Upcycled foods (UFs) are foods that are produced from ingredients that would otherwise be wasted and are considered a sustainable solution to the issue of food waste. However, since consumers’ responses to these foods will ultimately determine their success, there is a need to identify the factors that affect such responses. This systematic review is intended to contribute to fulfilling this need. A literature search was conducted in Scopus on 10 July 2025. Following the PRISMA protocol and setting selected inclusion criteria (scientific papers on consumer evaluation of UFs published since 2010 in English), 54 research articles (83 studies) were analyzed. The findings are discussed through the lens of the Total Food Quality model, where product cues, combined with consumers’ characteristics and perceptions, develop consumers’ ultimate responses, such as general attitude (analyzed in 91.7% of the reviewed studies), purchase intention (77.4%), sensory evaluation (69.2%), and willingness to pay (66.7%). Despite the general positive consumer attitudes toward UFs, translation into actual purchasing behavior is not immediate, and consumer awareness appears to be a major obstacle. However, the analysis of the literature suggests promising strategies to widen the acceptance and consumption of UFs. These entail the use, for example, of informational tools (e.g., claims and certifications), which can be differentiated to target consumers with different levels of knowledge and appreciation of UFs. In addition, targeting specific consumer segments (e.g., environmentalists) can promote a faster acceptance and spread of UFs, while providing information about the nature of UFs will likely help to reduce relevant barriers, such as price sensitivity, risk aversion, and food and technology neophobia.
Zaman et al. (Tue,) studied this question.
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