Vol. 13 No. 3 (2025): Business & Management Studies: An International Journal
Articles

The impact of food neophobia on the intention to consume cultured meat, black food, and edible insects

PDF
  • Özkan Süzer
Özkan Süzer
Assistant Professor, Karabük University, Karabük, Türkiye

Published 2025-09-25

Keywords

  • Neophobia, Food Neophobia, Edible Insects, Black Foods, Cultured Meat
  • Neofobi, Gıda Neofobisi, Yenilebilir Böcekler, Siyah Yiyecekler, Yapay Et

How to Cite

The impact of food neophobia on the intention to consume cultured meat, black food, and edible insects. (2025). Business & Management Studies: An International Journal, 13(3), 1016-1028. https://doi.org/10.15295/bmij.v13i3.2593

Copyright (c) 2025 Özkan Süzer

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

The impact of food neophobia on the intention to consume cultured meat, black food, and edible insects. (2025). Business & Management Studies: An International Journal, 13(3), 1016-1028. https://doi.org/10.15295/bmij.v13i3.2593

Abstract

This study aims to examine the effect of food neophobia on the intention to consume cultured meat, black foods, and edible insects. Using a quantitative method, data were collected through surveys from 412 consumers at restaurants in Safranbolu. The data were analysed using structural equation modelling with SmartPLS software. The findings reveal that food neophobia has a significant adverse effect on the intention to consume cultured meat, black foods, and edible insects. The most substantial effect was observed for black foods (β = -0.284, R² = 0.080), followed by edible insects (β = -0.179, R² = 0.033) and cultured meat (β = -0.170, R² = 0.029). This indicates that food neophobia creates the highest reluctance towards the consumption of black foods. This study contributes to both sectoral practices and academic literature by highlighting consumer perceptions towards innovative approaches in gastronomy. The evaluation of variables such as the intention to consume cultured meat, black foods, and edible insects within a structural model from the perspective of food neophobia distinguishes this study from previous literature. The findings emphasise the role of food neophobia within contemporary gastronomy trends and its impact on consumer behaviour, providing a foundation for future studies.

