As part of the launch of our new study, Food & Technology 2022, our infographic highlights how consumer familiarity with and interest in innovative food production approaches are growing. For example, our 2019 research on the topic (to be updated in our new study) found that 59% of consumers said they were aware of lab-grown meat, followed by 56% saying the same about insect protein.

Yet, how consumers think about innovations in food production tends to be influenced by whether they think of them as being innovations of field, factory, lab, or kitchen. Consumers’ lack of knowledge and the greater perceived tension between “nature” and technology can make them question foods from the “factory” and “lab.”

Hartman’s Food & Technology 2022 study will build on and update our 2019 research to explore evolving consumer awareness, attitudes, usage, and drivers around a range of food-tech innovations. In particular, the study will explore technologies related to food production and in-home food management through the consumer lens.

More about the new study: Grounded in primary quantitative and qualitative research, Food & Technology 2022 combines both new and trended quantitative research with in-depth ethnographic consumer immersions to explore evolving consumer awareness, attitudes, usage, and drivers around a range of food-tech innovations.

Download the Food & Technology 2022 study overview and order form here.

Learn more about how Hartman’s syndicated reports can be an essential resource to help you navigate the way forward in these uncertain times. Contact: blaine@hartman-group.com

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