“As long as it is not irradiated” – Influencing factors of US consumers’ acceptance of food irradiation

Added insult to injury? The response of meat-associated pathogens to proposed antimicrobial interventions

Modern requirements for 'green label' meat products have led to the design of novel antimicrobial innovations which prioritise quality, safety and longevity. Plasma-functionalised water (PFW), ultraviolet light and natural antimicrobial compositions have been investigated and optimised for control of foodborne pathogens like Campylobacter jejuni and Salmonella enterica serovar Typhimurium. However, given the adaptive mechanisms present in bacteria under external stresses, it is imperative to understand the effect that sublethal treatment may have on the bacterial transcriptome. In this study, Salmonella Typhimurium and C. jejuni were treated with sublethal doses of ultraviolet light, a citrus juice/essential oil marinade, and 'spark' or 'glow' cold plasma generation system-produced PFW. Immediately after treatment, cells were lysed and RNA was extracted and purified. mRNA was converted to cDNA by reverse transcription-PCR and sequenced by an Illumina MiSeq® system. Sequences were filtered and analysed using the Tuxedo workflow. Sublethal treatment of Campylobacter jejuni and Salmonella Typhimurium led to increased immediate cellular and metabolic activity, as well as diversification in protein and metabolic functioning. There was further expression of pathogenesis and virulence-associated traits associated with spark PFW and marinade treatment of Salmonella Typhimurium. However, similar concerns were not raised with glow PFW or UV-treated samples. This study provides science-based evidence of the efficacy of multi-hurdle antimicrobial system using green-label marinades and PFW or UV to inactivate pathogens without upregulating virulence traits in surviving cells. This study will inform policymakers and food industry stakeholders and reinforces the need to incorporate in-line novel technologies to ensure consumer safety. KEY POINTS: • Salmonella and C. jejuni showed increased cell activity in immediate response to stress. • Virulence genes showed increased expression when treated with natural antimicrobials and sPFW. • Reduced immediate transcriptomic response to gPFW and UV treatment indicates lower risk.

Consumer acceptance of microalgae as a novel food - Where are we now? And how to get further

Microalgae provide a potential new food resource for sustainable human nutrition. Many microalgae species can produce a high content of total protein with a balanced composition of essential amino acids, healthy oils rich in polyunsaturated fatty acids, carotenoids, fibers, and vitamins. These components can be made available via unprocessed microalgae or refined as individual ingredients. In either case, if added to foods, microalgae may affect taste, smell, texture, and appearance. This review focuses on how consumer acceptance of new foods - such as microalgae - can be accessed in the world of sensory science by bringing together examples from recent consumer surveys. The main aim is to obtain an overview of the attitude towards microalgae as a food ingredient in Europe. The overarching finding suggests that European consumers generally find microalgae acceptable as ingredients in food products. However, there is a prevailing preference for keeping inclusion levels low, primarily attributed to the vivid green color that algae impart to food items upon addition. Additionally, consumers tend to favor the taste of freshwater algae over marine species, often finding the latter's pronounced fishy flavor less appealing.

Nanocomplexes film composed of gallic acid loaded ovalbumin/chitosan nanoparticles and pectin with excellent antibacterial activity: Preparation, characterization and application in coating preservation of salmon fillets

Active packaging has been recognized as an effective approach to extend the shelf life of food, but the rapid release of active substances limits the preservation effect. In this study, gallic acid (GA)-loaded ovalbumin (OVA)/chitosan (CS) nanoparticles with slow-release properties were prepared and embedded into the pectin matrix to refine the rapid release of GA in the pectin and elongate the shelf life of salmon fillets. Our results showed that GA could be released continuously from the OVA/CS nanoparticles. The pectin film incorporated with GA-loaded OVA/CS nanoparticles exhibited good light barrier and mechanical properties. The opacity value of the film reached 1.65 ± 0.06 UA/mm, and the tensile strength and elongation at break were 15.97 ± 1.55 MPa and 7.29 ± 0.42 %, respectively. In addition, the pectin film combined with GA-loaded OVA/CS nanoparticles showed improved antibacterial activity against two common biogenic amine-producing bacteria (Morganella morganii and Escherichia coli). Moreover, the nanocomposite film delayed salmon fillets' biogenic amine generation, and the shelf life was extended by 3 days compared with the control group. These promising properties supported using the GA-loaded OVA/CS nanoparticle-pectin films as preservation materials for fish.

