Lin, J. W. X., DO Maran, N., Lim, A. J., Ng, S. B., & Teo, P. S. (2025). Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review. Future Foods, 100544. https://doi.org/10.1016/j.fufo.2025.100544
Abstract:
Novel alternative proteins have been in the spotlight due to increased awareness and desire to improve the sustainability of global food consumption. However, consumers still do not widely accept alternative proteins due to their inferior product quality compared to animal meat, and novelty. The adoption of these alternative proteins by consumers largely depends on its sensory appeal. Sensory attributes like appearance, odour, taste, and texture shape consumer perception and purchasing decision of meat substitutes. Likewise, non-product barriers such as familiarity, neophobia, cultural context, and government regulations influence consumer acceptance. This review will provide a consolidated update on the current challenges faced by cultured meats and insects, two upcoming and trending alternative proteins, and give a holistic view of consumer acceptance in terms of product quality as well as external non-product barriers. The first part of the review will provide an overview of each protein type, followed by discussion on their product- and non-product barriers to consumer acceptance. Lastly, recently proposed solutions to overcome the barriers will be consolidated and evaluated. To overcome product-related barriers, various solutions have been proposed, including 3D-printing technology and fermentation. Similarly, non-product barriers can be mitigated through policies, education, and framing theory. Despite notable developments, achieving parity with animal meat is still a work in progress. Suggestions on future research directions to bridge the gap in quality of cultured meat and edible insects, as well as understanding consumer perceptions and motivations behind adopting these novel proteins into habitual diet were provided.
License type:
Attribution 4.0 International (CC BY 4.0)
Funding Info:
This research / project is supported by the A8STAR-MBIE 'Future Food' Catalyst Fund - The Consumer Dimension of Future Foods
Grant Reference no. : A20D3b0075