Novel Foods and Neophobia: Evidence from Greece, Cyprus, and Uganda

Paraskevi Tsimitri, Anastasios Michailidis, Efstratios Loizou, Fani Th Mantzouridou, Konstantinos Gkatzionis, Ediriisa Mugampoza and Stefanos A. Nastis
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Paraskevi Tsimitri: Department of Agricultural Economics, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Anastasios Michailidis: Department of Agricultural Economics, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Fani Th Mantzouridou: Laboratory of Food Chemistry and Technology, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
Konstantinos Gkatzionis: Laboratory of Consumer and Sensory Perception of Food & Drinks, Department of Food Science and Nutrition, University of the Aegean, Metropolite Ioakeim 2, 81400 Myrina, Lemnos, Greece
Ediriisa Mugampoza: Department of Food Processing Technology, Faculty of Science, Kyambogo University, Kampala 10308, Uganda
Stefanos A. Nastis: Department of Agricultural Economics, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece

Resources, 2021, vol. 11, issue 1, 1-16

Abstract: The exploitation of agri-food industrial by-products to produce novel foods is a promising strategy in the framework of policies promoting the bioeconomy and circular economy. Within this context, this study aims to examine the effect of food neophobia and food technology neophobia in the acceptance of a novel food by consumers (through an EU research project: Sybawhey). As a case study, a functional yogurt-like product was developed by synergistic processing of halloumi cheese whey, enriched with banana by-products. The present study contributes to the literature by examining consumers’ perceptions for such a novel food, identifying the profile of potential final users and classifying them according to their “neophobic tendency”. A comparative approach among groups from Greece, Cyprus and Uganda was adopted to explore whether respondents have a different attitude towards this novel yogurt. Results suggest that there is a potential for increasing consumption of novel foods derived by agri-food industrial by-products, but more information about the importance of using by-products are required to enhance consumers’ acceptance of this novel food. Such results may be useful to policy makers, aiming to promote strategies towards the effective reuse of food outputs leading to the manufacture of sustainable novel foods.

Keywords: food neophobia; food technology neophobia; novel food; agri-food industrial by-products; consumer’s perceptions; multivariate analysis (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2021
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