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Scientists' perceptions of societal needs and priorities will shape the innovation trajectories of synthetic biology (SB). In turn, these will be shaped by the funding and regulatory environments in which their research is conducted. This study intends to investigate scientists' perspectives on co-innovation with the public regarding implementation of pathways associated with SB including its agrifood applications.

Semi-structured interviews were conducted with Chinese and EU scientists (N = 9 and 13, respectively). Six prominent themes emerged from the data based on thematic analysis method.

Both Chinese and EU scientists regarded SB as being high-benefit, low-risk and ethically acceptable, and predicted its rejection by the general public and attributed this to the public's knowledge deficit and irrationality. They endorsed the deficit model of science communication, independent of greater emphasis on responsible research and innovation (RRI) in EU research projects. The findings raised concerns that public fears might intensify once they have learned about scientists' biased risk perceptions of SB; this calls for better involvement of broader stakeholders.

As the sample size is relatively small, the generalisation of research findings needs to be cautious. However, the authors believe the findings have provided some insights that support increasingly RRI associated with SB.

This study has presented scientists' misunderstandings of societal responses to SB and science communication. It has also provided information to understand how SB-related issues and agenda can be better shaped in future.

The purpose of this paper is to explore the perceptions and experiences of early adopters of the technology.

Registered dietitians (RDs) (n=14) were recruited from the UK, Canada, South Africa, Australia, Mexico and Israel. Six qualitative interviews and two focus groups were conducted online using a conference calling platform. Data were recorded, transcribed and thematically analyzed.

Early adopters of nutrigenomics (NGx) were experienced, self-efficacious RDs who actively sought knowledge of NGx through communication with one another and the broader scientific community. They considered NGx an extension of current practice and believed RDs had the skills to deliver it. Perceived barriers to widening the application of NGx were linked to skepticism among the wider dietetics community. Proliferation of unregulated websites offering tests and diets was considered “pseudoscience” and detrimental to dietetics fully embracing NGx. Lack of a sustainable public health model for the delivery of NGx was also perceived to hinder progress. Results are discussed with reference to “diffusion of innovation theory.”

The views of RDs who practice NGx have not been previously studied. These data highlight requirements for future dietetic training provision and more inclusive service delivery models. Regulation of NGx services and formal recognition by professional bodies is needed to address the research/practice translation gap. Further research is required to inquire as to the views of the wider dietetics profession.

Unhealthy diets are associated with an increased risk of non-communicable diseases and present a significant public health challenge. When developing effective interventions and policies, consideration must be given to the unique social culture in which food choice is embedded. Health vulnerabilities to poor nutrition exist throughout life but may be influenced by socio-cultural factors such as age. This study aimed to assess the attitudes of older or younger Chinese consumers towards healthy eating and explore the factors influencing their food choices.

Semi-structured interviews were conducted in Wuhan, China, with 20 consumers aged 18–25 (Group A) and 20 consumers aged 65 and over (Group B).

Thematic analysis revealed that the two groups had positive attitudes towards healthy eating, although Group A participants were more knowledgeable. Time pressure, food prices and social networks differentially influence healthy eating practices across age groups.

Given China’s economic and cultural context, healthy eating interventions should consider the individual characteristics and food preferences of the different age groups. This approach can optimize targeted healthy eating interventions, and media communications related to healthy eating.

Randomised controlled trials identify causal links between variables but not why an outcome has occurred. This analysis sought to determine how psychological factors assessed at baseline influenced response to personalised nutrition.

Web-based, randomised, controlled trial (RCT) was conducted across seven European countries. Volunteers, both male and female, aged over 18 years were randomised to either a non-personalised (control) or a personalised (treatment) dietary advice condition. Linear mixed model analysis with fixed effects was used to compare associations between internal and external health locus of control (HLoC), nutrition self-efficacy (NS-E) and self-report habit index (S-RHI) at baseline (N = 1444), with healthy eating index (HEI) and Mediterranean diet index (MDI) scores between conditions post-intervention (N = 763).

An increase in MDI scores was observed between baseline and six months in the treatment group which was associated with higher NS-E (p < 0.001), S-RHI (p < 0.001) and external HLoC (p < 0.001). Increase in HEI between baseline and six months in the treatment group was associated with higher NS-E (p < 0.001) and external HLoC (p = 0.009). Interaction between time and condition indicated increased HEI scores (p < 0.001), which were associated with higher S-RHI scores in the treatment than control group (p = 0.032). Internal HLoC had no effect on MDI or HEI.

Psychological factors associated with behaviour change need consideration when tailoring dietary advice. Those with weaker habit strength will require communication focussed upon establishing dietary habits and support in integrating advised changes into daily routine. Information on habit strength can also be used to inform how progress towards dietary goals is monitored and fed back to the individual. Those with stronger habit strength are more likely to benefit from personalised nutrition.

Food products developed using genetically modified (GM) animals may soon be introduced in Europe and beyond. Their successful commercialisation depends on consumer acceptance, and so it is timely to review the existing literature in this respect. The paper aims to discuss these issues.

