Consumer Response to Novel Foods: A Review of Behavioral Barriers and Drivers.

There is a pressing need for a transition toward more sustainable diets, which has become a shared priority for both consumers and businesses. Innovation is becoming increasingly widespread across all facets of the food supply chain. This innovation spans various domains related to production, including sustainable cultivation methods as well as new food technologies like gene editing, new product development like functional foods, and revitalizing underutilized and genetically diverse varieties to preserve biodiversity.

Leveraging Food-Related Values for Impact in Community Nutrition Education Programs (Interventions).

This study draws attention to the potential benefits of leveraging food values to amplify the impact of nutrition education programs. The study has collected data via a telephone survey from 417 randomly selected residents in Guilford County in the state of North Carolina. In our analysis, we have identified and used three underlying dimensions (ethical, social environmental and sensory) that summarize and capture the meaning of food-related values instead of a list of food values commonly used in the literature.