PDF

References

  1. Abass, M. (2024). Determinants and consequences of using lab-grown meat in Egyptian tourist food establishments: Evidence from customers' perspectives. Journal of Association of Arab Universities for Tourism and Hospitality, 26(1), 1-21. https://doi.org/10.21608/jaauth.2024.259336.1543
  2. Akbar, A., Ali, S., Ahmad, M. A., Akbar, M., & Danish, M. (2019). Understanding the antecedents of organic food consumption in Pakistan: Moderating role of food neophobia. International Journal of Environmental Research and Public Health, 16(20), 4043. https://doi.org/10.3390/ijerph16204043
  3. Aksoy, A. B., & El, S. N. (2021). Geleceğin protein kaynağı: Yenilebilir Böcekler. Turkish Journal of Agriculture-Food Science and Technology, 9(5), 887-896. https://doi.org/10.24925/turjaf.v9i5.887-896.4166
  4. Aksoy, M., & Üner E. H. (2016). Rafine Mutfağın Doğuşu ve Rafine Mutfağı Şekillendiren Yenilikçi Mutfak Akımlarının Yiyecek İçecek İşletmelerine Etkileri. Gazi Üniversitesi Sosyal Bilimler Dergisi, 3(6), 1-17.
  5. Akyüz, B. G. (2019). Factors that influence local food consumption motivation and its effects on travel intentions. Anatolia, 30(3), 358-367. https://doi.org/10.1080/13032917.2019.1595072
  6. Aldemir, Ö. Ü. T. (2022). Güncel gastronomi trendleri. Detay Yayıncılık, Ankara.
  7. Alley, T. R. (2018). Conceptualisation and measurement of human food neophobia. In S. Reilly (Ed.), Food neophobia (pp. 169–192). Woodhead Publishing.
  8. Alley, T. R., & Potter, K. A. (2011). Food neophobia and sensation seeking. In V. R. Preedy, C. Watson, & C. R. Martin (Eds.), Handbook of behaviour, food and nutrition (pp. 707–724). Springer.
  9. Anderson, J. C., & Gerbing, D. W. (1988). Structural equation modeling in practice: A review and recommended two-step approach. Psychological Bulletin, 103(3), 411. https://psycnet.apa.org/doi/10.1037/0033-2909.103.3.411
  10. Arslan, A., & Şimşek, G. (2022). The effect of memorable tourism experiences on behavioural intentions through social media sharing behaviour and overall satisfaction. MANAS Sosyal Araştırmalar Dergisi, 11(2), 744-762. https://doi.org/10.33206/mjss.955642
  11. Bekman, M. (2022). Halkla ilişkiler uygulamalarında nicel araştırma yöntemi: İlişkisel tarama modeli. Meriç Uluslararası Sosyal ve Stratejik Araştırmalar Dergisi, 6(16), 238-258. https://doi.org/10.54707/meric.1143322
  12. Białek-Dratwa, A., Szczepanska, E., Szymanska, D., Grajek, M., Krupa‐Kotara, K., & Kowalski, O. (2022). Neophobia-A natural developmental stage or feeding difficulties for children? Nutrients, 14(7), 1521. https://doi.org/10.3390/nu14071521
  13. Björk, P., & Kauppinen‐Raisanen, H. (2014). Culinary-gastronomic tourism – a search for local food experiences. Nutrition & Food Science, 44(4), 294-309. https://doi.org/10.1108/nfs-12-2013-0142
  14. Bonny, S. P., Gardner, G. E., Pethick, D. W., & Hocquette, J. F. (2015). What is cultured meat and what does it mean for the future of the meat industry? Journal of Integrative Agriculture, 14(2), 255-263. https://doi.org/10.1016/S2095-3119(14)60888-1
  15. Bozok, D. & Yalin, G. (2018). Gastronomide yeni trend: Siyah yiyecekler. Güncel Turizm Araştırmaları Dergisi, 2(1), 252-261.
  16. Brislin, R. W. (1976). Comparative research methodology: Cross-cultural studies. International Journal of Psychology, 11(3), 215-229. https://doi.org/10.1080/00207597608247359
  17. Bryant, C., & Dillard, C. (2019). The impact of framing on acceptance of cultured meat. Frontiers in Nutrition, 6. https://doi.org/10.3389/fnut.2019.00103
  18. Bublitz, M. G., Catlin, J. R., Jones, A. C., Lteif, L., & Peracchio, L. A. (2022). Plant power: Seeding our future with plant‐based eating. Journal of Consumer Psychology, 33(1), 167-196. https://doi.org/10.1002/jcpy.1328