Puppy power: How neophobia, attitude towards sustainability, and animal empathy affect the demand for insect-based pet food

Despite growing commercial interest in novel foods, there are few studies that analyse consumer willingness to purchase them as pet food. This study aimed to test whether consumers are willing to accept the use of foods with insect-based ingredients, which are found to be poorly accepted for human consumption, to feed their pets. In our case study, we analysed the willingness of 400 Italian dog and/or cat caregivers to pay for pet foods containing insect proteins, as measured by the Multiple Price List methodology. We also explored the role of food neophobia, attention to environmental sustainability, and empathy toward one's pet. The results of the study pointed out that the usual determinants of acceptance in the consumption of novel foods, such as food neophobia and attention to environmental sustainability, play an important role even when the purchase is for the household pet, and that empathy as an expression of the pet caregiver's personal relationship with their pet becomes an additional factor. Insect-based pet foods proved to be attractive for purchase only when consumers are well informed about the product's properties in terms of sustainability and healthiness for their pets.

Comparison of fumigation efficacy of methyl bromide alone and phosphine applied either alone or simultaneously or sequentially against Bactrocera correcta in Selenicereus undatus (red pitaya) fruit

BACKGROUND

Bactrocera correcta (Bezzi) is a significant pest of the red pitaya fruit (Selenicereus undatus). This study investigated the insecticidal effects of methyl bromide (MB) alone, phosphine (PH3 ) alone, both applied simultaneously (PH3  + MB), and PH3 application followed sequentially by MB (PH3  → MB) against B. correcta in red pitaya fruits.

RESULTS

The 3rd instar larvae of B. correcta were the most tolerant to MB alone and the combined treatments, whereas eggs were the most susceptible stage. Both the PH3  + MB and PH3  → MB treatments resulted in higher mortality at all stages than MB alone, demonstrating a synergistic effect between MB and PH3 . The toxicity of the combined treatments increased with increasing PH3 concentrations, with the optimal concentration recorded being 1.42 to 2.84 g m-3 . Further probit analysis revealed that compared to the MB treatment alone, the median lethal dose values of MB in PH3  + MB and PH3  → MB treatment, were reduced to 63.73% and 66.82%, respectively. Fruit quality was not adversely affected by either of the combined treatments.

CONCLUSION

This work provides robust evidence that combining MB and PH3 to control B. correcta is highly effective, especially the PH3  → MB treatment. This combination decreased the amount of MB required for effective control at all life stages, while protecting fruit quality against MB phytotoxicity to a greater extent than conventional MB fumigation alone. © 2023 Society of Chemical Industry.

Research on irradiated food status and consumer acceptance: A Chinese perspective

China is currently the world's largest producer of food irradiation. Despite the long-standing (about 100 years) evidence supporting the safety of food irradiation, consumers' acceptance of irradiated foods remains limited. This study aimed to investigate the development of food irradiation in China and identify the barriers that keep consumers away from irradiated foods. This was accomplished by exploring the relevant policies of food irradiation, the size and distribution of irradiation facilities in China, and analyzing their relationships between consumer characteristics and the acceptance of irradiated food. To achieve these objectives, we conducted an online survey of participants from Hubei, China (N = 264). The results reveal that irradiation facilities are mainly distributed in large coastal cities such as the Bohai Bay, the Yangtze River Delta, and the Greater Bay Area. Furthermore, the study identified that consumer' acceptance of irradiated food is directly related to their level of understanding. Approximately 22% of the sampled consumers reported that they would not accept that they have consumed irradiated food and most of them (41%) stated that they would not purchase irradiated food if they were aware of buying irradiated food. Specifically, consumers expressed discomfort with consuming irradiated food under unknown circumstances. This trend is more prevalent among female, low-educated, and older consumers, with 40% of the sampled population indicating that they would not buy irradiated food. Given the strong correlation between knowledge and acceptance of irradiated foods, the study suggests that policy reform should prioritize enhancing the understanding of irradiated food, particularly among female, low-educated, and older consumers.

