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Baptista da Silva C, Santos Neto ELD, Broeckx BJG, Ruiz-Suárez N, Eeckhout M, Hesta M. Assessing pet owners' willingness to embrace insects in pet food. J Anim Physiol Anim Nutr (Berl) 2024. [PMID: 39021335 DOI: 10.1111/jpn.14019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2024] [Revised: 05/16/2024] [Accepted: 07/03/2024] [Indexed: 07/20/2024]
Abstract
Alternative diets for pets have gained attention in recent years due to concerns about sustainability and environmental impact. One emerging option is the inclusion of edible insects in pet food. This study aimed to survey dog (DO) and cat (CO) owners regarding their willingness to feed insect-based pet food (IBPF) to their pets and to identify potential motivating factors. A total of 435 valid responses were evaluated, with 66% being DO and 58% CO. Of those, 24% owned both dogs and cats. About half of DO (52%) and 62% of CO were positive about IBPF. CO had a higher acceptance of IBPF than DO (p < 0.05). Moreover, both DO and CO showed a significant increase in acceptance if IBPF has been proven to provide sustainable and nutritional benefits (p < 0.01). CO adhering to a specific diet themselves showed a significantly higher acceptance of IBPF (p < 0.05), however it was independent of the type of diet. Additionally, 32% of DO and 34% of CO reported prior experience with eating edible insects themselves, and a positive entomophagy experience increased DO's (p = 0.108) and CO's (p < 0.01) acceptance of IBPF. Furthermore, the interest in entomophagy resulted in increased acceptance of IBPF by both DO and CO who had not yet tried insects (p < 0.01). In conclusion, pet owners demonstrated a favourable perception of IBPF and showed a willingness to incorporate these products into their pets' diets. CO displayed a more positive perception compared to DO, suggesting a beneficial focus on the feline niche. To enhance overall acceptance, emphasizing sustainability and conducting further research to establish the nutritional benefits of IBPF are crucial. The findings of this study provide valuable insights for pet food manufacturers and marketers to develop strategies and products aligned with the preferences and needs of pet owners.
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Affiliation(s)
- Camila Baptista da Silva
- Department of Morphology, Imaging, Orthopaedics, Rehabilitation and Nutrition, Ghent University, Salisburylaan, Merelbeke, Belgium
| | | | - Bart J G Broeckx
- Department of Veterinary and Biosciences, Ghent University, Heidestraat, Belgium
| | - Norberto Ruiz-Suárez
- Department of Morphology, Imaging, Orthopaedics, Rehabilitation and Nutrition, Ghent University, Salisburylaan, Merelbeke, Belgium
| | - Mia Eeckhout
- Department of Food Technology, Safety and Health, Ghent University, Gent, Belgium
| | - Myriam Hesta
- Department of Morphology, Imaging, Orthopaedics, Rehabilitation and Nutrition, Ghent University, Salisburylaan, Merelbeke, Belgium
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2
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Nervo C, Ricci M, Torri L. Understanding consumers attitude towards insects as food: Influence of insect species on liking, emotions, sensory perception and food pairing. Food Res Int 2024; 182:114174. [PMID: 38519187 DOI: 10.1016/j.foodres.2024.114174] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 02/20/2024] [Accepted: 02/28/2024] [Indexed: 03/24/2024]
Abstract
Entomophagy studies mainly focused on insects as a generic category, rarely considering insect species. This study investigated the: i) affective response to specific edible insect species; ii) sensory properties characterizing the tested insects and their role in driving preferences and food paring. A sensory test (85 consumers, 56.5 % female, 19-73 years) was performed on seven dried whole edible insects at the adult (weaver ants, crickets, grasshoppers), larva (bamboo worms, morio worms, sago worms) and pupae stage (silkworms). For each species, consumers expressed their liking and, through three check-all-that-apply tests, described the perceived sensory properties, the perceived emotions, and their potential food pairings. Results showed a significant effect of the species on all variables. Bamboo worms, weaver ants and grasshoppers resulted the most accepted, followed by morio worms, crickets, and silkworms, while the sago worms were the most disliked. Numerous sensory attributes significantly discriminated among insect species and the drivers of liking and sensory attributes associated to the food pairings were identified. However, two clusters with different preferences and drivers of liking were observed. Moreover, a gender effect was found: i) males associated insects with emotions like calm and wild, while females with glad and pleased; ii) males and females would pair different foods with the insect species. In conclusion, this study provided new knowledge useful for researchers and food industry to develop future insect-based foods and dishes able to meet the expectations of different consumers segments.
