The impact of food neophobia on the intention to consume cultured meat, black food, and edible insects

This study aims to examine the effect of food neophobia on the intention to consume cultured meat, black foods, and edible insects. Using a quantitative method, data were collected through surveys from 412 consumers at restaurants in Safranbolu. The data were analysed using structural equation modelling with SmartPLS software. The findings reveal that food neophobia has a significant adverse effect on the intention to consume cultured meat, black foods, and edible insects. The most substantial effect was observed for black foods (β = -0.284, R² = 0.080), followed by edible insects (β = -0.179, R² = 0.033) and cultured meat (β = -0.170, R² = 0.029). This indicates that food neophobia creates the highest reluctance towards the consumption of black foods. This study contributes to both sectoral practices and academic literature by highlighting consumer perceptions towards innovative approaches in gastronomy. The evaluation of variables such as the intention to consume cultured meat, black foods, and edible insects within a structural model from the perspective of food neophobia distinguishes this study from previous literature. The findings emphasise the role of food neophobia within contemporary gastronomy trends and its impact on consumer behaviour, providing a foundation for future studies.