Evaluating Factors Explaining U.S. Consumers' Behavioral Intentions toward Irradiated Ground Beef

Although food irradiation is deemed safe and endorsed by health-related organizations worldwide, consumers are reluctant to accept the technology. Yet, consumer acceptance is critical as food irradiation has significant potential for increasing the safety and availability of food globally. To communicate about food irradiation, science communicators should understand the psychology behind consumers' decision making related to irradiated foods. Using empirical research, we developed a theoretical model and used structural equation modeling to determine how nine variables affect consumers' behavioral intentions toward irradiated ground beef. We purchased a national quota sample from Qualtrics and surveyed N = 1102 U.S. consumers. The model explained 60.3% of the variance in consumers' attitudes toward food irradiation and 55.4% of their behavioral intentions toward irradiated ground beef. Attitude had the largest positive, total effect on consumers' behavioral intentions, which was followed by subjective social norm and perceived benefit. Perceived risk had the largest negative, total effect on behavioral intentions. Attitude mediated the effect of subjective social norm, perceived benefit, perceived risk, objective knowledge, and food technology neophobia. Environmental concern and health consciousness did not significantly affect behavioral intention. Science communicators should develop messaging strategies that seek to improve consumer acceptance with these factors in mind.

Food Technology Neophobia Scales in cross-national context: Consumers' acceptance of food technologies between Chinese and New Zealand

An increasing number of novel food technologies have been developed to meet consumers' growing desire for safe and high-quality foods. However, consumers can be cautious of novel food technologies, and their acceptance cannot be guaranteed. Food Technology Neophobia Scales (FTNS) have been proven to be an effective tool to predict consumers' behavior toward novel food technologies in a range of individual countries, but not for cross-national contexts. To fill the gap, this study designed a survey involving 604 Chinese and 614 New Zealand respondents, investigating the influence of consumers' food technology neophobia (FTN) on their acceptance of food technologies. Chinese respondents' FTNS score (50.62) was lower than that of New Zealand respondents (55.02), which was in line with the finding that Chinese respondents' acceptance of all tested food technologies was higher than New Zealand respondents (0.34-0.86 in a Likert-7 scale). Chinese respondents' acceptance was determined by their perception of benefits, whereas New Zealand respondents were influenced by their perception of both benefits and risks. The findings conclude that FTNS is a valid tool to reflect consumers' acceptance of novel food technologies in cross-national contexts, although the influence of FTN varies among consumers from different countries. PRACTICAL APPLICATION: China has the largest food market, and New Zealand is a leading food exporter. Understanding their consumers' acceptance of and attitudes toward food technologies will help food companies implement appropriate strategies in developing and using novel technologies. Because FTNS first was constructed in 2008, it has been applied in Australia, Italy, Canada, Finland, Korea, China, Chile, Brazil, and Uganda; the findings of this study will allow these individual studies on FTNS to better connect, help food companies predict consumer acceptance of food technologies in the global market, and help them identify early adopters of novel food technologies in new food markets.

Meat Irradiation: A Comprehensive Review of Its Impact on Food Quality and Safety

Food irradiation is a proven method commonly used for enhancing the safety and quality of meat. This technology effectively reduces the growth of microorganisms such as viruses, bacteria, and parasites. It also increases the lifespan and quality of products by delaying spoilage and reducing the growth of microorganisms. Irradiation does not affect the sensory characteristics of meats, including color, taste, and texture, as long as the appropriate dose is used. However, its influence on the chemical and nutritional aspects of meat is complex as it can alter amino acids, fatty acids, and vitamins as well as generate free radicals that cause lipid oxidation. Various factors, including irradiation dose, meat type, and storage conditions, influence the impact of these changes. Irradiation can also affect the physical properties of meat, such as tenderness, texture, and water-holding capacity, which is dose-dependent. While low irradiation doses potentially improve tenderness and texture, high doses negatively affect these properties by causing protein denaturation. This research also explores the regulatory and public perception aspects of food irradiation. Although irradiation is authorized and controlled in many countries, its application is controversial and raises concerns among consumers. Food irradiation is reliable for improving meat quality and safety but its implication on the chemical, physical, and nutritional properties of products must be considered when determining the appropriate dosage and usage. Therefore, more research is needed to better comprehend the long-term implications of irradiation on meat and address consumer concerns.

