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

Abstract

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.

Popular Abstract

As the number of people who are choosing to eat healthier and more sustainable diets is increasing, legumes like beans, lentils, and chickpeas are becoming more desired and important. They are rich in nutrients, affordable, and much better for the planet than meat. Despite their benefits, these legumes are still underused, mainly because they cause bloating, flatulence and have low mineral absorption. These challenges are caused by phytates and Raffinose family oligosaccharides (RFOs), which are both antinutrients.
To address these issues, food scientists are using emerging technologies to make legumes healthier and easier to digest by reducing the antinutrients. Technologies like high-pressure processing (HPP), Modern fermentation, ultrasound, Vacuum impregnation, and Pulse Electric Field (PEF) have shown potential in enhancing legume quality without compromising taste or nutrition.
This research focused on how consumers perceive these food processing methods and how open they are to accepting such innovations. By combining surveys and focus group discussions, this research examined people’s awareness, attitudes, and expectations. The results showed that there is a very low awareness of antinutrients, and these emerging technologies used to mitigate them among highly educated people. Even though awareness was low, there was high acceptance of these technologies and willingness to try these enhanced legumes when the benefits were clearly explained to them.
Familiarity was important for the participants, as it shaped their acceptance. More participants trusted the technologies they were familiar with, for example, modern fermentation had the highest acceptance due to the knowledge of traditional fermentation methods. HPP, which is already used in juice production, ranked second, thus supporting the idea that recognition of familiar methods builds trust.
Participants expressed the need for clear, transparent, and simple labelling. Suggested captions included terms like “easier to digest” or “gentler on the stomach”. Trust in food authorities also mattered, as many said they would feel more confident if institutions such as Livsmedelsverket (the Swedish Food Agency) endorsed the products. Also, participants linked better legumes with environmental benefits, expressing that if these products could encourage people to eat less meat, they would be motivated to try them.
Taste and cooking convenience were also important factors, with many participants suggesting that if these enhanced legumes had superior taste or cooked faster than the conventional legumes, they would be more likely to buy them too.
All of these show that when new technologies are communicated effectively and also align with consumers’ values and expectations, people would be willing to have them on their dinner tables. Consumers are not resistant to innovation; they want to make sure that these innovations are safe and healthy for them.
This research offers valuable insights to policymakers, researchers, and food manufacturers on how to ensure that food innovations are accepted by the public. With effective communication methods, transparency and benefit explanations, consumers are willing to make these legumes part of their regular eating routine while supporting both personal health and a more sustainable food system.

• author: Uche, Chikaodiri David
• supervisor: Håkan Jönsson
• organization: Food Technology and Nutrition (M.Sc.)
• course: KLTM02 20251
• year: 2025
• type: H2 - Master's Degree (Two Years)
• subject: Agriculture and Food Sciences
• keywords: Antinutrients, Emerging technologies, Phytates, RFOs, Legumes, Consumer acceptance, Food engineering nutrition and food chemistry
• language: English
• id: 9202535
• date added to LUP: 2025-06-19 11:27:40
• date last changed: 2025-06-19 11:27:40