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Cognitive mechanisms underpinning categorization development are still debated, either resulting from knowledge accretion or an increase in cognitive control. To disentangle the respective influence of accumulated factual knowledge and executive functions (inhibition, working memory, and cognitive flexibility) on (a) the development of categorization abilities in the food domain and (b) differences in this development by child characteristics (i.e., food neophobia), we conducted two experiments. The first experiment assessed 4−6-year-old children's (n = 122) ability to taxonomically categorize food at the superordinate level of categorization. The second experiment tested 3−6-year-old children's (n = 100) ability to cross-categorize the same food according to two different relationships alternatively (i.e., taxonomic and thematic). Results indicate that accumulated factual knowledge and executive functions mediated both the effect of age and the effect of food neophobia on categorization performance. Notably, the specific executive functions involved may vary depending on the categorization abilities tested, whereas world knowledge was always a prerequisite. Overall, this research highlights the complex interplay between accumulated factual knowledge, executive functions, and child characteristics in shaping the development of categorization abilities. Public Significance Statement: During development, children learn to categorize objects by identifying relevant features that distinguish them from others. Categorization becomes increasingly flexible, allowing children to categorize the same entity into different categories depending on the context. This study investigates the mechanisms underlying this development and reveals that while knowledge is essential for accurate categorization, it is not enough. Children also need sufficiently developed executive functions to effectively apply their knowledge. [ABSTRACT FROM AUTHOR]

Background: Child food neophobia, i.e., rejection or avoidance of novel foods at a young age, is a prevalent nutrition problem that affects the quality of children's diet and impedes the development of healthy food preferences. Sensory sensitivity can relate to the degree of food neophobia, but previous studies rarely focused on the olfactory component of this problem in children. Objective: We aimed to thoroughly examine the relationship between various aspects of olfactory sensitivity and food neophobia in children. Methods: 246 children aged between three and nine years took part in a food neophobia assessment as well as in a comprehensive, psychophysical olfactory testing. Results: We found that certain smell perception aspects such as lower odor liking, poorer odor identification ability as well as lower sensitivity to an unknown non-food odor all significantly predicted higher food neophobia in children. Among individual characteristics of either a child or a caregiver, only the child's age significantly and positively predicted food neophobia. The exploratory model looking into the role of family environment factors predicting self-reported food neophobia in children revealed that food neophobia was associated with lower control given to a child in this child's feeding process, as well as with a more frequent use of food as a reward in feeding. Conclusions: We suggest that suppressed olfactory perception and performance can play a unique role in child nutritional difficulties. The study inspires further considerations of olfaction-engaging interventions to counteract food-neophobia in children. [ABSTRACT FROM AUTHOR]

Food neophobia, defined as fear or aversion to eating new or unfamiliar foods, is a significant challenge, especially in the context of preschool children. In the scientific literature, this phenomenon is often described as a natural developmental stage, but its severity and impact on preferences and eating patterns still raise many questions. The purpose of the present study was to assess the prevalence of food neophobia in children aged 1 to 6 years and to analyze its relationship with eating habits, preferences, and eating patterns. The study was conducted using a proprietary questionnaire and validated research tools such as the Child Feeding Scale (MCH-FS) and Food Neophobia Scale (FNS). The study included 345 children, of whom 59.1% were observed to be at significant risk for food neophobia. The results of the study suggest that food neophobia is not a common phenomenon in children aged 1–2 years but becomes more pronounced later in childhood. Another important finding was that food neophobia shows a stronger association with established eating patterns than with individual taste preferences. Considering these results, this phenomenon should be considered not only as a natural part of child development, but also as a potential indicator of eating disorders that may require intervention. These findings underscore the need for further research that could deepen the understanding of the mechanisms governing food neophobia and its long-term consequences for child health. [ABSTRACT FROM AUTHOR]

A reluctance to eat and/or avoidance of novel foods is characterized as food neophobia (FN). FN restricts the diet to familiar foods when, in fact, it should be much more varied. FN can be a barrier to healthy foods, affecting the quality of diet, and impairing children's growth and development. Therefore, according to their caregivers' perceptions, this study aimed to evaluate FN in children from Federal District/Brazil. The Brazilian Children's Food Neophobia Questionnaire (BCFNeo), a specific instrument developed and validated in Brazil, was answered by caregivers of children aged 4 to 11 y/o. Sampling occurred through snowball recruitment, being convenient and non-probabilistic. The Health Sciences Ethics Committee approved the study. The analysis evaluated FN in total (BCFNeoTot) and in the following domains: general (FNgen), for fruits (FNfru), and for vegetables (FNveg). FN scores were compared between sex and child's age and categorized according to three ordinal levels. FN levels were compared using the Mann–Whitney U test. The Friedman test, followed by the Wilcoxon test with Bonferroni correction, was performed to analyze differences in FN according to the environment. Of the caregivers' answers for their children, 595 answers were included, because 19 were out of age. The prevalence of high FN was 42.9%. The domain with the highest prevalence of high FN was vegetables (48.6%). Children aged 8 to 11 y/o had a higher mean FN in two domains (FNgen p = 0.047 and FNveg p = 0.038) when compared to children aged 4 to 7 y/o. Boys were more neophobic in all domains (FNgen p = 0.017; FNfru p = 0.010; FNveg p = 0.013; BCFNeoTot p = 0.008), and FN tends not to decrease with age. The results showed that the children of the FD are more neophobic than Brazilian children in general, highlighting the importance of additional studies in FN determinants in this population and nutritional education interventions to reduce FN among FD children. [ABSTRACT FROM AUTHOR]

