Effect of Labelling and Information on Consumer Perception of Foods Presented as 3D Printed

Abstract

Labelling and information have been shown to increase acceptance of novel food technologies. The novel technology of 3 Dimensional Printing (3DP) of foods is not well known among consumers. The study aim was to investigate the effect of the 3DP label and benefits information on consumer acceptance and perception of plausible 3DP foods. Commercially available foods, such as milk chocolate swirls, gummy candy carrots, and baked potato Smiles®, represented 3DP benefits, and each was evaluated in a sensory panel. Participants rated acceptance and perceived quality after each of three product presentations; first labeled “conventional”, then labeled “3D printed”, and again labeled 3D printed after information presentation. Participants indicated product preference after the third presentation. Food Technology Neophobia (FTN), attitude, and previous 3DP knowledge were queried. Quality rating of chocolate swirls and gummy candy carrots increased when labeled as 3DP versus conventional; information did not further increase quality ratings. Participants preferred 3DP chocolate swirls and gummy candy carrots to conventional in the final evaluation. Label and information did not change flavor, texture, or overall acceptance ratings for any product. Attitude towards 3DP of foods increased with lower FTN. Future studies could tailor information to consumer interests and knowledge gaps that highlight relevant benefits of 3DP.

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

“…Women may be affected by traditional food preparation, which they remember from childhood and trust more food prepared at home regardless of their nutritional value [ 41 , 42 ]. In the study [ 43 ], the authors report that respondents preferred foods labeled as 3D-printed compared with foods labeled as conventional (off-the-shelf).…”

The fourth industrial revolution in the food industry—part II: Emerging food trends

“…The impact of labeling and information on consumer attitude towards 3D printed foods was recently studied for commercially available foods (Feng et al, 2022). It was determined that the consumer perception of the quality of 2/3 of the products was increased by the label, without changing the flavor, texture, or overall acceptance ratings.…”

From bytes to bites: Advancing the food industry with three‐dimensional food printing

“…The benefits of 3D food printing to consumers are numerous and include enhanced sustainability, customization, precision nutrition, and convenience, although some drawbacks such as consumer food neophobia have been recorded (Feng et al., 2022). Considerations when 3D printing food have been illustrated in Figure 1.…”

“…The range of materials that can be used for 3D food printing is also expanding, from traditional food ingredients, such as chocolate, cheese, and meat, to novel materials such as plant-based proteins, insect proteins, and algae (Escalante-Aburto et al, 2021). The benefits of 3D food printing to consumers are numerous and include enhanced sustainability, customization, precision nutrition, and convenience, although some drawbacks such as consumer food neophobia have been recorded (Feng et al, 2022). Considerations when 3D printing food have been illustrated in Figure 1.…”