Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein DOI Creative Commons
Cristhiam Gurdian, Damir D. Torrico,

Bin Li

et al.

Foods, Journal Year: 2022, Volume and Issue: 11(3), P. 337 - 337

Published: Jan. 25, 2022

Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, purchase intent (PI) in three different moments: (1) before tasting, (2) after tasting/before ECP statement, (3) tasting/after statement. Attributes' scores only Liking (mixed-effects ANOVA), PI across moments within treatments/across treatments evaluated. Emotion-based penalty-lift analyses OL assessed using two-sample t-tests (p < 0.05). Random forest model analyzed after-tasting informed variables' importance. Although formulations' similar moments, plain Italian had higher (before statement) than chips. Moments indirectly affected via emotions elicitation. Valence activation/arousal discriminated treatment whereas valence mostly terms treatments, respectively. For either formulation or moment, "interested" "adventurous" positively OL. Before attribute liking, "satisfied," "enthusiastic" critical predicting PI.

Language: Английский

Edible insects as a sustainable alternative to food products: an insight into quality aspects of reformulated bakery and meat products DOI

Mariana Martins Borges,

Diego Vicente da Costa, Felipe Machado Trombete

et al.

Current Opinion in Food Science, Journal Year: 2022, Volume and Issue: 46, P. 100864 - 100864

Published: May 13, 2022

Language: Английский

Citations

94

Strategies to convince consumers to eat insects? A review DOI Creative Commons
A. van Huis, Birgit A. Rumpold

Food Quality and Preference, Journal Year: 2023, Volume and Issue: 110, P. 104927 - 104927

Published: June 30, 2023

The idea of insects as human food in the Western world has only been around for a few decades. Insect products can be substitute conventional meat because: 1) their nutritional value is similar and there may health benefits; 2) environmental impact lower; 3) safety guaranteed. Nevertheless, it seems that consumers are reluctant to consume because of: disgust – product goes beyond internalised norm what is; neophobia hesitance unfamiliar food; lack information; 4) experience never having consumed before; 5) disinterest indifference. Differences attitude towards insect consumption worldwide explained by cultural backgrounds traditional eating patterns. It about quarter population most countries willing try insect-based products. Strategies convince include: emphasising nutritionally adequate; incorporating them unrecognisable form familiar products; making delicious; giving people taste experience; marketing taste; 6) providing detailed information product, taking into consideration sustainability not convincing factor; 7) using celebrities promote product; 8) targeting specific groups such sensation-seekers or children; devising market strategies, stylistic images choosing supermarkets retailing. main objective find combination these strategies appropriate certain type consumer depending on socio-cultural background.

Language: Английский

Citations

61

“It’s most likely gonna be the future”: A Qualitative Study Exploring Child and Parent Perceptions of Alternative Proteins DOI Creative Commons
Nandini Anant, Arunika Pillay,

Siti Amelia Juraimi

et al.

Appetite, Journal Year: 2025, Volume and Issue: unknown, P. 107898 - 107898

Published: Feb. 1, 2025

Language: Английский

Citations

4

“Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar DOI
Antônio Bisconsin-Júnior, Heber Rodrigues, Jorge Herman Behrens

et al.

Appetite, Journal Year: 2022, Volume and Issue: 173, P. 106001 - 106001

Published: March 16, 2022

Language: Английский

Citations

63

Engaging in entomophagy: The role of food neophobia and disgust between insect and non-insect eaters DOI Creative Commons
Giovanni Sogari, Francesco Riccioli, Roberta Moruzzo

et al.

Food Quality and Preference, Journal Year: 2022, Volume and Issue: 104, P. 104764 - 104764

Published: Nov. 12, 2022

Past tasting experience with edible insects could influence food neophobia (FN) and disgust, consequently, it increase the intention to engage entomophagy by influencing our disgust. Thus, this study aims measure effect of insect disgust on willingness in (WTE) explore differences between consumers who had previous eating those did not. An online cross-sectional survey was distributed five countries (Belgium, China, Italy, Mexico, USA) total sample (n = 3421) divided into two consumer groups: eaters vs non-insect eaters. A Multigroup structural equation model implemented analyse relationship FN sub-dimension Disgust Entomophagy Attitude Questionnaire-EAQ towards WTE. The main results showed that FNS negatively WTE whole processed insects. In particular, for sample, EAQ-Disgust is a more powerful predictor explain both wholes than FNS. However, interestingly, while dimension EAQ influences same magnitude eaters, related stronger explanatory power overcoming negative attitudes direct entomophagy, especially driven reactions through promoting sessions paramount reducing legitimating as source.

