Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review

Novel alternative proteins have been in the spotlight due to increased awareness and desire to improve the sustainability of global food consumption. However, consumers still do not widely accept alternative proteins due to their inferior product quality compared to animal meat, and novelty. The ado...

Full description

Saved in:
Bibliographic Details
Main Authors: Jia Wen Xanthe Lin, Narmatha Maran, Amanda JiaYing Lim, Siew Bee Ng, Pey Sze Teo
Format: Article
Language:English
Published: Elsevier 2025-06-01
Series:Future Foods
Subjects:
Online Access:http://www.sciencedirect.com/science/article/pii/S2666833525000073
Tags: Add Tag
No Tags, Be the first to tag this record!
_version_ 1832590011365588992
author Jia Wen Xanthe Lin
Narmatha Maran
Amanda JiaYing Lim
Siew Bee Ng
Pey Sze Teo
author_facet Jia Wen Xanthe Lin
Narmatha Maran
Amanda JiaYing Lim
Siew Bee Ng
Pey Sze Teo
author_sort Jia Wen Xanthe Lin
collection DOAJ
description Novel alternative proteins have been in the spotlight due to increased awareness and desire to improve the sustainability of global food consumption. However, consumers still do not widely accept alternative proteins due to their inferior product quality compared to animal meat, and novelty. The adoption of these alternative proteins by consumers largely depends on its sensory appeal. Sensory attributes like appearance, odour, taste, and texture shape consumer perception and purchasing decision of meat substitutes. Likewise, non-product barriers such as familiarity, neophobia, cultural context, and government regulations influence consumer acceptance. This review will provide a consolidated update on the current challenges faced by cultured meats and insects, two upcoming and trending alternative proteins, and give a holistic view of consumer acceptance in terms of product quality as well as external non-product barriers. The first part of the review will provide an overview of each protein type, followed by discussion on their product- and non-product barriers to consumer acceptance. Lastly, recently proposed solutions to overcome the barriers will be consolidated and evaluated. To overcome product-related barriers, various solutions have been proposed, including 3D-printing technology and fermentation. Similarly, non-product barriers can be mitigated through policies, education, and framing theory. Despite notable developments, achieving parity with animal meat is still a work in progress. Suggestions on future research directions to bridge the gap in quality of cultured meat and edible insects, as well as understanding consumer perceptions and motivations behind adopting these novel proteins into habitual diet were provided.
format Article
id doaj-art-d61c772ad6774321b13e0104477d5c66
institution Kabale University
issn 2666-8335
language English
publishDate 2025-06-01
publisher Elsevier
record_format Article
series Future Foods
spelling doaj-art-d61c772ad6774321b13e0104477d5c662025-01-24T04:45:51ZengElsevierFuture Foods2666-83352025-06-0111100544Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A reviewJia Wen Xanthe Lin0Narmatha Maran1Amanda JiaYing Lim2Siew Bee Ng3Pey Sze Teo4Clinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, SingaporeSingapore Institute of Technology (SIT), 10 Dover Drive, Singapore 138683, SingaporeClinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, SingaporeSingapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 31 Biopolis Way, Singapore 138669, SingaporeClinical Nutrition Research Centre (CNRC), Singapore Institute of Food and Biotechnology Innovation (SIFBI), Agency for Science, Technology and Research (A*STAR), 14 Medical Drive, #07-02, MD 6 Building, Yong Loo Lin School of Medicine, Singapore 117599, Singapore; Corresponding author.Novel alternative proteins have been in the spotlight due to increased awareness and desire to improve the sustainability of global food consumption. However, consumers still do not widely accept alternative proteins due to their inferior product quality compared to animal meat, and novelty. The adoption of these alternative proteins by consumers largely depends on its sensory appeal. Sensory attributes like appearance, odour, taste, and texture shape consumer perception and purchasing decision of meat substitutes. Likewise, non-product barriers such as familiarity, neophobia, cultural context, and government regulations influence consumer acceptance. This review will provide a consolidated update on the current challenges faced by cultured meats and insects, two upcoming and trending alternative proteins, and give a holistic view of consumer acceptance in terms of product quality as well as external non-product barriers. The first part of the review will provide an overview of each protein type, followed by discussion on their product- and non-product barriers to consumer acceptance. Lastly, recently proposed solutions to overcome the barriers will be consolidated and evaluated. To overcome product-related barriers, various solutions have been proposed, including 3D-printing technology and fermentation. Similarly, non-product barriers can be mitigated through policies, education, and framing theory. Despite notable developments, achieving parity with animal meat is still a work in progress. Suggestions on future research directions to bridge the gap in quality of cultured meat and edible insects, as well as understanding consumer perceptions and motivations behind adopting these novel proteins into habitual diet were provided.http://www.sciencedirect.com/science/article/pii/S2666833525000073Alternative proteinCultured meatEntomophagyConsumer acceptanceSustainable Consumption
spellingShingle Jia Wen Xanthe Lin
Narmatha Maran
Amanda JiaYing Lim
Siew Bee Ng
Pey Sze Teo
Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review
Future Foods
Alternative protein
Cultured meat
Entomophagy
Consumer acceptance
Sustainable Consumption
title Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review
title_full Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review
title_fullStr Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review
title_full_unstemmed Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review
title_short Current challenges, and potential solutions to increase acceptance and long-term consumption of cultured meat and edible insects – A review
title_sort current challenges and potential solutions to increase acceptance and long term consumption of cultured meat and edible insects a review
topic Alternative protein
Cultured meat
Entomophagy
Consumer acceptance
Sustainable Consumption
url http://www.sciencedirect.com/science/article/pii/S2666833525000073
work_keys_str_mv AT jiawenxanthelin currentchallengesandpotentialsolutionstoincreaseacceptanceandlongtermconsumptionofculturedmeatandedibleinsectsareview
AT narmathamaran currentchallengesandpotentialsolutionstoincreaseacceptanceandlongtermconsumptionofculturedmeatandedibleinsectsareview
AT amandajiayinglim currentchallengesandpotentialsolutionstoincreaseacceptanceandlongtermconsumptionofculturedmeatandedibleinsectsareview
AT siewbeeng currentchallengesandpotentialsolutionstoincreaseacceptanceandlongtermconsumptionofculturedmeatandedibleinsectsareview
AT peyszeteo currentchallengesandpotentialsolutionstoincreaseacceptanceandlongtermconsumptionofculturedmeatandedibleinsectsareview