  19. Çakirtaş, K., & Genç, K. (2024). Turizm ve teknoloji vasıtasıyla kırsalın küreselleşmesi üzerine bir değerlendirme: Mardin Süryani köyleri. Çatalhöyük Uluslararası Turizm ve Sosyal Araştırmalar Dergisi, (12), 16-30. https://doi.org/10.58455/cutsad.1471013
  20. Capiola, A., & Raudenbush, B. (2012). The effects of food neophobia and food neophilia on diet and metabolic processing. Food and Nutrition Sciences, 3(10), 1397-1403. http://dx.doi.org/10.4236/fns.2012.310183
  21. Chang, R. C., Kivela, J., & Mak, A. H. (2011). Attributes that ınfluence the evaluation of travel dining experience: When east meets west. Tourism Management, 32, 307-316. https://doi.org/10.1016/j.tourman.2010.02.009
  22. Choe, Y. J., & Cho, S. M. (2011). Food neophobia and willingness to try non-traditional foods for Koreans, Food Quality and Preference, 22(7), 671-677. https://doi.org/10.1016/j.foodqual.2011.05.002
  23. Choe, J. Y. J., & Kim, S. S. (2019). Development and validation of a multidimensional tourist's local food consumption value (TLFCV) scale. International Journal of Hospitality Management, 77, 245-259. https://doi.org/10.1016/j.ijhm.2018.07.004
  24. Chompupor, P., Ghuangpeng, S., Oğuz, U. K., & Zerman, S. (2024). Thai street food as authentic tourism experience: The theory of consumption perspective. Journal of Foodservice Business Research, 1-28. https://doi.org/10.1080/15378020.2024.2365010
  25. Cohen, J. (1988). Statistical power analysis for the behavioural sciences (2nd ed.). Lawrence Erlbaum.
  26. Datar, I., Kim, E., & D'Origny, G. (2016). New Harvest: Building the cellular economy. In B. Donaldson & C. Carter (Eds.), The future of meat without animals (pp. 121–132). Rowman and Littlefield.
  27. Dovey, T. M., Staples, P. A., Gibson, E. L., & Halford, J. C. (2008). Food neophobia and" Picky/fussy" eating in children: A review. Appetite, 50(2-3), 181-193. https://doi.org/10.1016/j.appet.2007.09.009
  28. Dursun, Y., & Kocagöz, E. (2010). Yapısal eşitlik modellemesi ve regresyon: Karşılaştırmalı bir analiz. Erciyes Üniversitesi İktisadi ve İdari Bilimler Fakültesi Dergisi, (35), 1-17.
  29. Eibl, R., Senn, Y., Gubser, G., Jossen, V., Van Den Bos, C., & Eibl, D. (2021). Cellular agriculture: Opportunities and challenges. Annual Review of Food Science and Technology, 12(1), 51-73. https://doi.org/10.1146/annurev-food-063020-123940
  30. Fornell, C., & Larcker, D. F. (1981). Evaluating structural equation models with unobservable variables and measurement error. Journal of Marketing Research, 18(1), 39. https://doi.org/10.2307/3151312
  31. Gravel, A., & Doyen, A. (2020). The use of edible insect proteins in food: Challenges and issues related to their functional properties. Innovative Food Science & Emerging Technologies, 59, 102272. https://doi.org/10.1016/j.ifset.2019.102272
  32. Güneş, E. (2018). Yenilebilir böcekler. In H. F. Nizamlıoğlu (Ed.), Gastronomide güncel konular (pp. 281–307). Billur Yayınevi.
  33. Hair, J. F., Hult, G. T. M., Ringle, C., & Sarstedt, M. (2017). A primer on partial least squares structural equation modeling (PLS-SEM) (2nd ed.). Sage Publications.
  34. Hair, J.F., Ringle, C.M. & Sarstedt, M. (2011). PLS-SEM: Indeed a Silver Bullet. Journal of Marketing theory and Practice., 19, 37–41. https://doi.org/10.2753/MTP1069-6679190202
  35. Hamlin, R. P., Mcneill, L. S., & Sim, J. (2022). Food neophobia, food choice and the details of cultured meat acceptance. Meat Science, 194, 108964. https://doi.org/10.1016/j.meatsci.2022.108964
  36. Hancz, C., Sultana, S., Nagy, Z., & Biró, J. (2024). The role of insects in sustainable animal feed production for environmentally friendly agriculture: A review. Animals, 14(7), 1009. https://doi.org/10.3390/ani14071009
