Will Consumers Accept Precision-Fermented Egg Products?
By using single-celled organisms to create alternative proteins that are functionally identical to animal proteins, precision fermentation (PF) may eliminate the need to exploit animals for foods like milk and eggs. In this study, researchers examined the factors influencing consumers’ acceptance of PF-made egg products in Germany, Singapore, and the United States.
The researchers administered an online survey to a sample of 1,000 participants from Germany, 1,001 participants from Singapore, and 1,000 participants from the United States. The survey included a passage about PF technology and a PF-made egg product followed by questions measuring their comprehension of the passage, acceptance of the products, and dietary and demographic information. For example, the authors asked whether participants would be willing to try PF eggs, purchase them regularly, and visit a restaurant where PF eggs can be used instead of chicken eggs.
Readers should note that Formo Bio, a company that produces a precision fermentation-made egg product, funded the study and employed its lead author. However, the study did undergo a peer review process to be published in the journal, which may help to mitigate bias.
The study found that about 56% of participants were probably or definitely willing to try the PF-made egg product. However, acceptance varied by country. German participants were most willing to try it (61%), buy it once (57%), and buy it regularly (34%). U.S. participants were least likely to try it (51%), and Singaporean participants were least willing to buy it regularly (26%).
The reasons that participants were willing to accept the PF-made egg product also varied by country. In Germany, participants’ top three reasons were better animal welfare (22%), curiosity (18%), and less use of antibiotics (9%); in the U.S., they were curiosity (18%), health (12%), and no cholesterol (10%); and in Singapore, they were price (17%), health (15%), and curiosity (13.5%).
The effects of participants’ dietary preferences on their willingness to accept the PF-made egg product varied by country as well. German participants were more likely to accept it if they were vegan, vegetarian, or flexitarian and if they frequently consumed plant-based egg alternatives or organic eggs. U.S. participants were more likely to accept it if they were vegan or flexitarian and if they consumed plant-based egg alternatives, organic eggs, or normal eggs. Singaporean participants were more likely to accept it if they were flexitarian and if they consumed plant-based egg alternatives, organic eggs, or free-range eggs.
In Germany, acceptance was higher for participants who had higher incomes, while in the U.S. it was higher for participants who lived in more urban settings or were more highly educated. In Singapore, participants who were men or had higher incomes showed higher acceptance levels.
The findings offer numerous insights for animal advocates. For example, the way advocates frame PF-made egg products may impact consumers’ acceptance. Curiosity was a top reason that participants were willing to accept them, so highlighting their novelty to consumers could be a helpful strategy. Additionally, the findings show that some of the factors influencing consumer acceptance of PF-made egg products may vary by country. Advocates for these products should thus pay close attention to the social and cultural contexts in which they are working.