Canadian Consumer Preferences Regarding Gene-Edited Food Products

Abstract

Innovations in food production and processing have largely remained “behind the scenes” for decades. The current nature of social media and calls for increased transparency regarding food results in a new landscape where consumer product demands are more important than ever, but are increasingly based on limited, or incorrect, information. One area where consumer awareness is rapidly emerging is the area of gene-edited food products. This article uses a consumer survey to gather perceptions regarding food safety, gene editing and willingness to consume for three gene-edited food products. Four factors were found to strongly influence consumer perceptions: trust in the Canadian food safety system; food technology neophobia scores; knowledge of genetics; and self-knowledge of gene editing. The survey of 497 Canadians found that 15% identified as neophobics and 12% as neophilics. The majority of participants identified as neutral. When presented with various food values, participants indicated that nutrition, price, and taste were the three most important values. A participants’ willingness to consume gene-edited food products strongly correlated with neophobic and neophilic preferences, with neophobics unwilling to consume and neophilics being uncertain. The only food value that strongly affects consumer willingness to consume is the environmental impact of a products’ production. Canadian consumers have a moderate to high level of trust in Canada’s food safety system, but this level of trust fails to carry over to food products produced through innovative technologies; however, consumers express a higher level of trust in gene-edited technology than genetically modified technology.

Providing appropriate information to consumers boosts the acceptability of genome-edited foods in Japan

“…A recent study reported that consumers’ reluctance to consume GE foods was associated with neophobic preferences. 34 Neophobia, which refers to a fear of novelty, may arise from a lack of knowledge or information about the technologies involved and can be addressed through increased consumer education. 35 …”

“…These findings are consistent with a Canadian report that highlighted trust in the Canadian food safety system as an important factor influencing consumer perceptions of GE foods. 34 Increasing knowledge about safety confirmation before market distribution may enhance transparency surrounding GE foods and contribute to increased acceptance. While previous studies have emphasized the importance of increasing knowledge, 9 , 38 the present study provides insights into the specific knowledge that needs to be understood to improve the acceptability of GE foods.…”

Evaluating Factors Explaining U.S. Consumers’ Behavioral Intentions toward Irradiated Ground Beef

“…We measured participants' perceived risks of food irradiation using three items: one adapted from [11], one adapted from [76], and one adapted from [77]. The three items were: (1) eating irradiated food can increase the likelihood of contracting cancer; (2) eating irradiated food can damage human health; and (3) food irradiation can negatively impact the environment.…”

Improving nutrition through biofortification–A systematic review

“…These off-targets can be overcome by the dimeric nuclease method, which is highly precise and specific (145). According to (147), low levels of knowledge about gene editing occur because information generated in scientific studies has not been communicated effectively to consumers (148).…”