondents was used. The research sample consisted of 424 respondents with a diversified sociodemographic profile. The results showed a diversified interest in meat produced from stem cells in vitro among Polish consumers. Many respondents were not able to clearly define their preferences for this type of product. Young people showed the greatest positive interest in innovative in vitro meat. The greatest concerns of consumers were related to the lack of knowledge about this type of food, the lack of its inherent naturalness and potential negative health effects.

A Survey on Polish Consumers’ Perceptions of Meat Produced from Stem Cells <italic>in Vitro</italic>

Poznan University of Economics and Business

Marketing of Scientific and Research Organizations

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

A Survey on Polish Consumers’ Perceptions of Meat Produced from Stem Cells 

Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining...

A Survey on Polish Consumers’ Perceptions of Meat Produced from Stem Cells in Vitro

Online veröffentlicht: 02. Feb. 2022

Seitenbereich: 61 - 74

DOI: https://doi.org/10.2478/minib-2021-0021

Schlüsselwörter
consumer perception, consumer acceptance, meat, artificial meat, innovative food product

© 2021 Stanislaw Popek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

A Survey on Polish Consumers’ Perceptions of Meat Produced from Stem Cells in Vitro

Online veröffentlicht: 02. Feb. 2022

Seitenbereich: 61 - 74

DOI: https://doi.org/10.2478/minib-2021-0021

Schlüsselwörterconsumer perception, consumer acceptance, meat, artificial meat, innovative food product

© 2021 Stanislaw Popek et al., published by Sciendo

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
consumer perception, consumer acceptance, meat, artificial meat, innovative food product