Consumer acceptance of high-pressure processing and pulsed-electric field: a review

The food industry continuously develops new products and new processing techniques. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often conservative and sceptical towards changes. The advantages that a new processing technology has to offer, do not necessarily guarantee the success of a product in the market place. Consumer acceptance depends on whether they perceive any specific benefits associated with the product. This review focuses specifically on how high-pressure processing (HPP) and pulsed-electric field (PEF) technologies and products produced by means of these novel technologies are perceived by consumers.