A scoping review of the literature examining consumer acceptance of upcycled foods

Abstract

Upcycled foods are a promising solution to reduce food waste because the upcycling process involves transforming food by-products and waste materials into new and edible food products. Consumers tend to be skeptical of novel foods and food processing technologies, making it crucial to research the factors influencing consumers’ acceptance of upcycled foods. Such research can inform the development of evidence-based communications and marketing strategies that promote the success of upcycled foods in retail settings. We conducted a scoping review of the literature investigating consumers’ acceptance of upcycled foods to map existing evidence and identify knowledge gaps. After systematically searching five databases, we included 37 studies met our inclusion criteria and were included in our analysis. We identified three categories of key factors influencing consumers’ acceptance of upcycled foods. These were sociodemographic characteristics, psychographic characteristics, and product characteristics. Our findings suggest that the most important factors influencing consumers’ acceptance of upcycled foods were gender, educational level, food (technology) neophobia, environmental awareness, food waste awareness, and the inclusion of logos, labels, and certifications. In addition, communicating information about how upcycled foods positively contribute to health, nutrition, sustainability, food waste reduction, and the economy can increase consumers’ acceptance. These results can inform and advance research, practice, and policy that promote upcycling foods.