Exploring the general public's and experts' risk and benefit perceptions of cultured meat in Singapore: a mental models approach

• Main Authors: Ho, Shirley S., Ou, Mengxue, Ong, Zhing Ting
• Other Authors: School of Social Sciences
• Format: Article
• Language: English
• Published: 2024
• Subjects: Social Sciences; Consumer behavior; Food preferences
• Online Access: https://hdl.handle.net/10356/173821
• Institution: Nanyang Technological University

Despite the recent approval of cultured meat products in Singapore, the understanding of public perceptions towards this novel food technology remains limited. Utilizing attitude formation theory and the mental models approach, this study compares the mental models of the general public and experts regarding their risk and benefit perceptions of cultured meat. Through four online focus group discussions with 40 participants, we found convergences in the mental models of experts and the general public concerning perceived individual- and societal-level benefits of cultured meat (e.g., health benefits and food security) as well as their perceived individual-level risks of cultured meat (e.g., potential health issues and affordability). However, divergences in understanding societal-level risks were noted; the public expressed concerns about the challenges of cultured meat to religious and racial dietary customs, while experts highlighted potential investment uncertainties due to unclear consumer acceptance of cultured meat. Theoretical and practical implications are discussed.