Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis
(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study utilizes qualitative research methods, specificall...
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MDPI AG
2025-04-01
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| Series: | Foods |
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| author | Muhabaiti Pareti Junsong Guo Junjun Yin Qiankun Liu Nadire Abudurofu Abulizi Bulibuli Maurizio Canavari |
| author_facet | Muhabaiti Pareti Junsong Guo Junjun Yin Qiankun Liu Nadire Abudurofu Abulizi Bulibuli Maurizio Canavari |
| author_sort | Muhabaiti Pareti |
| collection | DOAJ |
| description | (1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study utilizes qualitative research methods, specifically focus group interviews with 59 participants across five administrative regions and seven cities in China, to explore consumer knowledge, perceptions, and potential acceptance of meat substitutes; (3) Results: The findings reveal that Chinese consumers generally exhibit a low level of understanding of new meat substitutes, particularly animal cell-cultured meat. Although participants acknowledge the potential environmental, resource-saving, and animal welfare benefits associated with meat substitutes, they also express concerns about perceived risks, such as artificial taste, high costs, market monopolization, diminished consumer welfare, and adverse impacts on traditional animal husbandry and employment. Despite a willingness to try meat substitutes, the regular purchase and consumption of these remain limited. The acceptance of meat substitutes is influenced by factors including personal characteristics, price, safety, and the authenticity of taste; (4) Conclusions: The study concludes that legislative support, technological advancements in production and regulation, price reductions, and the establishment of a robust traceability system may enhance consumer confidence and acceptance of meat substitutes in China. |
| format | Article |
| id | doaj-art-bc35f721cf9c46e0abffb4bf32384175 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-bc35f721cf9c46e0abffb4bf323841752025-08-20T02:30:46ZengMDPI AGFoods2304-81582025-04-01149144610.3390/foods14091446Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content AnalysisMuhabaiti Pareti0Junsong Guo1Junjun Yin2Qiankun Liu3Nadire Abudurofu4Abulizi Bulibuli5Maurizio Canavari6College of Economics and Management, Xinjiang Agricultural University, Nonda East Road 311, Urumqi 830052, ChinaCollege of Economics and Management, Xinjiang Agricultural University, Nonda East Road 311, Urumqi 830052, ChinaCollege of Economics and Management, Xinjiang Agricultural University, Nonda East Road 311, Urumqi 830052, ChinaDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Guiseppe Fanin 50, 40127 Bologna, ItalyCollege of Economics and Management, Xinjiang Agricultural University, Nonda East Road 311, Urumqi 830052, ChinaSchool of Business and Administration, Xinjiang University of Finance &Economics, Beijing Middle Road 449, Urumqi 830012, ChinaDepartment of Agricultural and Food Sciences, Alma Mater Studiorum-University of Bologna, Viale Guiseppe Fanin 50, 40127 Bologna, Italy(1) Background: In recent years, meat alternatives, including plant-based and animal cell-cultured meat, have attracted substantial interest among Chinese food science researchers and consumers, prompting considerable debate; (2) Methods: This study utilizes qualitative research methods, specifically focus group interviews with 59 participants across five administrative regions and seven cities in China, to explore consumer knowledge, perceptions, and potential acceptance of meat substitutes; (3) Results: The findings reveal that Chinese consumers generally exhibit a low level of understanding of new meat substitutes, particularly animal cell-cultured meat. Although participants acknowledge the potential environmental, resource-saving, and animal welfare benefits associated with meat substitutes, they also express concerns about perceived risks, such as artificial taste, high costs, market monopolization, diminished consumer welfare, and adverse impacts on traditional animal husbandry and employment. Despite a willingness to try meat substitutes, the regular purchase and consumption of these remain limited. The acceptance of meat substitutes is influenced by factors including personal characteristics, price, safety, and the authenticity of taste; (4) Conclusions: The study concludes that legislative support, technological advancements in production and regulation, price reductions, and the establishment of a robust traceability system may enhance consumer confidence and acceptance of meat substitutes in China.https://www.mdpi.com/2304-8158/14/9/1446plant-based meatcultured meatconsumer perceptionconsumer acceptancefocus group interviewcontent analysis |
| spellingShingle | Muhabaiti Pareti Junsong Guo Junjun Yin Qiankun Liu Nadire Abudurofu Abulizi Bulibuli Maurizio Canavari Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis Foods plant-based meat cultured meat consumer perception consumer acceptance focus group interview content analysis |
| title | Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis |
| title_full | Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis |
| title_fullStr | Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis |
| title_full_unstemmed | Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis |
| title_short | Exploring Chinese Consumers’ Perception and Potential Acceptance of Cell-Cultured Meat and Plant-Based Meat: A Focus Group Study and Content Analysis |
| title_sort | exploring chinese consumers perception and potential acceptance of cell cultured meat and plant based meat a focus group study and content analysis |
| topic | plant-based meat cultured meat consumer perception consumer acceptance focus group interview content analysis |
| url | https://www.mdpi.com/2304-8158/14/9/1446 |
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