Foods,
Journal Year:
2024,
Volume and Issue:
13(16), P. 2641 - 2641
Published: Aug. 22, 2024
Insects
have
recently
received
much
attention
as
sustainable
protein
sources
due
to
their
nutritional
value
and
eco-friendliness.
Unlike
conventional
livestock,
insects
require
minimal
resources
produce
fewer
greenhouse
gas
emissions.
Moreover,
offer
high-quality
protein,
essential
amino
acids,
various
vitamins
minerals.
This
study
in
Spain,
specifically
Castilla
y
León,
investigated
insect
consumption
acceptance
across
age
groups,
particularly
among
older
individuals,
shedding
light
on
factors
influencing
adoption.
The
findings
inform
strategies
address
global
deficiencies
advocate
food
practices,
with
implications
for
broader
European
research
amidst
challenges
like
water
scarcity.
Methods:
A
survey-based
approach
collected
data
attitudes,
preferences,
motivations
regarding
consumption.
Statistical
analyses
were
conducted
identify
demographic
trends
significant
associations.
Results:
Elderly
participants
expressed
reluctance
towards
but
showed
openness
survival
scenarios.
Younger
individuals
exhibited
greater
willingness
try
insects,
influenced
by
such
education
previous
experiences.
Conclusion:
Understanding
variations
attitudes
entomophagy
is
vital
fostering
its
acceptance.
demonstrated
that
exhibit
resistance
incorporating
into
diets
compared
younger
individuals.
Recommended
include
discreetly
familiar
foods
highlighting
advantages.
Collaboration
between
researchers
stakeholders
harnessing
the
potential
of
a
source.
Foods,
Journal Year:
2024,
Volume and Issue:
13(16), P. 2629 - 2629
Published: Aug. 22, 2024
Slovenia,
influenced
by
Slavic,
Mediterranean,
and
Balkan
cultures,
along
with
Austro-Hungarian
traditions
strong
environmental
concerns,
is
an
ideal
case
study
for
understanding
consumer
perceptions
of
edible
insects
increasing
their
acceptance
as
alternative
protein
source.
A
survey
conducted
in
Slovenian
English
537
participants
examined
existing
food
livestock
feed.
Findings
show
moderate
interest
insects,
particularly
non-visible,
integrated
forms,
despite
most
not
having
tried
whole
insects.
Young,
educated
individuals
those
residing
rural
areas
have
more
often
than
other
sociodemographic
groups.
Men
showed
entomophagy
compared
to
women.
Crickets,
grasshoppers,
locusts
were
acceptable,
while
cockroaches
least
favored.
Economic
factors
are
crucial,
a
preference
insect-based
products
priced
similarly
conventional
foods.
The
majority
also
support
using
These
results
can
aid
policymakers
at
regional
national
levels,
help
businesses
market
these
products,
contribute
the
literature
on
responses
different
European
regions
regarding
sustainable
Foods,
Journal Year:
2024,
Volume and Issue:
13(16), P. 2641 - 2641
Published: Aug. 22, 2024
Insects
have
recently
received
much
attention
as
sustainable
protein
sources
due
to
their
nutritional
value
and
eco-friendliness.
Unlike
conventional
livestock,
insects
require
minimal
resources
produce
fewer
greenhouse
gas
emissions.
Moreover,
offer
high-quality
protein,
essential
amino
acids,
various
vitamins
minerals.
This
study
in
Spain,
specifically
Castilla
y
León,
investigated
insect
consumption
acceptance
across
age
groups,
particularly
among
older
individuals,
shedding
light
on
factors
influencing
adoption.
The
findings
inform
strategies
address
global
deficiencies
advocate
food
practices,
with
implications
for
broader
European
research
amidst
challenges
like
water
scarcity.
Methods:
A
survey-based
approach
collected
data
attitudes,
preferences,
motivations
regarding
consumption.
Statistical
analyses
were
conducted
identify
demographic
trends
significant
associations.
Results:
Elderly
participants
expressed
reluctance
towards
but
showed
openness
survival
scenarios.
Younger
individuals
exhibited
greater
willingness
try
insects,
influenced
by
such
education
previous
experiences.
Conclusion:
Understanding
variations
attitudes
entomophagy
is
vital
fostering
its
acceptance.
demonstrated
that
exhibit
resistance
incorporating
into
diets
compared
younger
individuals.
Recommended
include
discreetly
familiar
foods
highlighting
advantages.
Collaboration
between
researchers
stakeholders
harnessing
the
potential
of
a
source.
