Consumer acceptance of edible hydrogels obtained by plant cell culture technology and by-products valorization: An Italian case study for future innovation of the plate

Abstract

Concerns about the future security of plant-derived food sources to feed the growing world population are rising, opening to innovative production approaches such as the so-called ‘plant cell agriculture’. In addition, growing interest is in repurposing waste material from the agri-food sector to address sustainability challenges. Plant cell cultures combined with added-value food industry by-products into hydrogel-based matrices, suitable for 3D additive manufacturing, offer a novel approach to creating nutritious and appealing food products. A composite product (‘honey pearl’) obtained from hydrogels enriched with antioxidant molecules derived from berry by-products and plant cell cultures was evaluated for sensory attributes and consumer acceptance through a Panel Test, a preliminary preference test, and an online questionnaire. The Panel Test and the preliminary preference test results, both in-person, demonstrate that plant-based cell cultures provide better texture to pearls. The online survey results show that the appeal of the innovative pearls increased after learning about their composition. This highlights the importance of consumer education and transparent information in influencing preferences and purchasing decisions for food products developed through innovative technologies not yet widely recognized by the general public.