Consumers acceptance of new food ingredients from the food industry’s by-products—a focus group study

Frontiers in Nutrition, Год журнала: 2025, Номер 12

Опубликована: Март 19, 2025

Food industry by-products can be valorized by extracting various nutritional components, like proteins, dietary fiber or other bioactive compounds, depending on the type of by-products. By adding these to new already existing food products, consumers’ health and wellbeing may increase due a more diet while at same time increasing sustainability chain. However, for successful market implementation products containing ingredients from by-products, consumer perception acceptance are one most important aspects that need considered. Therefore, focus group studies were organized in four European countries, namely Italy, Germany, Romania Norway, investigate perception, willingness general population (ages 18–60) buy products. When possible, individual purchasing consumption trends analyzed as well get deeper insight into decision-making processes during grocery shopping. In summary, was high all studied participants interested enriched bakery, meat dairy The main reason interest benefits an increased nutrient uptake, contribute reducing waste. afraid allergies intolerances concentrations contaminants pesticides mycotoxins, which makes safety point consider before developing

Язык: Английский

---

Beyond the cow: Consumer perceptions and information impact on acceptance of precision fermentation-produced cheese in Germany

Future Foods, Год журнала: 2024, Номер 10, С. 100411 - 100411

Опубликована: Июнь 25, 2024

Precision fermentation (PF) is a process for producing dairy products without the need cows. The technology considered to have potential addressing sustainability issues by high-nutritional proteins with lower resource consumption. As knowledge about impact of information as well perceived benefits and risks on consumer acceptance still low we conducted an experimental study 2,035 German participants. We tested five treatments regarding basic facts, technology, genetic modification, similarity other using between-subject design. Furthermore, included concerning animal welfare/farmers' livelihoods, food quality (consistency naturalness), land use, nature, market. Our analysis only shows significantly negative, but low, modification consumers' willingness try PF cheese. were further able reveal that consumers are positively influenced emphasize consistent aspects negative arguments farmers' risk losing their source income market power large companies appear be greatest acceptance-reducing influence. Overall, this serves basis successful marketing communication

Язык: Английский

---

Norwegian consumers’ willingness to try cultured meat

Future Foods, Год журнала: 2024, Номер 10, С. 100409 - 100409

Опубликована: Июнь 28, 2024

Cultured meat (CM) is likely to reduce environmental footprints and health problems improve animal welfare, but its success in the market will rely on consumer acceptance. A survey was used investigate acceptance of CM Norway. The conducted pre COVID-19 pandemic during with a total 4,683 usable responses. partial proportional odds model estimated, identical coefficients were not rejected for two periods. Social trust, trust food authorities, support green parties positively associated willingness try there no association retailers. Respondents who emphasized natural components safety less willing, respondents health, novelty, environment, price more willing. Young, male, highly educated, urban, non-religious, non-vegetarian supporters also willing CM, marketing activities should target these groups.

Язык: Английский

---

A Systematic Literature Review and Future Research Agenda to Study Consumer Acceptance of Novel Foods and Beverages

Appetite, Год журнала: 2024, Номер 203, С. 107655 - 107655

Опубликована: Сен. 4, 2024

Язык: Английский

---

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

Future Foods, Год журнала: 2025, Номер 11, С. 100574 - 100574

Опубликована: Фев. 15, 2025

Язык: Английский

---

Consumers' Perspective of Plant‐Based Meat Alternatives—A Systematic Literature Review and Future Research Agenda

International Journal of Consumer Studies, Год журнала: 2025, Номер 49(2)

Опубликована: Март 1, 2025

ABSTRACT This article presents a Theories, Contexts, and Methods (TCM)‐Antecedents, Decisions, Outcomes (ADO) framework‐based systematic review based on the TCM‐ADO framework to synthesize consumer perspectives of plant‐based meat alternatives (PBMA). offers an overview TCM presented in reviewed articles. ADO are examined delineate factors influencing choices their implications. By integrating these perspectives, provides holistic view, setting foundation for targeted strategies promoting PBMA adoption. identifies 26 antecedents from 53 articles, organized into four main categories: individual‐related antecedents, socio‐demographic factors, sociocultural product‐related antecedents. Understanding consumers' is crucial developing that encourage sustainable dietary changes. highlights complexity decision‐making regarding underscores need multi‐pronged enhance acceptance purchase intention. Furthermore, frameworks used identify literature gaps suggest future research directions. approach supports stakeholders interventions facilitate transition more food systems.