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Affiliation(s)
- Chiara Nervo
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy
| | - Michele Ricci
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy
| | - Luisa Torri
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Bra, Cuneo, Italy.
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3
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Hamam M, D’Amico M, Spina D, La Via G, Di Vita G. The interplay of food-related lifestyle and eating behavior in Italian women. Front Nutr 2024; 11:1338925. [PMID: 38379543 PMCID: PMC10876857 DOI: 10.3389/fnut.2024.1338925] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Accepted: 01/24/2024] [Indexed: 02/22/2024] Open
Abstract
Introduction Women play a crucial role in food shopping and preparation, and their food choices have significant implications for their health and that of their families. This study aims to provide a perspective on women's eating lifestyle, which has undergone significant changes. Methods A factor analysis was conducted to assess the degree of involvement in food choices and the types of food items consumed among a sample of 399 Italian women. Results Through cluster analysis, four segments were identified: hedonic food consumers, sustainable- and balanced-diet consumers, food experimenters, and no food fondness consumers. The results reveal a correlation between the degree of food involvement and the type of food consumed. Discussion Furthermore, the food lifestyle of the sample is partially dependent on age. Individuals aged 25-28 years show more hedonic food consumption behavior, while the older age group (44-64 years) falls into the sustainable and balanced diet consumer cluster (the largest cluster) and the cluster of those who do not express definable food choices (no food fondness).
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Affiliation(s)
| | | | - Daniela Spina
- Department of Agriculture, Food and Environment (Di3A), University of Catania, Catania, Italy
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Siddiqui SA, Tettey E, Yunusa BM, Ngah N, Debrah SK, Yang X, Fernando I, Povetkin SN, Shah MA. Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4786-4830. [PMID: 37823805 DOI: 10.1111/1541-4337.13243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/13/2023]
Abstract
Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Elizabeth Tettey
- Council for Scientific and Industrial Research - Oil Palm Research Institute, Sekondi, Takoradi W/R, Ghana
| | | | - Norhayati Ngah
- Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
| | - Shadrack Kwaku Debrah
- Department of Horticulture and Crop Production, University of Energy and Natural Resources, Sunyani, Ghana
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, East Java, Indonesia
| | | | - Mohd Asif Shah
- Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia
- School of Business, Woxsen University, Hyderabad, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- Research Fellow, INTI International University, Nilai, Negeri Sembilan, Malaysia
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5
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Arama D, Kinyuru J, Ng'ang'a J, Kiage-Mokua B, Ochieng BO, Tanga CM. Unraveling the physicochemical attributes of three cricket ( Gryllus bimaculatus)-enriched biscuit products and implications on consumers' preference and willingness to pay. Lebensm Wiss Technol 2023; 185:115171. [PMID: 37675440 PMCID: PMC10477817 DOI: 10.1016/j.lwt.2023.115171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2023] [Revised: 07/31/2023] [Accepted: 08/06/2023] [Indexed: 09/08/2023]
Abstract
Disgust and neophobia elicited by whole insect products, has necessitated the need to mask insect-based food products. The physico-chemical parameters, sensory acceptance, and willingness to pay (WTP) for wheat biscuits supplemented with cricket powder was evaluated. The biscuits' color intensity correlated with the cricket inclusion levels. Spread ration of cricket-enriched-biscuits increased (1.0-1.2-folds), while the hardness and fracturability decreased (1.0-1.3-folds and 1.0-1.2 folds, respectively) compared to the control biscuit. Cricket-biscuits exhibited 1.2-1.7, 1.1-3.7, 1.2-3.0 and 1.1-1.2-folds higher (p < 0.05) protein, ash, fiber, and fat, respectively. Ca, Fe, and Zn were 1.1-3.7, 1.1-1.2 and 1.4-4.0-folds higher, respectively, for cricket-based biscuits. Monounsaturated and polyunsaturated fatty acids proportionally increased with increasing cricket flour. On a likert scale, 71.4%, 71.9%, 38.4% and 57.5% of the caregivers and 38.6%, 58.3%, 40.0% and 34.0% for children (3-5 years) strongly preferred the color, texture, taste and aroma, respectively, of the cricket-based biscuits. Forty-seven (47%) of the caretakers were WTP a premium of 37 Kenyan shillings (0.34 USD) for cricket-based biscuits. Our findings demonstrated that integration of cricket flour into existing market-driven consumer familiar food products significantly increased acceptability and WTP, thus promising potential to contribute to improved food and nutritional security.
