Personality matters in consumer preferences for cultured meat in China

Jin, S., Zhai, Q., Yuan, R., Asioli, D. ORCID: https://orcid.org/0000-0003-2274-8450 and Nayga Jr, R. M. (2025) Personality matters in consumer preferences for cultured meat in China. Food Quality and Preference, 123. 105317. ISSN 0950-3293 doi: 10.1016/j.foodqual.2024.105317

Abstract/Summary

This study extends our current knowledge of consumer preferences for cultured meat. We explored if personality traits have a role in affecting Chinese urban consumer choice behavior for cultured meat. We performed a choice experiment (CE) and used cultured chicken breast as a case study. The results indicate that personality traits (i.e., agreeableness, neuroticism, and conscientiousness) influence consumer preference for cultured meat. Our findings provide valuable insights into the psychology of consumer preferences and attitudes that can help to effectively communicate the nature of cultured meat to the public. They also have relevant implications for cultured-meat producers, and policy makers.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/118422
Identification Number/DOI	10.1016/j.foodqual.2024.105317
Refereed	Yes
Divisions	Life Sciences > School of Agriculture, Policy and Development > Department of Agri-Food Economics & Marketing
Uncontrolled Keywords	China, Chicken breast, Consumer preferences, Choice experiment, Cultured meat, Personality traits
Publisher	Elsevier
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