A survey from food-tech company SuperMeat found that 86% of American chefs are interested in serving cultivated meat. Concerns for the environment and food safety were cited as top reasons for the interest.
The survey also found that 84% of chefs would consider replacing traditional meat with cultivated meat or poultry if the pricing were similar. Additionally, 77% of chefs surveyed said they would be willing to pay a premium for cultivated meats.
The survey found significant differences in meat preferences depending on region and type of restaurant. Chefs from the South cited beef and exotic meats as the top choice. Pork was the top choice for fine-dining chefs while poultry was the top for those working in fast food.
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Most chefs indicated they would be early adopters of cultivated meat once it becomes available. Fifty-two percent said they would be willing to add cultivated meat and poultry to their menus one to two months after it becomes available. 79% of chefs said they believed cultivated meat will become fully integrated into mainstream hospitality culture and restaurants in less than a year.
