From Laboratory To Household Table: Awareness and Acceptability of Cultured Meat As A Sustainable Protein Alternative for Domestic Consumption

Cultured meat has emerged as a promising alternative protein innovation with potential implications for food security, environmental sustainability, animal welfare, and responsible consumption. However, its successful introduction into household food systems depends largely on consumer awareness, perceived safety, trust, affordability, sensory expectations, and cultural acceptability. This study assessed the level of awareness and acceptability of cultured meat for household consumption among 320 households in Pangasinan, Philippines. Using a descriptive-correlational research design, data were gathered through a structured survey questionnaire and analyzed using frequency counts, percentages, weighted means, standard deviations, correlation analyses, and group comparison tests. Findings revealed that respondents had a moderate level of awareness of cultured meat, with limited knowledge of how it is produced. Perceptions were also moderate, with favorable views on environmental and ethical benefits, but low perception of naturalness. Acceptability was moderate overall, with willingness to try rated higher than willingness to purchase, pay for, serve, or substitute cultured meat for conventional meat. Awareness was significantly and positively related to acceptability, indicating that better-informed consumers were more open to cultured meat. Significant differences in acceptability were observed across age, education, income, meat consumption patterns, and exposure to alternative proteins. The study concludes that cultured meat has potential for household acceptance, but consumer education, safety assurance, transparent regulation, affordability, and sensory familiarization are necessary to improve market readiness.