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REVIEW

Sonication: A sensory engineering approach reshaping consumer acceptance for novel foods.

Ultrasonics sonochemistry · 7 November 2026 · DOI 10.1016/j.ultsonch.2026.108117

A review assesses whether non-thermal ultrasound can improve acceptance of cultivated meat and other novel foods by changing sensory properties, a key barrier to repeat purchases. The authors combine research from sonochemistry, sensory science, economics, policy and marketing. They propose that ultrasound can alter flavour, texture, aroma and colour in plant, algae and insect proteins. Direct consumer evidence remains scarce, however. Better sensory quality may help, but price, labelling, food neophobia, cultural disgust and media influence still shape buying behaviour.

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