3D-Printed Food for New Gastronomic Experiences

Abstract

Digital gastronomy has been a common topic of conversation while talking about robotic breakthroughs in the hospitality sector. Most notably by producing highly personalized and imaginative goods via 3D food printing. Nevertheless, several studies have revealed its frequent association with negative notions. This derogatory idea is frequently the consequence of consumers' neophobia stemming from ignorance. It has been proposed that positive advertising of the technology's key advantages be utilized to boost the hedonic perception of food goods; however, no one has correlated the use of multiple avenues to share the information. For this purpose, this study used both a hedonic analysis and a presentation. Most of inquiries were aware of 3D printed food and linked it to favorable words. The practical approach had a positive effect on perception, while the theoretical had no significant correlation. The study's findings support the investment in this technology for small-scale food producing facilities.