Avoidant/restrictive food intake disorder (ARFID) includes age-inappropriate feeding behaviors in eating patterns, including food neophobia, defined as refusal or reluctance to eat new or unknown foods. This study aimed to assess the prevalence of ARFID and food neophobia among adults and determine the related characteristics of these risks. The study used an anonymous survey questionnaire consisting of three parts as the research tool. The first part of the questionnaire was a metric and concerned socio-demographic data. The Food Neophobia Scale (FNS) and the Nine-Item Avoidance/Restrictive Food Disorder Screen Questionnaire (NIAS) were used to evaluate the eating disorders. The survey included 309 people (60.2% women, 39.8% men) aged 18–77 years. NIAS results indicated that 15.2% of the subjects showed food selectivity, and 11.0% had food anxiety. In the FNS assessment, 42.4% had a low risk of food neophobia, 38.2% a medium risk, and 19.4% a high risk. A higher risk of food neophobia correlated with higher NIAS scores, indicating a higher risk of ARFID (p = 0.00231). The NIAS score increased with the risk of food neophobia (p = 0.000). Respondents at low risk of neophobia were most likely to avoid several products (83.97%), while in the high-risk group, 56.67% did not want to eat a favorite food enriched with a new ingredient. A higher risk of neophobia was correlated with more food avoidance and adverse reactions to new foods (p = 0.000). A higher risk of food neophobia is strongly correlated with a higher risk of ARFID. Although demographics did not significantly impact NIAS results, some trends were noted, such as higher scores among older and underweight people. Those with a higher risk of food neophobia show more food avoidance and a greater reluctance to experiment with new ingredients. Public education should emphasize that eating disorders affect both sexes equally, with tailored interventions for high-risk groups such as the elderly, rural populations, and those with lower education. Health policies should promote access to nutrition education, psychological support, and diverse food options, while further research is needed to improve targeted interventions. [ABSTRACT FROM AUTHOR]

AbstractThe need to find sustainable food sources to feed the growing population makes the utilization of all available food resources especially important. But introducing new food is challenging and often fails. In the consumer behavior literature, food neophobia (FN), the unwillingness to try new food, has been identified as a crucial factor in understanding the adoption of new food products. However, limited research can be found on the role of FN in industrial buyers’ choice of new food products. Industrial buyers are important gatekeepers for the introduction of new food products as they decide what is offered to the consumers and may stop any market entry long before a new food product reaches the consumers’ attention. Thus, the understanding of the potential FN in industrial buying behavior, in different markets, is important to succeed with the introduction of new food products. In this study, we have explored FN as a potential barrier to the adoption of a new seafood product, farmed lumpfish (Cyclopterus lumpus), by industrial buyers in South Korea and Vietnam. The results revealed differences between the two countries’ industrial buyers, with South Koreans demonstrating more FN than the Vietnamese. This contradicts with the consumer research showing that FN decreases with increased income, education, and urbanization. [ABSTRACT FROM AUTHOR]

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source. [ABSTRACT FROM AUTHOR]

This article discusses a study conducted on medical students in Turkey to examine the relationship between food neophobia (the fear of trying new flavors) and disgust sensitivity. The study found that females had higher levels of disgust sensitivity and food neophobia compared to males. There was also a positive correlation between disgust sensitivity and food neophobia. The study suggests that understanding the factors underlying food neophobia is important due to its potential impact on nutrition. Further research is needed to explore the relationship between food neophobia and health issues like malnutrition and obesity. Additionally, the article discusses the impact of geography, culinary culture, eating habits, and country conditions on food neophobia. It highlights that globalization has allowed people to access new tastes, but food neophobia can lead to a preference for less sustainable and ecological foods. The article also suggests that food neophobia may be a symptom of mental disorders, although research on this relationship is limited. The study has some limitations, such as a small sample size and lack of structured psychiatric interviews. The article concludes that more research is needed to understand the cultural, genetic, and neurobiological aspects of food neophobia and to develop interventions to address it. [Extracted from the article]

One of the main priorities of current food systems is to develop new and healthy foods to overcome food shortages considering consumer's expectations. Algae are receiving increasing attention as nutritious and sustainable food, though studies are limited mainly to Arthrospira and Chlorella species and cross-national research is scant. This study aims to investigate European consumers' liking and perception of crackers added with powders from Arthrospira platensis (green Spirulina), isolated proteins from Arthrospira platensis (blue Spirulina), Palmaria palmata, Saccharina latissima, Lithothamnium calcareum and a control cracker. Belgian, German, Italian, and Swedish participants (n = 413, 18–69 years, 59.8% females) evaluated cracker liking and perceived sensory attributes using the check-all-that-apply (CATA) task. Food neophobia, familiarity towards, and consumption of algae were also collected. Partial Least Squares Regression (PLSR) analyses showed that across all countries, Lithothamnium calcareum, blue Spirulina and the control samples were perceived as similar and were liked more than the other crackers. "Sweet", "toasted bread", and "bland" attributes were significant contributors to liking, while "off-flavor", "fishy flavor", "umami" and "speckled" contributed negatively. PLSR performed by country provided similar results except for Italians who liked the green Spirulina sample equally as the samples added with Lithothamnium calcareum, blue Spirulina, and the control. These cross-national differences can be ascribed to Italians' lower food neophobia level. The present results suggest that Lithothamnium calcareum is the most promising algal species to be exploited in food formulations and that the use of isolated proteins from Spirulina (blue Spirulina) significantly reduces off-flavors, consequently improving consumers' acceptance. [ABSTRACT FROM AUTHOR]

This study examines how individuals' prior beliefs (i.e. food neophilia and food neophobia) serve as precursors to the influence of the presumed media influence model in shaping their perceptions of cultivated meat. An online survey of 1031 Singapore residents revealed that food neophobia and food neophilia are positively related to individuals' media attention to risk and benefit messages about cultivated meat, respectively. Furthermore, individuals' media attention to these risk and benefit messages about cultivated meat was positively related to their presumed influence of such messages on others, which subsequently affected their own attitudes and perceived social norms regarding the consumption of cultivated meat. Lastly, individuals' own attitudes and perceived social norms were found to be positively associated with their intentions to consume cultivated meat. Theoretical and practical implications are discussed. [ABSTRACT FROM AUTHOR]

Summary: Olfaction plays a priming role in both the anticipation and consumption phases of eating behavior. Olfactory dysfunction can therefore lead to changes in various aspects of eating behavior, such as food choice, appetite, and food intake. In light of the increasing prevalence of persistent olfactory dysfunction among patients affected by Covid-19, providing proper care and dietary advice to individuals with olfactory dysfunction is imperative. Therefore, this scoping review seeks to gain a better understanding of the impact of olfactory dysfunction on eating behavior. Following the PRISMA guidelines, 49 papers were included, the outcomes were presented by dividing them into two categories: 1) anticipatory eating behavior, including (anticipatory) food liking, appetite and craving, food preferences, food neophobia, and cooking habits; and 2) consummatory behavior, including, food intake, consumption frequency, adherence to dietary guidelines, (experienced) food liking, food enjoyment, and eating habits. Our results show that in the anticipatory phase of eating behavior, food liking, and, food preferences, and in the consummatory phase, food enjoyment is most affected in people who experienced a sudden change in olfactory function rather than a gradual decline. Moreover, changes in food flavor perception due to olfactory dysfunction, result in a shift of food preferences towards more “taste-based” preferences, such as salty or savory (i.e., umami) foods. Subsequently, changes in preferences can affect food intake and adherence to dietary guidelines, but only to a limited extent. Appetite is more likely to be low in individuals with short-term olfactory dysfunction compared to those with long-term changes. Generally, eating behavior is more impacted in individuals with a distorted sense of smell than in those with smell loss, and the effect becomes more pronounced over time. Due to the heterogeneity of methods used to measure different aspects of eating behavior, this review stresses the importance of more research on olfaction and eating behavior using standardized and validated assessments. Such research is essential to better understand the effects of olfactory dysfunction on each aspect of eating behavior and provide effective interventions.

