Consumers’ Acceptance of Emerging Technologies for Reducing Phytates and Raffinose Family Oligosaccharides (RFOs) in Whole Legume Products: A Study of Chickpeas, Lentils, and Beans

Sammanfattning

The global shift in the food system towards more sustainable diets has made legumes such as chickpeas, lentils and beans increasingly important due to their nutritional and environmental benefits. But despite these benefits that they offer, their consumption remains relatively low. A key reason for this, is the digestive discomfort they cause such as bloating and flatulence alongside reduced mineral absorption when consumed. These challenges are caused by antinutritional compounds in these legumes which are phytates and raffinose oligosaccharides (RFOs). Phytates interfere with mineral uptake while RFOs cause digestive discomfort. Traditional methods such as soaking and germination have for years been to mitigate these issues. However, newer technologies which include High-Pressure Processing (HPP), Ultrasound, Pulsed Electric Field (PEF), Vacuum Impregnation, and modern fermentation techniques have presented more efficient alternatives that maintain and even improve the nutritional and sensory qualities of these legumes, while also being better for industrial applications. In this study, how consumers perceive and accept these technologies were investigated using a mixed method approach that combined online survey (n=123) with focus group discussions. The findings from the study reveal a widespread lack of awareness about both anti-nutrients and emerging processing methods, even among highly educated individuals. Though when the benefits of these technologies were clearly explained, acceptance increased with 35.8% saying they will “definitely” try legumes processed by these technologies, and 48.3% saying they would “probably” try it. Among these technologies, modern fermentation and HPP were the most familiar and well received. Beans was also the most consumed legume among participants. The main drivers for consumers’ adoption of these technologies included health benefits, food safety, environmental impact, improved taste, and also familiarity with technologies that are more known. Trust in scientific validation, simple and transparent labelling, and a premium price of not more than 30% also emerged as critical factors. For emerging food technologies to succeed, it is important that consumers see how the innovation aligns with their needs and values. Other findings in this study also highlight the importance of bridging the gap between technological advancement and public understanding through targeted education, policy support and consumer focused communications. This thesis contributes to the limited research on consumer engagement with emerging technologies. It also offers insights to researchers, food manufactures, public health advocates and policy makers with the aim to boost legume consumption and support innovations in the sustainable food sector.