Neophobia: socio-ethical problems of innovative technologies of the food industry

Abstract

The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues of manufacturers of these products when introducing innovative technologies. The causes of neophobia of innovative technologies in the food industry are considered on specific examples of the use of nanotechnology, genetic modification technologies, ionization and processing by electromagnetic fields, as well as 3D food printing. It is noted that the public is little aware of innovative food technologies, while its attitude depends on how these technologies are used and promoted. Proper public information is critical to the long-term success of introducing and developing innovative technologies in the food industry. It is shown that the modern intensive development of information technologies, together with a synergistic set of innovative food technologies, allows making a gradual transition to the production of personalized digital food systems that have functionality, good taste, and safety with minimal negative impact on the environment.

Emerging Frontiers in Nanotechnology for Precision Agriculture: Advancements, Hurdles and Prospects

“…[178] Ethical concerns Raises concerns about food safety and security, with limited research on the long-term effects of consuming NPs and ethical concerns about GMOs. [179] Lack of regulation Limited regulation and oversight raise concerns about potential risks and the need for robust regulations to protect human health and the environment.…”

Public perception of new plant breeding techniques and the psychosocial determinants of acceptance: A systematic review

“…It is worth noting that the introduction of new technology can have profound effects on society, yet its ultimate success or failure is determined by the society in which it is implemented. Negative societal responses can arise due to the fact that while many technologies offer societal benefits, they may also introduce new risks and worries ( Gunter and Harris, 2011 ; Smykov, 2023 ; Todaro et al, 2023 ).…”

Конкурентоспособность Аддитивных Технологий В Пищевой Промышленности: Возможности И Препятствия

“…Кроме технологических и экономических препятствий к внедрению 3D-печати пищевых продуктов можно столкнуться с психологическим неприятием инноваций, предпочтением традиционных методов приготовления, что затруднит активное внедрение этих технологий на потребительский рынок. Подробно проблемы неприятия инновационных технологий в пищевой промышленности были изучены И. Т. Смыковым [27], который выделил следующие социально-этические проблемы восприятия нового:…”