Combination of gamma irradiation and storage condition for improving mechanical and physical postharvest characteristics of fresh garlic cloves

The aim of this study was the discrimination and optimization of irradiation effect under physical and mechanical experiments on garlic. The samples were irradiated with 0, 75, and 150 Gy doses and stored at 4 and 18°C for 5 months. Physical, mechanical, and color properties were measured in the period of storage. Based on the results, all irradiated garlic samples had less quality variation than control samples. Response surface methodology (RSM) optimized dose, storage time, and temperature of the stored garlic which was 75 Gy, 2 months, and 17°C, respectively. In addition, after finding the optimal dose, time, and temperature, the most effective factor as weight loss was obtained and the data were classified by the principal component analysis (PCA) approach. The results showed that the PCA method had a high ability to classify and separate the data obtained from measuring the physicochemical properties of garlic and cover 99% variance of data. Moreover, partial least square (PLS) was applied for predicting weight loss data with R2 0.9999. As well, a mechanical test was investigated for finding the best situation and duration of storage condition. Finally, irradiation prevented the destruction of garlic and saved garlic in the best quality as compared with control or nonirradiated samples. After all this, it can be decided to keep garlic in warehouses and transfer this product with minimum damage.

The lesser evil: Consumer acceptance of X-ray irradiation compared with alternative phytosanitary treatments

X-ray irradiation is becoming a mainstream phytosanitary food treatment that is compatible with solving sustainability challenges. However, understanding how consumers respond to X-ray irradiation is still underdeveloped in research. In two studies, the current research sheds light on the acceptance of X-ray irradiation by New Zealand consumers, compared with an existing treatment, methyl bromide. Study 1 used focus groups to provide insights into barriers and opportunities of X-ray irradiation perceived by participants who accept, are passive towards, or reject irradiation. Acceptors of X-ray highlighted familiarity of use, non-residue/lack of chemicals, and environmentally friendly as positive factors, whereas danger of radiation and long-term health concerns were strong themes for rejection. Subsequently, study 2 extended this to provide a snapshot of measures representative of such themes to understand current attitudes towards X-ray irradiation itself, and as a replacement for methyl bromide usage. The results of study 2 indicated that when provided with information on X-ray in isolation, under half the respondents (39%) indicated a willingness to eat foods treated with X-ray. However, when forced to choose between food that had been treated with either X-ray or methyl bromide, the majority of respondents (84%) chose irradiation. Overall, the studies present an overview that whilst consumers may be apprehensive or passive about acceptance of X-ray irradiation (study 1), they overwhelmingly accept X-ray irradiation over the current alternative in New Zealand, methyl bromide (study 2). This was voiced by participants as accepting 'the lesser of two evils'.

Chinese Consumers' Acceptance of Novel Technologies Designed To Control Foodborne Bacteria

ABSTRACT

Chinese consumers (n = 604) were asked three times to rate their acceptance of traditional thermal processing and several newer technologies (high pressure processing, irradiation, bacteriophages, antimicrobial packaging, pulsed electric fields, and rinsing meat carcasses with antimicrobial solutions) designed to control foodborne bacteria in food (i) based on their existing knowledge, (ii) after the provision of information about L. monocytogenes, and (iii) after further reading a brief description of the technology. Thermal processing (6.00 of 7 on Likert scale) and high pressure processing (5.73 of 7) were rated the most acceptable technologies, and rinsing with antimicrobial solutions (4.43 of 7) was rated the least acceptable technology. Information outlining the benefits of a technology had a larger positive effect on acceptance of every novel technology discussed (increases of 0.14 to 0.49 units depending on the technology) than information about L. monocytogenes and a brief description of the technology. This research has shown that providing information about foodborne bacteria and a technology designed to control them will improve consumers' acceptance of the technology, with the provision of information being of most importance for technologies for which the consumers are less familiar. Chinese consumers accepted or rejected a food technology for a variety of reasons; however, consumers with a greater awareness of foodborne bacteria rated the acceptability of novel technologies designed to kill bacteria higher than those with a low awareness (0.56 to 1.71 units depending on the technology). The results of this research will be of benefit to food companies considering adopting novel technologies to control foodborne bacteria because they provide insights that will enable them to develop more effective communication and implementation strategies.

