Neophobia: socio-ethical problems of innovative technologies of the food industry

Abstract

The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues  of manufacturers of these products when introducing innovative technologies. The causes  of neophobia of innovative technologies in the food industry are considered on specific examples of the use of nanotechnology, genetic modification technologies, ionization and processing by electromagnetic fields, as well as 3D food printing. It is noted that the public is little aware of innovative food technologies, while its attitude depends on how these technologies are used  and promoted. Proper public  information is critical to the  long-term success of introducing and  developing innovative technologies in the  food industry. It is shown  that the  modern intensive development of information technologies, together with a synergistic set of innovative food technologies, allows  making  a gradual transition to the  production of personalized digital food systems that have functionality, good taste, and safety  with minimal negative impact on the environment.