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Sustainability
Volume 18
Issue 8
10.3390/su18083874
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Understanding Italian Consumers’ Intentions Toward Sustainable 3D-Printed Savory Snacks: An Extended Theory of Planned Behavior Approach

by
Antonella Cammarelle
1,†,
Ilaria Russo
1,2,*,†,
Naomi di Santo
3,*,
Maria De Salvo
4,
Antonio Seccia
5,
Roberta Sisto
6,
Rosaria Viscecchia
1 and
Biagia De Devitiis
1
1
Department of Agriculture, Food, Natural Resources, and Engineering (DAFNE), University of Foggia, 71122 Foggia, Italy
2
Department of Human and Social Sciences (DiSUS), University of Naples “L’Orientale”, Largo San Giovanni Maggiore 30, 80134 Naples, Italy
3
Department of Soil, Plant and Food Sciences, University of Bari Aldo Moro, Via Amendola 165/A, 70126 Bari, Italy
4
Department of Veterinary Science, University of Messina, 98168 Messina, Italy
5
Department of Humanities, Letters, Cultural Heritage, Educational Studies, University of Foggia, 71121 Foggia, Italy
6
Department of Social Sciences, University of Foggia, Via A. da Zara 11, 71121 Foggia, Italy
*
Authors to whom correspondence should be addressed.
†
These authors contributed equally to this work.
Sustainability 2026, 18(8), 3874; https://doi.org/10.3390/su18083874
Submission received: 9 March 2026 / Revised: 30 March 2026 / Accepted: 31 March 2026 / Published: 14 April 2026
(This article belongs to the Section Sustainable Food)
Versions Notes

Abstract

To address climate change, reducing food loss along the production and supply chain is a global priority. Addressing this challenge requires a shift in agrifood systems toward greater sustainability, in which new technologies and novel foods appear as promising strategies. Among emerging novel foods, 3D-printed foods are an interesting new food technology for food loss reduction, resource optimization, and by-product valorization. However, to reach market success, it needs consumer acceptance, a topic far unexplored, particularly in the Italian context. To fill the literature gap, this article investigates Italian consumers’ intention toward 3D-printed savory snacks using an extended Theory of Planned Behavior, based upon the relevant literature. Survey data were collected, and partial least squares structural equation modeling was performed to test research hypotheses. Results show that attitude and subjective norms are the strongest predictors of purchase intention. In addition, perceived usefulness is shown to be a powerful construct, positively impacting attitude and subjective norms, while self-identity as a green consumer reinforces perceptions of the benefits of 3D-printed foods. Sensory appeal impacts consumer attitude. These insights have practical policy and micro-level applications, suggesting tailored strategies, educational campaigns, and supportive policies and marketing campaigns for fostering acceptance of 3D printing in the agrifood sector.
Keywords: 3D food printing; food processing innovation; sustainable food production; future food technology; savory snacks; partial least squares structural equation model (PLS-SEM) 3D food printing; food processing innovation; sustainable food production; future food technology; savory snacks; partial least squares structural equation model (PLS-SEM)

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MDPI and ACS Style

Cammarelle, A.; Russo, I.; di Santo, N.; De Salvo, M.; Seccia, A.; Sisto, R.; Viscecchia, R.; De Devitiis, B. Understanding Italian Consumers’ Intentions Toward Sustainable 3D-Printed Savory Snacks: An Extended Theory of Planned Behavior Approach. Sustainability 2026, 18, 3874. https://doi.org/10.3390/su18083874

AMA Style

Cammarelle A, Russo I, di Santo N, De Salvo M, Seccia A, Sisto R, Viscecchia R, De Devitiis B. Understanding Italian Consumers’ Intentions Toward Sustainable 3D-Printed Savory Snacks: An Extended Theory of Planned Behavior Approach. Sustainability. 2026; 18(8):3874. https://doi.org/10.3390/su18083874

Chicago/Turabian Style

Cammarelle, Antonella, Ilaria Russo, Naomi di Santo, Maria De Salvo, Antonio Seccia, Roberta Sisto, Rosaria Viscecchia, and Biagia De Devitiis. 2026. "Understanding Italian Consumers’ Intentions Toward Sustainable 3D-Printed Savory Snacks: An Extended Theory of Planned Behavior Approach" Sustainability 18, no. 8: 3874. https://doi.org/10.3390/su18083874

APA Style

Cammarelle, A., Russo, I., di Santo, N., De Salvo, M., Seccia, A., Sisto, R., Viscecchia, R., & De Devitiis, B. (2026). Understanding Italian Consumers’ Intentions Toward Sustainable 3D-Printed Savory Snacks: An Extended Theory of Planned Behavior Approach. Sustainability, 18(8), 3874. https://doi.org/10.3390/su18083874

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