Язык: Английский

---

Regulatory barriers and incentives for alternative proteins in the European Union and Australia–New Zealand

British Food Journal, Год журнала: 2025, Номер 127(13), С. 171 - 189

Опубликована: Март 10, 2025

Purpose This paper aims to discuss the innovation challenge in alternative protein sectors of European Union (EU) and Australia-New Zealand (AUSNZ) by comparing their respective novel food frameworks. The study investigates which regulatory provisions stakeholders perceive as barriers proposes measures address these obstacles. Design/methodology/approach Alternative proteins are often legally classified “novel foods” both EU AUSNZ. A functional comparative legal analysis frameworks two jurisdictions was conducted. Qualitative interviews with active or AUSNZ complemented analysis. aimed at gathering stakeholder perspectives on framework within they operate ways foster jurisdictions. Findings While is generally perceived more innovation-friendly, particularly regarding breakthrough innovations like cultivated meat, viewed a challenging environment. duration authorisation procedure, differing levels communication opportunities for dialogue between regulators, along political stances member states, emerged main elements explain such differences. In jurisdictions, lack support small-scale companies identified key factor hindering process. Originality/value provides first in-depth explores perceptions Through this comparison, offers suggestions enhancing frameworks' ability incentivise sectors.

Язык: Английский

---

Unfamiliar Familiarity: A Scoping Review on the Role of Familiarity in Consumer Acceptance of Cultivated Meat

Appetite, Год журнала: 2025, Номер unknown, С. 108000 - 108000

Опубликована: Апрель 1, 2025

The potential introduction of cultivated meat products to the market, framed as sustainable alternative conventional animal-source foods, underscores need examine psychological barriers and predisposing factors influencing consumer acceptance. Familiarity is often considered a facilitating factor, based on premise that higher familiarity with associated greater However, evidence remains contradictory poorly integrated. This review examines organizes literature its influence A scoping peer-reviewed grey was conducted June 7, 2024, following PRISMA-ScR Joanna Briggs Institute guidelines. Comprehensive searches across Scopus, Web Science, PubMed, PsycInfo included no restrictions participant type, geographic location, social cultural contexts, language, or publication time. 63 articles were analyzed (i) definitions familiarity, (ii) methodologies measuring meat, (iii) regarding acceptance meat. Results indicate current research largely non-representative samples, data recency limitations, inconsistent operationalization. conflated related yet distinct constructs awareness knowledge, revealing lack clarity in literature. also identified various approaches for assessing all lacking psychometric rigor, hindering replicability comparability findings. highlights further clarify theoretical operational definition role

Язык: Английский

---

Readiness to Change and the Intention to Consume Novel Foods: Evidence from Linear Discriminant Analysis

Sustainability, Год журнала: 2025, Номер 17(11), С. 4902 - 4902

Опубликована: Май 27, 2025

The challenges associated with climate change have led to the need for pro-environmental behaviors, including consumption of sustainable novel foods. Despite importance food environment, there is still a further investigate psychological determinants consumer behavior putatively able promote use In line this, aim present study was role readiness (RTC) in shaping intention consume foods (e.g., chia seeds and edible insects). RTC refers valuable construct composed seven different dimensions, namely perceived problem/change, motivation, self-efficacy, effectiveness proposed solution, social support, action involvement, readiness. keeping cross-sectional conducted by collecting from 1252 participants through an online anonymous survey. above, linear discriminant analysis performed explore potential non-linear relationships between consumption. results highlighted certain dimensions problem, action, self-efficacy) positively support spirulina algae). conclusion, pointed out evidence regarding terms improve context sustainability, represents groundwork implementation future studies this field research as well development policies aimed at promoting awareness encouraging adoption eating behaviors.

Язык: Английский

---

The impact of climate claims on meat alternative adoption: The underlying mechanism of taste inferences and anticipated guilt

Food Quality and Preference, Год журнала: 2025, Номер unknown, С. 105585 - 105585

Опубликована: Май 1, 2025

Язык: Английский

---