Consumer Preferences for Gene‐Edited Foods: A Review of the Literature and Discussion of Industry and Policy Implications

Abstract

Gene editing (GE), a revolutionary genetic engineering technology that makes targeted modifications to plant and animal genomes, offers the potential to address key challenges in food security, nutrition, safety, health, agricultural productivity, and sustainability, yet consumer demand for GE foods remains uncertain and complex. This study reviews (1) the factors affecting consumer preferences for GE foods and (2) studies on consumer acceptance of GE foods that feature comparisons to genetically modified (GM) foods. The present manuscript also discusses implications for industry and policymakers and identifies areas where additional research would further promote the acceptance of GE technology. A total of 74 consumer studies were identified, reviewed, and discussed. The results indicate that many factors drive consumer preferences for GE foods, mainly sensory attributes, nutritional content, price, risk perception, trust in institutions, consumer socio‐demographics, and available knowledge and information about GE technology. Furthermore, we found that consumers generally prefer GE foods over GM foods, but this preference varies depending on specific products and contexts. These findings provide useful insights for science, industry, and policymakers aiming to develop, commercialise, and regulate GE foods. Finally, several future research avenues are outlined and discussed.