A systematic review identified 42 English language peer reviewed papers assessing public opinion of GM animals associated with food production. Thematic analysis was applied to the results to identify and explain consumer attitudes.

Publication peaked in 2004, and declined thereafter. European consumers were less accepting of GM animal technology than the US and Asian consumers, although the latter reported more ethical concern. Risk and benefit perceptions, ethical concerns (e.g. related to animal welfare) may explain negative consumer attitudes towards animals in food production.

There is a lack of data on consumer attitudes to GM animals applied to food production, in particular in relation to consumers in emerging economies and developing countries. This is problematic as applications of GM animal products are about to enter the market.

There is a need to track changes in public opinion as GM food production animals are further developed. The introduction and commercialisation of applications with specific characteristics may further shape consumer attitudes.

Methods need to be developed to involve consumers and other stakeholders in shaping future applications of agri-food applications of GM animals.

The review collates existing quantitative and qualitative knowledge regarding the drivers of consumer attitudes towards GM animals used in food production using systematic review methodology.

In the past, it has been assumed that consumers would accept novel foods if there is a concrete and tangible consumer benefit associated with them, which implies that functional foods would quickly be accepted. However, there is evidence that individuals are likely to differ in the extent to which they are likely to buy products with particular functional properties. Various cross‐cultural and demographic differences in acceptance found in the literature are reviewed, as well as barriers to dietary change. In conclusion, it is argued that understanding consumers’ risk perceptions and concerns associated with processing technologies, emerging scientific innovations and their own health status may enable the development of information strategies that are relevant to wider groups of individuals in the population, and deliver real health benefits to people at risk of, or suffering from, major degenerative illnesses.

Consumers may encounter a number of potential food hazards through their food choice decisions and consumption behaviour. It is psychologically determined risk perceptions that drive acceptance of such potential food hazards, and define people's risk‐taking or self‐protective behaviours. As such, it is necessary to understand exactly what consumers are worried about. Food issues of concern to consumers were identified in a previous exploratory focus group study. A list of 18 food safety issues was developed for the purpose of the study reported here, with the aim of comparing worry about the different issues and investigating any demographic differences. Factor analysis indicated that attitudes to the 18 food safety issues reflected two underlying constructs, the first relating to technological food issues and the second to lifestyle food issues. In general, people were more worried about technological food hazards compared to lifestyle hazards. Demographic differences were observed for gender, age and social class, but not for geographical region, or having children; furthermore, experience of food allergy or intolerance increased worry about technological issues.

Public opinion regarding the application and development of genetic engineering is likely to be an important factor influencing the future development of the technology, and its subsequent application within the commercial sector. Recent studies have been carried out which have assessed public attitudes to biotechnology, and in particular genetic engineering, but there is little empirical work to understand cross‐cultural differences in attitudes, other than that using an opinion poll methodology, particularly in a cross‐cultural context. This study seeks to compare public concerns assessed by a combination of qualitative and quantitative analysis in the UK and Italy. The results show that, despite the fact that Italians used a poorer vocabulary to describe their concerns compared to the British respondents, both samples clustered the applications in a similar way. Perceptions of need and benefit were important in both Italy and the UK as determinants of acceptance of particular applications. However, while negative constructs in Italy were predominantly focused on ethical issues, respondents in the UK focused on both risk‐related issues and ethical considerations; nevertheless, the pattern of concern regarding different applications were similar in both countries.

In response to the potential for negative economic and societal effects resulting from a low level of consumer confidence in food safety, it is important to know how confidence is potentially influenced by external events. The aim of this article is to describe the development of a monitor that enables changes in consumer confidence in food safety and consumer food choice behaviour to be assessed in conjunction with changes in institutional activities and food safety incidents. Results of the first assessment of longitudinal data on consumer perceptions of food safety will be presented to provide the basis for the development of such a monitor. A better understanding of the interrelationships between antecedents and behavioural consequences of changes in consumer confidence in food safety over time will improve understanding of the effectiveness of public policy, and allow the development of best practice in risk communication and risk management.

The development and introduction of novel hypoallergenic foods represents a potential approach to reducing the negative health impacts of food allergy. The purpose of this paper is to assess whether novel hypoallergenic foods will be accepted by food chain actors and consumers.

Stakeholder opinions (collated using semi‐structured interviews (n=16)) regarding the acceptability of novel hypoallergenic foods were assessed. Three focus groups were applied to understand the opinions of food allergic consumers.

Food allergic consumers expressed a preference for a “cure” for food allergy. However, they acknowledged that hypoallergenic foods had the potential to improve the quality of lives of food allergy sufferers through increasing dietary variation and reducing restrictions on product selection. Stakeholders supported the introduction of novel foods (although this support was not universal), assuming that the products were acceptable to food allergic consumers, consumers in general and regulators.

The paper is likely to be useful for the potential developers of hypoallergenic foods, allergen food products (food industry and scientists) and policy makers regarding the commercialisation of novel hypoallergenic foods and their regulation.