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Consumer Acceptance and Production of In Vitro Meat: A Review

Author

Listed:
  • Kevin Kantono

    (Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand)

  • Nazimah Hamid

    (Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand)

  • Maya Murthy Malavalli

    (Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand)

  • Ye Liu

    (Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand)

  • Tingting Liu

    (Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand)

  • Ali Seyfoddin

    (Drug Delivery Research Group, School of Science, Auckland University of Technology, Auckland 1010, New Zealand)

Abstract

In vitro meat (IVM) is a recent development in the production of sustainable food. The consumer perception of IVM has a strong impact on the commercial success of IVM. Hence this review examines existing studies related to consumer concerns, acceptance and uncertainty of IVM. This will help create better marketing strategies for IVM-producing companies in the future. In addition, IVM production is described in terms of the types of cells and culture conditions employed. The applications of self-organising, scaffolding, and 3D printing techniques to produce IVM are also discussed. As the conditions for IVM production are controlled and can be manipulated, it will be feasible to produce a chemically safe and disease-free meat with improved consumer acceptance on a sustainable basis.

Suggested Citation

  • Kevin Kantono & Nazimah Hamid & Maya Murthy Malavalli & Ye Liu & Tingting Liu & Ali Seyfoddin, 2022. "Consumer Acceptance and Production of In Vitro Meat: A Review," Sustainability, MDPI, vol. 14(9), pages 1-28, April.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:9:p:4910-:d:797314
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