ArticleJournal of food science2025
Consumers' attitudes toward 3D food printing: A South African context.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Intention to consume 3D-printed food: perspectives across generational divides.Frontiers in nutrition · 2026Article
- Consumers' attitudes toward 3D food printing: A South African context.Journal of food science · 2025Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
3 authors.
Funding
Abstract
Three-dimensional food printing is an emerging technology for processing food that could contribute to the goal of feeding about eight billion people in 2030. Considering the gradual uptake of this technology in other parts of the world and potentially in Africa, there is a need to understand consumers' attitudes toward this technology and subsequent products to provide evidence that might guide business decisions among others. This study adopted an online survey from which 355 usable responses were received and subsequently analyzed. Using partial least squares structural equation modeling, the study proves that knowledge awareness, experience awareness, benefits, and health positively influence attitudes toward three-dimensional-printed food. The benefits associated with three-dimensional-printed food reveal the strongest relationship with attitude. However, food familiarity and convenience do not have a significant impact on attitude, signaling that consumers' familiarity with three-dimensional-printed food could be related to their perceptions of convenience. Moreover, the study shows that food neophobia has a negative yet significant impact on attitude, signifying the importance of managing the levels of food neophobia. The study contributes to the understanding of consumers' attitudes within a region where three-dimensional food printing is still in its infancy. However, given its potential positive impact, particularly in Africa, understanding and affecting the attitudes toward three-dimensional printed food is significant. PRACTICAL APPLICATION: This research will assist developers and marketers in understanding consumer attitudes toward 3D-printed food. Food neophobia (the fear of trying new food) significantly affects the consumer's attitude negatively, while the benefits that 3D-printed food offers present the strongest positive influence on attitude. The study entrenches the need for developers and marketers of 3D-printed food to highlight the benefits that 3D-printed food offers to positively shape consumers' attitudes.
Indexed as
Identifiers
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.