Abstract 3D printing, also known as additive manufacturing, offers a wide range of new possibilities within the food industry. From the realisation of complex food designs to the automated preparation of personalised meals, 3D printers promise many innovations in the food manufacturing, retail and catering sectors. Because the successful launch of foods made using a novel technology needs to be accompanied by targeted communication, a careful assessment of consumers’ perception, needs and apprehensions is required. The present study aims to explore consumers’ attitude formation and evolution toward this technology and resulting food concepts. Data were collected through a postal survey sent out to a sample of 2047 German-speaking residents from Switzerland, yielding a final sample size of N = 260. Participants’ attitudes were assessed at the beginning and end of the survey. Three consecutive multiple regression analyses helped analyse the initial attitude, the final attitude and the attitude change determinants that were assessed. Participants’ self-assessment revealed a varied but overall relatively low initial knowledge level of 3D-printed food. Because the first impression has been proven to be decisive in attitude formation, this lack of knowledge allowed us to test the effect of targeted information, and we succeeded in overcoming food neophobia and convincing consumers that this technology can support them in the preparation of healthy and individualised meals while adding a playful dimension to food preparation. The information given, however, failed to overcome food technology neophobia. Avenues for the development and testing of adapted communication concepts are discussed.

中文翻译：

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消费者对3D打印食品的态度及态度转变

摘要 3D 打印，也称为增材制造，为食品行业提供了广泛的新可能性。从复杂食品设计的实现到个性化膳食的自动化制备，3D 打印机有望在食品制造、零售和餐饮领域实现许多创新。由于使用新技术制成的食品的成功上市需要伴随有针对性的沟通，因此需要仔细评估消费者的感知、需求和担忧。本研究旨在探讨消费者对这项技术的态度形成和演变以及由此产生的食品概念。数据是通过邮寄调查收集的，该调查发送给来自瑞士的 2047 名讲德语的居民样本，最终样本大小为 N = 260。在调查开始和结束时对参与者的态度进行评估。三个连续的多元回归分析有助于分析评估的初始态度、最终态度和态度变化决定因素。参与者的自我评估显示，3D 打印食品的初始知识水平各不相同，但总体上相对较低。由于第一印象已被证明对态度的形成具有决定性作用，这种知识的缺乏使我们能够测试有针对性的信息的效果，我们成功地克服了食物新恐惧症并使消费者相信这项技术可以支持他们准备健康和美味的食物。个性化膳食，同时为食物准备增添趣味。然而，所提供的信息未能克服食品技术新恐惧症。