HIGHLIGHTS

Consumer Attitudes towards Food Preservation Methods

The development and scope of using various food preservation methods depends on the level of consumers’ acceptance. Despite their advantages, in the case of negative attitudes, producers may limit their use if it determines the level of sales. The aim of this study was to evaluate the perception of seven different food processing methods and to identify influencing factors, such as education as well as living area and, at the same time, to consider whether consumers verify this type of information on the labels. Additionally, the study included the possibility of influencing consumer attitudes by using alternative names for preservation methods, on the example of microwave treatment. The results showed that conventional heat treatments were the most preferred preservation methods, whereas preservatives, irradiation, radio waves and microwaves were the least favored, suggesting that consumers dislike methods connected with “waves” to a similar extent as their dislike for preservatives. The control factors proved to significantly modify the evaluation of the methods. The analysis of alternative names for microwave treatment showed that “dielectric heating” was significantly better perceived. These research findings are important as the basis for understanding consumer attitudes. Implications for business and directions of future research are also indicated.

Public sensemaking of active packaging technologies: A feature-based perspective

Taking a point of departure in the idea that technology features can act as cues for sensemaking, we explore how the public makes sense of new active packaging technologies; technologies that absorb or release substances from or into the packaging atmosphere, preserving the freshness and safety of food products. Based on data from ten focus groups across five countries (Ireland, Denmark, Italy, Spain and China), we show that sensemaking occurs at two feature-proximity levels. At the first level, we observe the production of proximal representations, where salient technology features drive the sensemaking process and how the individuals come to understand the essence of the technology. At the second level, we observe the production of distal representations, where distinct technology features become less salient, and the holistic understanding of the technology takes over in how individuals come to understand the locus of the technology in broader contexts. Our insights contribute to theory regarding public sensemaking of novel technologies and have practical implications for stakeholders who aim to increase their adoption prospects.

Guidance on validation of lethal control measures for foodborne pathogens in foods

Food manufacturers are required to obtain scientific and technical evidence that a control measure or combination of control measures is capable of reducing a significant hazard to an acceptable level that does not pose a public health risk under normal conditions of distribution and storage. A validation study provides evidence that a control measure is capable of controlling the identified hazard under a worst-case scenario for process and product parameters tested. It also defines the critical parameters that must be controlled, monitored, and verified during processing. This review document is intended as guidance for the food industry to support appropriate validation studies, and aims to limit methodological discrepancies in validation studies that can occur among food safety professionals, consultants, and third-party laboratories. The document describes product and process factors that are essential when designing a validation study, and gives selection criteria for identifying an appropriate target pathogen or surrogate organism for a food product and process validation. Guidance is provided for approaches to evaluate available microbiological data for the target pathogen or surrogate organism in the product type of interest that can serve as part of the weight of evidence to support a validation study. The document intends to help food manufacturers, processors, and food safety professionals to better understand, plan, and perform validation studies by offering an overview of the choices and key technical elements of a validation plan, the necessary preparations including assembling the validation team and establishing prerequisite programs, and the elements of a validation report.

Irradiation and Consumers Acceptance

Treatment of foods with irradiation is an effective means to prevent food-borne diseases which cause massive disruptions to the health and economic systems of societies. Although the safety of irradiation technology to process foods has been extensively proven and it is highly regulated, some consumers are still reluctant to accept irradiated foods. The lack of access to science-based knowledge coupled with actions from consumer groups and the need for labeling hamper the commercial success of irradiated foods that are safe and nutritious. This article provides an overview of how consumers perceive irradiated foods and the factors affecting their acceptance.

Applications of nonthermal plasma technology on safety and quality of dried food ingredients

Cold plasma technology is an efficient, environmental-friendly, economic and noninvasive technology; and in recent years these advantages placed this novel technology at the centre of diverse studies for food industry applications. Dried food ingredients including spices, herbs, powders and seeds are an important part of the human diet; and the growing demands of consumers for higher quality and safe food products have led to increased research into alternative decontamination methods. Numerous studies have investigated the effect of nonthermal plasma on dried food ingredients for food safety and quality purposes. This review provides critical review on potential of cold plasma for disinfection of dried food surfaces (spices, herbs and seeds), improvement of functional and rheological properties of dried ingredients (powders, proteins and starches). The review further highlights the benefits of plasma treatment for enhancement of seeds performance and germination yield which could be applied in agricultural sector in near future. Different studies applying plasma technology for control of pathogens and spoilage micro-organisms and modification of food quality and germination of dried food products followed by benefits and current challenges are presented. However, more systemic research needs to be addressed for successful adoption of this technology in food industry.

