Nancy Mann Jackson

IFT FIRST panelists discuss consumer acceptance of novel food technologyNew technologies make it possible to create poultry, beef, and seafood from the stem cells of a chicken, cow, and shrimp, respectively. And producing foods from stem cells eliminates the animal welfare and environmental concerns associated with conventionally produced meat, poultry, and seafood.

However, if consumers choose not to purchase or eat these cell-based foods, the technology doesn’t mean much. In the Tuesday featured session, “Consumer Acceptance as Barrier and Opportunity f…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Nancy Mann Jackson is a freelance writer based in Huntsville, AL ([email protected])

Manual Feature

Latest News

Snack Situations

An infographic describing consumers’ snacking preferences and generational statistics.

The Time Is Ripe for Fruit, Veggie Ingredients

Contributing Editor A. Elizabeth Sloan analyzes the opportunities for formulating foods with fruit and vegetable ingredients.

Climate Considerations

An infographic describing consumers’ perceptions of climate-friendly grocery purchases.

Understanding Red Wine Headaches, Remembering Ted Labuza, Values at the Core of Purchases

Innovations, research, and insights in food science, product development, and consumer trends.