Summary Globally, consumers continue to seek out novel foods and ingredients from different cultures and regions. Shio‐koji is a fermented seasoning that is usually made by fermenting rice with koji (Aspergillus oryzae). It has been proposed that shio‐koji can be used as a flavour enhancer of foods. This study investigated consumers' (n = 96; generally unfamiliar with koji) liking (hedonic scales), emotional response (using the EsSense25 profile in check‐all‐that‐apply format), as well as their sensory perception (generalised Labelled Magnitude Scales and free comment) of shio‐koji additions to food items. Participants evaluated three different soups (chicken, vegetable and tomato), a familiar food product, with and without the addition of shio‐koji. The shio‐koji increased the consumers' liking of the vegetable soup and increased their perception of saltiness in the vegetable and tomato soups. The bitterness and sourness intensity of the chicken soup decreased with the addition of shio‐koji, while the sweetness increased. However, the umami taste of all soups was not impacted. The soups with shio‐koji were also associated with positive emotions. During the free comment task, shio‐koji led to an increased mention of meaty attributes to describe the vegetable soup, but the inverse occurred when the participants evaluated the chicken soup. The results indicate that shio‐koji impacted consumer perceptions of both animal‐ and plant‐based soups. Future studies should continue to investigate the use of shio‐koji to enhance the flavour of different food products. [ABSTRACT FROM AUTHOR]

Consumer willingness to accept alternative meat products has been widely explored. However, few studies have explored the key factors driving and inhibiting willingness to try, buy and pay a price premium for plant-based proteins, fungal-based proteins and cultured muscle tissue. Therefore, the present study is dedicated to this research gap and proposes a model that combines driving and inhibiting factors such as food neophobia, food technology neophobia, the environmental and specific benefits of alternative meat products as well as intrinsic attributes of meat such as taste, texture and smell. Partial least squares structural equation modeling shows that the largest drivers of consumer willingness to consume meat substitute are their perceived suitability (specific benefits) and environmental impact. Conversely, the biggest inhibitors to consumption were the nutritional importance of meat, the importance of meat taste, texture, and smell, and food neophobia and food technology neophobia. How the drivers and inhibitors varied between plant-based, fungal-based, and cultured muscle tissue are discussed and implications for industry leaders and future research are discussed. [ABSTRACT FROM AUTHOR]

Aim: This study aimed to investigate the prevalence of food neophobia among parents of primary school-aged children, identify common allergenic foods in children, and assess parents' knowledge about food allergies. Material and Methods: A descriptive cross-sectional study was carried out with parents of students attending public primary schools in a district of the Central Anatolia region in Türkiye during the spring semester of the 2022-2023 academic year. The study was conducted with 341 parents of students selected by a simple random sampling method. Data were collected using a survey method, including a researcher-prepared data collection form and the 'Fear of New Food Scale.' Data were analyzed using the Kruskal-Wallis and Mann-Whitney U tests. Pearson correlation analysis was utilized for examining correlation relationships. Results: The majority of parents displayed moderate food neophobia (85.4%), with milk and dairy products, eggs, strawberries and dyed sugar and chocolate being the most frequently reported allergenic foods for children. A significant proportion of parents (54.8%) lacked information about food allergies. The study reveals that as parents' knowledge of food allergy symptoms and prevention of allergic reactions increases, their burden as measured by the FNS score tends to decrease. Conclusion: These findings have noteworthy implications for pediatric nursing practice, emphasizing the necessity for targeted interventions to educate parents about food allergies and promote safe practices in managing allergic reactions. [ABSTRACT FROM AUTHOR]

Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers' purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (−16, −2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = −1.2) followed by fat (B = −0.8) and price (B = −0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet. [ABSTRACT FROM AUTHOR]

(1) Background: With autistic children's high pervasiveness of eating problems and inappropriate feeding behaviors by their caregivers, this study wanted to inspect the connection between caregivers' pressure to eat and food neophobia in these children. (2) Methods: Cross-sectional overview of 160 guardians of kids aged 2 to 7 years. After one-on-one questioning by the researcher, the collected information on the socio-demographic characteristics of the children with autism, caregiver feeding behavior, and new food neophobia (FN) scores was entered into the Questionnaire Star system. (3) Results: The mean FN score was 25.56 ± 6.46. The caregiver's pressure to eat positively related to children's FN (β = 0.164 95% CI, 0.078, 2.163). In these children, we found a negative correlation between FN score and the frequency of vegetable intake (p ≤ 0.001), fruit intake (p ≤ 0.05), aquatic product intake (p ≤ 0.05), and dietary diversity score (p ≤ 0.01), and positively correlated with the frequency of snack intake (p ≤ 0.05). (4) Conclusions: Caregiver pressure to eat was positively associated with high levels of FN in Chinese kids with ASD, which in turn negatively impacted dietary quality. To improve eating habits, caregivers should reconsider their feeding strategies and avoid using forceful methods to ease food neophobia in these children. [ABSTRACT FROM AUTHOR]

Abstract Purpose The aim of the present review is to analyze dynamic interactions between nutrigenomics, environmental cues, and parental influence, which can all lead to children’s neophobic reactions and its persistence in time. Methods We reviewed studies available on electronic databases, conducted on children aged from birth to 18 years. We also considered official websites of Italian Institutions, providing advice on healthy eating during infancy. Results Modern day societies are faced with an eating paradox, which has severe and ever-growing implications for health. In face of a wider availability of healthy foods, individuals instead often choose processed foods high in fat, salt and sugar content. Economic reasons surely influence consumers’ access to foods. However, there is mounting evidence that food choices depend on the interplay between social learning and genetic predispositions (e.g., individual eating traits and food schemata). Neophobia, the behavioral avoidance of new foods, represents an interesting trait, which can significantly influence children’s food refusal. Early sensory experiences and negative cognitive schemata, in the context of primary caregiver–child interactions, importantly contribute to the priming of children’s food rejection. Conclusions As neophobia strongly affects consumption of healthy foods, it will be relevant to rule definitively out its role in the genesis of maladaptive food choices and weight status in longitudinal studies tracking to adulthood and, in meanwhile, implement early in life effective social learning strategies, to reduce long-term effects of neophobia on dietary patterns and weight status. Level of evidence Level II, controlled trials without randomization.

