The effect of information content on acceptance of cultured meat in a tasting context

We observed that provision of information and the tasting experience increased acceptance of cultured meat and that information on personal benefits of cultured meat increased acceptance more than information on quality and taste but not than societal benefits of cultured meat. Previous awareness of cultured meat was the best predictor of its acceptance. In contrast to previous studies, sex and social economic status were not associated with different acceptance rates.

Source: The effect of information content on acceptance of cultured meat in a tasting context

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