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- Consumer acceptance (2)
- Alternative proteins (1)
- Cellular agriculture (1)
- Cultivated meat (1)
- Eating motivations (1)
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- Fermentation (1)
- Food system (1)
- GM food technology (1)
- Health information orientation (1)
- Lab-grown meat (1)
- Lay health epistemics (1)
- Precision fermentation (1)
- Sensory experience (1)
- Situational theory of problem solving (1)
- Social image (1)
- Social media influencers (SMIs) (1)
- Sustainable consumption (1)
Articles 1 - 4 of 4
Full-Text Articles in Life Sciences
On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez
On-Site Sensory Experience Boosts Acceptance Of Cultivated Chicken, Mark Chong, Angela K. Y. Leung, Tricia Marjorie Fernandez
Research Collection Lee Kong Chian School Of Business
This study set out to assess if presenting cultivated chicken in the context of a familiar meal, in a familiar dining setting, would motivate repeat consumption and recommendation. A survey of 107 diners was conducted at Huber's Butchery and Bistro in Singapore – the world's first butchery to serve cultivated meat – from April to June 2023. The findings showed that eating cultivated chicken significantly boosted post-consumption acceptance levels. In addition, cultivated chicken's tastiness may be a more important factor than its integration into a familiar meal or dish in fostering repeat consumption. Implications for the cultivated meat industry, limitations, …
Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng
Not Getting Laid: Consumer Acceptance Of Precision Fermentation Made Egg, Oscar Z. Thomas, Mark Chong, Angela K. Y. Leung, Tricia M. Fernandex, Shu Tian Ng
Research Collection Lee Kong Chian School Of Business
Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted …
A Cross-Country Investigation Of Social Image Motivation And Acceptance Of Lab-Grown Meat In Singapore And The United States, Mark Chong, Angela K. Y. Leung, Verity Lua
A Cross-Country Investigation Of Social Image Motivation And Acceptance Of Lab-Grown Meat In Singapore And The United States, Mark Chong, Angela K. Y. Leung, Verity Lua
Research Collection Lee Kong Chian School Of Business
This research has three goals. First, it sets out to compare consumer acceptance of lab-grown meat in the U.S. and in Singapore. Second, it seeks to explain the difference in Americans' and Singaporeans' acceptance of lab-grown meat by examining their eating motivations. Specifically, we focused on social image motivations – the motivations to present oneself positively in social contexts. Third, this study also aims to assess if exposure to information about lab-grown meat communicated by celebrity versus expert social media influencers (SMIs) can impact people's acceptance of lab-grown meat products. Our analysis showed that Singaporean participants had greater acceptance of …
Lay Health Epistemics And Motivated Information Behaviors Of New Food Technology, Soojin Kim, Jeong-Nam Kim, Soo-Yun Kim
Lay Health Epistemics And Motivated Information Behaviors Of New Food Technology, Soojin Kim, Jeong-Nam Kim, Soo-Yun Kim
Research Collection Lee Kong Chian School Of Business
This study examines relationships among health information orientation, situational perceptual frames, and active information behaviors pertinent to the safety controversy of genetically-modified (GM) food technology. A web survey was conducted in the US (N = 393). Based on our findings, an integrative model of Kim and Grunig’s (2011) Situational Theory of Problem Solving (STOPS) and Dutta-Bergman’s (2004) concept of health information orientation is suggested to explain lay health epistemics and various information behaviors about that new food technology. The study’s theoretical and practical implications are discussed.