Novel Foods – exploratory study about their acceptance in a sample of young adults
DOI:
https://doi.org/10.25746/ruiips.v11.i1.32162Keywords:
Consumer preferences, Novel Foods, Insects, In vitro meatAbstract
The concept of Novel Foods is defined as foods or food ingredients whose consumption in the European Union was not significant until May 1997. Novel foods may be newly developed innovative foods or foods that use new production processes and technologies, as well as foods traditionally consumed outside the EU. This work aimed to obtain information about the acceptance of new foods by a sample of young adults. Data were collected through a questionnaire distributed online, filled anonymously by 217 participants, during November 2022. The sample consisted mostly of individuals aged between 18 and 30 years (55.8%). Most respondents (47%) reported that they preferred not to try any of the new foods presented as an option - insects, larvae, food produced by 3D printing, or meat produced in a laboratory. Insects, mainly larvae, were the least accepted by the sample under study. Artificially made foods, such as laboratory-made meat and 3D food, were substantially more accepted by the individuals in the study sample. It was observed that individuals aged over 30 years were more predisposed to try new foods, while gender or education level were not associated with interest in trying new foods. It will be important to invest in greater food education, namely, the importance of new foods as sustainable and healthy foods and promote publicity to the population to have a better acceptance by the population for the consumption of Novel Foods.
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