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A diffusion of innovation (DOI) analysis of 3D food printing adoption among food sector early adopters
Open accessAbstract
Purpose Research on 3DFP has focused on technical developments and consumer acceptance, but the practical implications of adopting this technology from industry perspectives across food sectors are underexplored. This study aimed to uncover factors influencing 3DFP adoption and the prospects of this technology by interviewing food businesses using 3DFP in different food sectors around the globe. Design/methodology/approach The Diffusion of Innovation (DOI) model, a process-oriented adoption approach, was utilized to understand the technological, adopter and social factors influencing 3DFP adoption in food businesses. Findings Decisions to adopt 3DFP hinged on technology compatibility with business needs, adopters’ innovation and technology interests and perceived public interest. Early adoption cases revealed 3DFP benefits over conventional technologies in improved product design, customization, food versatility, convenience and sustainability. Interconnected barriers to adoption included high investment costs, limited technology capacity, negative consumer perception and a low adoption rate by large companies. Proposed barrier solutions by businesses encompassed improving technology scalability and leveraging food and technology familiarity alongside alternative technology labelling to increase visibility and interest by large companies and consumers. Originality/value To the best of the authors’ knowledge, this is the first study assessing the determinants of early adopting 3DFP, covering perspectives from different food sectors and using the DOI model. The study’s insights are valuable for food industry stakeholders: policymakers, industry leaders, food businesses and researchers. It can guide subsequent adopters’ decision-making and inform future research on technical, social and business aspects to enhance adoption in the promissory food sectors for 3DFP such as protein alternatives.
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High cost and scalability of bioinks, consumer acceptance of printed foods, and regulatory needs due to safety and labeling still pose an unresolved challenge.
“The high cost and scalability of bioinks, consumer acceptance of printed foods, and regulatory needs due to safety and labeling still pose an unresolved challenge (Guaqueta-Garcia et al., 2025).”
From Microalgae biotechnology and its role in sustainable and healthy food design (2025) · cites this paper as Guaqueta-Garcia et al., 2025
Section 3.4 reports that high printer costs, limited production capacity and negative consumer perceptions hinder adoption of 3D food printing. Section 3.5 also identifies unclear regulations as an obstacle in the alternative-protein sector. The paper does not establish high costs or scalability problems specifically for bioinks, or identify safety and labeling requirements as the regulatory challenge. (LLM, conf=0.88)
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Metadata
- Authors
- Guaqueta-Garcia, D. J., Wolodko, J., & Wismer, W.
- Affiliations
- University of Alberta (CA)
- Corresponding author
- Wismer, Wendy
- Venue
- British Food Journal
- Publisher
- Emerald
- Published
- 2024-11-28
- Volume
- 127
- Issue
- 1
- Pages
- 253-267
- ISSN
- 0007-070X (ISSN-L)
- 1758-4108
- OpenAlex
- W4404732319
- Cited by
- 12
- References
- 56
- Citations by year
- 2026: 10 · 2025: 2
- FWCI
- 1.29
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- British Food Journal (publishedVersion)
- Funders
- Alberta Innovates
- Topics
- Physical Sciences › Engineering › Industrial and Manufacturing Engineering › Additive Manufacturing and 3D Printing Technologies
- Social Sciences › Decision Sciences › Information Systems and Management › Technology Adoption and User Behaviour
- Social Sciences › Decision Sciences › Management Science and Operations Research › Innovation Diffusion and Forecasting
- Keywords
- 3D food printing, technology adoption, diffusion of innovations, food business, early adopters, technology compatibility, barriers to adoption, investment costs, consumer perception, sustainable food production
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