  37. Hlongwane, Z. T., Slotow, R., & Munyai, T. C. (2020). Indigenous knowledge about consumption of edible insects in South Africa. Insects, 12(1), 22. https://doi.org/10.3390/insects12010022
  38. Hoş, K., & Çiftçi, E. Z. (2022). Tüketicilerin yaşam tarzı ve gıda neofobi eğilimi ( lifestyle of consumers and food neophobia tendency). Turk Turizm Arastirmalari Dergisi, 6(1), 139-162. https://doi.org/10.26677/tr1010.2022.945
  39. Hwang, J., & Lin, T. N. (2010). Effects of food neophobia, familiarity and nutrition information on consumer acceptance of Asian menu items. Journal of Hospitality Marketing and Management, 19(2), 171-187. https://doi.org/10.1080/19368620903455286
  40. İskefiyeli, A. (2024). Siyah yiyeceklerin gastronomi turizmindeki yeri ve önemi: Trabzon ili örneği (Unpublished master's thesis). İstanbul Nişantaşı University, Graduate School of Education, İstanbul.
  41. İskefiyeli, A., & Gönen, İ. (2024). Siyah yiyeceklerin dört ve beş yıldızlı otel mutfaklarında kullanım durumu ve önemi üzerine bir araştırma: Trabzon ili örneği. International Journal of Tourism And Destination Studies-IJOTADS, 3(III/II), 105-117.
  42. Jaeger, S. R., Rasmussen, M. A., & Prescott, J. (2017). Relationships between food neophobia and food intakeand preferences: Findings from a sample of New Zealand adults. Appetite, 116, 410-422. https://doi.org/10.1016/j.appet.2017.05.030
  43. Jezewska-Zychowicz, M., Plichta, M., Drywien, M., & Hamułka, J. (2021). Food neophobia among adults: Differences in dietary patterns, food choice motives, and food labels reading in Poles. Nutrients, 13(5), https://doi.org/10.3390/nu13051590
  44. Kaplan, A. (2018). Gastronomi turistlerinin gıda seçiminde neofobi–neofili etkisi (Unpublished master's thesis). Aydın Adnan Menderes University, Institute of Social Sciences, Aydın.
  45. Karaman, R., & Bozok, D. (2019). Geçmişten günümüze gastronomi trendleri: Potansiyel yerli turistlerin yenilebilir böcekler akımına yönelik algılarının ölçülmesi. Boyabat İktisadi ve İdari Bilimler Fakültesi E-Dergisi, 3(2), 123-154.
  46. Kline, R. B. (2015). Principles and practice of structural equation modeling. Guilford publications.
  47. Knaapila, A., Sandell, M., Vaarno, J., Hoppu, U., Puolimatka, T., Kaljonen, A., … & Lagstrom, H. (2014). Food neophobia associates with lower dietary quality and higher bmi in Finnish adults. Public Health Nutrition, 18(12), 2161-2171. https://doi.org/10.1017/s1368980014003024
  48. Knychala, M. M., Boing, L. A., Ienczak, J. L., Trichez, D., & Stambuk, B. U. (2024). Precision fermentation as an alternative to animal protein, a review. Fermentation, 10(6), 315. https://doi.org/10.3390/fermentation10060315
  49. Koç, A. E., & Hocaoğlu, Ç. (2023). Az bilinen bi̇r özgül fobi ofidiyofobi: Bir olgu sunumu. Sağlık Bilimleri Dergisi, 32(1), 145-147. https://doi.org/10.34108/eujhs.11070465
  50. Kudret, M., & Demir, G. (2023). Evaluation of edible insects in terms of sustainable nutrition and health. Osmaniye Korkut Ata Üniversitesi Fen Bilimleri Enstitüsü Dergisi, 6(1), 1030-1051. https://doi.org/10.47495/okufbed.1185148
  51. Lähteenmäki, L., & Arvola, A. (2001). Food neophobia and variety seeking – Consumer fear or demand for new food products. In L. J. Frewer, E. Risvik, & H. Schifferstein (Eds.), Food, people and society: A European perspective of consumers' food choices (pp. 161–175). Springer.
  52. Luo, H., Dai, C., & Feng, P. (2024). Entomophagy and entomo-therapeutic practices in a mountainous territory in southeast Guangxi Zhuang autonomous region, China. Journal of Ethnobiology and Ethnomedicine, 20(1). https://doi.org/10.1186/s13002-024-00700-0
  53. Malerich, M., & Bryant, C. (2022). Names that cell: Nomenclature of cell-cultivated meat & seafood products. https://doi.org/10.21203/rs.3.rs-2034707/v1. https://www.researchsquare.com/article/rs-2034707/v1 (Erişim Tarihi: 12.01.2025)
