The importance of food naturalness for consumers: Results of a systematic review
TLDR
In this paper, a systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers and found that the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food have been produced (what technology and ingredients have been used), and 3) the properties of the final product.Abstract:
Background Consumers’ perceptions of naturalness are important for the acceptance of foods and food technologies. Thus, several studies have examined the significance of naturalness among consumers. Nonetheless, the aspects that are considered essential in perceiving a food item as natural may vary across consumers and different stakeholder groups. Scope and approach This systematic review identified 72 studies conducted in 32 countries involving 85,348 consumers. We aimed to answer the following questions: 1) How has the perceived importance of naturalness for consumers been defined and measured? 2) To what extent is perceived naturalness important to consumers? 3) Are there individual differences regarding the importance given to food naturalness that can be explained by consumers' characteristics? 4) Do consumers’ attitudes toward food naturalness influence their intentions and behavior? Key findings and conclusions The review clearly shows that for the majority of consumers, food naturalness is crucial. This finding could be observed across countries and in the different years when the studies were conducted. Therefore, neglecting the aspect of naturalness in the food industry may be very costly in the end. Our review also reveals differences across studies in how naturalness has been defined and measured. Based on a content analysis of the measurement scales, the items used to measure the importance of naturalness can be classified into three categories: 1) the way the food has been grown (food origin), 2) how the food has been produced (what technology and ingredients have been used), and 3) the properties of the final product.read more
Citations
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A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat.
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Mario Herrero,Philip K. Thornton,Daniel Mason-D'Croz,Jeda Palmer,Tim G. Benton,Benjamin Leon Bodirsky,Jessica R. Bogard,Andy Hall,Bernice Lee,Karine Nyborg,Prajal Pradhan,Graham D. Bonnett,Brett A. Bryan,Bruce M. Campbell,Bruce M. Campbell,Svend Christensen,Michael Clark,Mathew T. Cook,Imke J.M. de Boer,Chris Downs,Kanar Dizyee,Christian Folberth,Cecile Godde,James S. Gerber,Mike Grundy,Petr Havlik,Andy Jarvis,Richard King,Ana Maria Loboguerrero,Mauricio Antonio Lopes,C. Lynne McIntyre,Rosamond L. Naylor,Javier Navarro,Michael Obersteiner,Alejandro Parodi,Mark B. Peoples,Ilje Pikaar,Alexander Popp,Johan Rockström,Johan Rockström,Michael Robertson,Pete Smith,Elke Stehfest,Steve M. Swain,Hugo Valin,Mark T. van Wijk,Hannah H. E. van Zanten,Sonja J. Vermeulen,Sonja J. Vermeulen,Joost Vervoort,Paul C. West +50 more
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Perceived naturalness and evoked disgust influence acceptance of cultured meat
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