Abstract The aim of this study was to examine the correlation between the Diet Inflammatory Index (DII) scores and dietary quality in children, which was measured by the Mediterranean Diet Quality Index (KIDMED), also neophobia scores and anthropometric measurements. This study was conducted in primary schools in Famagusta, Cyprus. A total of 300 children (150 girls, 150 boys) in the 3rd, 4th and 5th grade were included in the study. The frequency of food consumption was measured to calculate the DII scores. Moreover, neophobia and KIDMED scores were obtained. The KIDMED score is a popular tool that is mostly used as a practical scale to assess adherence to the Mediterranean diet among children. Additionally, anthropometric measurements (body weight, height, waist circumference, neck circumference) were collected. Finally, DII scores were compared with KIDMED scores, neophobia scores, and anthropometric measurements. Anthropometric measurements and body mass index (BMI) values were found to be significantly different (p

Considering the prevalent strain on environmental resources imparted by existing food systems, prioritizing environmental sustainability is an imperative course of action. Subsequently, the shift towards sustainable production and consumption patterns engenders an escalating demand for environmentally conscious food systems. Thus, 3D-printed food technology surfaces are a promising solution noted for their efficacy in curtailing food waste, bolstering environmental sustainability, and imparting innovative strategies to the food supply chain. Herein, we amalgamate the theory of planned behavior (TPB) framework with several variables, namely 'sensory appeal', 'food neophobia', 'perceived health risk', and 'environmental friendliness' to probe the behavioral intentions of Taiwanese university students' perceptions about 3D-printed food. Employing the snowball sampling method, 370 questionnaires were disseminated, out of which 319, constituting an effective retrieval rate of 86.2%, were deemed valid. Statistical analysis produced intriguing findings. Consumers' inclination to purchase 3D-printed food is substantially determined by their attitudes, subjective norms, sensory appeal, food neophobia, perceived health risks, and environmental friendliness. Contrary to our initial hypothesis, perceived behavioral control did not exhibit a significant impact on consumers' propensity to purchase 3D-printed food. Therefore, businesses should focus on magnifying the sensory appeal of 3D-printed food, coupled with precise nutritional labeling, to bolster consumer interest, enhance acceptance, and augment behavioral intentions. This study sheds light on the potential for the development of 3D-printed food in Taiwan, providing an indispensable reference for future endeavors in Taiwan's 3D-printed food industry. [ABSTRACT FROM AUTHOR]

Purpose: The aim of the present review is to analyze dynamic interactions between nutrigenomics, environmental cues, and parental influence, which can all lead to children's neophobic reactions and its persistence in time. Methods: We reviewed studies available on electronic databases, conducted on children aged from birth to 18 years. We also considered official websites of Italian Institutions, providing advice on healthy eating during infancy. Results: Modern day societies are faced with an eating paradox, which has severe and ever-growing implications for health. In face of a wider availability of healthy foods, individuals instead often choose processed foods high in fat, salt and sugar content. Economic reasons surely influence consumers' access to foods. However, there is mounting evidence that food choices depend on the interplay between social learning and genetic predispositions (e.g., individual eating traits and food schemata). Neophobia, the behavioral avoidance of new foods, represents an interesting trait, which can significantly influence children's food refusal. Early sensory experiences and negative cognitive schemata, in the context of primary caregiver–child interactions, importantly contribute to the priming of children's food rejection. Conclusions: As neophobia strongly affects consumption of healthy foods, it will be relevant to rule definitively out its role in the genesis of maladaptive food choices and weight status in longitudinal studies tracking to adulthood and, in meanwhile, implement early in life effective social learning strategies, to reduce long-term effects of neophobia on dietary patterns and weight status. Level of evidence: Level II, controlled trials without randomization. [ABSTRACT FROM AUTHOR]

Food neophobia is the fear of new foods, and it is associated with negative health outcomes. Recent work suggests that it is negatively correlated with the ability to discriminate visually similar dishes, but only in color. This led to a novel prediction: that colorblindness would be negatively associated with food neophobia. Here, we replicated that colorblind men (n = 103) are less food neophobic than non-colorblind men (n = 273), even when participants are unaware that being colorblind or not was relevant to their selection. We extend these results to food disgust, and find that both food neophobia and food disgust increase with age in colorblind men, whereas they are stable in noncolorblind men. These results underscore the role of color perception on affective attitudes towards food, in the absence of demand characteristics or manipulation of color in images. Our results advance our understanding of non-perceptual and affective consequences of colorblindness. They also have possible implications for improving treatment approaches in cases of severe food neophobia. [ABSTRACT FROM AUTHOR]

This study aimed to analyse the frequency of orange-fleshed sweet potato and pumpkin consumption, the social representations of sous-vide cooked vegetarian ready-to-eat meals (vegetable millefeuille, vegetable mixture and sweet potato provencal), and the correlation between the three meals mentioned, food neophobia and willingness to buy and try. The study involved 1 034 individuals aged 18 and above from Argentina. A correspondence analysis was performed to visualize the attributes of three stimuli evaluated through word association. The results reflect a high frequency of words related to hedonic terms. A negative correlation between the participants' levels of food neophobia and their willingness to buy and try each product was found. Participants with lower levels of neophobia showed a greater intention to consume and purchase the vegetable millefeuille and the vegetable mix. Participants with higher neophobia scores demonstrated less willingness to buy sweet potatoes provencal. Using pumpkin and sweet potato as ingredients of prepared dishes presents an opportunity to increase the demand and added value of widely available vegetables that are part of the world gastronomy industry. [ABSTRACT FROM AUTHOR]

