Abstract
The purpose of this review work is to consider the impact of socio-ethical problems on the acceptance of new food products by potential consumers and the issues of manufacturers of these products when introducing innovative technologies. The causes of neophobia of innovative technologies in the food industry are considered on specific examples of the use of nanotechnology, genetic modification technologies, ionization and processing by electromagnetic fields, as well as 3D food printing. It is noted that the public is little aware of innovative food technologies, while its attitude depends on how these technologies are used and promoted. Proper public information is critical to the long-term success of introducing and developing innovative technologies in the food industry. It is shown that the modern intensive development of information technologies, together with a synergistic set of innovative food technologies, allows making a gradual transition to the production of personalized digital food systems that have functionality, good taste, and safety with minimal negative impact on the environment.
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