Aydemir et al [y@439606]
215 university students from Turkey
(non-representative sample) |
Animal-free milk |
Yes – content unknown |
Would you consume animal-free milk? (yes/no) |
32.55% would consume |
Banovic and Grunert [y@439607] study 3
1,028 from Denmark
1,004 from Germany
1,000 from Poland |
Precision fermentation in general |
One group provided with a description emphasising naturalness, and another group emphasising environmentally-friendly. Does not refer to DNA/genes or animals.
“Precision fermentation is a natural and wholesome (vs. sustainable and environmentally-friendly) process that uses yeasts as a factory to produce 100% pure protein.” |
I would buy a product if produced with precision fermentation technology (1 = definitely no, 7 = definitely yes) |
Mean purchase intentions ranged from 3.94 to 4.70 across the different countries. Purchase intentions were significantly higher for participants who read about the product being natural vs. environmentally-friendly |
Hartman group [y@439618]
2,519 from USA |
Precision fermentation in general (protein, sweetener and vitamin C given as examples) |
Measured with no description then again after providing neutral description that does not refer to DNA or microorganisms:
“Precision fermentation uses yeast or microorganisms that are enhanced through science to convert minerals or plant matter into food ingredients like protein, sweetener and vitamin C” |
Likelihood to purchase
Biased response options where 3/5 indicate generally likely to purchase (not at all likely, not very likely, somewhat likely, very likely, extremely likely) |
After no description: 43% somewhat/very/extremely likely to purchase
After neutral description: 56% somewhat/ very/extremely likely to purchase |
Kossmann et al [y@439619]
1,487 from Germany |
Alternative cheese |
Neutral description, plus says it can’t be distinguished from cows cheese in terms of taste, texture or nutrition. Refers to microorganisms and DNA, but both positive and negative aspects of this are provided. |
I am willing to try alternative cheese/use as a substitute for cheese made from cow's milk/buy/buy on a regular basis (1 = fully disagree, 7 = fully agree) |
58.8% willing to try
49.2% willing to buy
40.5% willing to substitute for cheese made from cow’s milk
34.1% willing to buy regularly |
Kühl et al [y@439620]
2,035 from Germany |
Animal-free cheese |
Neutral description, plus says it is the same quality as milk products derived from cow’s milk. Does not refer to DNA or imply that microorganisms are genetically modified. States cows are not needed. |
Willingness to try/buy regularly/substitute for cheese made from cow's milk/pay more than cheese made from cow’s milk (1 = “Absolutely not” to 5 = “Absolutely yes") |
57% definitely or rather willing to try (23% unsure, 20% not willing)
32% willing to buy regularly
24% willing to completely substitute traditional dairy cheese
14% willing to pay more than for traditional dairy cheese |
Powell et al [y@439626]
115 from Canada
(non-representative sample) |
Yeast-derived milk/cream, and ice-cream |
Neutral but states these products should provide the same eating and cooking experience of animal-derived foods, refers to genes, refers to rennet. Refers to use of cell cultures “rather than relying on animals” |
Likelihood to try/purchase/incorporate regularly into their diet/replace traditional counterparts (very likely, likely, neither likely/unlikely, unlikely, very unlikely) |
Willing to try:
43.5% (milk/cream), 38.3% (ice-cream)
Willing to purchase:
31.3% (milk/cream), 27.8% (ice-cream)
Willing to incorporate regularly into the diet:
25.2% (milk/cream), 20.0% (ice-cream)
Willing to replace traditional counterparts:
15.7% (milk/cream), 17.4% (ice-cream) |
Szczepanski et al [y@439627]
25 adolescents from Germany
(non-representative sample) |
Animal-free milk |
Yes – content unknown |
Are you willing to consume animal-free milk as an alternative to cow's milk? (open-ended responses, interviews) |
92% (23/25) said they would be willing to try, buy or drink animal-free milk as an alternative to cow’s milk. |
Zollman Thomas and Bryant [y@439630]#
1,020 from Brazil
1,051 from Germany
825 from India
1,009 from USA |
Legendary’s new mozzarella |
Refers to copying cow DNA.
Referred to same taste as conventional cheese with lower carbon footprint, does not involve animals, antibiotics or lactose. Used branding term 'legendary mozzarella' which may have also had an impact. |
Would you be willing to try/purchase/regularly purchase Legendary’s new mozzarella? (definitely yes/probably yes/unsure/probably no/definitely no) |
Willing to try:
92.0% (Brazil), 93.4% (India), 75.9% (Germany), 64.9% (USA)
Willing to buy:
85.5% (Brazil), 91.1% (India), 63.7% (Germany), 53.8% (USA)
Willing to regularly buy:
68.0% (Brazil), 73.9% (India), 36.1% (Germany), 36.3% (USA) |
Zollman Thomas et al [y@439631]
1,001 from USA
1,001 from Germany
1,004 from Singapore |
Precision fermentation egg |
Neutral except referred to as identical in taste and nutrition, no involvement of animals. Pictures shown of traditional egg. Refers to changing the DNA of micro-organisms. |
Willingness to try/ order from a restaurant/purchase from a supermarket/purchase regularly/visit a restaurant where guests have the option to substitute chicken egg for this product (1 = definitely not, 2 = probably not, 3 = probably yes, 4 = might or might not, 5 = definitely yes) |
Willingness to try (probably or definitely):
61% (Germany), 51.3% (USA), 56.2% (Singapore)
Willingness to purchase:
57.2% (Germany), 47.9% (USA), 48.1% (Singapore)
Willingness to regularly purchase:
34.2% (Germany), 30.5% (USA), 25.6% (Singapore)
Willingness to order from a restaurant/visit a restaurant where guests have the option to substitute:
55.1/43.9% (Germany),46.7/42.0% (USA), 53.6/46.9% (Singapore) |