Control of Foodborne Biological Hazards by Ionizing Radiations

Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or destroy the food spoilage pests, microorganisms and their toxins without significantly increasing the temperature of the treated product. Meanwhile, various intrinsic and extrinsic factors are involved in determining the efficacy of ionization irradiation against these organisms. Therefore, the dose of radiations is recommended according to the type of irradiation, substrate and microorganisms. However, controversies are surrounding the use of irradiations in the food industry due to a negative perception of irradiations. This manuscript described the use of ionization radiations to control the foodborne biological hazards and increase shelf life. Firstly, the characteristics and mode of action of irradiations were discussed. Secondly, the role of extrinsic and intrinsic factors influencing the radioresistance of biological hazards were elaborated. This literature review also detailed the differential effects of irradiations on different microorganisms and pests having a role in food safety and deterioration. Finally, the regulatory status and the consumer values along with the controversies surrounding the use of ionization irradiations in the food sector were explained.

Consumer acceptance of novel food technologies

Novel food technologies are important for food security, safety and sustainability. Consumers, however, are often hesitant to accept them. In this narrative Review, we organize the research describing how heuristics and individual differences among consumers influence the acceptance of agri-food technologies. Associations evoked by a food technology, its perceived naturalness and trust in the industry using it influence consumer acceptance. Food neophobia, disgust sensitivity and cultural values are crucial personality factors for explaining individual differences. Using gene technology, nanotechnology, cultured meat and food irradiation as cases, we explore factors that may explain consumers' acceptance or lack of acceptance. Climate change, food supply shocks caused by crises such as pandemics and population growth are imminent threats to the food system. Therefore, disruptive food technologies will be needed to progress towards a more resilient food system. Taking into account the factors influencing consumers' perceptions of novel food technologies during the early stage of development and introduction will hopefully result in a higher acceptance of such technologies.

Consumers' Acceptance of Agricultural Fertilizers Derived from Diverted and Recycled Human Urine

Nitrogen and phosphorus are essential ingredients in fertilizers used to produce food. Novel methods are emerging for more efficiently sourcing these nutrients, one of which is to recover them from recycled human urine; once recovered, N and P can be redirected to fertilizer production. While the technology for creating human urine-derived fertilizer (HUDF) exists, implementing it at scale will depend on public acceptance. Thus, this study examined U.S. consumers' acceptance of HUDF across a range of applications and, in comparison, to other fertilizer types. Data were collected from a representative national sample, and analyses of variance with post-hoc comparisons were conducted to compare across fertilizer applications and types. A hierarchical regression was conducted to assess if demographics, psychological variables, and value orientations predict HUDF acceptance. Results suggest that HUDF and biosolid-based fertilizers are equally preferred and more strongly preferred than synthetic fertilizers. HUDF is not preferred as strongly as organic fertilizers. HUDF was deemed most acceptable when used on nonedible plants and least acceptable when used on crops for human consumption. Regression analysis revealed that judgments about risks and benefits were the strongest predictors of acceptance of UDF use. These results are promising for sanitation practitioners and regulators among others.

Biomimetics for business? Industry perceptions and patent application

Purpose

Biomimetics are expected to contribute to sustainable environmental management; however, there has been no exploration of industry perceptions by using empirical data. This study aims to identify the trends and perceptions of biomimetics. The industrial sectors in Japan and international patent application trends are analyzed.

Design/methodology/approach

An online survey to identify the perceptions of staff members in Japanese private companies (n = 276) was conducted. Japan is an emerging country in terms of the social implementation of biomimetics, and this paper can provide insights into other such countries.

Findings

It is identified that the strength of connections to biomimetics differs across industrial sectors. The respondents from companies that use nanoscale biomimetics tend to have the knowledge of, and experience in, biomimetics. Regarding the overall understanding of patent applications, Japanese private company employees require knowledge of patent application trends and country rankings as potential factors influencing the development of biomimetics.

Social implications

Knowledge transfer and sharing of experience among engineers and researchers of nanoscale technologies and urban scales are necessary to facilitate biomimetic advancement.

Originality/value

The results of the first survey and an analysis of the perceptions of staff members in private companies in Japan are provided to show the challenges in the social implementation of biomimetics. The results can be referred to for the social implementation of biomimetics in emerging countries. The method of this study can be applied to an international comparative analysis in future research.