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Consumers' perception of novel foods and the impact of heuristics and biases : A systematic review

Title data

Monaco, Alessandro ; Kotz, Johannes ; Al Masri, Mirna ; Allmeta, Anila ; Purnhagen, Kai ; König, Laura M.:
Consumers' perception of novel foods and the impact of heuristics and biases : A systematic review.
In: Appetite. Vol. 196 (2024) . - 107285.
ISSN 0195-6663
DOI: https://doi.org/10.1016/j.appet.2024.107285

Project information

Project title:
Project's official title
Project's id
Innovate Food Law
PU424/2-1

Project financing: Deutsche Forschungsgemeinschaft

Abstract in another language

According to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers’ perception of novel food products by narratively synthesising results on the influence of heuristics and biases triggered by emotions, personality traits, and socio-cultural factors. Empirical studies conducted in Western countries and published in English after 1997 were eligible, which led to 182 studies being included. Notably, most included studies focused on insects and cultivated meat. Disgust and fear are shown to be the main emotions driving rejection of novel foods, together with food neophobia and specific cultural norms common across countries included in the scope of the review. Familiarity with novel foods and curiosity both led to higher acceptance. Despite being investigated directly in a minority of studies, heuristics and related biases mostly fell under the “affect”, the “natural-is-better”, and the “trust” heuristics. The review also discusses to what extent consumers' perception reflects in the regulatory framework applicable to novel foods in the European Union, how it influences the regulation of insects and cultivated meat and which lessons can be drawn for the future of the regulatory framework.

Further data

Item Type: Article in a journal
Refereed: Yes
Institutions of the University: Faculties
Faculties > Faculty of Law, Business and Economics
Faculties > Faculty of Law, Business and Economics > Department of Law
Faculties > Faculty of Life Sciences: Food, Nutrition and Health
Faculties > Faculty of Life Sciences: Food, Nutrition and Health > Ehemalige ProfessorInnen
Faculties > Faculty of Life Sciences: Food, Nutrition and Health > Chair Food Law
Faculties > Faculty of Life Sciences: Food, Nutrition and Health > Chair Food Law > Chair Food Law - Univ.-Prof. Dr. Kai Purnhagen
Faculties > Faculty of Life Sciences: Food, Nutrition and Health > Ehemalige ProfessorInnen > Junior Professor Public Health Nutrition - Juniorprof. Dr. Laura Maria König
Profile Fields
Profile Fields > Emerging Fields
Profile Fields > Emerging Fields > Innovation and Consumer Protection
Profile Fields > Emerging Fields > Food and Health Sciences
Research Institutions
Research Institutions > Research Units
Research Institutions > Research Units > Forschungsstelle für Deutsches und Europäisches Lebensmittelrecht
Result of work at the UBT: Yes
DDC Subjects: 300 Social sciences > 340 Law
Date Deposited: 04 Mar 2024 12:09
Last Modified: 27 Jun 2024 06:01
URI: https://eref.uni-bayreuth.de/id/eprint/88755