Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers’ acceptance or lack of acceptance. Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system. Therefore, disruptive food technologies will be needed to progress towards a more resilient food system. Taking into account the factors influencing consumers’ perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies.

新型食品技术对于食品保障、安全和可持续性非常重要。然而，消费者往往不愿接受它们。在这篇叙述性评论中，我们组织了一项研究，描述消费者之间的启发式和个体差异如何影响对农业食品技术的接受。由食品技术引起的联想、其感知的自然性和对使用它的行业的信任会影响消费者的接受度。食物新恐惧症、厌恶敏感度和文化价值观是解释个体差异的关键人格因素。我们以基因技术、纳米技术、人造肉和食品辐照为例，探索可能解释消费者接受或不接受的因素。气候变化，流行病和人口增长等危机造成的粮食供应冲击是对粮食系统的迫在眉睫的威胁。因此，需要颠覆性的食品技术才能朝着更具弹性的食品系统发展。在开发和引进的早期阶段考虑影响消费者对新型食品技术看法的因素，有望提高对此类技术的接受度。