Consumer Acceptance and Production of In Vitro Meat: A Review

Kevin Kantono, Nazimah Hamid, Maya Murthy Malavalli, Ye Liu, Tingting Liu and Ali Seyfoddin
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Kevin Kantono: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Nazimah Hamid: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Maya Murthy Malavalli: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Ye Liu: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Tingting Liu: Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand
Ali Seyfoddin: Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland 1010, New Zealand

Sustainability, 2022, vol. 14, issue 9, 1-28

Abstract: In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing companies in the future. In addition, IVM production is described in terms of the types of cells and culture conditions employed. The applications of self-organising, scaffolding, and 3D printing techniques to produce IVM are also discussed. As the conditions for IVM production are controlled and can be manipulated, it will be feasible to produce a chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis.

Keywords: consumer perception; in vitro meat; IVM production; cells; culture conditions; self-organising technique; 3D printing (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2022
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