Dr. Pulane Nkhabutlane, a lecturer at the National University of Lesotho (NUL), is helping people get excited about trying new foods. She’s part of a big team that created a new tool called the Food Neophobia Scale – Alternative (FNS-A). “Some people are scared to try foods they’ve never seen before, and that limits their choices,” she explained. “With this scale, we can find out why and help people explore new tastes and healthier options.”

Dr. Nkhabutlane isn’t working alone. She’s teamed up with experts from all over the world!

The team includes Henriëtte L. De Kock, Jeanine Kriek, Annelize Steyn, Van Heerden Clarissa, Lucy Purdon, Christi Kruger, Marise Kinnear, and Hanri Taljaard-Swart from the University of Pretoria in South Africa. Rosemary I. Kobue-Lekalake joins from the Botswana University of Agriculture and Natural Resources, and Hely Tuorila contributes from the University of Helsinki in Finland.

Together, they’ve created a scale that works for everyone, no matter where they’re from.

The idea started with an older tool called the Food Neophobia Scale, created in the 1990s. But there was a problem: it didn’t work well in places like Lesotho or other parts of Africa. For example, one question asked about trying new foods at formal dinner parties.

That’s not something most people here experience! “We realized we needed a scale that made sense for African cultures,” said Dr. Nkhabutlane.

The team got to work. They kept some questions, threw out others, and added new ones that fit local lifestyles. For example, instead of focusing on fancy events, they asked about how people feel when they see foods from other cultures or foods that look unusual. After testing the new scale on more than 1,000 people across South Africa, Lesotho, and Botswana, they came up with the FNS-A.

This new scale is simple but powerful. It measures two things: how excited people are to try new foods and how much they fear them. For example, someone might say, “I love trying new foods because it feels like an adventure!” Or they might say, “Foods that look strange scare me.” By looking at both sides, the scale helps researchers understand what’s holding people back and what might encourage them to try something new.

Why does this matter?

It turns out that food neophobia—the fear of trying new foods—is a big deal, especially in Africa. Many people here rely on staple foods like maize or sorghum, but climate change and other challenges mean we need to start eating more diverse and nutritious foods. Scientists are coming up with amazing ideas, like bread made from sweet potatoes or snacks made from sorghum. But if people won’t try these new foods, the benefits won’t reach them.

That’s where the FNS-A comes in. By figuring out why people hesitate, food developers can make changes. Maybe the food’s texture needs to be smoother, or its appearance less intimidating. “It’s not just about creating new foods—it’s about making sure people actually want to eat them,” said Dr. Nkhabutlane.

One surprising thing the team found was that people in rural Lesotho were often open to trying new foods, even if they weren’t familiar with them. “This challenges the stereotype that rural communities are resistant to change,” she said. “It shows that with the right approach, we can introduce new foods in these areas.”

The FNS-A isn’t just for Africa—it’s designed to work anywhere.

Researchers from all over the world can use it to understand how different cultures think about food. This could help create healthier diets, better marketing strategies, and even solutions to global food problems.

Dr. Nkhabutlane is excited about the possibilities. “When people are willing to try new foods, it opens up so many opportunities,” she said. “They get to explore new flavours, enjoy better nutrition, and even connect with other cultures.” She hopes the scale will encourage people to see new foods as an adventure rather than something to fear.

So, the next time you’re faced with an unfamiliar dish, remember the work of Dr. Nkhabutlane and her team. They’re proving that trying new foods isn’t just about eating—it’s about learning, growing, and embracing the unknown. As she puts it, “Every bite is a chance to discover something amazing.”