International Journal of Agriculture Extension and Social Development

author(s)
Chanchila Kumari, Adarsh Kumar and AK Rai

abstract
The rapid evolution of global food systems has driven the development of novel food innovations, including functional foods, fortified products, plant-based alternatives, and bioengineered ingredients. While these innovations offer substantial benefits in nutrition, health, and sustainability, their adoption is often limited by low consumer awareness, skepticism, and cultural barriers. Extension services play a critical role in bridging the gap between research and practice by promoting knowledge transfer, participatory learning, and capacity building. This review explores extension approaches for enhancing awareness and acceptance of novel food innovations, including participatory demonstrations, farmer and producer field schools, community-based nutrition campaigns, digital and ICT-enabled platforms, and public-private partnerships. It also examines factors influencing consumer adoption, such as perceived benefits, cultural norms, trust, and accessibility, and identifies challenges related to resource constraints, regulatory concerns, and resistance to change. Future directions emphasize digital integration, co-creation with communities, evidence-based messaging, and interdisciplinary collaboration to support sustainable, equitable, and health-promoting food systems. Effective extension strategies are essential for translating scientific innovations into practical dietary solutions that improve nutrition, food security, and public health.