Radical Innovations in the Food Industry: Investigating Perceptions and Acceptance of Cultured Meat

Abstract

The modern food system, particularly the production of animal-based foods like meat, imposes a significant ecological burden that contradicts the goals of sustainable development. Despite widespread scientific consensus on the necessity of reducing animal-based food consumption to mitigate the environmental impact of the food system, the negative consequences are expected to be exacerbated by factors such as population growth and rising affluence. A potential paradigm shift toward a more sustainable food system could be realized through cultured meat, a radical innovation produced in vitro using tissue-engineering techniques. This method decouples meat production from traditional livestock farming and holds the potential to transform the meat industry. However, the successful adoption of cultured meat is contingent on consumer acceptance, a critical yet complex challenge given the inherent uncertainty and novelty associated with radical innovations. Research has identified numerous drivers and barriers to the consumer acceptance of cultured meat, emphasizing its multidimensional nature. This dissertation, comprising four articles and an edited volume contribution, investigates the factors influencing consumer acceptance of cultured meat, incorporating organizational factors and stakeholder perspectives. The research aims to provide new insights into consumer perceptions and acceptance, offering strategic implications for the successful market introduction of cultured meat within the food industry.