Understanding the intention of consumers towards 3D food printing: exploratory study of psychological factors and sensory analysis

Abstract This study examines consumer acceptance and behavioral intentions towards 3D food printing (3DFP) technology for household use, shedding light on factors influencing its market adoption. Integrating constructural level theory with novel product acceptance research, the study identifies satisfaction as a critical mediator between prior knowledge of 3D food printing, consumer innovativeness & adaptability, and behavioral intentions. Prior knowledge of 3D food printing and consumer innovativeness and adaptability significantly predict behavioral intentions (β = 0.807* and β = 0.605*, respectively), with satisfaction also playing a direct positive role (β = 0.366*). Conversely, Novel Technology Neophobia negatively impacts behavioral intentions (β = −0.027). Satisfaction mediates the effects of prior knowledge of 3D food printing and consumer innovativeness & adaptability on behavioral intentions (β = 0.406* and β = 0.200*). A sensory evaluation by a semi-trained panel ( n = 29) reveals that 3D printed food samples differ significantly ( p < 0.05) in appearance and cohesiveness, particularly with varied infill densities. The findings highlight the importance of understanding consumer perceptions and the role of satisfaction in promoting 3DFP adoption, especially for customized traditional milk sweets in domestic settings. This research underlines the need for targeted communication strategies to emphasize the personalization benefits of 3DFP in home use.