Language: Английский

Citations

54

Paying for sustainable food choices: The role of environmental considerations in consumer valuation of insect-based foods DOI Creative Commons

Peter Michel,

Toritseju Begho

Food Quality and Preference, Journal Year: 2023, Volume and Issue: 106, P. 104816 - 104816

Published: Jan. 21, 2023

Substituting conventional animal protein sources with insects is increasingly seen as a strategy for reducing the environmental footprint of modern diets. Nonetheless, remain highly contentious and tend to provoke disgust in Western populations. Few studies have explored consumer attitudes towards insect-based foods (IBFs) UK. This paper profiles UK consumers terms beliefs IBFs, explores impact information has on valuation IBFs. Besides demographic characteristics, influence psychological factors (food neophobia, eco-consciousness, perceptions personal agency over problems) willingness pay IBFs were examined. Participants (N = 248), half whom received an informational briefing advantages completed online survey choice experiment featuring cricket powder pork-based sausages. Exposure treatment resulted consistently higher valuations cricket-containing sausages, although price penalties assigned remained substantial most cases. Being high eco-consciousness perceived low food neophobia correlated The results this study highlight challenges associated expanding edible insect market countries, well opportunity education help promote uptake

Language: Английский

Citations

33

The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View DOI Creative Commons
Giorgio Mina, Giovanni Peira, Alessandro Bonadonna

et al.

Foods, Journal Year: 2023, Volume and Issue: 12(3), P. 646 - 646

Published: Feb. 2, 2023

Edible insects recently gained attention as a potential contributor to the future sustainability of food system. Insect farming has indeed shown have environmental and nutritional benefits, but edible are still an unusual foodstuff in Europe. The purpose this article is analyze barriers drivers insect consumption Europe identify most promising strategies convince consumers include insect-based products their diets. To answer these research questions, systematic review literature on consumer’s point view about was performed. results show that main barrier development market related psychological rejection induced by disgust toward entomophagy. break down barriers, it essential increase general knowledge benefits Furthermore, limited size appears be structural barrier. Expanding reach consumer familiarity with will acceptability. Finally, some product-related also highlighted. brings new effectiveness motive convincing try insects.

Language: Английский

Citations

30

Booming the bugs: How can marketing help increase consumer acceptance of insect-based food in Western countries? DOI Creative Commons

Berlianti Puteri,

Benedikt Jahnke, Katrin Zander

et al.

Appetite, Journal Year: 2023, Volume and Issue: 187, P. 106594 - 106594

Published: May 12, 2023

Edible insects could be a promising answer to the question of how feed growing human population with healthier and more sustainable source protein. Despite increasing interest in entomophagy food science industry, however, consumer acceptance for insect-based products remains low Western countries. This systematic review provides comprehensive timely overview studies relevant researchers, practitioners other stakeholders involved marketing these products. Reviewing data from 45 selected studies, we focus on measures tested their influence consumers' preference, acceptance, willingness try, eat and/or buy Organising findings according 4Ps mix framework, five main ways enhancing appeal are discussed: 1) developing product attributes that align specific preferences target consumers; 2) subtle labelling presence insects; 3) using value-added or competition-based pricing strategies; 4) making consistently available marketplace; 5) promoting effectively through advertising, tasting activities, social influence. The heterogeneity find among whether due differences researched, sampling countries, data-collection methods, indicates key research gaps future address.

Language: Английский

Citations

28

The impact of innovation level and emotional response on upcycled food acceptance DOI
Wajdi Hellali,

Bernard Koraï

Food Quality and Preference, Journal Year: 2023, Volume and Issue: 107, P. 104849 - 104849

Published: March 17, 2023

Language: Английский

Citations

24

Understanding consumers attitude towards insects as food: Influence of insect species on liking, emotions, sensory perception and food pairing DOI

Chiara Nervo,

Michele Ricci, Luisa Torri

et al.

Food Research International, Journal Year: 2024, Volume and Issue: 182, P. 114174 - 114174

Published: March 4, 2024

Language: Английский

Citations

11