Identifying consumer groups and their characteristics based on their willingness to engage with cultured meat: a comparison of four european countries

HIGHLIGHTS

• who: Anouk Boereboom et al. from the Department of Food, Land and Agribusiness Management, Harper Adams University have published the Article: Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries, in the Journal: Foods 2022, 11, 197. of 24/Dec/2021
• what: The results of this study are aimed at contributing to the understanding of the differences between consumers with regard to their attitudes towards cultured meat. While exploring food culture was not part of the objectives of this study, cultural traits regarding . . .
  

   

  

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