Consumer Expectations Regarding the Labelling of Products Containing Cultured Meat

• Autorzy: Andrzej Szymkowiak , Marcin Adam Antoniak , Krzysztof Bokwa , Tomáš Vlčko , Iwo Jarosz , Piotr Kulawik , Jozef Golian

Warianty tytułu

Oczekiwania konsumentów wobec etykietowania produktów zawierających mięso in vitro

• Języki publikacji: EN

Abstrakty

EN

Food labels are an important factor in determining purchases. The aim of the study was to discover consumer expectations regarding the labelling of products containing cultured meat. A comparative analysis was conducted on 1,286 consumers, taking food technology neophobia, customer innovativeness and health consciousness into account. The analysis is based on a series of Repeated Measures ANOVAs, which has made it possible to identify individual differences among consumers. We found a significant variation in terms of a level with which consumers formulate their judgment concerning the information that should appear on the packaging. We identified three groups of variables with different levels of expectation, where in-vitro is not the leading one. The results indicate that the placement of information about cultured meat on food labels may have a negative stigmatizing effect. (original abstract)

Etykiety żywnościowe są ważnym czynnikiem determinującym zakupy. Celem badania było poznanie oczekiwań konsumentów w zakresie etykietowania produktów zawierających mięso in vitro. Analizie porównawczej poddano 1286 konsumentów, biorąc pod uwagę neofobię technologii żywności, innowacyjność konsumentów oraz ich świadomość zdrowotną. Analiza opiera się na serii ANOVA z powtarzanymi pomiarami, co pozwoliło zidentyfikować indywidualne różnice między konsumentami. Stwierdziliśmy istotne zróżnicowanie poziomu, na jakim konsumenci formułują swoje opinie na temat informacji, które powinny znaleźć się na opakowaniach. Zidentyfikowaliśmy trzy grupy zmiennych o różnych poziomach oczekiwań względem nich, przy czym in vitro okazało się nie być zmienną wiodącą. Wyniki wskazują, że umieszczanie na etykietach żywności informacji o mięsie in vitro może mieć negatywny efekt stygmatyzujący. (abstrakt oryginalny)

Słowa kluczowe

EN

Meat; Labels; Food production technology; Health

PL

Mięso; Etykiety towarowe; Technologia produkcji żywności; Zdrowie

• Czasopismo: Marketing i Rynek
• Rocznik: 2023
• Numer: nr 10
• Strony: 30--40

Twórcy

autor

Andrzej Szymkowiak

• Uniwersytet Ekonomiczny w Poznaniu

autor

Marcin Adam Antoniak

• Uniwersytet Ekonomiczny w Poznaniu

autor

Krzysztof Bokwa

• Uniwersytet Jagielloński w Krakowie

autor

Tomáš Vlčko

• Slovak University of Agriculture in Nitra / Słowacki Uniwersytet Rolniczy w Nitrze

autor

Iwo Jarosz

• Uniwersytet Jagielloński w Krakowie

autor

Piotr Kulawik

• Uniwersytet Rolniczy w Krakowie

autor

Jozef Golian

• Slovak University of Agriculture in Nitra / Słowacki Uniwersytet Rolniczy w Nitrze

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Identyfikatory

DOI

10.33226/1231-7853.2023.10.4