Use of consumer insight in the new product development process in the meat sector

Grunert, Klaus G.; Verbeke, Wim; Kügler, Jens Oliver; Saeed, Faiza; Scholderer, Joachim

doi:10.1016/j.meatsci.2011.04.024

Cited by 117 publications

(90 citation statements)

References 28 publications

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“…(2010) also mentioned that consumers generally do not like to spend much time searching for food products although perception, a psychological motivator for purchasing meat products, affects the process for consumers in selecting, organizing, and interpreting information related to meat products (Kotler, Armstrong, Harris, & Piercy, 2013). This factor is important in shaping consumers’ acceptance, purchase, and future consumption, as stated by Grunert, Verbeke, Kügler, Saeed, and Scholderer (2011). The results in this study exhibited a significant effect on consumers’ perception in both purchasing decisions and WTP.…”

Section: Discussionmentioning

confidence: 98%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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Dietary patterns for consumers among the elite and middle‐income classes in developing countries are shifting rapidly toward the consumption of more animal‐based products. Although this shift presents opportunities, there are significant market failures affecting their preferences and willingness to pay (WTP). This study used a multistage sample survey of 309 consumers from three different communities of Bukavu, Eastern DRC, to examine the effect of socioeconomic/socio‐demographic characteristics and quality attributes on consumers’ purchasing decisions and WTP for meat products. The results suggested that about 53% of the respondents were dissatisfied with meat products in the market due to their high price, low quantity, unhealthiness, and harmful effects. Older female respondents living in urban areas were more likely to purchase meat products. Their WTP was significantly determined by attributes such as color, in‐mouth texture, and availability. Nutrition, harmful effects, and availability of meat products are the important factors that influence purchasing decisions among higher income groups. Addressing these market failures could have an impact on the meat market, improving the nutrition of low‐income consumers and ensuring food safety standards in DRC and other developing countries with similar challenges.

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Section: Discussionmentioning

confidence: 98%

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

Udomkun

Ilukor

Mockshell

et al. 2018

Food Science & Nutrition

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show abstract

“…Slovic, Fischhoff, & Lichtenstein, 1986). Concerns about potential unknown risks have often been attached to novel foods and technologies (Grunert et al, 2011;Ueland et al, 2012), and cultured meat was no exception (Box 2K).…”

Section: Fearing Personal Risksmentioning

confidence: 99%

“…Furthermore, the importance of involving the public and consumers early in the development process has been stressed as a determinant of future technology acceptance (Frewer et al, 2011) and successful food product development (Grunert, Verbeke, Kügler, Saeed, & Scholderer, 2011). This holds in particular for the meat sector where "new product development is a major competitive parameter […] for producers competing on a mature and developed market", and where besides the fact that most new products fail on the market, "differentiated new products adapted to the needs of specific customer segments might give protection against price competition, replace products that face declining sales at the end of their lifecycles, and can contribute to creating customer satisfaction and loyalty" (Grunert et al, 2011, p. 251).…”

Section: Introductionmentioning

confidence: 99%

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

et al. 2015

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a b s t r a c t a r t i c l e i n f oCultured meat has evolved from an idea and concept into a reality with the August 2013 cultured hamburger tasting in London. Still, how consumers conceive cultured meat is largely an open question. This study addresses consumers' reactions and attitude formation towards cultured meat through analyzing focus group discussions and online deliberations with 179 meat consumers from Belgium, Portugal and the United Kingdom. Initial reactions when learning about cultured meat were underpinned by feelings of disgust and considerations of unnaturalness. Consumers saw few direct personal benefits but they were more open to perceiving global societal benefits relating to the environment and global food security. Both personal and societal risks were framed in terms of uncertainties about safety and health, and possible adverse societal consequences dealing with loss of farming and eating traditions and rural livelihoods. Further reflection pertained to skepticism about 'the inevitable' scientific progress, concern about risk governance and control, and need for regulation and proper labeling.

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“…Consumer insight has always been crucial to ensure that the new developments were in line with consumer preferences and to enhance the likelihood of commercial success (Grunert et al 2011). The idea of growing meat from animal cells (Post 2012) presents itself as a radically new way of obtaining meat through substituting livestock production at the very beginning of the meat production chain.…”

Section: Introductionmentioning

confidence: 99%

Challenges and prospects for consumer acceptance of cultured meat

Verbeke

Sans

Loo

2015

Journal of Integrative Agriculture

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261

176

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OATAO is an open access repository that collects the work of Toulouse researchers and makes it freely available over the web where possible. This is an author-deposited version published in : http://oatao.univ-toulouse.fr/ Eprints ID : 15560 AbstractConsumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be 'maybe' willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.

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Use of consumer insight in the new product development process in the meat sector

Cited by 117 publications

References 28 publications

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

What are the key factors influencing consumers’ preference and willingness to pay for meat products in EasternDRC?

‘Would you eat cultured meat?’: Consumers' reactions and attitude formation in Belgium, Portugal and the United Kingdom

Challenges and prospects for consumer acceptance of cultured meat

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