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October 24, 2022

, /PRNewswire/ — SuperMeat, a food technology company working to provide the world with high-quality cultured meat, today unveils a survey of chefs across America, spanning fine dining to fast food, showing a sense of the emerging cultured meat industry and their candid. thoughts on serving it on restaurant menus. Results show that consumers are becoming more aware of the impact of their food choices and chefs are interested in the benefits and appeal of cultured meat options, even if it means paying more. As cultured meat approaches the market, these results mean that top food service professionals across the country are ready and waiting for the opportunity to try it for themselves.

“It’s great to see the interest and positivity of the professional culinary community for cultured meat. This proves that chefs are more than intrigued by cultured meat, understand the benefits and are ready to see it served in mainstream dining,” says Ido Savir. , CEO of SuperMeat. “SuperMeat is thrilled to continue our work to commercialize cultured meat products and be among the first to bring these options to menus across the United States.”

Cooks are Peckish for Chicken – Except in the South

When considering American eating habits, the type of cultured meat chefs are most interested in trying is poultry, with 51% indicating they would be interested in trying it, while the remaining choices of beef, exotic meats, seafood and pork were fairly evenly split from 38.% to 35%

There were, however, some notable differences in meat preferences based on region and type of restaurant:

Diners Are Increasingly Interested In Meat Alternative Menu Options

Concern for the environment and animal welfare, health and dietary restrictions and other lifestyle choices have all contributed to higher interest in meat alternatives on menus. In fact, 65% of chefs have seen increased demand in the last five years – in particular, 87% of restaurants in the Midwest and 82% of fast food restaurants noted the increase in consumer interest for meat alternatives.

Increased Food Security, Environmental Friendliness and Other Benefits all Contribute to Interest

Chefs have a lot to consider when choosing menu items including taste, cost, customer demand and more – and these key factors determine if and why they would incorporate cultured meat into their menus. Food safety was cited as chefs’ main motivation for serving cultured meat, with more than half indicating it was important (51%). Other key factors are environmental benefits and customer demand. Motivators differed significantly based on type of establishment as well, fine dining chefs indicated environmental benefits as the highest motivator (52%), followed by control over taste and texture (48%), while those working in fast food establishments were more concerned about food safety (60 %).

Chefs Willing to Pay a Premium and Ready to Start Adding to Menus

Understanding the multiple benefits of cultured meat, 77% of chefs are willing to pay a premium to include it on their menu, and two-thirds of chefs say they would be willing to pay between 11-15% more than traditional meat.

Most chefs indicated they would be early adopters once cultured meat became available, with more than half (52%) saying they would want to add cultured meat and poultry to their menu one to two months after it became available. Chefs in the West and Northeast are likely to add cultured meat much more quickly with 23% and 21% respectively saying they would include it on their menu as soon as it became available, while chefs from the South were much more hesitant with over half ( 51 %) saying they would wait three to six months.

Chefs are optimistic that cultured meat will become fully integrated into mainstream host culture and restaurants relatively soon, with 79% believing it will happen in less than a year – indicating diners and consumers alike are eager for the commercialization of cultured meat.

For more information, visit www.SuperMeat.com.

SuperMeat, headquartered in Tel Aviv, Israel, is a food technology company working to provide the world with high-quality meat grown directly from animal cells. The company’s products offer a delicious meat experience and a high-quality nutritional profile, while being manufactured in a sustainable, slaughter-free manner. SuperMeat’s proprietary cultured meat platform allows food companies to be at the forefront of the emerging cultured meat industry and produce a wide range of products containing cultured meat within. SuperMeat is the first B2B company to address the entire category of poultry meat from fat to muscle, providing a complete solution to cultured meat production. The company demonstrated the versatility of its meat platform in various events at its pilot production plant, The Chicken, the world’s first farm-to-fork facility for local meat production, and plans to host more events in the near future.

The research was conducted by Censuswide, an independent market research consultancy. The survey was conducted online with 251 chefs and/or food service professionals in the United States between 09/07/2022 – 09/20/2022. Censuswide follows and employs members of the Market Research Society which is based on the ESOMAR principles and are members of the British Voice Council.