Consumer Response to Food Innovations: An Examination of Past, Present, and Future Research
(A2025-126029)

AUTHORS

Kexin YANG, Universidad Autónoma de Madrid; Natalia Rubio, Autónoma University of Madrid Q2818013A; Carmen Lopez, University of Southampton

ABSTRACT

Food innovations are essential in the 2030 Agenda for Sustainable Development. A thorough understanding of consumer response is a challenge for increasing food innovation consumption. The present study reviews the literature on consumer response to FIs to elucidate its past, current, and future. Drawing on data from the Web of Science, the present study conducted performance analysis, author keyword-based content analysis, and document co-citation analysis. It identifies key findings in the literature and the field’s knowledge base, positions the focal points of different time phases, and sheds light on future research.