APAC-SCA (Student Chapter) Launches Consumer Data on Cultivated Chicken Satay

On 14 October 2024, APAC-SCA (Student Chapter) successfully held its first student led cultivated meat symposium and ran a tasting event on cultivated chicken satay.

Feeding the world in a sustainable way requires meat to be produced differently, and cultivated meat and seafood holds the potential to a climate-resilient food future. Grown directly from animal cells, cultivated meat and seafood products are genuine animal proteins.

With cultivated chicken being sold in Singapore’s retail landscape since May 2024, the country presents a unique opportunity to study the potential inclusion of cultivated foods by the next generation of consumers. The APAC Society for Cellular Agriculture (Student Chapter) thus organised a cultivated meat tasting session at its inaugural event: Tasting Tomorrow with Today’s Youth on 14 October 2024 with 106 participants to understand these consumers' perception and acceptance of cultivated chicken.

The purpose of the survey was to assess respondents’ perceptions and acceptance of cultivated chicken with the aim to understand future consumers’ attitudes toward cultivated food products, particularly on its potential as a source of sustainable protein. The cultivated chicken satay was grilled in-house by Chef Gary of Temasek Polytechnic, made with the recipe developed in conjunction with GOODMeat.

Close to 6 in 10 respondents rated positively on the taste, texture, and appearance of the cultivated chicken satay. Specifically, appeal of cultivated chicken satay ranked high, with 7 in 10 (70%) respondents noting that they liked the taste profile. This is especially so for students across all age groups; 32.7% of student respondents [n=61] gave the highest rating for taste and close to 1 in 5 (19.7%) student respondents gave the highest ratings for texture.

Intrigued? Read more details on the report here.

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