This study investigates the optimal labeling for cell-based meat, poultry, and seafood products entering the US market. An online experiment assessed consumer perceptions of six terms – 'Cultured,' 'Cultivated,' 'Cell-Cultured,' 'Cell-Cultivated,' 'Cell-Based,' and a control (no term). The study found that "Cell-Cultured," "Cell-Cultivated," and "Cell-Based" effectively distinguished the novel products from conventional ones, conveying allergenicity while not significantly impacting other consumer perceptions. "Cell-Cultured" showed slightly better consumer acceptance, suggesting its adoption as a universal label.
Publisher
npj Science of Food
Published On
Dec 06, 2023
Authors
William K. Hallman, William K. Hallman II, Eileen E. Hallman
Tags
cell-based meat
consumer perceptions
labeling terms
food innovation
allergenicity
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