PDF(Pubmed)
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.
摘要：
本文旨在提供欧盟消费者接受新食品（新食品和成分）的主要决定因素的最新概述，重点是产品的内在特性（感官特征）和个人因素（社会人口统计学，感知,心理)采用遵循PRISMA方法的系统方法。地面案例研究(即，昆虫,养殖肉类和其他动物源性产品，植物性食物，包括蘑菇，基于植物的类似物，脉冲,和谷物)和水生系统(即，藻类和水母）被包括在内，重点关注消费者对新型食品和配料的接受度与年龄相关和跨国差异。总体趋势已经出现，这是所有分析的新食品所共有的，无论其水生或陆生起源。比如食物恐惧症，不熟悉，对产品的了解不足是消费新型食品的重要障碍，而健康和环境可持续性感知是接受的驱动因素。感官特性对于更熟悉的成分如植物性食品(例如，由脉冲制成的新颖食物，蘑菇,谷物和假谷物)。讨论了在欧盟食品系统中引入这些产品的可行性，突出了可以鼓励使用新成分或新颖食品的策略。
