How do you want your steak? Attitudes of European consumers towards 3D printed meat

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41340%2F25%3A103754" target="_blank" >RIV/60460709:41340/25:103754 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.1016/j.foodqual.2025.105487" target="_blank" >https://doi.org/10.1016/j.foodqual.2025.105487</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodqual.2025.105487" target="_blank" >10.1016/j.foodqual.2025.105487</a>

Result language

angličtina

Original language name

How do you want your steak? Attitudes of European consumers towards 3D printed meat

Original language description

Recent advances in 3D printing technology have provided a new opportunity for meat product manufacturing, promising customizable, healthy, and environmentally friendly products. However, the successful launch of 3D printed meat should be accompanied by a detailed assessment of consumers’ perception and acceptance of the products. The current study examined European consumer attitudes towards the consumption of 3D printed meat, particularly steak-like tissue derived from cultivated meat cells. The research involved 571 consumers across France, the Czech Republic, and Ireland. The questionnaire was divided into four categories: conventional meat consumption habits, factors affecting meat consumption, knowledge about 3D printed products, and willingness to try 3D printed food and meat. Path analysis was used to explore the effects of various factors on meat consumption habits and interest in 3D printed meat. The findings indicated that willingness to try 3D printed meat (steak) was significantly lower than for other 3D printed foods such as confectionery or pasta. Interest in 3D printed meat was primarily influenced by taste, economic value, environmental impact, religious reasons, and conventional meat consumption habits. The successful uptake of 3D printed meat would thus likely rely on it meeting its promise to have lower environmental impact, accompanied by a well-designed communication strategy that highlights this. From the perspective of producers, it will be crucial to focus on the final taste of the 3D printed steak, with the ultimate price of the meat also being a significant consideration.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

—

Continuities

S - Specificky vyzkum na vysokych skolach

Publication year

2025

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOOD QUALITY AND PREFERENCE

ISSN

0950-3293

e-ISSN

0950-3293

Volume of the periodical

128

Issue of the periodical within the volume

128

Country of publishing house

CZ - CZECH REPUBLIC

Number of pages

10

Pages from-to

1-10

UT code for WoS article

001436102500001

EID of the result in the Scopus database

2-s2.0-85218911259