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| 1 | Challenges and prospects for consumer acceptance of cultured meat显示文摘Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technologyrelated perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders(Belgium)(n=180). The concept of cultured meat was only known(unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be ‘maybe' willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers. | Wim Verbeke Pierre Sans Ellen J Van Loo | 2015 | Journal of Integrative Agriculture2015，14，2： | 10 |
| 2 | Consumer interest in information cues denoting quality, traceability and origin: An application of ordered probit models to beef labels显示文摘 | Wim Verbeke Ronald W. Ward | 2005 | Food Quality and Preference2005，，6： | 2 |
| 3 | Consumer acceptance of functional foods: socio -demographic, cognitive and attitudinal determinants 显示文摘 | Wim Verbeke | 2005 | Food Quality and Preference2005，16，： | 1 |
| 4 | Consumer interest in information cues denoting quality, traceability and origin, an application of ordered probit models to beef labels 显示文摘 | Wim Verbeke Ronald W Ward | 2006 | Food Quality&Preferenee2006，17，6： | 1 |
| 5 | Consumer versus Producer Ex-pectations and Motivations Related to ' Superior' Quality Meat: Qualitative Research Findings 显示文摘 | VERBEKE WIM VANESSA DEMEY WEMER BOSMANS JACQUES VIAENE | 2005 | Journal of FoodProducts Marketing2005，11，3： | 1 |
| 6 | Profile and effects of consumer involvement in fresh meat显示文摘 | Wim Verbeke Isabelle Vackier | 2003 | Meat Science2003，，1： | 1 |
| 7 | Con-sumer perception versus scientific evidence about health ben-efits and safety risks from fish consumption显示文摘 | Wim Verbeke Isabelle Sioen Zuzanna Pieniak | | 0，，04： | 1 |
| 8 | Sustainable food con- sumption among young adults in Belgium: theory of planned behaviour and the role of confidence and values 显示文摘 | VERMEIR IRIS WIM VERBEKE | 2008 | ecolog- ical economics2008，，64： | 1 |
| 9 | Hypomagnesemia and the Risk of Death and GFR Decline in Chronic Kidney Disease显示文摘 | Steven Van Laecke Evi V. Nagler Francis Verbeke Wim Van Biesen Raymond Vanholder | 2013 | The American Journal of Medicine2013，，： | 1 |
| 10 | Consumer interest in fish information and |abelling: exploratory insights显示文摘 | Zuzanna Pieniak Wim Verbeke Joachim Scholderer | 2007 | Journal of International Food & Agribusiness Marketing2007，19，23： | 1 |
| 11 | Citizens’ Views on Farm Animal Welfare and Related Information Provision: Exploratory Insights from Flanders, Belgium显示文摘 | Filiep Vanhonacker Els Poucke Frank Tuyttens Wim Verbeke | 2010 | Journal of Agricultural and Environmental Ethics2010，，6： | 1 |
| 12 | Societal concern related to stocking density, pen size and group size in farm animal production显示文摘 | Filiep Vanhonacker Wim Verbeke Els Van Poucke Stephanie Buijs Frank A.M. Tuyttens | 2008 | Livestock Science2008，，1： | 1 |
| 13 | The Uremic Retention Solute p -Cresyl Sulfate and Markers of Endothelial Damage显示文摘 | Bj?rn K.I. Meijers Soetkin Van kerckhoven Kristin Verbeke Wim Dehaen Yves Vanrenterghem Marc F. Hoylaerts Pieter Evenepoel | 2009 | American Journal of Kidney Diseases2009，，5： | 1 |
| 14 | Agriculture and the Food Industry in the Informa- tion Age显示文摘 | Wim Verbeke | 2005 | European Review of Agricultural Economics2005，32，3： | 1 |
| 15 | The importance of message framing for providing information about sustainability and environmental aspects of energy显示文摘 | Liesbeth Van de Velde Wim Verbeke Michael Popp Guido Van Huylenbroeck | 2010 | Energy Policy2010，，： | 1 |
| 16 | Consumers’ health-related motive orientations and ready meal consumption behaviour显示文摘 | Nele Geeroms Wim Verbeke Patrick Van Kenhove | 2008 | Appetite2008，，： | 1 |
| 17 | Impact of communication on consumers'food choices显示文摘 | Wim Verbeke | | 0，，67： | 1 |
| 18 | Why consumers behave as they do with respect to food safety and risk information显示文摘 | Wim Verbeke | 2007 | Analytica Chimica Acta2007，，586： | 1 |
| 19 | Consumer perception and choice of minimally processed vegetables and packaged fruits 显示文摘 | Peter Ragaert Wim Verbeke Frank Devlieghere Johan Debeverea | 2004 | Food Quality and Preference2004，15，： | 1 |
| 20 | Sustainable Food Consumption: Exploring the Consumer “Attitude – Behavioral Intention” Gap显示文摘 | Iris Vermeir Wim Verbeke | | 0，，： | 1 |
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