A systematic review of consumer studies applying the Food Technology Neophobia Scale: Lessons and applications

Wendt, Marie-Catherine; Weinrich, Ramona

doi:10.1016/j.foodqual.2023.104811

Cited by 9 publications

(5 citation statements)

References 74 publications

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“…The attitude toward new food technologies varies according to the population. Studies reported that attitude differs with respect to factors including age, sex, income status, education level, place of residence, food technology neophobia, and environmental attitude (Matin et al ., 2012; Chen et al ., 2013; Jezewska‐Zychowicz & Królak, 2015; De Steur et al ., 2016; Salgado‐Beltrán et al ., 2018; Cattaneo et al ., 2019; Rabadán, 2021; Wendt & Weinrich, 2023). As the approach to new food technologies shapes the food industry and market, defining neophobia in a society is significant.…”

Section: Discussionmentioning

confidence: 99%

Reliability and validity of the food technology Neophobia scale in a Turkish sample

Kahriman,

Baş

2024

Int J of Food Sci Tech

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SummaryFood technology neophobia refers to the unwillingness/avoidance and neophobia to foods produced using new food technologies. Identifying this neophobia in a society is significant as it affects the demand for these products in the food industry. In this study, we aimed to evaluate the reliability and validity of the Food Technology Neophobia Scale in a Turkish sample. We conducted this study in two stages. In the first stage, which we conducted with 182 participants, we determined that the scale had high reliability and was suitable for validity testing. In the second stage, which we conducted with 610 participants, we performed exploratory and confirmatory factor analyses. The results of these analyses did not confirm the thirteen‐item and four‐factor structure, unlike the original scale; however, they pointed to a twelve‐item and three‐factor structure: ‘New Food Technologies Are Unnecessary’, ‘Perception of Risks’, and ‘Healthy Choice and Information/Media’. This structure has an acceptable fit and is a valid and useful scale for use in Türkiye.

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Section: Discussionmentioning

confidence: 99%

Reliability and validity of the food technology Neophobia scale in a Turkish sample

Kahriman,

Baş

2024

Int J of Food Sci Tech

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“…After the packaging evaluation, the respondents were asked to answer the Food Technology Neophobia scale questions using a 7-point Likert scale (1 = totally disagree; 4 = neither agree nor disagree; 7 = totally agree) (Table 2). This scale evaluates the new food openness and consists of thirteen (n = 13) sentences [10,32,33]. Furthermore, the importance of attributes of probiotic fermented beverages for consumer acceptance was evaluated using a 7-point Likert scale (1 = not important; 7 = very important) [9].…”

Section: Recruitment Of Consumers and Questionnaire Applicationmentioning

confidence: 99%

“…The first two FA dimensions explained 46.59% and 52.40% for non-vegans and 56.99% and 67.08% for vegans, considering the Food Technology Neophobia scale and attributes important for acceptance, respectively. Relatively low explanation values have been reported when the assessors were consumers, as there are high variations in the use of the scales by them [9,10,15].…”

Section: Food Neophobia Scale and Attributes Important For Acceptancementioning

confidence: 99%

“…Consumer rejection can occur for different reasons, such as lack of knowledge about the technology, health, safety, ethical and environmental concerns, and an increase in the product's price [8,9]. In this sense, identifying barriers and drivers of acceptance of foods processed by emerging technologies requires adequate measurement using validated scales, such as the Food Technology Neophobia scale [10].…”

Section: Introductionmentioning

confidence: 99%

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Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging

Carneiro,

Rocha,

Fernandes

et al. 2024

Foods

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Consumer perception of foods processed by emerging technologies has been scarcely studied. This study aimed to evaluate the perception of vegan and non-vegan consumers regarding probiotic almond-fermented beverages processed by ultrasound using the packaging of the products (pasteurized/conventional, processed by ultrasound, and processed by ultrasound with a claim on the label). A “Check All That Apply” test with emojis and the Food Technology Neophobia scale were used. The “processed by ultrasound” information did not impact the purchase intention and the perception of healthiness, safety, nutrition, environmental impact, flavor, texture, and price of the products. The claim inclusion increased the perceived acceptability and purchase intention and improved the emotional profile. The vegan consumers showed a more positive perception of ultrasound processing, resulting in increased perceived acceptability, higher citation frequency of positive emoji, and lower sums for the neophobia scale. Vegan and non-vegan consumers agreed that the most important attributes for consumer acceptance are almond aroma, flavor, and consistency. In conclusion, the “processed by ultrasound” information did not negatively impact the acceptability and emotional profile of probiotic almond-fermented beverages, and using a claim on the label may improve consumer perception of the products.

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“…This highlights that even though those who are most open to trying new foods demonstrate a higher relative willingness to try CM, they do not show more potential interest in regular engagement with CM than those generally less open to trying new foods. The Food Technology Neophobia Scale (FTNS) may have correlated more strongly with the measures of willingness to engage with CM than the Food Neophobia Scale since the FTNS specifically focuses on novel technologies rather than the food product itself [41]. For example, food technology neophobia was significantly correlated with attitudes of CM, as well as four different levels of potential engagement with CM, in an online survey among 617 German respondents [42].…”

Section: Effects Of Respondent Demographics On Potential CM Engagemen...mentioning

confidence: 99%

Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand

et al. 2023

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Evidence suggests that consumer perceptions and acceptance of cultivated meat (CM) differ between countries, cultures, and consumer groups. Limited research specific to Aotearoa New Zealand (A-NZ) is available. Survey responses from 592 A-NZ residents were analysed to determine CM awareness, willingness to engage with CM, and perceived CM product attributes relative to conventional meat and plant-based meat alternatives (PBMAs). The effects of gender, age, meat/PBMA consumption frequency, CM awareness, and food neophobia on CM perceptions were determined. The statements were rated on a seven-point Likert scale. Half (52%) of the respondents agreed they were aware of CM. The awareness was higher in men compared to women (p = 0.036), higher in Millennials compared to Generation X (p = 0.022), and higher in regular compared to infrequent PBMA consumers (p = 0.0003). The willingness to engage with CM and perceived CM product attributes were consistently more positive in consumers who were aware, compared with consumers not aware of CM (p < 0.05). Being male, Millennial, low neophobic and a low meat, or high PBMA consumer was also associated with higher potential engagement and perceptions of CM to varying extents. Segmentation divided the respondents into three groups. The ‘positive’ cluster (41%) consumed more PBMAs and less meat and was more aware of CM than the ‘neutral’ (50%) and ‘negative’ (9%) clusters. In conclusion, consumers in A-NZ are not a homogenous group with regards to their perceptions and potential engagement with CM. Increasing awareness and familiarity with CM will be an important strategy to increase engagement with CM.

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A systematic review of consumer studies applying the Food Technology Neophobia Scale: Lessons and applications

Cited by 9 publications

References 74 publications

Reliability and validity of the food technology Neophobia scale in a Turkish sample

Reliability and validity of the food technology Neophobia scale in a Turkish sample

Probiotic Almond-Fermented Beverages Processed by Ultrasound: Vegan and Non-Vegan Consumer Perceptions through Packaging

Perceptions of Cultivated Meat in Millennial and Generation X Consumers Resident in Aotearoa New Zealand

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