A growing number of people in Germany are open to the idea of eating cultured meat produced by 3D printers, with younger individuals showing particular interest in this emerging food technology. According to a recent survey conducted by Bitkom, 24% of respondents expressed willingness to try meat produced from animal cells via a 3D printer, a notable increase from 13% in 2019.
Generational differences in attitudes
The survey, which involved 1,004 participants aged 16 and older, also revealed generational differences in attitudes toward this form of cultured meat. Among those aged 16 to 29, 33% were open to the idea, while 35% of individuals between the ages of 30 and 49 were receptive. In contrast, only 18% of people aged 50 to 64 and 14% of those aged 65 and above indicated an interest in 3D-printed cultured meat.
Beyond the willingness to try the product, the survey also found that a third of respondents (31%) believe that 3D-printed cultured meat could help make food production more sustainable. According to Margareta Maier, Digital Farming Officer at Bitkom, the ability to produce meat-like products with a lower environmental impact is one of the key advantages of this technology.
“The process makes it possible to give products an appearance and texture similar to conventional meat”
“The process makes it possible to give products an appearance and texture similar to conventional meat – but with a significantly smaller ecological footprint,” she said. Maier further noted the role of digital technologies in transforming food production, explaining that they are essential in making agriculture more resource-efficient, environmentally friendly, and animal-friendly.
Despite growing interest, the survey also found some barriers to broader adoption. Only 7% of respondents indicated a willingness to pay more for 3D-printed cultured meat compared to conventional meat, and 17% viewed it as a luxury product. However, 16% expressed interest in using food printers to create personalized meals, and 15% of participants believe that food printers will eventually become a common feature in household kitchens.
Current limitations of food printers
While food printers remain relatively expensive and are currently used mainly in the catering and food industry, Maier noted that they rely on specialized ingredients and are not yet suitable for mass production. “Food printers are currently still relatively expensive and rely on specialized ingredients. Therefore, they are not yet suitable for mass production, but are primarily used in the catering and food industry,” she explained.
The survey, conducted between weeks 7 and 10 of 2025, provides a snapshot of current German attitudes toward 3D-printed food, a sector still in its early stages but showing signs of growing interest, particularly among younger consumers.
