Consumer Acceptance of Novel Food Processing Technologies
Summary
Consumer acceptance of novel food processing technologies hinges on the interplay between perceived benefits, risks and familiarity. Recent work reveals that consumers respond positively to technologies offering clear health, nutritional or sustainability advantages, while uncertainty around safety, naturalness and sensory attributes often triggers scepticism. Individual differences in age, income, cultural background and technology neophobia shape acceptance, yet common drivers emerge: transparent communication of benefits, alignment with values of naturalness and sustainability, and visible endorsements from trusted institutions. Emerging trends emphasise segmenting consumers according to their openness to innovation, tailoring information to distinct groups and leveraging cross-cultural insights to inform global roll-out strategies. Ultimately, bridging the gap between technical innovation and consumer perception requires multidisciplinary collaboration among food scientists, behavioural researchers and communication specialists.
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Consumer Acceptance of Novel Food Processing Technologies publication trend
The graph below shows the total number of articles in consumer acceptance of novel food processing technologies across all publications each year (not limited to Nature Index journals).
Technical terms
Consumer Acceptance: Degree to which consumers are willing to purchase and use products derived from a particular food technology.
Novel Food Processing Technologies: Innovative methods applied to produce, preserve or enhance food beyond traditional thermal or mechanical processes.
Food Technology Neophobia: Reluctance or aversion to foods produced using unfamiliar or perceived unnatural technologies.
Precision Fermentation: Biotechnological process that uses microorganisms to produce specific food ingredients, such as proteins, through controlled fermentation.
Non-thermal Processing: Techniques such as high-pressure processing, pulsed electric fields or cold plasma that inactivate pathogens without significant heat application.
References
- Consumer acceptance of novel sustainable food technologies: A multi-country survey. Journal of Cleaner Production (2023).
- Consumer acceptance of precision fermentation technology: A cross-cultural study. Innovative Food Science & Emerging Technologies (2023).
- Factors affecting consumer choice of novel non-thermally processed fruit and vegetables products: Evidence from a 4-country study in Europe. Food Research International (2022).
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