Consumer Acceptance of Health-Oriented Food Innovations
Summary
Consumer acceptance of health-oriented food innovations has become a central concern for producers, regulators and public health advocates. Innovations span the incorporation of functional ingredients such as prebiotic fibres, plant-based proteins and bioactive compounds; reformulation strategies to reduce sugar, salt and saturated fat; and entirely new matrices including edible hydrogels designed for targeted nutrition. Acceptance is influenced by sensory attributes, perceived health benefits, trust in labelling and familiarity with novel formats. Labelling strategies—ranging from nutritional facts panels to authorised health claims—play a pivotal role in shaping perceptions and purchase intentions. Underlying consumer attitudes are psychological and socio-demographic factors such as health consciousness, food-related lifestyles and cultural traditions. Recent research highlights the interplay between transparent communication, product design and experiential factors that can overcome scepticism towards novel foods. Globally, these insights inform strategies to address diet-related disease, guide reformulation policies and encourage sustainable food system transformation.
Research from Nature Portfolio
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Consumer Acceptance of Health-Oriented Food Innovations publication trend
The graph below shows the total number of articles in consumer acceptance of health-oriented food innovations across all publications each year (not limited to Nature Index journals).
Technical terms
Functional ingredients: Bioactive or nutritive components added to enhance the health attributes of food products, such as omega-3, dietary fibre or plant proteins.
Health claims: Statements on packaging that link a food or ingredient with a specific health benefit, regulated to ensure accuracy and consumer protection.
Food-related lifestyles: Psychographic profiles reflecting consumers’ values, attitudes and behaviour patterns related to purchasing and consumption of food.
Hydrogel: A three-dimensional network of hydrophilic polymers used in edible applications to control texture, viscosity and nutrient delivery.
References
- Factors Influencing Elderly Consumers’ Preferences for Edible Gels: Insights from Slovakia. Gels (2024).
- Consumer Perception of Innovative Fruit and Cereal Bars—Current and Future Perspectives. Nutrients (2024).
- Consumers’ Preferences towards Bread Characteristics Based on Food-Related Lifestyles: Insights from Slovenia. Foods (2023).
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