2026-06-28T04:56:29Zhttps://docta.ucm.es/rest/oai/request

oai:docta.ucm.es:20.500.14352/1041242025-03-18T14:12:52Zcom_20.500.14352_14col_20.500.14352_15

Recuero Virto, Nuria Valilla Arrospide, Cristina 2024-05-17T08:16:32Z 2024-05-17T08:16:32Z 2022-01-14 Recuero-Virto, N. and Valilla-Arróspide, C. (2022), "Forecasting the next revolution: food technology’s impact on consumers' acceptance and satisfaction", British Food Journal, Vol. 124 No. 12, pp. 4339-4353. https://doi.org/10.1108/BFJ-07-2021-0803 10.1108/BFJ-07-2021-0803 https://hdl.handle.net/20.500.14352/104124 https//doi.org/10.1108/BFJ-07-2021-0803 Purpose In a sector that needs to satisfy a fast-increasing population, advancements like cultivated meat and bio-circular economy are basic to sustain the industry and the society. As innovations are key for economic and social progress, it is crucial to understand consumers' position on this matter. Design/methodology/approach Based on text data mining, 7,030 tweets were collected and organised into 14 different food-related topics. Of the total, 6 of these categories were positive, 5 were negative and 3 were neutral. Findings In total, 6 categories related to food technologies were positively perceived by Twitter users, such as innovative solutions and sustainable agriculture, while 5 like the virtual dimensions of the industry or crisis-related scenarios were negatively perceived. It is remarkable that 3 categories had a neutral sentiment, which gives ground to improvement before consumers have a negative opinion and consequently will be more complicated to change their minds. Originality/value Technological innovations are becoming predominant in the food industry. The SARS-CoV-2 pandemic has made the sector improve even faster. Traditional methods needed to be substituted and technologies such as robots, artificial intelligence, blockchain and genetics are here to stay. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ restricted access Attribution-NonCommercial-NoDerivatives 4.0 International Forecasting the next revolution: food technology’s impact on consumers' acceptance and satisfaction journal article