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Consumer perceptions of lab-grown cells: Awareness, barriers, and the power of information. A review

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  • Katalin Szendrő

    (Institute of Agricultural and Food Economics, Hungarian University of Agriculture and Life Sciences, Kaposvár, Hungary)

Abstract

Lab-grown cells (also known as cell-based or cultured meat) are novel food innovations that face uncertain consumer acceptance. This review examines recent research (2020-2024) on consumer perceptions of lab-grown cells, focusing on three main areas: (1) public awareness and familiarity, (2) psychological and cultural aspects shaping perceptions, and (3) the impact of information on acceptance. Results show that the awareness of lab-grown cells varies widely across regions; in countries with high meat consumption, such as the USA and Australia, or where culinary delights are highly valued, such as France, respondents rated lab-grown cells lower than in those countries where meat consumption is now rising, for example, China or Mexico. The knowledge of lab-grown cells positively impacted attitude, while psychological barriers (e.g. food neophobia) and disgust emerged as key deterrents. The information provided to respondents significantly influenced their willingness to accept, buy, try, eat, and pay premium prices. Personal (mainly health-related) benefits significantly increased the acceptance of lab-grown cells, while societal benefits (e.g. benefits to the environment or animal welfare) had less prominent effects than expected. At the same time, information regarding production technology (high-tech, laboratory, artificial) resulted in lower ratings from respondents. The conclusion is that overlooking the positive attributes of meat and focusing on the unproven advantages of lab-grown cells may lead to misleading results. On the other hand, effective communication - especially messages highlighting personal benefits - can substantially improve the consumer openness.

Suggested Citation

  • Katalin Szendrő, 2025. "Consumer perceptions of lab-grown cells: Awareness, barriers, and the power of information. A review," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 70(6), pages 203-222.
    • Handle: RePEc:caa:jnlcjs:v:70:y:2025:i:6:id:31-2025-cjas
    DOI: 10.17221/31/2025-CJAS
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    References listed on IDEAS

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    1. Leonore Lewisch & Petra Riefler, 2023. "Cultured meat acceptance for global food security: a systematic literature review and future research directions," Agricultural and Food Economics, Springer;Italian Society of Agricultural Economics (SIDEA), vol. 11(1), pages 1-21, December.
    2. repec:plo:pone00:0171904 is not listed on IDEAS
    3. Ortega, David L. & Sun, Jiayu & Lin, Wen, 2022. "Identity labels as an instrument to reduce meat demand and encourage consumption of plant based and cultured meat alternatives in China," Food Policy, Elsevier, vol. 111(C).
    4. Aisha Egolf & Christina Hartmann & Michael Siegrist, 2019. "When Evolution Works Against the Future: Disgust's Contributions to the Acceptance of New Food Technologies," Risk Analysis, John Wiley & Sons, vol. 39(7), pages 1546-1559, July.
    5. Nathalie C M Rolland & C Rob Markus & Mark J Post, 2020. "The effect of information content on acceptance of cultured meat in a tasting context," PLOS ONE, Public Library of Science, vol. 15(4), pages 1-17, April.
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