Abstract
Consumer attitudes and acceptance of emerging technologies in the food sector, as well as their application, are important determinants of their successful implementation and commercialisation. This is particularly relevant, when consumer concerns about technologies applied to food production are increasingly aware and growing. In recent years, numerous studies on 3D printed food (3DPF) have demonstrated the value of this technology. In order to know and understand the perception, motivation and consumption associated with this type of 3D printed foods, a survey was conducted. Key points such as food neophobia, factors involved in the opinion forming process towards 3DPF were included in the questionnaire (namely, perceived benefits, willingness to consume, culinary creativity, food engagement, preference for familiar foods and affinity with digital tools). The results obtained showed that 51.6% of consumers are willing to try 3DPF and that gender influences the knowledge about these products. In addition, 54.1% of consumers indicate that if the 3DPF were nutritionally richer than an equal and/or existing product on the market, they would be willing to buy it. Respondents also indicated that the most suitable raw materials for these foods are by-products of the fruit and vegetable industry, as well as fish with no commercial value. On the other hand, consumers who want healthy food adapted to their needs are also aware to the food produced on 3D printers. Thus, it can be concluded that there is motivation to try the 3DPF, providing an opportunity for their inclusion in the food chain of the future.
Details
Presentation Type
Theme
Food Production and Sustainability
KEYWORDS
Food, Sustainability, Consumer, Technologies
