SuperMeat, a foodtech company working to supply the world with high-quality cultivated meat, reveals a survey of chefs across America, spanning fine dining to fast food, showing sentiment on the emerging cultivated meat industry and their candid thoughts on serving it on restaurant menus. Results show consumers are becoming more conscious of the impact of their dietary choices and chefs are interested in the benefits and appeal of cultivated meat options, even if it means paying more. As cultivated meat nears the market, these results signify that the premiere foodservice professionals across the country are prepared and awaiting the opportunity to try it for themselves.
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“It is great to see the interest and positivity from the professional culinary community for cultivated meat. This demonstrates that chefs are more than intrigued by cultivated 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 cultivated meat products and be among the first to bring these options to menus across the US.”
Chefs are Peckish for Chicken – Except in the South
Reflective of US dining habits, the type of cultivated meat chefs are most interested in trying is poultry with 51% indicating they would be interested in tasting it, while the remaining choices of beef, exotic meats, seafood and pork were pretty evenly split from 38% to 35%.
There were, however, some notable differences in meat preferences based on region and type of restaurant:
- While most regions had similar opinions, chefs from the South were vastly different with beef and exotic meats being tied as the top choice at 44%, and poultry being selected by only 26% of chefs
- Pork was the top choice for fine dining chefs at 52%, whereas poultry was by far the highest choice for those working in fast food at 62%
- Those who cook mainly American cuisine also heavily favored poultry (64%), while those focused on Italian cuisine leaned toward seafood (56%), with chefs in Japanese, French and Indian cuisines favoring exotic meats