  54. Martins, B., Bister, A., Dohmen, R. G., Gouveia, M. A., Hueber, R., Melzener, L., … & Flack, J. E. (2024). Advances and challenges in cell biology for cultured meat. Annual Review of Animal Biosciences, 12(1), 345-368. https://doi.org/10.1146/annurev-animal-021022-055132
  55. Modlinska, K., Adamczyk, D., Goncikowska, K., Maison, D., & Pisula, W. (2020). The effect of labelling and visual properties on the acceptance of foods containing insects. Nutrients, 12(9), 2498. https://doi.org/10.3390/nu12092498
  56. Montero, M. L., Duizer, L. M., & Ross, C. F. (2024). Sensory perception and food-evoked emotions of older adults assessing microwave-processed meals with different salt concentrations. Foods, 13(4), 631. https://doi.org/10.3390/foods13040631
  57. Muslu, M. (2020). An alternative source for improvement of health and sustainable nutrition: Edible insects. Gıda, 45(5), 1009-1018. https://doi.org/10.15237/gida.gd20071
  58. Nguyen, D. H. H., El-Ramady, H., Llanaj, X., Toros, G., Hajdú, P., & Prokisch, J. (2023). Chemical composition and health attributes of agri-foods: a scientific overview on black foods. Sustainability, 15(4), 3852. https://doi.org/10.3390/su15043852
  59. Onurlu, Ö., & Aslay, E. Ş. (2022). Gıda neofobisi ve fonksiyonel gıdaları kullanma i̇steği̇. Hakkari Review. 6(1), 14-26. https://doi.org/10.31457/hr.1117112
  60. Payne, D. (2016). Insects as food and feed: European perspectives on recent research and future priorities. Journal of Insects as Food and Feed. 2(4), 269-276. https://doi.org/10.3920/JIFF2016.0011
  61. Piqueras‐Fiszman, B., Alcaide, J. M., Roura, E., & Spence, C. (2012). Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it. Food Quality and Preference, 24(1), 205-208. https://doi.org/10.1016/j.foodqual.2011.08.011
  62. Pliner, P., & Salvy, S. J. (2006). Food neophobia in humans. In R. Shepherd & M. Raats (Eds.), The psychology of food choice (pp. 75–92). Wallingford, UK: CABI. https://doi.org/10.1079/9780851990323.0075
  63. Post, M. J., Levenberg, S., Kaplan, D. L., Genovese, N., Fu, J., Bryant, C. J., ... & Moutsatsou, P. (2020). Scientific, sustainability and regulatory challenges of cultured meat. Nature Food, 1(7), 403-415. https://doi.org/10.1038/s43016-020-0112-z
  64. Pulluk, E. (2022). Ön lisans öğrencilerinde yiyecek neofobisi üzerine nitel bir araştırma. Turizm ve İşletme Bilimleri Dergisi, 2(1), 39-51.
  65. Raubenheimer, D., & Rothman, J. M. (2013). Nutritional ecology of entomophagy in humans and other primates. Annual Review of Entomology, 58(1), 141-160. https://doi.org/10.1146/annurev-ento-120710-100713
  66. Rischer, H., Szilvay, G. R., & Oksman-Caldentey, K. M. (2020). Cellular agriculture-industrial biotechnology for food and materials. Current Opinion in Biotechnology, 61, 128-134. https://doi.org/10.1016/j.copbio.2019.12.003
  67. Sarıışık, M., & Kardeş, C. N. (2019). Gastronomi akımları ile renklerin ilişkisi üzerine bir inceleme. International Conference on Eurasian Economies.
  68. Sayiner, G., & Beyhan, Y. (2024). Nörogastronomi ve sağlıklı besin seçimini geliştirme üzerindeki rolü. Toros University Journal of Food, Nutrition and Gastronomy, 3(1), 57-68. https://doi.org/10.58625/jfng-2475
  69. Siddiqui, S. A., Tettey, E., Yunusa, B. M., Ngah, N., Debrah, S. K., Yang, X., … & Shah, M. A. (2023). Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world–a comprehensive review. Comprehensive Reviews in Food Science and Food Safety, 22(6), 4786-4830. https://doi.org/10.1111/1541-4337.13243
  70. Siegrist, M., & Hartmann, C. (2020). Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries. Appetite, 155, 104814. https://doi.org/10.1016/j.appet.2020.104814
