Marketing Strategies for Cultured Meat: A Review

Abstract

Environmentally 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.

Nomenclature of cell-cultivated meat & seafood products

“…Cell-cultivated meat and seafood companies in the United States and globally have successfully produced a variety of prototype products — pending regulatory approval. A recent multinational study indicates that regulatory feedback may increase consumer acceptance of cultivated meat 56 reinforcing the necessity for regulatory frameworks to embrace a cohesive narrative around these novel products, including naming. Regulatory approval in one nation may influence other nations, as Singaporean regulation of cell- cultivated chicken in 2020 incited speculation about regulatory approval in other countries.…”

Industrial Research and Development on the Production Process and Quality of Cultured Meat Hold Significant Value: A Review

“…However, for example in the Islamic community, the main point of choosing meat is “Does the meat (cultured meat) produced follow the halal status?” and this point shows that cultured meat isn’t always suitable for religious people ( Chriki and Hocquette, 2020 ). Furthermore, Siddiqui et al (2022b) reported that socially conservative consumers expressed negative reactions towards cultured meat, and some religious communities, such as Hindus, expressed vegetarianism is regarded as superior to meat eating. These discussions bring the new research development of cell selection and collection techniques from animal bodies and many new studies have to be started.…”

“…Cultured meat, also known as lab-grown meat, is the most recently developed alternative protein source. It is produced by in vitro culturing of cells taken from the animal’s body ( Siddiqui et al, 2022b ). Because cultured meat is produced through cell cultivation in bioreactors, it has fewer ethical, religious, and environmental constraints than meats produced by traditional livestock farming ( Bryant, 2020 ).…”

Possibilities of Correction of Functional Disorders of the Gastrointestinal Tract in Patients with Anxiety Disorders

“…Although the main role in the development of FDGT is assigned to psychoemotional factors and the interaction between the gastrointestinal tract and the central nervous system, the role of nutrition in this matter cannot be underestimated [13]. Many patients report an association between the use of certain foods and the symptoms of FDGT.…”