Consumer Awareness and Acceptance of Biotechnological Solutions for Gluten-Free Products
Paola Sangiorgio,
Simona Errico,
Alessandra Verardi,
Silvia Massa,
Riccardo Pagliarello,
Carla Marusic,
Chiara Lico,
Ombretta Presenti,
Marcello Donini,
Selene Baschieri
Affiliations
Paola Sangiorgio
Laboratory Bioproducts and Bioprocesses, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Centre, 75026 Rotondella, Italy
Simona Errico
Laboratory Bioproducts and Bioprocesses, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Centre, 75026 Rotondella, Italy
Alessandra Verardi
Laboratory Bioproducts and Bioprocesses, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Trisaia Research Centre, 75026 Rotondella, Italy
Silvia Massa
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Riccardo Pagliarello
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Carla Marusic
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Chiara Lico
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Ombretta Presenti
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Marcello Donini
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Selene Baschieri
Laboratory Biotechnologies, ENEA, Italian National Agency for New Technologies, Energy and Sustainable Economic Development, Casaccia Research Centre, Santa Maria di Galeria, 00123 Rome, Italy
Celiac disease is an immune-mediated disorder caused by the ingestion of gluten proteins. The gluten-free diet is currently the only therapy to achieve the symptoms’ remission. Biotechnological approaches are currently being explored to obtain safer and healthier food for celiacs. This article analyzes consumer awareness and acceptance of advanced biotechnologies to develop gluten-free products. An online snowball sampling questionnaire was proposed to 511 Italian participants, selected among celiac and non-celiac people, from December 2020 to January 2021, during the second wave of the COVID-19 pandemic. Overall, 64% of respondents favor food biotechnology, as long as it has benefits for health or the environment. Moreover, biotechnology perception differs according to education level and type. A total of 65% of the survey participants would taste gluten-free products obtained through a biotechnological approach, and 57% would buy them at a higher price than the current market price. Our results show a change in public opinion about the usefulness of food biotechnology and its moral acceptability compared to 20 years ago. However, the study of public opinion is very complex, dealing with individuals with social, economic, and cultural differences. Undoubtedly, the scientific dissemination of genetic biotechnologies must be more effective and usable to increase the level of citizens’ awareness.
