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Examining the Role of Food Technology Neophobia in Shaping Consumer Attitudes and Intentions to Purchase Genetically Modified Foods

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  • Eda Yaşa Özeltürkay

    (Faculty of Economics & Administrative Sciences, Cag University, Mersin 33800, Turkey)

  • Ümit Doğrul

    (Faculty of Economics & Administrative Sciences, Mersin University, Mersin 33200, Turkey)

  • Suzan Oğuz

    (Vocational School, Cag University, Mersin 33800, Turkey)

  • Deniz Yalçıntaş

    (Independent Researchers, Adana 01360, Turkey)

  • Murat Gülmez

    (Faculty of Economics & Administrative Sciences, Cag University, Mersin 33800, Turkey)

Abstract

In recent years, significant changes in food consumption habits have emerged due to various factors, including climate change, population growth, urbanization, and the depletion of natural resources. These changes pose a threat to the stability of global food systems and raise serious concerns about food security. Although this process encourages innovative and sustainable food consumption, it also makes individuals more skeptical and concerned about new foods. In this context, understanding consumer intentions regarding behaviors such as purchasing genetically modified (GM) foods is critical for predicting consumer responses and promoting responsible consumption patterns within the scope of sustainability. This study examined the effects of food technology neophobia and perceived information on attitudes and purchase intentions toward genetically modified (GM) foods. Survey data were collected from 324 participants across Turkey and analyzed using Partial Least Squares Structural Equation Modeling (PLS-SEM). The findings revealed that food technology neophobia reduces perceived benefits and increases perceived risks, whereas perceived information enhances perceived benefits and lowers perceived risks. Additionally, attitudes were found to influence the intention to purchase GM foods significantly. Global issues, such as climate change and the depletion of natural resources, highlight the importance of innovations in food technology for sustainable food production. Understanding consumer concerns and perceived knowledge levels regarding genetically modified (GM) foods is critical to ensuring that these products are accepted at the societal level in an informed and conscious way. This study contributes to the promotion of sustainable food technologies and responsible consumer behavior, in line with the objectives of Sustainable Development Goal 12 (Responsible Consumption and Production).

Suggested Citation

  • Eda Yaşa Özeltürkay & Ümit Doğrul & Suzan Oğuz & Deniz Yalçıntaş & Murat Gülmez, 2025. "Examining the Role of Food Technology Neophobia in Shaping Consumer Attitudes and Intentions to Purchase Genetically Modified Foods," Sustainability, MDPI, vol. 17(14), pages 1-16, July.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:14:p:6416-:d:1700829
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    References listed on IDEAS

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    1. Gilles Laurent & Pierre Chandon & Brian Wansink, 2000. "A Benefit Congruency Framework of Sales Promotion Effectiveness," Post-Print hal-00458440, HAL.
    2. LAURENT, Gilles & CHANDON, Pierre & WANSINK, Brian, 2000. "A benefit congruency framework of sales promotion effectiveness," HEC Research Papers Series 698, HEC Paris.
    3. Idiano D’Adamo & Massimo Gastaldi & Manoj Kumar Nallapaneni, 2024. "Europe Moves toward Pragmatic Sustainability: A More Human and Fraternal Approach," Sustainability, MDPI, vol. 16(14), pages 1-4, July.
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