{"title":"Personality matters in consumer preferences for cultured meat in China","authors":"","doi":"10.1016/j.foodqual.2024.105317","DOIUrl":null,"url":null,"abstract":"<div><p>This study extends our current knowledge of consumer preferences for cultured meat. We explored if personality traits have a role in affecting Chinese urban consumer choice behavior for cultured meat. We performed a choice experiment (CE) and used cultured chicken breast as a case study. The results indicate that personality traits (i.e., agreeableness, neuroticism, and conscientiousness) influence consumer preference for cultured meat. Our findings provide valuable insights into the psychology of consumer preferences and attitudes that can help to effectively communicate the nature of cultured meat to the public. They also have relevant implications for cultured-meat producers, and policy makers.</p></div>","PeriodicalId":322,"journal":{"name":"Food Quality and Preference","volume":null,"pages":null},"PeriodicalIF":4.9000,"publicationDate":"2024-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Quality and Preference","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0950329324002192","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
This study extends our current knowledge of consumer preferences for cultured meat. We explored if personality traits have a role in affecting Chinese urban consumer choice behavior for cultured meat. We performed a choice experiment (CE) and used cultured chicken breast as a case study. The results indicate that personality traits (i.e., agreeableness, neuroticism, and conscientiousness) influence consumer preference for cultured meat. Our findings provide valuable insights into the psychology of consumer preferences and attitudes that can help to effectively communicate the nature of cultured meat to the public. They also have relevant implications for cultured-meat producers, and policy makers.
期刊介绍:
Food Quality and Preference is a journal devoted to sensory, consumer and behavioural research in food and non-food products. It publishes original research, critical reviews, and short communications in sensory and consumer science, and sensometrics. In addition, the journal publishes special invited issues on important timely topics and from relevant conferences. These are aimed at bridging the gap between research and application, bringing together authors and readers in consumer and market research, sensory science, sensometrics and sensory evaluation, nutrition and food choice, as well as food research, product development and sensory quality assurance. Submissions to Food Quality and Preference are limited to papers that include some form of human measurement; papers that are limited to physical/chemical measures or the routine application of sensory, consumer or econometric analysis will not be considered unless they specifically make a novel scientific contribution in line with the journal''s coverage as outlined below.