Percepções dos Consumidores em Relação à Carne Cultivada

Abstract

Cultured meat has been pointed out as a possibility to meet the growing demand for animal protein and reduce the environmental impact. However, achieving consumer acceptance has been a challenge. Therefore, the objective of this study was to analyze the evolution of the academic debate and the perception of consumers in relation to cultured meat, based on the scientific literature. Methodologically, a bibliometric research was carried out with the aid of the Bibliometrix Software (RStudio Software). As a database, Scopus was used considering the following keywords "Cultured Meat” OR "Synthetic Meat" AND “Consumer” OR “Perception” being selected, documents in the form of articles, published in English, without temporal delimitation. This search and refinement resulted in 25 documents. This is a very innovative topic in the scientific field, with the first publication appearing in 2015 and gaining greater significance in 2022. Subsequently, a systematic analysis of 23 articles was carried out, the based on exclusion criteria for documents that did not meet the intended objectives. As a result, it was found that animal welfare, environmental concern and curiosity are the main factors driving the consumption of this food. On the other hand, food neophobia, i.e., reluctance to try new foods is the inhibiting factor of the intention to consume cultured meat. It is concluded, therefore, that society is moderately prepared to consume this product, although further studies are important to identify the profile of consumers.