Insects are a potential source of protein for direct human consumption or indirectly in processed foods. The research examined consumer perceptions and beliefs regarding the consumption of insects and food products containing insect proteins. The study aimed to identify beliefs about insect consumption, assess the perception of food products containing added insect proteins, and gain a deeper understanding of the role of food neophobia in accepting insects as an alternative source of protein. The data were collected in 2023 through a cross-sectional quantitative online survey of a group that was representative of consumers by age, gender, and region sample (n = 1000) who were responsible for food purchasing decisions in their households. While many respondents viewed foods enriched with insect protein as innovative and environmentally friendly, others found the idea of consuming insects repulsive and expressed concerns about potential allergic reactions. Food neophobia was a determining factor in respondents’ beliefs and perceptions regarding the consumption of insects and food products containing insect proteins. Respondents were more inclined to consume products with added insect protein rather than visibly identifiable insects. The results highlight the need for targeted marketing strategies and product development approaches to align with the varied expectations of consumers in the rapidly expanding insect-based food market. [ABSTRACT FROM AUTHOR]

The aim of this study was to examine the correlation between the Diet Inflammatory Index (DII) scores and dietary quality in children, which was measured by the Mediterranean Diet Quality Index (KIDMED), also neophobia scores and anthropometric measurements. This study was conducted in primary schools in Famagusta, Cyprus. A total of 300 children (150 girls, 150 boys) in the 3rd, 4th and 5th grade were included in the study. The frequency of food consumption was measured to calculate the DII scores. Moreover, neophobia and KIDMED scores were obtained. The KIDMED score is a popular tool that is mostly used as a practical scale to assess adherence to the Mediterranean diet among children. Additionally, anthropometric measurements (body weight, height, waist circumference, neck circumference) were collected. Finally, DII scores were compared with KIDMED scores, neophobia scores, and anthropometric measurements. Anthropometric measurements and body mass index (BMI) values were found to be significantly different (p < 0.05) based on the DII scores. Children with DII scores in the 1st quartile had significantly different anthropometric measurements compared to those who had scores in the 2nd, 3rd, and 4th quartiles (p < 0.05). The DII scores of normal-weight children were higher than those of obese children. A significant negative correlation was observed between KIDMED scores and DII scores of the children (p < 0.05). Furthermore, a significant positive correlation was observed between neophobia scores and DII scores (p < 0.05). Additionally, DII scores were correlated with dietary quality and anthropometric measurements (p < 0.05). The MD enhances the anti-inflammatory properties of the diet; it has clearly demonstrated positive effects on diet quality and anthropometric measurements. Furthermore, the MD is suggested to reduce the risk of chronic diseases as a result of improving DII scores at an early age. [ABSTRACT FROM AUTHOR]

Diet is an essential element of treating and managing type 1 diabetes (T1D). However, limited research has examined food behaviour in children and adolescents with T1D and their relationship to glycaemic control. This study evaluated food behaviour, metabolic characteristics and their impact on the glycaemic control of children and adolescents with T1D. Two hundred and fifty-eight participants with T1D (6–15 years, duration of diabetes >1 year) were recruited. Demographic, anthropometric and clinical data were collected. Questionnaires on food neophobia and food preferences were administered. The Child Food Questionnaire (CFQ) also assessed parental feeding practices. An analysis of food behaviour showed that food neophobia was inversely associated with the liking of vegetables, fruits, fish, sweets and carbohydrates. Moreover, by analysing parental feeding practices, an inverse association of "Pressure to eat", "Monitoring" and "Restriction" with liking for vegetables and carbohydrates emerged. Considering glycaemic control, increased food neophobia and the parent practices "Restriction", "Pressure to eat" and "Concern about weight" were found in participants with glycated haemoglobin (HbA1c) values >8.5%. Finally, higher body mass index (BMI) and total cholesterol values were observed in subjects with HbA1c values >8.5%. These findings contribute to a better understanding of eating behaviour, metabolic status and their complex relationship with glycaemic control. [ABSTRACT FROM AUTHOR]

IntroductionFood neophobia (FN) is a psychological trait that inhibits one’s willingness to eat unfamiliar foods. It is related to the acceptance of insect foods and cultured meat, which are major protein alternatives to conventional meat, and is an important personality trait for understanding the near-future food industry. However, the factor structure of Pliner and Hobden’s FN scale (FNS) is unstable due to respondents’ cultural backgrounds. Thus, we aimed to develop a Japanese version based on the alternative FNS (FNS-A), the most recent revised version, and to examine its validity.MethodsFour online surveys (preliminary 1: n = 202; preliminary 2: n = 207; main: n = 1,079; follow-up: n = 500) were conducted on the FNS-A. For the main survey, Japanese respondents (aged 20–69 years) answered the Japanese version of the FNS-A (J-FNS-A), their willingness to eat (WTE), and their familiarity with hamburgers containing regular protein foods (ground beef, tofu) and alternative protein foods (soy meat, cultured meat, cricket powder, algae powder, and mealworm powder).ResultsConsistent with the FNS-A, confirmatory factor analysis assuming a two-dimensional structure (approach and avoidance) showed satisfactory model fit indices. The mean J-FNS-A score (Cronbach’s α for 8 items = 0.83) was 4.15 [standard deviation (SD) = 0.93]. J-FNS-A scores were not associated with age and gender, whereas a greater than moderate association was found with WTE hamburgers containing alternative protein foods (rs = −0.42 to −0.33). The strength of these negative associations increased as food familiarity decreased (r = 0.94). The test–retest reliability at 1 month was also satisfactory (r = 0.79).DiscussionThe validity of the J-FNS-A was confirmed. Higher J-FNS-A scores (mean = 41.51, SD = 9.25, converted to Pliner and Hobden’s FNS score) of the respondents suggest that Japanese people prefer conservative foods. This scale could predict the negative attitudes toward foods with low familiarity, such as alternative proteins. The J-FNS-A appears to be a useful psychological tool for assessing Japanese food neophobia tendencies and predicting novel food choices of Japanese individuals.

Acceptance of insect-containing foods remains low among European consumers. This study aims to explore the factors affecting willingness to consume insects among students in two European countries with different culinary traditions, namely France and Ireland. An online survey was developed and distributed in both countries, with 183 participants (France: n = 103; Ireland: n = 80) included in total. While more participants in France (43.7%) had a positive opinion of entomophagy compared to the ones in Ireland (21.3%), no significant difference was found in their willingness to consume insects for the first time. When given information on the approval of insects as a novel food in Europe, students in France were significantly more willing to consume insects than students in Ireland. For both groups, food neophobia and disgust were impediments to entomophagy. Moreover, males older than 30 yr enrolled in engineering courses, not following a specific diet, more concerned about the environment and health and less about familiarity, culture and religion were the most willing to consume insects. Participants in France and Ireland were more willing to consume insects if they were tasty or disguised (invisible) in another product and not if they were presented in their usual form (‘whole’). This case study shows that entomophagy acceptance is affected by the characteristics of the products, food neophobia, disgust and food choice motives of the consumers, while the impact of information on regulation is country dependent. These findings could be the starting point to guide the development of insect-containing foods acceptable to consumers in Europe.

