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.

Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information / C. Cattaneo, Camilla, V. Lavelli, C. Proserpio, M. Laureati, E. Pagliarini. - In: INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY. - ISSN 0950-5423. - 54:3(2019), pp. 679-687. [10.1111/ijfs.13978]

Consumers’ attitude towards food by-products : the influence of food technology neophobia, education and information

C. Cattaneo
Primo
;
V. Lavelli
Secondo
;
C. Proserpio;M. Laureati
Penultimo
;
E. Pagliarini
Ultimo
2019

Abstract

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.
Circular economy; consumers’ attitude; food by-products; food neophobia; novel foods; sustainability; Food Science; Industrial and Manufacturing Engineering
Settore AGR/15 - Scienze e Tecnologie Alimentari
   Biotechnological strategies for the conversion of Winemaking byproducts and their recycling into the food chain: development of new concepts of use
   ReMarcForFood
   FONDAZIONE CARIPLO
   2016-0740
2019
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/606431
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