Cited by Which Groups are the Innovators of Sustainable Food Systems in Indonesia? A Consumer Cluster Approach to New Microalgae-Based Foods

Three dimensional (3D)‐printed foods: A review of recent advances in their ingredients, printing techniques, food printers, post‐processing methods, consumer acceptance and safety DOI

Masala Mudau,

Oluwafemi Ayodeji Adebo

Journal of Food Process Engineering, Journal Year: 2024, Volume and Issue: 47(5)

Published: May 1, 2024

Abstract Three‐dimensional food printing (3DFP) involves layer‐by‐layer deposition of materials to transform a part model into product. With this cutting‐edge processing technology, food's acceptability, among others, can be enhanced, consequently contributing security. This review focuses on 3D‐printed foods (3DPFs), with an overview 3DPFs, describing various techniques and the differences between them in terms principles used, fabricated. also thoroughly elucidates kinds 3D‐printable materials, functional ingredients, health advantages using obtain 3DPFs. The consumer acceptance safety research drawbacks, promising aspects related 3DFP are explicated review. As industry looks for ways reduce waste boost production individualized customized foods, 3D is sustainable way now future. Practical applications Adopting help minimize manufacturing costs while providing variety whose designs customizable, nutrients digitalized, which satisfy individuals' specific dietary requirements. much more recent developments novel technologies, printers, post‐processing techniques, technology significantly contribute ensuring

Language: Английский

Citations

Coupling AI with empirical research – A case of 3D printed food technology DOI

Clare D’Souza,

Achini Adkari,

Damminda Alahakoon

et al.

Food Quality and Preference, Journal Year: 2024, Volume and Issue: 120, P. 105229 - 105229

Published: May 18, 2024

3D-printed foods remain narrowly understood by consumers, limiting their ability to make informed choices and potentially obscuring the broader reality of this market. This research aims investigate factors influencing consumers' knowledge, motivation, intention consume 3D foods. Leveraging Artificial Intelligence logic, we foreground opinions sentiments about food preferences, drawing on empirical data from two surveys. The findings sentiment analysis show that level knowledge is critical in forming consumer both, positive negative. Survey 1 examines variations affect, negative behavioral toward foods, considering extensive limited levels adequacy. investigation uses Knowledge Attitude-Behaviour theoretical model. 2 identifies relationships through Topic recognition applies approach-avoidance motivation theory discern connection between health choices. Motivation (approach)/(avoidance) for had a significant effect healthy While (avoidance) resistance new (approach) 3-D was not supported. represented importance motivational tendencies, such as approach avoidance, shaping decisions related eating receptiveness innovative concepts. presents an opportunity researchers practitioners deepen understanding development trends Relying solely User-Generated Content conclusions may be insufficient. Additional methodologies sources are necessary comprehensive behavior preferences.

Language: Английский

Citations

Consumer preference and willingness to pay for 3D-printed chocolates: A discrete choice experiment DOI

Giovanbattista Califano, Charles Spence

Future Foods, Journal Year: 2024, Volume and Issue: 9, P. 100378 - 100378

Published: May 17, 2024

This study explores the emerging field of 3D food printing, specifically examining consumer preferences for 3D-printed chocolate bars. While printing has revolutionized various industries, acceptance remains a relatively underexplored topic. A discrete choice experiment was conducted to investigate and willingness pay bars in UK. Key attributes included were price, type, use technology. Using mixed logit model, preference heterogeneity assessed, revealing general inclination towards chocolates, with an estimated increase £0.21 per 100g. Furthermore, influence individual (participants') characteristics, such as age, gender, prior knowledge technology neophobia, on perceived benefits associated this also explored, using structural equation modeling analysis. The results indicated that only hedonic benefits, improved texture, positively impacted pay, while neophobia acted significant barrier. therefore contribute valuable insights into foods, highlighting potential avenues market adoption emphasizing importance effective communication shaping attitudes toward novel processing technologies.

Language: Английский

Citations

Current Challenges, and Potential Solutions to Increase Acceptance and Long-Term Consumption of Cultured Meat and Edible Insects – A Review DOI

Jia Wen Xanthe Lin,

Narmatha DO Maran,

Amanda JiaYing Lim

et al.

Future Foods, Journal Year: 2025, Volume and Issue: unknown, P. 100544 - 100544

Published: Jan. 1, 2025

Language: Английский

Citations

Cross-cultural consumer acceptance of cultured meat: A comparative study in Belgium, Chile, and China DOI

María Ignacia Rodríguez Escobar,

Shujun Han, Erasmo Cadena

et al.

Food Quality and Preference, Journal Year: 2025, Volume and Issue: unknown, P. 105454 - 105454

Published: Jan. 1, 2025

Language: Английский

Citations

Perspectives on cultured and traditional meat: An analysis of Italian consumers DOI

Silvia Coderoni, Nicola Casolani, Emilio Chiodo

et al.

Journal of International Food & Agribusiness Marketing, Journal Year: 2025, Volume and Issue: unknown, P. 1 - 20

Published: Feb. 9, 2025

Language: Английский

Citations

Insect-based flour: Exploring health benefits and consumer acceptance DOI

Rudy Caparros Megido,

Joachim Carpentier,

Slimane Boukraa

et al.

Elsevier eBooks, Journal Year: 2025, Volume and Issue: unknown

Published: Jan. 1, 2025

Language: Английский

Citations

How innovation-friendly is the EU Novel Food Regulation? The case of cellular agriculture DOI

Tilman Reinhardt,

Alessandro Monaco

Future Foods, Journal Year: 2025, Volume and Issue: 11, P. 100574 - 100574

Published: Feb. 15, 2025

Language: Английский

Citations

Consumers’ attitudes toward 3D food printing: A South African context DOI

Nicole Cunningham, Adeyemi A. Adeyanju, Janet Adeyinka Adebo

et al.

Journal of Food Science, Journal Year: 2025, Volume and Issue: 90(4)

Published: April 1, 2025

Abstract Three‐dimensional food printing is an emerging technology for processing that could contribute to the goal of feeding about eight billion people in 2030. Considering gradual uptake this other parts world and potentially Africa, there a need understand consumers’ attitudes toward subsequent products provide evidence might guide business decisions among others. This study adopted online survey from which 355 usable responses were received subsequently analyzed. Using partial least squares structural equation modeling, proves knowledge awareness, experience benefits, health positively influence three‐dimensional‐printed food. The benefits associated with reveal strongest relationship attitude. However, familiarity convenience do not have significant impact on attitude, signaling be related their perceptions convenience. Moreover, shows neophobia has negative yet signifying importance managing levels neophobia. contributes understanding within region where three‐dimensional still its infancy. given potential positive impact, particularly affecting printed significant. Practical Application research will assist developers marketers consumer 3D‐printed Food (the fear trying new food) significantly affects consumer's attitude negatively, while offers present entrenches highlight shape attitudes.

Language: Английский

Citations

Preparation, characterization and potential mechanisms of 3D-printed meat analogs based on soy protein isolate-wheat gluten protein by L-cysteine cross-linking DOI

Zhi Cheng,

Yue Qiu,

Xuemei He

et al.

Food Research International, Journal Year: 2025, Volume and Issue: unknown, P. 116370 - 116370

Published: April 1, 2025

Language: Английский

Citations