A reluctance to eat and/or avoidance of novel foods is characterized as food neophobia (FN). FN restricts the diet to familiar foods when, in fact, it should be much more varied. FN can be a barrier to healthy foods, affecting the quality of diet, and impairing children’s growth and development. Therefore, according to their caregivers’ perceptions, this study aimed to evaluate FN in children from Federal District/Brazil. The Brazilian Children’s Food Neophobia Questionnaire (BCFNeo), a specific instrument developed and validated in Brazil, was answered by caregivers of children aged 4 to 11 y/o. Sampling occurred through snowball recruitment, being convenient and non-probabilistic. The Health Sciences Ethics Committee approved the study. The analysis evaluated FN in total (BCFNeoTot) and in the following domains: general (FNgen), for fruits (FNfru), and for vegetables (FNveg). FN scores were compared between sex and child’s age and categorized according to three ordinal levels. FN levels were compared using the Mann–Whitney U test. The Friedman test, followed by the Wilcoxon test with Bonferroni correction, was performed to analyze differences in FN according to the environment. Of the caregivers’ answers for their children, 595 answers were included, because 19 were out of age. The prevalence of high FN was 42.9%. The domain with the highest prevalence of high FN was vegetables (48.6%). Children aged 8 to 11 y/o had a higher mean FN in two domains (FNgen p = 0.047 and FNveg p = 0.038) when compared to children aged 4 to 7 y/o. Boys were more neophobic in all domains (FNgen p = 0.017; FNfru p = 0.010; FNveg p = 0.013; BCFNeoTot p = 0.008), and FN tends not to decrease with age. The results showed that the children of the FD are more neophobic than Brazilian children in general, highlighting the importance of additional studies in FN determinants in this population and nutritional education interventions to reduce FN among FD children.

Food neophobia, defined as fear or aversion to eating new or unfamiliar foods, is a significant challenge, especially in the context of preschool children. In the scientific literature, this phenomenon is often described as a natural developmental stage, but its severity and impact on preferences and eating patterns still raise many questions. The purpose of the present study was to assess the prevalence of food neophobia in children aged 1 to 6 years and to analyze its relationship with eating habits, preferences, and eating patterns. The study was conducted using a proprietary questionnaire and validated research tools such as the Child Feeding Scale (MCH-FS) and Food Neophobia Scale (FNS). The study included 345 children, of whom 59.1% were observed to be at significant risk for food neophobia. The results of the study suggest that food neophobia is not a common phenomenon in children aged 1–2 years but becomes more pronounced later in childhood. Another important finding was that food neophobia shows a stronger association with established eating patterns than with individual taste preferences. Considering these results, this phenomenon should be considered not only as a natural part of child development, but also as a potential indicator of eating disorders that may require intervention. These findings underscore the need for further research that could deepen the understanding of the mechanisms governing food neophobia and its long-term consequences for child health.

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source.

Alternative protein sources are gaining attraction in food industry and consumers. Proteins obtained by single-cell organisms, such as torula yeast, are of enormous interest, as they are highly scalable, efficient, and sustainable, and the production costs are comparably low. Nevertheless, proteins obtained from yeasts are still mostly known and studied for feed applications, despite their nutritional, functional, and sensory benefits for various food applications. Testing consumer acceptance of products, especially products containing alternative proteins provides insights into, e.g., market success, consumer perception, and optimization potential. In this study, the development of two vegan spread powders, high in protein and containing torula yeast as an alternative protein source, is introduced. The result of food product development using torula yeast were "Leberwurst"-style (14.7% protein) and a "Balkan"-style (9.7% protein) spreads both meeting the criteria "at least 20% kcal from proteins of total product kcal" and thus claimable as "high-protein." The application of the alternative protein from torula yeast within the final products was studied by a consumer acceptance test (n = 123) within three different countries (Germany, Iceland, and Sweden). Consumers also rated their trust in food production actors, the food industry in particular, and their willingness to try new foods. Overall, both spreads received acceptance values in the range of "like slightly." It is noticeable that the consumers liked the spread "Balkan style" more than "Leberwurst"-style. The background variables revealed higher neophobic characteristics of Icelandic consumers compared with Swedish or German consumers. However, German consumers felt transparency, and communication was missing, but Icelandic consumers, in general, had more trust in the overall food value chain. This knowledge allows for the development of strategies that address cultural-specific barriers and capitalize on cultural values that promote openness to culinary innovation. The identification of cultural variations in consumer preferences emphasizes the need for customized approaches to product development and marketing. These findings could have implications for businesses and policymakers in understanding and catering to the preferences and concerns of consumers in these respective countries. Businesses might benefit from emphasizing transparency and improving communication strategies. This could involve providing clear information about the sourcing, production, and other aspects of the food value chain. [ABSTRACT FROM AUTHOR]

Food neophobia prevents tourists from enjoying gastronomic experiences during their trips. The objectives of this study are to explore the role of food neophobia based on socio-demographics and travel-related characteristics, and determine the structural relationships among local food consumption values, satisfaction with local food, and intention to revisit a destination to taste local food. Using a sample of 840 tourists who tasted local cuisine in Hong Kong, the data analysis results show that older and married tourists with less education and low household income from Asian regions who are visiting friends and/or relatives have a relatively high tendency toward food neophobia. Furthermore, food neophobia negatively affects quality and health, price, emotional and epistemic values, satisfaction with local food, and behavioral intention. On the other hand, perceived quality and health, emotional and epistemic values positively affect satisfaction with local food. In conclusion, when promoting local cuisine, destination marketers should pay close attention to the role of food neophobia. [ABSTRACT FROM AUTHOR]

