{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,4,21]],"date-time":"2026-04-21T10:30:20Z","timestamp":1776767420965,"version":"3.51.2"},"reference-count":143,"publisher":"MDPI AG","issue":"10","license":[{"start":{"date-parts":[[2024,5,15]],"date-time":"2024-05-15T00:00:00Z","timestamp":1715731200000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Belgium (FWO), France (INRAE), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI)","award":["696295"],"award-info":[{"award-number":["696295"]}]},{"name":"Belgium (FWO), France (INRAE), Germany (BLE), Italy (MIPAAF), Latvia (IZM), Norway (RCN), Portugal (FCT), and Spain (AEI)","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]},{"name":"National Funds","award":["696295"],"award-info":[{"award-number":["696295"]}]},{"name":"National Funds","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]},{"name":"University of Milan","award":["696295"],"award-info":[{"award-number":["696295"]}]},{"name":"University of Milan","award":["UIDB\/05183\/2020"],"award-info":[{"award-number":["UIDB\/05183\/2020"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>This review article aims to provide an up-to-date overview of the main determinants of consumers\u2019 acceptance of novel foods (new foods and ingredients) in the EU with emphasis on product\u2019s intrinsic properties (sensory characteristics) and individual factors (socio-demographics, perceptive, psychological) by adopting a systematic approach following the PRISMA methodology. Case studies on terrestrial (i.e., insects, cultured meat and other animal origin products, plant-based food including mushrooms, plant-based analogues, pulses, and cereals) and aquatic systems (i.e., algae and jellyfish) are included focusing on age-related and cross-national differences in consumer acceptance of novel foods and ingredients. General trends have emerged that are common to all the novel foods analysed, regardless of their aquatic or terrestrial origin. Aspects such as food neophobia, unfamiliarity, and poor knowledge of the product are important barriers to the consumption of novel foods, while healthiness and environmental sustainability perception are drivers of acceptance. Sensory properties are challenging for more familiar ingredients such as plant-based food (e.g., novel food made by pulses, mushrooms, cereals and pseudocereals). Results are discussed in terms of feasibility of introducing these products in the EU food systems highlighting strategies that can encourage the use of new ingredients or novel foods.<\/jats:p>","DOI":"10.3390\/foods13101534","type":"journal-article","created":{"date-parts":[[2024,5,15]],"date-time":"2024-05-15T06:14:42Z","timestamp":1715753682000},"page":"1534","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":56,"title":["Determinants of Consumers\u2019 Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-4151-5874","authenticated-orcid":false,"given":"Monica","family":"Laureati","sequence":"first","affiliation":[{"name":"Department of Food, Environmental and Nutritional Sciences, University of Milan, 20133 Milan, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9445-1210","authenticated-orcid":false,"given":"Annalisa","family":"De Boni","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3682-2036","authenticated-orcid":false,"given":"Anna","family":"Saba","sequence":"additional","affiliation":[{"name":"Council for Agricultural Research and Economics, Research Centre for Food and Nutrition (CREA-AN), Via Ardeatina, 546, 00178 Rome, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9370-1337","authenticated-orcid":false,"given":"Elsa","family":"Lamy","sequence":"additional","affiliation":[{"name":"Mediterranean Institute for Agriculture Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, University of Evora, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-1062-9374","authenticated-orcid":false,"given":"Fabio","family":"Minervini","sequence":"additional","affiliation":[{"name":"Department of Soil, Plant and Food Sciences (DISSPA), University of Bari Aldo Moro, 70126 Bari, Italy"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-8996-1822","authenticated-orcid":false,"given":"Am\u00e9lia M.","family":"Delgado","sequence":"additional","affiliation":[{"name":"Mediterranean Institute for Agriculture Environment and Development & CHANGE\u2014Global Change and Sustainability Institute, University of Evora, 7006-554 \u00c9vora, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-6524-1276","authenticated-orcid":false,"given":"Fiorella","family":"Sinesio","sequence":"additional","affiliation":[{"name":"Council for Agricultural Research and Economics, Research Centre for Food and Nutrition (CREA-AN), Via Ardeatina, 546, 00178 Rome, Italy"}]}],"member":"1968","published-online":{"date-parts":[[2024,5,15]]},"reference":[{"key":"ref_1","unstructured":"United Nations (2023). 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