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Affiliation(s)
- Divina Arama
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - John Kinyuru
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - Jeremiah Ng'ang'a
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - Beatrice Kiage-Mokua
- Department of Human Nutrition Sciences, Jomo Kenyatta University of Agriculture and Technology, P.O Box 62000-00200, City Square Nairobi, Kenya
| | - Brian O. Ochieng
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
| | - Chrysantus Mbi Tanga
- International Centre of Insect Physiology and Ecology (icipe), P.O. Box 30772-00100, Nairobi, Kenya
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La Barbera F, Amato M, Verneau F. Beyond Meat: Alternative Sources of Proteins to Feed the World. Nutrients 2023; 15:2899. [PMID: 37447225 DOI: 10.3390/nu15132899] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 06/05/2023] [Accepted: 06/06/2023] [Indexed: 07/15/2023] Open
Abstract
A number of changes and social factors such as the expected population growth, the raising demand for animal proteins, food chain disruption due to the COVID-19 pandemic and conflicts are placing food security and sustainable diet at the very centre of the political agenda [...].
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Affiliation(s)
- Francesco La Barbera
- Department of Political Science, University of Naples Federico II, Via Rodinò 22/a, 80138 Naples, Italy
| | - Mario Amato
- Department of Political Science, University of Naples Federico II, Via Rodinò 22/a, 80138 Naples, Italy
| | - Fabio Verneau
- Department of Political Science, University of Naples Federico II, Via Rodinò 22/a, 80138 Naples, Italy
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7
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Sogari G, Amato M, Palmieri R, Hadj Saadoun J, Formici G, Verneau F, Mancini S. The future is crawling: Evaluating the potential of insects for food and feed security. Curr Res Food Sci 2023; 6:100504. [PMID: 37377490 PMCID: PMC10290996 DOI: 10.1016/j.crfs.2023.100504] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2023] [Revised: 04/07/2023] [Accepted: 04/11/2023] [Indexed: 06/29/2023] Open
Abstract
Current estimations showed that the number of people affected by hunger doubled in the last two years, reaching 9.8% of the global population. According to FAO, in order to satisfy the demand for food in the next few years, it will be necessary to double food production. Moreover, the call for a change in dietary patterns has been raised, showing how the food sector is responsible of 1/3 of climate change where meat-based diets or overconsumption of meat play an important role in the negative environmental impact. Consequently, there is a growing concern in how to achieve the goal of increasing food productions without exploiting environmental resources and to explore the production and use of alternative resources, such as insects. Insects are gaining interests both as food and feed not only to reduce the environmental costs in feed production for common livestock, but also to reduce farmers' dependence on traditional protein sources. In this work we aimed to provide an overview of the state-of-the-art upon insect studies, highlighting the most important results obtained from both an industrial and market perspective. The legislative framework concerning edible insects as food and feed is also analyzed, with the final purpose to highlight recent reforms, relevant case-law as well as unsolved regulatory challenges. From a normative perspective, regulatory efforts are still required to fully take advantage of the potentialities of insects-industry. From a consumer point of view, consumers' willingness to pay a premium is going to be a key issue for economic sustainability of the insect farming chain. To meet the food and feed security challenges, insects will have to be considered all-around, including applications in the food, feed, and other sectors. We believe that this review is an important contribution to the field of food science and will be of interest to researchers, food industry professionals, and policymakers in order to prioritize research questions and help communicate scientific knowledge to a broader audience.
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Affiliation(s)
- Giovanni Sogari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/a, 43124, Parma, Italy
| | - Mario Amato
- Department of Political Science, University of Naples Federico II, Via Rodinò 22/A, 80138, Naples, Italy
| | - Rossella Palmieri
- Department of Political Science, University of Naples Federico II, