Acceptance of genetically modified foods: the relation between technology and evaluation.

P. Tenbült*, N.K. de Vries, G. van Breukelen, E. Dreezens, C. Martijn

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

58 Downloads (Pure)


This study investigates why consumers accept different genetically modified food products to different extents. The study shows that whether food products are genetically modified or not and whether they are processed or not are the two important features that affect the acceptance of food products and their evaluation (in terms of perceived healthiness, naturalness, necessity and tastiness). The extent to which these evaluation attributes and acceptance of a product are affected by genetic modification or processing depends on whether the product is negatively affected by the other technology: Any technological change to a 'natural' product (when nonprocessed products are genetically modified or when non-genetically modified products are processed) affect evaluation and acceptance stronger than a change to an technologically adapted product (when processed products are also genetically modified or vice versa). Furthermore, evaluation attributes appear to mediate the effects of genetic modification and processing on acceptance.
Original languageEnglish
Pages (from-to)129-136
Issue number1
Publication statusPublished - 1 Jan 2008

Cite this