Nearly 90% of American chefs would serve artificially produced meat
A new survey conducted by food technology company SuperMeat discovered that 86% of American chefs are interested in serving artificially produced meats, poultry or seafood to their guests.
![](https://trademagazin.cdn.webgarden.io/wp-content/uploads/2022/10/meatballs-g1bb9ade91_1920-300x200.jpg)
(Photo: Pixabay)
The survey, conducted with market research consultancy Censuswide, surveyed the opinions of 251 American chefs and food industry professionals. The results found the following:
- 86% of chefs are interested in serving farm-raised meat or poultry, 22% say they are “very interested”
- 84% would consider replacing conventional meat with farmed meat on their menu if the prices were similar
- 77% would be willing to pay a premium for farmed meat, and two-thirds would be willing to pay 11-15% more
According to those interviewed, food safety, environmental concerns and customer needs were the main motivations for including artificially produced meat on their menus.
Vegconomist
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