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Novos alimentos: estudo exploratório sobre a sua aceitação por uma amostra de jovens adultos
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Advisor(s)
Abstract(s)
O conceito de novos alimentos é definido como alimentos ou ingredientes alimentares cujo consumo na União Europeia não era significativo até maio de 1997. Podem ser alimentos inovadores desenvolvidos recentemente ou alimentos que usam novos processos de produção e tecnologias, bem como alimentos tradicionalmente consumidos fora da EU. Este trabalho teve como objetivo a obtenção de informação sobre a aceitação dos novos alimentos por parte de uma amostra de adultos jovens. Os dados foram recolhidos por um questionário distribuído online, preenchido de forma anónima por 217 participantes, em novembro de 2022. A amostra consistiu de indivíduos maioritariamente com idades entre os 18 e os 30 anos (55,8 %). Grande parte dos respondentes (47 %) prefere não experimentar nenhum dos novos alimentos apresentados como opção - insetos, larvas, alimentos produzidos por impressão 3D, ou carne produzida em laboratório. Os insetos, principalmente as larvas, são os menos aceites pela amostra em estudo. Já alimentos feitos artificialmente como a carne feita em laboratório e a comida 3D, são substancialmente mais aceites pelos indivíduos da amostra em estudo. Foi observado que são os indivíduos com idades superiores a 30 anos que demonstram maior predisposição para experimentar novos alimentos, enquanto o género ou o nível de escolaridade não apresentaram associação com o interesse em experimentar novos alimentos. Será importante investir numa maior educação e divulgação alimentar à população para haver uma melhor aceitação por parte da mesma para o consumo dos Novos Alimentos
The concept of Novel Foods is defined as foods or food ingredients whose consumption in the European Union was not significant until May 1997. Novel foods may be newly developed innovative foods or foods that use new production processes and technologies, as well as foods traditionally consumed outside the EU. This work aimed to obtain information about the acceptance of new foods by a sample of young adults. Data were collected through a questionnaire distributed online, filled anonymously by 217 participants, during November 2022. The sample consisted mostly of individuals aged between 18 and 30 years (55.8%). Most respondents (47%) reported that they preferred not to try any of the new foods presented as an option - insects, larvae, food produced by 3D printing, or meat produced in a laboratory. Insects, mainly larvae, were the least accepted by the sample under study. Artificially made foods, such as laboratory-made meat and 3D food, were substantially more accepted by the individuals in the study sample. It was observed that individuals aged over 30 years were more predisposed to try new foods, while gender or education level were not associated with interest in trying new foods. It will be important to invest in greater food education, namely, the importance of new foods as sustainable and healthy foods and promote publicity to the population to have a better acceptance by the population for the consumption of Novel Foods
The concept of Novel Foods is defined as foods or food ingredients whose consumption in the European Union was not significant until May 1997. Novel foods may be newly developed innovative foods or foods that use new production processes and technologies, as well as foods traditionally consumed outside the EU. This work aimed to obtain information about the acceptance of new foods by a sample of young adults. Data were collected through a questionnaire distributed online, filled anonymously by 217 participants, during November 2022. The sample consisted mostly of individuals aged between 18 and 30 years (55.8%). Most respondents (47%) reported that they preferred not to try any of the new foods presented as an option - insects, larvae, food produced by 3D printing, or meat produced in a laboratory. Insects, mainly larvae, were the least accepted by the sample under study. Artificially made foods, such as laboratory-made meat and 3D food, were substantially more accepted by the individuals in the study sample. It was observed that individuals aged over 30 years were more predisposed to try new foods, while gender or education level were not associated with interest in trying new foods. It will be important to invest in greater food education, namely, the importance of new foods as sustainable and healthy foods and promote publicity to the population to have a better acceptance by the population for the consumption of Novel Foods
Description
Apresentação em painel
Keywords
novos alimentos insetos consumidor novel foods
Citation
Pinto, P. ; Agostinho, B., Barros, R., Esteves, T. & Lopes, W. (2023). Novos alimentos: estudo exploratório sobre a sua aceitação por uma amostra de jovens adultos. Ata de resumos da Conferência Impact Science’23, Revista da UI_IPSantarém. 11(3), 20-21. https://doi.org/10.25746/ruiips.v11.i3.32423
Publisher
Unidade de Investigação do Instituto Politécnico de Santarém