How do you want your steak? Attitudes of European consumers towards 3D printed meat

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dc.check.date2026-07-31
dc.contributor.authorChaloupkova, Petraen
dc.contributor.authorKokoskova, Tersiaen
dc.contributor.authorCeacero, Franciscoen
dc.contributor.authorDurand, Claireen
dc.contributor.authorOnakuse, Stephenen
dc.contributor.authorKokoska, Ladislaven
dc.contributor.funderInternal Grant Agency (IGA) FTZ CZU, Pragueen
dc.date.accessioned2025-03-12T12:43:01Z
dc.date.available2025-03-12T12:43:01Z
dc.date.issued2025en
dc.description.abstractRecent advances in 3D printing technology have provided a new opportunity for meat product manufacturing, promising customizable, healthy, and environmentally friendly products. However, the successful launch of 3D printed meat should be accompanied by a detailed assessment of consumers' perception and acceptance of the products. The current study examined European consumer attitudes towards the consumption of 3D printed meat, particularly steak-like tissue derived from cultivated meat cells. The research involved 571 consumers across France, the Czech Republic, and Ireland. The questionnaire was divided into four categories: conventional meat consumption habits, factors affecting meat consumption, knowledge about 3D printed products, and willingness to try 3D printed food and meat. Path analysis was used to explore the effects of various factors on meat consumption habits and interest in 3D printed meat. The findings indicated that willingness to try 3D printed meat (steak) was significantly lower than for other 3D printed foods such as confectionery or pasta. Interest in 3D printed meat was primarily influenced by taste, economic value, environmental impact, religious reasons, and conventional meat consumption habits. The successful uptake of 3D printed meat would thus likely rely on it meeting its promise to have lower environmental impact, accompanied by a well-designed communication strategy that highlights this. From the perspective of producers, it will be crucial to focus on the final taste of the 3D printed steak, with the ultimate price of the meat also being a significant consideration.en
dc.description.sponsorshipInternal Grant Agency (IGA) FTZ CZU, Prague (Grant numbers IGA- 20243108; IGA-20243112; IGA-20243109)en
dc.description.statusPeer revieweden
dc.description.versionAccepted Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid105487en
dc.identifier.citationChaloupkova, P., Kokoskova, T., Ceacero, F., Durand, C., Onakuse, S. and Kokoska, L. (2025) ‘How do you want your steak? Attitudes of European consumers towards 3D printed meat’, Food Quality and Preference, 128,105487. https://doi.org/10.1016/j.foodqual.2025.10548en
dc.identifier.doihttps://doi.org/10.1016/j.foodqual.2025.10548en
dc.identifier.eissn1873-6343en
dc.identifier.endpage11en
dc.identifier.issn0950-3293en
dc.identifier.journaltitleFood Quality and Preferenceen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/17170
dc.identifier.volume128en
dc.language.isoenen
dc.publisherElsevieren
dc.rights© 2025, Elsevier Ltd. All rights are reserved, including those for text and data mining, AI training, and similar technologiesen
dc.subjectConsumer behaviouren
dc.subjectCultured meaten
dc.subject3D printed fooden
dc.subjectMeat alternativesen
dc.subjectWillingness to tryen
dc.titleHow do you want your steak? Attitudes of European consumers towards 3D printed meaten
dc.typeArticle (peer-reviewed)en
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