A research on functional product development and consumer tendency with three dimensional printing technology

This study aims to examine tourists' perceptions of the attributes of 3D-printed foods and to determine the effects of these perceptions on perceived value, attitude, and behavior. Furthermore, the research investigates the moderating role of food technology neophobia in the relationship between perceptions of 3D-printed food attributes and perceived value. The theoretical framework of the study is based on the Value–Attitude–Behavior model developed by Homer and Kahle (1988). In addition to the frequent use of theoretical models in the literature to analyze attitudes and behavioral intentions, this study uniquely contributes by developing actual 3D food products, conducting sensory analyses, and measuring consumer responses based on direct experience. In the first stage of the research, two additive-free 3D-printed food products (chicken-based and vegetable-based) with functional properties were developed, and nutritional content, microbiological safety, instrumental color analysis, and sensory evaluation were conducted. The nutritional analyses showed that both products offer functional properties tailored to different dietary needs. Microbiological tests confirmed the safety of the products, revealing compliance with the TS 5000-U quality standard. Sensory evaluation results indicated that the chicken-based 3D product received high overall liking scores, while the vegetable-based product was rated as moderately favorable. In the quantitative stage, a face-to-face survey was conducted with 463 domestic and international tourists in the Cappadocia region between January 29 and February 3, 2024, using a convenience sampling method. The data collected were analyzed using structural equation modeling. The results demonstrated that 3D-printed food attributes significantly influence both utilitarian (benefit) and hedonic value perceptions. Both values significantly affect attitude, which in turn influences purchase intention. Moreover, food technology neophobia was found to significantly moderate the relationship between 3D food attributes and utilitarian value, while no such effect was observed in the relationship with hedonic value. Based on these findings, both theoretical insights and practical implications are proposed.