Marketing strategies for cultured meat: A review

dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorKhan, Sipper
dc.contributor.authorMurid, Misbah
dc.contributor.authorAsif, Zarnab
dc.contributor.authorOboturova, Natalya Pavlovna
dc.contributor.authorNagdalian, Andrey Ashotovich
dc.contributor.authorBlinov, Andrey Vladimirovich
dc.contributor.authorIbrahim, Salam A.
dc.contributor.authorJafari, Seid Mahdi
dc.date.accessioned2024-09-03T14:03:43Z
dc.date.available2024-09-03T14:03:43Z
dc.date.issued2022de
dc.description.abstractEnvironmentally intense and negative consequences relateing to conventional meat production systems have induced some actors to suggest alternative meat sources. Diseases carried by animals, human perception of cruelty to animals, and public health concerns about cardiovascular diseases have provided the basis for the development of cultured meat. The current market is influenced by many factors, including regulators, affordability, religion, and media perception. The existing cultured meat market is also regulated by legislatures, affordability, consumer religion, and the media. Consumer perception is distributed across various aspects, including ethical priorities, nutritional profile of the meat consumed, age-based acceptance, gender differentiation, political orientation, land-based attitude, education status, socioeconomic factors, and familiarity factor with the existing product in the market. Inhibiting barriers reported among consumers—including low naturalness, safety, nutritional concerns, trust, neophobia, economic, and ethical approaches—should be employed as marketing tactics directly to address their respective concerns. Tissue culture, starter cells, printing, and 3D printing are some of the methods currently being used for the production of cultured meat. Similarly, many hybrid technologies are also being used to produce meat-like products to increase consumer familiarity along and market presence. Existing research frameworks have improved the previous mindset of consumers with media coverage, educational frameworks, and the textural attributes of cultured meat. Additional benefits of CUME may include being environmentally friendly with less production of greenhouse gases. However, consumer trust, affordability, improving nutritional status, and widescale adoption are just a few of the parameters that need to be addressed to enhance consumer acceptability of these products. The aim of this article was to analyze the current state of cultured meat and the marketing content challenges and strategies used to advance public acceptance of cultured meat.en
dc.identifier.swb1817583727
dc.identifier.urihttps://hohpublica.uni-hohenheim.de/handle/123456789/16565
dc.identifier.urihttps://doi.org/10.3390/app12178795
dc.language.isoengde
dc.rights.licensecc_byde
dc.source2076-3417de
dc.sourceApplied sciences; Vol. 12, No. 17 (2022) 8795de
dc.subjectCultured meat
dc.subjectMarketing strategies
dc.subjectAffordability
dc.subjectFamiliarity
dc.subjectDrivers
dc.subjectConsumer acceptability
dc.subject.ddc660
dc.titleMarketing strategies for cultured meat: A reviewen
dc.type.diniArticle
dcterms.bibliographicCitationApplied sciences, 12 (2022), 17, 8795. https://doi.org/10.3390/app12178795. ISSN: 2076-3417
dcterms.bibliographicCitation.issn2076-3417
dcterms.bibliographicCitation.issue17
dcterms.bibliographicCitation.journaltitleApplied sciences
dcterms.bibliographicCitation.volume12
local.export.bibtex@article{Siddiqui2022, url = {https://hohpublica.uni-hohenheim.de/handle/123456789/16565}, doi = {10.3390/app12178795}, author = {Siddiqui, Shahida Anusha and Khan, Sipper and Murid, Misbah et al.}, title = {Marketing Strategies for Cultured Meat: A Review}, journal = {Applied sciences}, year = {2022}, volume = {12}, number = {17}, }
local.export.bibtexAuthorSiddiqui, Shahida Anusha and Khan, Sipper and Murid, Misbah et al.
local.export.bibtexKeySiddiqui2022
local.export.bibtexType@article

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