Research on 3DFP has focused on technical developments and consumer acceptance, but the practical implications of adopting this technology from industry perspectives across food sectors are underexplored. This study aimed to uncover factors influencing 3DFP adoption and the prospects of this technology by interviewing food businesses using 3DFP in different food sectors around the globe.
The Diffusion of Innovation (DOI) model, a process-oriented adoption approach, was utilized to understand the technological, adopter and social factors influencing 3DFP adoption in food businesses.
Decisions to adopt 3DFP hinged on technology compatibility with business needs, adopters’ innovation and technology interests and perceived public interest. Early adoption cases revealed 3DFP benefits over conventional technologies in improved product design, customization, food versatility, convenience and sustainability. Interconnected barriers to adoption included high investment costs, limited technology capacity, negative consumer perception and a low adoption rate by large companies. Proposed barrier solutions by businesses encompassed improving technology scalability and leveraging food and technology familiarity alongside alternative technology labelling to increase visibility and interest by large companies and consumers.
To the best of the authors’ knowledge, this is the first study assessing the determinants of early adopting 3DFP, covering perspectives from different food sectors and using the DOI model. The study’s insights are valuable for food industry stakeholders: policymakers, industry leaders, food businesses and researchers. It can guide subsequent adopters’ decision-making and inform future research on technical, social and business aspects to enhance adoption in the promissory food sectors for 3DFP such as protein alternatives.
