Cargando…

Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey

The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demogr...

Descripción completa

Detalles Bibliográficos
Autores principales: Tesikova, Karolina, Jurkova, Lucie, Dordevic, Simona, Buchtova, Hana, Tremlova, Bohuslava, Dordevic, Dani
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601544/
https://www.ncbi.nlm.nih.gov/pubmed/37430902
http://dx.doi.org/10.3390/foods11203154
_version_ 1784817091867574272
author Tesikova, Karolina
Jurkova, Lucie
Dordevic, Simona
Buchtova, Hana
Tremlova, Bohuslava
Dordevic, Dani
author_facet Tesikova, Karolina
Jurkova, Lucie
Dordevic, Simona
Buchtova, Hana
Tremlova, Bohuslava
Dordevic, Dani
author_sort Tesikova, Karolina
collection PubMed
description The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues.
format Online
Article
Text
id pubmed-9601544
institution National Center for Biotechnology Information
language English
publishDate 2022
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-96015442022-10-27 Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey Tesikova, Karolina Jurkova, Lucie Dordevic, Simona Buchtova, Hana Tremlova, Bohuslava Dordevic, Dani Foods Article The aim of the research was to observe consumer perceptions of 3D food printing and to highlight possible applications of this production. The questionnaire survey took place in the Czech Republic and was attended by 1156 respondents. The questionnaire was divided into six sections: (1) Socio-Demographic Data; (2) 3D Common Printing Awareness; (3) 3D Food Printing Awareness; (4) 3D Food Printing, Worries and Understanding; (5) Application; (6) Investments. Although awareness of 3D food printing is increasing, a very small fraction of respondents had encountered printed food in person (1.5%; n = 17). Respondents expressed concerns about the health benefits and the reduced prices of novel foods, and they perceived printed foods as ultra-processed foods (56.0%; n = 647). Concerns have also been raised about job losses due to the introduction of new technology. On the contrary, they perceived that quality raw materials would be used to prepare printed foods (52.4%; n = 606). Most respondents believed that printed foods would be visually appealing and would find application in several food industry sectors. Most respondents believed that 3D food printing is the future of the food sector (83.8%; n = 969). The gained results can be helpful for 3D food printer producers, as well as for future experiments dealing with 3D food printing issues. MDPI 2022-10-11 /pmc/articles/PMC9601544/ /pubmed/37430902 http://dx.doi.org/10.3390/foods11203154 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Tesikova, Karolina
Jurkova, Lucie
Dordevic, Simona
Buchtova, Hana
Tremlova, Bohuslava
Dordevic, Dani
Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
title Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
title_full Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
title_fullStr Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
title_full_unstemmed Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
title_short Acceptability Analysis of 3D-Printed Food in the Area of the Czech Republic Based on Survey
title_sort acceptability analysis of 3d-printed food in the area of the czech republic based on survey
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9601544/
https://www.ncbi.nlm.nih.gov/pubmed/37430902
http://dx.doi.org/10.3390/foods11203154
work_keys_str_mv AT tesikovakarolina acceptabilityanalysisof3dprintedfoodintheareaoftheczechrepublicbasedonsurvey
AT jurkovalucie acceptabilityanalysisof3dprintedfoodintheareaoftheczechrepublicbasedonsurvey
AT dordevicsimona acceptabilityanalysisof3dprintedfoodintheareaoftheczechrepublicbasedonsurvey
AT buchtovahana acceptabilityanalysisof3dprintedfoodintheareaoftheczechrepublicbasedonsurvey
AT tremlovabohuslava acceptabilityanalysisof3dprintedfoodintheareaoftheczechrepublicbasedonsurvey
AT dordevicdani acceptabilityanalysisof3dprintedfoodintheareaoftheczechrepublicbasedonsurvey