Social acceptability of radical food innovations

Fischer, Arnout R.H.; Loo, Ellen J. Van

doi:10.1016/b978-0-12-821470-1.00002-1

Cited by 6 publications

(5 citation statements)

References 139 publications

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“…Motoki et al (2022), found that the desire to try new and unusual food (insect-based food, plant-based meats, imitation meat and 3DPF) increased with friends or at events such as food festivals. Motoki and friends stated that if 3DPF production becomes widespread, it will be included in nutrition habits and enter home kitchens (Fischer and Loo, 2021). In the study, the H1, H2 and H3 hypothesis was developed based on the existing literature:…”

Section: Case Of Z and Y Generations' Preferencesmentioning

confidence: 99%

The relations among the dimensions of 3D-printed food: a case of Z and Y generations’ preferences

Şenel,

Turhan,

Sezgin

2024

JHTT

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Purpose Three-dimentional (3D) food printers are innovative technologies that contribute to healthy, personalized and stainable nutrition. However, many consumers are still vigilant about 3D printed food in the age of technology. The purpose of this study is to develop a scale and propose a model for consumption preferences associated with 3D-printed food (3DPF). Design/methodology/approach The developed questionnaire was handed to 192 Z and Y generation participants (Data1) for the exploratory factor analysis stage initially. Then, the questionnaire was handed to another group of 165 participants (Data 2) for verification by confirmatory factor analysis. Finally, the dimensions “healthy and personalized nutrition,” “sustainable nutrition” and “socio-cultural nutrition” were analyzed by structural equation modeling. Findings The results indicated that there was a high relationship between “healthy and personalized nutrition” and “sustainable nutrition” as well as between “sustainable nutrition” and “socio-cultural nutrition” when 3DPF was considered. Originality/value The study would contribute to the new survey area related to 3DPF by presenting a scale and proposing a model. Also, the study reveals which nutritional factors affect the Z and Y generation’s consumption of 3DPF. In this context, the study aims to make marketing contributions to the food production, restaurant and hotel sectors.

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Section: Case Of Z and Y Generations' Preferencesmentioning

confidence: 99%

The relations among the dimensions of 3D-printed food: a case of Z and Y generations’ preferences

Şenel,

Turhan,

Sezgin

2024

JHTT

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“…Social acceptability also influences eating behavior. It has been argued that consumer acceptance of food innovation is balanced between traditional production systems and convenience, an increasing trend in the digital lifestyle (Fischer and Van Loo, 2021). According to Siegrist (2008), psychological factors, such as personal knowledge, social perception and food neophobia, impact consumer acceptance of novel food.…”

Section: Literature Reviewmentioning

confidence: 99%

“…Eating norms are an important, influential factor in consumers’ food choices (Higgs, 2015). Moreover, eating behavior and the acceptance of novel food are strongly affected by food innovation adoption (Fischer and Van Loo, 2021). Thus, the evolution of eating behaviors or norms is useful for enhancing foresight in food.…”

Section: Introductionmentioning

confidence: 99%

Exploring the benefits of applying indigenous knowledge (IK) into foresight process

Phichonsatcha,

Gerdsri,

Pentrakoon

et al. 2023

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Purpose Indigenous knowledge is an essential element for unveiling the evolutionary journey of socio-culture phenomena. One of the key challenges in foresight exercises is to incorporate social-culture issues such as culture, lifestyle and behavior (referred as indigenous knowledge) into the study. However, the statistical trends of those factors tend to be either not available or limited unlike the population or economic related factors. The purpose of this study is to present the use of valuable data from indigenous knowledge to enhance the foresight exercise through the better understanding of social dynamics and changes. Design/methodology/approach The fragmented form of indigenous knowledge is analyzed and converted into a structured data format and then interpreted to unveil the evolutionary journey of socio-cultural phenomena. This study applies a scenario development method to visualize the results of foresight by comparing before and after the integration of indigenous knowledge. Finally, an assessment was conducted to reflect the value enhancement resulting from the integration of indigenous knowledge into the foresight process. Findings With the proposed approach, the foresight study on the future development of Thai food was demonstrated. The findings of this study show that the use of indigenous knowledge on eating behavior, cooking style and food flavor helps improve the alternative scenarios for the future development of Thai foods. Practical implications Indigenous knowledge can be applied to develop plausible scenarios and future images in foresight exercises. However, by nature, indigenous knowledge is not well-structured and, therefore, needs to be analyzed and turned into structured data so that it can be interpreted before integrating into the foresight process. Originality/value This study is one of few studies addressing the opportunities for integrating indigenous knowledge into foresight process. Indigenous knowledge can unveil the evolution of socio-cultural changes to improve the results of foresight study, especially the cases where statistical data and trends may not be sufficient to foresee future development.

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“…To combat these challenges, innovative solutions must be identi ed, used and scaled up (12). Humancentered design (HCD) is described as an iterative, collaborative, and people-centered approach to designing products, services, and systems.…”

Section: Introductionmentioning

confidence: 99%

Understanding Undernutrition among Pregnant Women in Rural Ethiopia: A Qualitative Study Using a Human-Centered Design Approach

Chea,

Groen,

Mengesha

et al. 2023

Preprint

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Background Undernutrition among pregnant women is a huge global public health problem affecting the health of the mothers and their (unborn) children. In Ethiopia, the problem persists at an excessively high level despite conventional interventions. This study employed a qualitative human-centered design for a better understanding of undernutrition among pregnant women in rural Ethiopia. Methods We conducted a phenomenological study in three districts of rural Ethiopia in 2022. Eighteen in-depth interviews and eight focus group discussions involving mothers and healthcare workers were conducted in two phases. Data were audio recorded, transcribed, translated, and thematic code analysis was supported by data analysis software, ATLAS.ti, version 7.0.92. Result Gender inequality, a decline in nutritional education at maternal health services and initiatives, and a resulting lack of nutritional knowledge, were identified as main causes of undernutrition among pregnant women in rural Ethiopia. The participants emphasized that the most effective approach to address undernutrition among pregnant women involves closing the current gap in nutritional knowledge and practices among pregnant women, husbands, and mothers-in-law. They also proposed enhancing nutritional education provided during maternal healthcare services and initiatives like the pregnant women forum. Moreover, they highlighted the importance of reducing gender inequalities to make a significant impact on this issue. Conclusion Mothers and healthcare workers identified key factors contributing to the persistently high prevalence of undernutrition among pregnant women. To address this issue, interventions should prioritize improving knowledge and addressing inequalities through collaboration across multiple sectors.

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Social acceptability of radical food innovations

Cited by 6 publications

References 139 publications

The relations among the dimensions of 3D-printed food: a case of Z and Y generations’ preferences

The relations among the dimensions of 3D-printed food: a case of Z and Y generations’ preferences

Exploring the benefits of applying indigenous knowledge (IK) into foresight process

Understanding Undernutrition among Pregnant Women in Rural Ethiopia: A Qualitative Study Using a Human-Centered Design Approach

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