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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

40401 - Agricultural biotechnology and food biotechnology

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2025

Kód důvěrnosti údajů

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

Název periodika

FOOD QUALITY AND PREFERENCE

ISSN

0950-3293

e-ISSN

0950-3293

Svazek periodika

128

Číslo periodika v rámci svazku

128

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

10

Strana od-do

1-10

Kód UT WoS článku

001436102500001

EID výsledku v databázi Scopus

2-s2.0-85218911259