Chapter 15
Food Industry Market Trends and Consumer Preferences
C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
C. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorBook Author(s):C. Anandharamakrishnan,
Jeyan A. Moses,
T. Anukiruthika,
C. Anandharamakrishnan
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorJeyan A. Moses
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorT. Anukiruthika
National Institute of Food Technology, Entrepreneurship and Management - Thanjavur (an Institute of National Importance; formerly Indian Institute of Food Processing Technology - IIFPT), Ministry of Food Processing Industries, Government of India, Thanjavur, Tamil Nadu, India
Search for more papers by this authorFirst published: 25 March 2022
Summary
3D food printing relies on the concepts of science-based cooking techniques such as molecular cuisine and note-by-note cuisines. The market reach of any novel food product is highly determined by consumer's acceptability. Analysis of consumer's attitudes toward 3D-printed foods is quite adequate in drawing significant conclusions about consumer preference and market trends. The present chapter aims at summarizing the market trends and consumer preference toward 3D-printed foods. 3D food printing is an emerging technology that tackles the problem of everchanging consumer food choices as 3D-printed foods satisfy consumers both physiologically and psychologically. However, certain aspects such as food neophobia and social, ethical, and cultural concerns remain as mental barriers to 3D-printed foods from alternative ingredients. Hence, the present chapter provides a detailed discussion on the consumer acceptance of 3D food printing in comparison with other emerging food technologies (food irradiation, nanotechnology, stem cell technology, and genetically modified foods). The food business model of prosumerism is discussed in context with 3D food printing. Various methods and approaches used for assessing consumer perception of foods are presented along with intervention tools to increase consumer awareness. Certainly, the present chapter highlights the significant aspects of the success of 3D printing technology from the consumers' viewpoint, especially the willingness and perception on the adoption of 3D printing of foods by overcoming the existing social, cultural, ethical, and technical concerns.
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