Consumers’ attitudes towards and acceptance of 3D printed foods in comparison with conventional food products

作者：Tiffany Manstan, Matthew B. McSweeney · 发表于：International Journal of Food Science & Technology · 年份：2019 · DOI：10.1111/ijfs.14292 · 被引用次数：101 · 研究领域：Additive Manufacturing and 3D Printing Technologies、Consumer Packaging Perceptions and Trends、Sensory Analysis and Statistical Methods

Summary Little research currently exists in the literature on consumers’ perceptions of 3D printed foods; thus, present research aimed to investigate this topic. Two focus groups (n = 8 and 12) were conducted to identify what consumers believe about 3D food printing. Responses from the focus groups were used to create an online survey investigating consumer attitudes towards 3D printed foods in comparison with conventional foods, as well as consumer beliefs about 3D food printing. Based on the results of the survey, three clusters were identified: the markedly interested cluster (n = 140), moderately interested cluster (n = 98) and the not interested cluster (n = 91). The markedly interested cluster wanted to know more about 3D printed food, and believed it could reduce the cost of food and benefit people in the future. The moderately interested cluster was excited to try printed food. Conversely, the third cluster believed 3D printed foods were unacceptable and not safe to consume.