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Food of the Future? Consumer Responses to the Idea of 3D-Printed Meat and Insect-Based Foods
Food and Foodways Pub Date : 2018-10-02 , DOI: 10.1080/07409710.2018.1531213
Deborah Lupton 1 , Bethaney Turner 2
Affiliation  

Abstract 3D printing technologies are beginning to be employed to fabricate new food products. One of the more unusual and potentially controversial adoptions of this novel food technology involves the use of laboratory-cultured meat or insect-based ingredients to support ethical consumption, food security, and environmental sustainability initiatives. In this article, we discuss findings from our study involving an online discussion group with Australian participants concerning their attitudes to a novel technology that combined new food processing and presentation devices (the 3D printer) with a range of ingredients. The participants recognized the potential benefits of insect- and cultured-meat-based printed food for society. However, their own priorities for food consumption choices centered more on the qualities of health, taste, and naturalness. We found that overall, few participants articulated interest in or support for consuming or serving 3D-printed food products made from cultured meat or insects. Most expressed their disquiet about the degree of processing cultured meat undergoes. It was considered to be “unnatural,” and therefore not fresh, potentially harmful, lacking taste or not nutritious. Most of the participants also expressed antipathy towards the idea of eating printed products containing insects. While such products were considered more “natural” and nutritious than cultured meat, the idea of eating insects was predominantly greeted with disgust. As these findings suggest, plans to use 3D printing technologies to render ingredients such as cultured meat and insects more acceptable and appealing to consumers in countries like Australia have major cultural barriers to overcome.

中文翻译:

未来的食物?消费者对 3D 打印肉类和昆虫食品理念的反应

摘要 3D 打印技术开始用于制造新的食品。这种新型食品技术更不寻常且可能引起争议的应用之一涉及使用实验室培养的肉类或昆虫成分来支持道德消费、食品安全和环境可持续性举措。在本文中,我们讨论了我们的研究结果,该小组与澳大利亚参与者进行了在线讨论,讨论他们对将新食品加工和展示设备(3D 打印机)与一系列成分相结合的新技术的态度。参与者认识到以昆虫和养殖肉类为基础的印刷食品对社会的潜在好处。然而,他们自己对食物消费选择的优先考虑更多地集中在健康、口味、和自然。我们发现,总体而言,很少有参与者表达了对食用或提供由培养肉或昆虫制成的 3D 打印食品的兴趣或支持。大多数人表达了他们对养殖肉加工程度的担忧。它被认为是“不自然的”,因此不新鲜、可能有害、缺乏味道或没有营养。大多数参与者还对食用含有昆虫的印刷产品的想法表示反感。虽然这些产品被认为比人造肉更“天然”和更有营养,但吃昆虫的想法主要受到了反感。正如这些发现所表明的那样,
更新日期:2018-10-02
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