ArticleJournal of food science and technology2026
Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis.
Article in Journal of food science and technology, 2026. 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
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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
2 citing papers in PubMed.
- 3D-Printable Chontaduro (Gels (Basel, Switzerland) · 2026Article
- Adoption of 3D-Printed Food in Romania: Price Perception as a Key Determinant of Consumer Acceptance.Foods (Basel, Switzerland) · 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
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study examines consumer acceptance and behavioral intentions towards 3D food printing (3DFP) technology for household use, shedding light on factors influencing its market adoption. Integrating constructural level theory with novel product acceptance research, the study identifies satisfaction as a critical mediator between prior knowledge of 3D food printing, consumer innovativeness & adaptability, and behavioral intentions. Prior knowledge of 3D food printing and consumer innovativeness and adaptability significantly predict behavioral intentions (β = 0.807* and β = 0.605*, respectively), with satisfaction also playing a direct positive role (β = 0.366*). Conversely, Novel Technology Neophobia negatively impacts behavioral intentions (β = -0.027). Satisfaction mediates the effects of prior knowledge of 3D food printing and consumer innovativeness & adaptability on behavioral intentions (β = 0.406* and β = 0.200*). A sensory evaluation by a semi-trained panel ( Supplementary Information: The online version contains supplementary material available at 10.1007/s13197-025-06261-8.
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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.