  71. Siegrist, M., Hartmann, C., & Keller, C. (2013). Antecedents of food neophobia and its association with eating behaviour and food choices. Food Quality and Preference. 30(2), 293-298. https://doi.org/10.1016/j.foodqual.2013.06.013
  72. Sio, K. P., Fraser, B., & Fredline, L. (2024). A contemporary systematic literature review of gastronomy tourism and destination image. Tourism Recreation Research, 49(2), 312-328. https://doi.org/10.1080/02508281.2021.1997491
  73. Sogari, G., Bogueva, D., & Marinova, D. (2019). Australian consumers' response to insects as food. Agriculture, 9(5), 108. https://doi.org/10.3390/agriculture9050108
  74. Soice, E. & Johnston, J. (2021). How cellular agriculture systems can promote food security. Frontiers in Sustainable Food Systems, 5. https://doi.org/10.3389/fsufs.2021.753996
  75. Soylu, A. G., Taştan, H., Eban, F., & Aslantürk, E. (2021). Tüketicilerin sokak lezzetlerine yaklaşımlarının neofobi tutumları açısından değerlendirilmesi. Safran Kültür ve Turizm Araştırmaları Dergisi, 4(1):151-167.
  76. Spence, C., Levitan, C., Shankar, M., & Zampini, M. (2010). Does food color influence taste and flavor perception in humans? Chemosensory Perception, 3, 68-84. https://doi.org/10.1007/S12078-010-9067-Z.
  77. Stephens, N., & Ellis, M. (2020). Cellular agriculture in the UK: A review. Wellcome Open Research, 5, 12. https://doi.org/10.12688/wellcomeopenres.15685.2.
  78. Stephens, N., Silvio, L. D., Dunsford, I., Ellis, M. J., Glencross, A., & Sexton, A. (2018). Bringing cultured meat to market: Technical, socio-political, and regulatory challenges in cellular agriculture. Trends in Food Science & Technology, 78, 155-166. https://doi.org/10.1016/j.tifs.2018.04.010
  79. Sutton, M. Q. (1995). Archaeological aspects of insect use. Journal of Archaeological Method and Theory, 2, 253-298. https://doi.org/10.1007/BF02229009
  80. Tanska, M., Babicz-Zielinska, E. And Chaillot, A. (2017). Attitudes of elderly people towards new and unfamiliar food. Handel Wewnętrzny, 1(366), 368-376
  81. Tuomisto, H. L., & Teixeira De Mattos, M. J. (2011). Environmental impacts of cultured meat production. Environmental Science & Technology, 45(14), 6117- 6123. https://doi.org/10.1021/es200130u
  82. Üzülmez, M. (2018). Yabancı turistlerin Türk mutfağı seçim motivasyonlarının neofobi ve neofili düzeylerine göre incelenmesi: İstanbul’da bir araştırma (Unpublished doctoral dissertation). Mersin University, Institute of Social Sciences, Mersin.
  83. Van Huis, A. (2016). Edible insects are the future? Proceedings of the Nutrition Society, 75(3), 294-305. https://doi.org/10.1017/S0029665116000069
  84. Yağar, F., & Dökme, S. (2018). Niteliksel araştırmaların planlanması: Araştırma soruları, örneklem seçimi, geçerlik ve güvenirlik. Gazi Sağlık Bilimleri Dergisi, 3(3), 1-9.
  85. Yiğit, S. (2018). Etnik mutfak ürünlerinin tercihinde neofobinin etkisi (karşılaştırmalı bir uygulama) (Unpublished master's thesis). Balıkesir University, Institute of Social Sciences, Balıkesir.
  86. Yiğit, S., & Doğdubay, M. (2017). Gastronomi eğitimi alan öğrencilerde yiyecekte yenilik korkusu (food neophobia): Balıkesir Üniversitesi örneği. Journal of Tourism & Gastronomy Studies, 5(Special Issue 2), 162-168. 10.21325/jotags.2017.120
  87. Yıldız, M., & Yılmaz, M. (2020). Gastronomi alanındaki trendlere bir bakış. Sivas Interdisipliner Turizm Araştırmaları Dergisi, (5), 19-35.
  88. Yılmaz, H., & Erden, G. (2017). Renklerin çorbaların tat algısı üzerindeki etkilerini belirlemeye yönelik bir araştırma. Journal of Tourism and Gastronomy Studies. 5(Special Issue 2), 265-275. 10.21325/jotags.2017.129
  89. Zhou, G., & Ali, S. (2024). Street food consumer behaviour decoded: Analysing decision-making styles, risk factors and the influential power of social media celebrities. British Food Journal, 126(4), 1781-1805. https://doi.org/10.1108/BFJ-07-2023-0654