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Consumer Social and Psychological Factors Influencing the Use of Genetically Modified Foods—A Review

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  • Shahida Anusha Siddiqui

    (Department of Biotechnology and Sustainability, Technical University of Munich, Essigberg 3, 94315 Straubing, Germany
    German Institute of Food Technologies (DIL e.V.), Prof.-von-Klitzing-Straße 7, 49610 Quakenbrück, Germany)

  • Zarnab Asif

    (Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Punjab, Pakistan)

  • Misbah Murid

    (Faculty of Food, Nutrition and Home Sciences, National Institute of Food Science and Technology, University of Agriculture, Faisalabad 38000, Punjab, Pakistan)

  • Ito Fernando

    (Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang 65145, East Java, Indonesia)

  • Danung Nur Adli

    (Faculty of Animal Science, Universitas Brawijaya, Malang 65145, East Java, Indonesia)

  • Andrey Vladimirovich Blinov

    (Laboratory of Food and Industrial Biotechnology, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Pushkina Street 1, 355009 Stavropol, Russia)

  • Alexey Borisovich Golik

    (Laboratory of Food and Industrial Biotechnology, Faculty of Food Engineering and Biotechnology, North Caucasus Federal University, Pushkina Street 1, 355009 Stavropol, Russia)

  • Widya Satya Nugraha

    (Agricultural Socio-Economics, Universitas Gadjah Mada, Yogyakarta 55281, Special Region of Yogyakarta, Indonesia
    Doctoral School of Food Science, Hungarian University of Agriculture and Life Sciences, Villányi Street 29-43, 1118 Budapest, Hungary)

  • Salam A. Ibrahim

    (Food Microbiology and Biotechnology Laboratory, North Carolina Agricultural and Technical State University, E. Market Street, 1601, Greensboro, NC 24711, USA)

  • Seid Mahdi Jafari

    (Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49189, Iran
    Nutrition and Bromatology Group, Department of Analytical Chemistry and Food Science, Faculty of Science, Universidade de Vigo, E-32004 Ourense, Spain)

Abstract

Due to rapid globalization in the world, the understanding of cultural differences, such as beliefs, values, ways of thinking, and perceptions about new technologies in food processing have also increased. Since the 1990s, when genetically modified (GM) foods were introduced into the food supply, they have provoked many debates. In this review, it was identified and discussed how social and psychological factors influence public attitudes to GM foods and the perceptions of consumers in using GM foods. According to this review, GM foods are deemed unnatural and artificial, thus affecting the overall acceptance of their application. Due to the concerns about their effects on the environment and human health, people expect an assessment of the known or possible dangers, as well as the preventative management of the risks. Providing adequate information about GM foods via a compulsory labeling policy may serve as an appropriate way to increase public awareness and acceptance of GM foods.

Suggested Citation

  • Shahida Anusha Siddiqui & Zarnab Asif & Misbah Murid & Ito Fernando & Danung Nur Adli & Andrey Vladimirovich Blinov & Alexey Borisovich Golik & Widya Satya Nugraha & Salam A. Ibrahim & Seid Mahdi Jafa, 2022. "Consumer Social and Psychological Factors Influencing the Use of Genetically Modified Foods—A Review," Sustainability, MDPI, vol. 14(23), pages 1-22, November.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:23:p:15884-:d:987601
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    References listed on IDEAS

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