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Plant-based milk (PBM) has become increasingly popular due to its environmental sustainability, health benefits, ingredient abundance, and unique taste. This study aims to identify the main factors that affect consumer preferences and attitudes towards PBM, and to examine the effect of consumer attitudes including environmental awareness, health consciousness, and food neophobia on WTP. We use the double-bounded dichotomy choice (DBDC) method to calculate consumers' willingness to pay (WTP) for PBM. We find that the appearance, taste, nutritional value, and environmental benefits of PBM significantly increase consumers' WTP for it. Consumers with high environmental awareness are more likely to perceive PBM as environmentally friendly and are willing to pay a higher price for it. Consumers with high health consciousness tend to value the environmental benefits of PBM and prioritize purchase convenience, as it aligns with their health-conscious lifestyle, leading to a higher WTP for PBM. The results of our study can help design effective strategies to market plant-based milk and develop sustainable and healthy food systems. [ABSTRACT FROM AUTHOR]

Food Neophobia (FN), defined as the reluctance to eat new or unfamiliar foods, mainly concerns fruit, vegetables, and legumes, typical of the Mediterranean Diet (MD). Considering these premises, this study aimed to clarify the relationship between FN and AMD in a sample of Italian children and their association with some socio-demographic factors and children's nutritional status. A sample of 288 children aged 3–11 years participated in an assessment carried out with a questionnaire evaluating FN and AMD, respectively, with the Child Food Neophobia Scale (CFNS) and the KIDMED test. Most of the sample showed an intermediate (67.3%) or high level of FN (18.1%), with high rates among 6–11-year-old children (63.9%) and especially in those who were the only child (50%). The AMD was mostly low (29.5%) or medium (54.8%) and reached lower levels among higher neophobic children (51.9%; p value < 0.05). The present results confirm the study hypothesis that FN is a driver of MD abandonment and shows the positive effects on children's eating habits and siblings. Finally, this study proves the relevance of adopting effective feeding strategies against FN to avoid its maintenance in adulthood and the detrimental effects on future overall health and well-being. [ABSTRACT FROM AUTHOR]

Food neophobia, known as an avoidance of the consumption of unknown foods, can negatively impact nutritional quality. In orthorexia nervosa, there is an excessive mental effort to consume healthy food. Individuals exhibiting symptoms of food neophobia and orthorexia nervosa may experience food restrictions. This study aimed to assess food neophobia levels and orthorexia nervosa tendencies among university students, investigate the potential association between the two constructs, and explore the effect of the demographic characteristics of the participants on the variables. This is a descriptive cross-sectional study. The study sample consisted of 609 students enrolled at Recep Tayyip Erdoğan University. The data were collected through Google Forms using a sociodemographic information form, the Food Neophobia Scale, and the ORTO-11 scale. Ethics committee approval and institutional permission were obtained for the study. Of the students participating in the survey, 71.9% were female, 14.6% were classified as neophobic, and 47.1% had orthorexia nervosa symptoms. The mean scores from the Food Neophobia Scale (39.41 ± 9.23) and the ORTO-11 scale (27.43 ± 5.35) were in the normal range. Food neophobia was significantly higher among those who did not consume alcohol. Orthorexia nervosa symptoms were significantly more common among married people. In the correlation analysis, no significant relationship was found between age, food neophobia, and orthorexia nervosa. It can be said that food neophobia in this study is similar to in other studies conducted on university students. In addition, about half of the participants had symptoms of orthorexia nervosa. This result is higher compared to other studies conducted with university students. The findings of this study indicate that the participants care about the healthfulness of food. [ABSTRACT FROM AUTHOR]

Color is considered important in food perception, but its role in food-specific visual mechanisms is unclear. We explore this question in North American adults. We build on work revealing contributions from domain-general and domain-specific abilities in food recognition and a negative correlation between the domain-specific component and food neophobia (FN, aversion to novel food). In Study 1, participants performed two food-recognition tests, one in color and one in grayscale. Removing color reduced performance, but food recognition was predicted by domain-general and -specific abilities, and FN negatively correlated with food recognition. In Study 2, we removed color from both food tests. Food recognition was still predicted by domain-general and food-specific abilities, but with a relation between food-specific ability and FN. In Study 3, color-blind men reported lower FN than men with normal color perception. These results suggest two separate food-specific recognition mechanisms, only one of which is dependent on color. [ABSTRACT FROM AUTHOR]

Food neophobia (FN), a frequent disorder in childhood, profoundly impacts the quality of a diet, restricting the intake of nutrients to maintain proper nutrition. Therefore, using the appropriate tools to assess FN in children to promote healthy eating habits is essential. The study aimed to develop an integrative review with a systematic approach to identify the instruments to measure FN in children and analyze their differences. The included studies (n = 17) were more concentrated in Europe, demonstrating the possible lack of dissemination of the topic at a global level. Among the 18 tools, 6 were represented by adaptations of the Food Neophobia Scale (FNS) and the Children's Food Neophobia Scale (CFNS), and one was the CFNS itself, demonstrating the relevance of these pioneering tools. The need to meet mainly cultural and cognitive criteria led to the creation of other instruments (n = 11). A diversity of approaches concerning the respondents, age range, items, scales, and validation methods was revealed. Modifications to the tools in some nations highlighted their adaptability and effectiveness in addressing regional variations. The instruments can contribute to additional research to help us better understand the prevalence of FN in children, resulting in their health and well-being. [ABSTRACT FROM AUTHOR]

Food neophobia is standard behaviour in child development. It is a complex process and occurs to varying degrees. The symptoms of neophobia can be variable depending on the individual. Food neophobia is a fear of new foods, whereby difficulties in eating and trying unfamiliar foods follow. It is one of the more vital determinants of the number of meals consumed at a young age. Such a process is not a disorder in itself but can lead to one. The highest severity of neophobia occurs between the ages of two and six, but in some children, it lasts beyond age 6. This study aimed to assess the prevalence of food neophobia among children aged 2–7 years, taking into account the method of complementary feeding, the length of breastfeeding, exclusive breastfeeding, the period of introduction of complementary foods, and the use of the BLW method during the period of dietary expansion. Materials and methods: The study used an anonymous survey questionnaire consisting of five parts as the research tool. The first part of the questionnaire was a metric and concerned the socio-demographic data of the parent/guardian and their child. A standardised questionnaire assessing food neophobia among children was used to assess food neophobia: the Food Neophobia Scale—Children (FNSC). Results: In the study group, 171 children (29.23%) had a low risk of food neophobia according to the FNSC, 182 children (31.11%) had a medium risk of neophobia, and 232 children (39.66%) had a high risk of neophobia. A correlation was observed between the age and the risk of food neophobia (p = 0.0002). Statistically significant differences were found between children aged 2 and 4 (p = 0.003) and children aged 2 and 5 years (p = 0.049). We observed no correlation between gagging (p = 0.88557), choking (p = 0.17597), and needing medical intervention (p = 0.61427) and the risk of associated neophobia. Conclusion: In the study group of children, the highest risk of food neophobia was characterized by children aged 4, 5, and 7 years. The length of breastfeeding and exclusive breastfeeding did not affect the risk of food neophobia. In the month in which complementary feeding (CF) was introduced, the children were fed using the baby-led weaning method (BLW method), and introducing puree and puree with lump food into the children's diet also did not affect the risk of food neophobia. It was shown, however, that children whose mothers observed difficulties during CF and whose children had a vomiting reflex and spat food out of their mouths during CF were more likely to develop food neophobia at the preschool age. [ABSTRACT FROM AUTHOR]

