Consumer attitudes towards nanotechnologies applied to food production

Frewer, Lynn J.; Gupta, Nishi; George, Saji; Fischer, Arnout R.H.; Giles, Emma L.; Coles, David

doi:10.1016/j.tifs.2014.06.005

Cited by 85 publications

(45 citation statements)

References 124 publications

(84 reference statements)

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“…Frewer et al (2014) have speculated that the lack of consumer opposition to nanotechnology as currently observed may be attributable to the following. First, innovative technological innovation applied to food production per se is not societally unacceptable.…”

Section: Issn 1789-7874mentioning

confidence: 99%

“…The second argument, that it is too early in the implementation trajectory for consumer attitudes towards specific applications of both agrifood nanotechnology and synthetic biology to have crystallized, is potentially valid (Frewer et al, 2014). However, given that labelled nanotechnology consumer products are apparently accepted by many consumers who use them (e.g.…”

Section: Issn 1789-7874mentioning

confidence: 99%

See 1 more Smart Citation

Synthetic biology applied in the agrifood sector: Societal priorities and pitfalls

et al. 2016

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Section: Issn 1789-7874mentioning

confidence: 99%

Section: Issn 1789-7874mentioning

confidence: 99%

Synthetic biology applied in the agrifood sector: Societal priorities and pitfalls

et al. 2016

Self Cite

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“…Indeed, the public perceives the use of nanomaterials acceptable in packaging applications while the use of nanomaterials in food relatively risky. [22][23][24][25] However, these results suggest that people would reject nanotechnology if they incur any health risk of nanoparticles in the application, regardless of whether the use is in packaging or food. Nowadays, nanomaterials are at the forefront of food packaging research and development.…”

Section: Introductionmentioning

confidence: 96%

Applications of Nanomaterials in Food Packaging

Bumbudsanpharoke¹,

Choi²,

Ko³

2015

j nanosci nanotechnol

142

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Nanomaterials have drawn great interest in recent years due to their extraordinary properties that make them advantageous in food packaging applications. Specifically, nanoparticles can impart significant barrier properties, as well as mechanical, optical, catalytic, and antimicrobial properties into packaging. Silver nanoparticles (AgNPs) and nanoclay account for the majority of the nano-enabled food packaging on the market, while others, such as nano-zinc oxide (ZnO) and titanium, share less of the current market. In current food packaging, these nanomaterials are primarily used to impart antimicrobial function and to improve barrier properties, thereby extending the shelf life and freshness of packaged food. On the other hand, there is growing concern about the migration of nanomaterials from food contact materials to foodstuffs and its associated potential risks. Indeed, insufficient data about environmental and human safety assessments of migration and exposure of nanomaterials are hindering their market growth. To overcome this barrier, the public believes that legislation from government agencies is critical. This review provides an overview of the characteristics and functions of major nanomaterials that are commonly applied to food packaging, including available and near- future products. Migration research, safety issues, and public concerns are also discussed.

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“…The 'innovation' referred to in this paper does not directly relate to 'break-though' research (for example, the development of novel technologies) but rather how these technologies are applied to the agrifood sector. For example, there is considerable evidence to suggest that emerging technologies such as genetic modification, nanotechnology or synthetic biology are (largely) acceptable to the public, but that when these are applied within a specific sector the risks perceived by the public must be outweighed by the associated benefits of their application (Frewer et al, 2014). However, the results of the research may equally apply to other forms of product innovation where consumer acceptance is required, but which do not necessarily involve the application of emerging technologies, in order to 'finetune' new food innovations in alignment with consumer expectations.…”

mentioning

confidence: 99%

Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

Raley

Ragona

Sijtsema

et al. 2016

IJFS

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Food technology innovation has the potential to deliver many benefits to society, although some technologies have been problematic in terms of public acceptance. In promoting the commercial success of innovative technological processes and resultant products it will be important to incorporate information relating to consumer preferences and concerns during their development. The barriers to the utilisation of consumer information during technological development was explored using a two round Delphi study involving 75 experts with an interest in new food technology (food technologists and consumer scientists). There was overall agreement that consumer information should be used in technology implementation and product design, and that good communication between key actors at pivotal stages during the development of new food technologies and products was important. However disciplinary differences were perceived to be a barrier to communication, as were difficulties associated with producing consumer information usable by food technologists. A strategy to improve inter-disciplinary communication is proposed, involving the creation of multi-disciplinary teams working together throughout the development project's duration, including those with interdisciplinary experience. Deficiencies in the specification of the information required from consumer scientists need to be overcome. Consumer science results need to be concrete and presented as salient to and usable by food technologists.

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Consumer attitudes towards nanotechnologies applied to food production

Cited by 85 publications

References 124 publications

Synthetic biology applied in the agrifood sector: Societal priorities and pitfalls

Synthetic biology applied in the agrifood sector: Societal priorities and pitfalls

Applications of Nanomaterials in Food Packaging

Barriers to using consumer science information in food technology innovations: An exploratory study using Delphi methodology

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