ReviewFoods (Basel, Switzerland)2024
Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.
Review in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 22 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
22 citing papers in PubMed.
- Development and Validation of a Multidimensional Consumer Assessment Framework for Alternative-Ingredient Bakery and Confectionery Products: Implications for Nutrition Methodology and Sustainable Diet Research.Foods (Basel, Switzerland) · 2026Article
- Understanding University Students' Willingness to Try Cultured Meat: Insights from Italy.Nutrients · 2026Article
- Psychology of Eating the Future: Consumer Acceptance, Digital Influence and Behavioral Drivers of Novel Foods.Foods (Basel, Switzerland) · 2026Review
- Generative artificial intelligence creates delicious, sustainable, and nutritious burgers.NPJ science of food · 2026Article
- Vitamin D Fortification of Dairy Products in the United Kingdom: What Are the Barriers?Advances in nutrition (Bethesda, Md.) · 2026Review
- Red Grape Pomace as a Quality-Modulating Ingredient in Dairy Cattle Salamis.Foods (Basel, Switzerland) · 2026Article
- Effect of an Anti-Foods (Basel, Switzerland) · 2026Article
- Meat Analog Products: Current Worldwide Scenario and Future Perspectives in Consumption and Regulation.Foods (Basel, Switzerland) · 2026Review
- Gamified eco-points and cost salience-when rewards "do" and "do not" align in anti-food-waste apps.Frontiers in psychology · 2026Article
- Edible agents with perceptible minds: A psychological study of human perception in human-food interaction.PloS one · 2026Article
- Fungi-based food in the public eye: Terminology, cultivation timelines, sustainability, and nutrition across three EU countries.PloS one · 2026Article
- Smart Probiotic Solutions for Mycotoxin Mitigation: Innovations in Food Safety and Sustainable Agriculture.Probiotics and antimicrobial proteins · 2026Review
- Seafood not from the sea: examining consumer behavioral intentions toward plant-based seafood.Frontiers in nutrition · 2026Article
- When Sustainability Meets Innovation: A Cross-Country Study on Dairy Consumer Choices in Poland, Germany, and Czechia.Foods (Basel, Switzerland) · 2025Article
- Probiotics as eco-friendlybio-preservatives: In vivo mechanisms of mycotoxin inhibition and emerging applications for food safety and human health.Mycotoxin research · 2025Review
- Acceptance of Innovative Food Among Tourists: Psychological Factors and Generational Differences in the Post-Transition Context of Serbia.Foods (Basel, Switzerland) · 2025Article
- Fruit and vegetable preservation from classical to advanced nanotechnology: an overview of efficacy and health concerns.Food chemistry: X · 2025Review
- Beyond Meat Substitution: A Multifaceted Review of Plant-Based and Alternative Proteins, from Environmental Impact to Analytical Technologies.Foods (Basel, Switzerland) · 2025Review
- Chefs' Attitudes and Sensory Analysis of Invasive Crayfish (Foods (Basel, Switzerland) · 2025Article
- Valorization of Artichoke Bracts in Pasta Enrichment: Impact on Nutritional, Technological, Antioxidant, and Sensorial Properties.Antioxidants (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
This review article aims to provide an up-to-date overview of the main determinants of consumers' acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product's intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.