The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Consumer responses to novel and unfamiliar foods
Open accessAbstract
The demand for sustainable foods and an increased consciousness of health and well-being, as well as other societal changes, create opportunities to develop novel foods. However, consumers are programmed from early childhood to prefer familiar foods. We now know that individual variations in disposition determine responses to novelty. Disgust, along with food neophobia and related traits, has been identified as a major barrier to accepting novel food alternatives. In this paper, we present two novel foods trends (meat alternatives and products for health and well-being) as examples of current research. We conclude that successfully launching novel foods require a deep understanding of product perception and the consumer traits that determine rejection or acceptance.
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Cites
Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems
Willett, W., Rockström, J., Loken, B., Springmann, M., Lang, T., Vermeulen, S., Garnett, T., Tilman, D., DeClerck, F., Wood, A., et al. (2019) · The Lancet · doi:10.1016/s0140-6736(18)31788-4 · Cited by 10,880
Development of a scale to measure the trait of food neophobia in humans
Pliner, P., & Hobden, K. (1992) · Appetite · doi:10.1016/0195-6663(92)90014-w · Cited by 2,137
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Emerging trends in European food, diets and food industry
Santeramo, F. G., Carlucci, D., De Devitiis, B., Seccia, A., Stasi, A., Viscecchia, R., & Nardone, G. (2018) · Food Research International · doi:10.1016/j.foodres.2017.10.039 · Cited by 231
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Jaeger, S. R., Rasmussen, M. A., & Prescott, J. (2017) · Appetite · doi:10.1016/j.appet.2017.05.030 · Cited by 170
A review of instruments developed to measure food neophobia
Damsbo-Svendsen, M., Frøst, M. B., & Olsen, A. (2017) · Appetite · doi:10.1016/j.appet.2017.02.032 · Cited by 145
Cited by
Onwezen, M. C., Bouwman, E. P., Reinders, M. J., & Dagevos, H. (2021) · Appetite · doi:10.1016/j.appet.2020.105058 · Cited by 1,048
Appiani, M., Cattaneo, C., & Laureati, M. (2023) · Frontiers in Sustainable Food Systems · doi:10.3389/fsufs.2023.1268068 · Cited by 162
“…et al., 2022), including food convenience (e.g., price, preparation time, food availability), credence attributes (e.g., healthiness, naturalness, sustainability and animal welfare), and sensory properties (appearance, taste, flavor, and texture) (Tuorila and Hartmann, 2020; Giacalone et al., 2022).”
A 3D Food Printing Process for the New Normal Era: A Review
Lee, J. (2021) · Processes · doi:10.3390/pr9091495 · Cited by 112
Upcycling of food waste and food loss-A sustainable approach in the food sector
Rakesh, B., & Mahendran, R. (2024) · Trends in Food Science & Technology · doi:10.1016/j.tifs.2023.104274 · Cited by 69
Consumer acceptance of microalgae as a novel food‐where are we now? And how to get further
Olsen, M. L., Olsen, K., & Jensen, P. E. (2024) · Physiologia Plantarum · doi:10.1111/ppl.14337 · Cited by 62
Metadata
- Authors
- Tuorila, H., & Hartmann, C.
- Venue
- Current Opinion in Food Science
- Publisher
- Elsevier BV
- Published
- 2020-06
- Volume
- 33
- Pages
- 1-8
- ISSN
- 2214-7993 (ISSN-L)
- OpenAlex
- W2978635349
- Cited by
- 402
- References
- 7
- FWCI
- 5.24
- Type
- journal article
- Language
- en
- Open access
- hybrid
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
