Experts from the School of Communication, Soochow University in China, surveyed over 600 consumers in China to solicit their perceptions of gene-edited food. The results of the survey are published in Foods journal.

Gene editing is one of the emerging tools of gene technology used to develop novel foods for food security. However, the acceptance and adoption of such novel foods will be based on public perception of gene editing. Thus, the researchers used the knowledge–attitude–practice model and constructed an integrated framework comprising four dimensions: demographic factors, scientific literacy and beliefs, social trust, and perceptions of gene technology, aimed at explaining the public’s attitudes toward GE foods.

Questionnaires were distributed to 649 respondents from China. The results showed a favorable attitude toward gene-edited food, with over 80% expressing willingness to pay for such products. Income level, subjective knowledge, scientific beliefs, trust in scientists, trust in government, and trust in national technological capabilities and perceived benefits were positively correlated with the willingness to pay. Furthermore, the impact of objective knowledge on attitudes toward gene-edited foods exhibited a significant, nonlinear relationship.

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