Beyond Neophobia: An Integrative Model of Psychological Factors Influencing 3DPF Acceptance

Despite rapid advances in food-printing technology, commercial uptake of 3D-printed food is still modest and extant research provides only piecemeal consumer-psychology perspectives. This study aims to develop and test an integrative model that jointly considers psychological barriers (perceived safety, food neophobia, perceived health risk), facilitators (perceived benefits, knowledge of the product, personal innovativeness) and the moderating roles of environmental consciousness and social desirability in shaping consumers’ intention to consume 3D-printed food. Primary data were collected through a structured questionnaire administered to 141 Italian consumers and analyzed with partial least squares structural-equation modelling. Results show that food neophobia is the unique barrier exerting a significant negative effect on intention, whereas perceived benefits, product knowledge and personal innovativeness all positively influence adoption. Environmental consciousness strengthens the impact of personal innovativeness, while other moderating paths and the direct effects of perceived safety and health risk are nonsignificant. Theoretically, the study clarifies the relative salience of facilitators over risk-based deterrents and identifies an “eco-innovative” consumer segment in which sustainability values amplify innovativeness effects. Practically, marketers should foreground customizable nutritional and environmental benefits, provide experiential knowledge opportunities, and implement gradual exposure strategies to mitigate neophobia and accelerate mainstream acceptance of 3D-printed food products.