Beyond the plate: Social representation and future thinking in 3D food choices

Social representations are spread through interactions, influencing how information is shared and understood within communities. To gain a comprehensive understanding of 3D-printed food acceptance, Study 1 adopts a constructivist approach using a model based on Social Representation Theory. This model serves as a critical predictor of consumer acceptance. In contrast, Study 2 not only examines sensory aspects but also explores time orientation forecasting to explore how these foods may be accepted in the future.

Structural Equation Modelling and hierarchical cluster with multigroup analysis were employed to analyze the data. Around 612 Australian consumers participated in the surveys. Study 1 demonstrates the significant influence of perceived risk beliefs as a psychological barrier on all variables. Study two contributes to the growing body of research on 3D-printed foods by demonstrating how consideration of future consequences (CFC), both immediate and future-oriented, influences hedonic eating values of 3D-printed foods. The findings reveal high and low-sensory consumers respond differently in terms of hedonic and healthy eating values, highlighting the importance of sensory preferences in shaping consumer acceptance of 3D-printed foods.

This research makes a dual contribution: theoretically, it advances our understanding of 3D-food technology adoption by integrating Social Representation Theory and temporal decision-making frameworks; empirically, it provides novel evidence on how perceived risks, sociocultural constructions, and time orientation influence consumer acceptance of 3D-printed foods. By uncovering the differentiated impact of sensory preferences on hedonic and health-related choices, it offers actionable insights for marketers, policymakers, and food innovators seeking to advance sustainable and consumer-aligned food futures.