Abstract Meat-based diets are still the norm, and vegans and vegetarians represent only a small minority of the population. A transition, respectively, behavioural change towards a diet with less meat can only occur by adopting a positive attitude towards dietary changes based on reasons and motivations. The main aim of this study is to apply the meat attachment scale (MEAS) in Germany in order to analyse if this construct is a barrier towards a diet with less meat in this country. For this purpose, the impact of meat attachment on the trust in different protein alternatives (plant-based, insects, cultured meat) and related food processing technologies is analysed. The findings reveal that a high level of meat attachment goes along with lower trust in plant-based proteins. Similar holds for cultured meat and insect proteins. Thus it appears that, at least for the moment, cultured meat or proteins from insects are not a logical substitute for the heavily meat attached consumer. Furthermore, in the analysis, we considered if meat attachment as measured by the MEAS is correlated with other scales/preferences such as food neophobia, social trust, and attitude towards respective preference for organic products. Literature shows that all mentioned constructs impact the acceptance, preference or trust in more sustainable food product innovation, respectively, more sustainable food processing techniques. The outcome of the correlation analysis demonstrated that in particular food neophobia and meat attachment are not correlated with each other. That is, the MEAS represents a predictor for trust in food (processing) technologies as e.g. plant-based proteins or cultured meat that is independent of the neophobia construct.

Plant-based meat has been the primary strategy to reducing meat consumption. While this category has demonstrated success, with the market value estimated to reach USD 20 billion by 2023, the subsequent reduction in meat consumption has not been proportionate. An alternative approach is hybrid products, which are thought to produce products that more closely resemble meat products. However, whether consumers will be willing to purchase hybrid products remains uncertain. Therefore, the present study uses a conjoint analysis approach to assess the product features driving the selection of a hybrid hotdog. This approach uncovers factors driving consumers’ purchase intentions for hybrid meat products when offered as a choice against 100% plant-based and 100% beef products. In an online survey, participants (n = 454; 45.6% female) were asked to select the product they would be most willing to purchase, varying in four characteristics: protein source, price, fat content, and price. Following this task, participants answered questions related to meat attachment, food neophobia, health, ecological, social, and moral motives regarding food consumption. The results revealed that protein source was the most important factor driving product selection, followed by price, fat, and packaging claims (35%, 24%, 21%, and 20% relative importance, respectively). In this study, hybrid hotdogs were the least preferred to beef and plant-based (−16, −2.5, and 18 part-worth utility, respectively). These product-specific attributes (protein, fat, and price) had distinct relationships with the choices of hybrid, plant-based, and hybrid hotdogs, with these factors together explaining slightly more variability in the selection of hybrid (9%) compared to plant-based (7%) and beef hotdogs (4%). For hybrid hotdogs, protein had the greatest influence (B = −1.2) followed by fat (B = −0.8) and price (B = −0.5). Interestingly, person-related parameters (health, meat attachment, ethics, and food neophobia) had no relationship with the selection of hybrid hotdogs, contrary to plant-based (7%) and beef hotdogs (5%). This influence of the different parameters on the selection of hybrid meat is thought to be due to the lack of consumer knowledge and familiarity with hybrid products. The current understanding of plant-based products may not correspond to hybrid products. Engaging with consumers during the development of these products is critical to ensure consumer acceptance and thus support the transition to a more sustainable diet.

IntroductionUnderstanding how food neophobia affects food experience may help to shift toward sustainable diets. Previous research suggests that individuals with higher food neophobia are more aroused and attentive when observing food-related stimuli. The present study examined whether electrodermal activity (EDA), as index of arousal, relates to food neophobia outside the lab when exposed to a single piece of food.MethodsThe EDA of 153 participants was analyzed as part of a larger experiment conducted at a festival. Participants completed the 10-item Food Neophobia Scale. Subsequently, they saw three lids covering three foods: a hotdog labeled as “meat”, a hotdog labeled as “100% plant-based”, and tofu labeled as “100% plant-based”. Participants lifted the lids consecutively and the area-under-the-curve (AUC) of the skin conductance response (SCR) was captured between 20 s before and 20 s after each food reveal.ResultsWe found a significant positive correlation between food neophobia and AUC of SCR during presentation of the first and second hotdog and a trend for tofu. These correlations remained significant even when only including the SCR data prior to the food reveal (i.e., an anticipatory response).DiscussionThe association between food neophobia and EDA indicates that food neophobic individuals are more aroused upon the presentation of food. We show for the first time that the anticipation of being presented with food already increased arousal for food neophobic individuals. These findings also indicate that EDA can be meaningfully determined using wearables outside the lab, in a relatively uncontrolled setting for single-trial analysis.

Chemophobia refers to the fear of chemicals and the belief they are harmful or toxic. This phobia can influence people's attitudes and behaviours towards the use of chemicals in food products and other consumer goods. Focusing on the wine sector, there is a growing interest in understanding how consumer perceptions of wine-related health issues affect wine purchasing. In this regard, the presence of sulphites in wine production has become a key topic in the wine industry, as their use is crucial in traditional wine production. The aim of this research was to assess the relationship between the degree of neophobia (wine neophobia and food technology neophobia) and chemophobia in wine consumers and to determine how the presence of sulphites in wine affects their purchasing preferences. The research also aimed to identify consumer segments that exhibit greater acceptance of wines without added sulphites. By using data of 562 surveys to Spanish wine consumers, the results obtained suggest that wine consumers have a relatively high level of chemophobia and show a strong preference for wines without added sulphites. The results of the consumer segmentation showed that higher levels of education and income were generally associated with lower levels of chemophobia. Our results reveal the real perceptions of consumer risk towards the presence of sulphites in wine and show how education and information play a key role in the perception of chemical-related risks in foods.