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Consumers’ attitude towards food by‐products: the influence of food technology neophobia, education and information
Author(s) -
Cattaneo Camilla,
Lavelli Vera,
Proserpio Cristina,
Laureati Monica,
Pagliarini Ella
Publication year - 2019
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13978
Subject(s) - neophobia , affect (linguistics) , marketing , perspective (graphical) , food technology , business , food industry , food products , novel food , psychology , food science , developmental psychology , mathematics , chemistry , communication , geometry
Summary The aim of the present study was to investigate how food technology neophobia level, socio‐economic variables and information about novel foods and technologies may affect consumers’ attitude towards uses of food by‐products in relation to positive effects on environment and consumers’ health. Results suggested that education and, most of all food technology neophobia and information, can be critical factors in facilitating the widespread adoption of new food technologies. Moreover, positive attitudes towards food by‐products were found, even in people characterised by a greater food neophobia and lower education level. These positive attitudes could be considered a starting point for the food industry to design novel recycling strategies of food by‐products in the perspective of the circular economy.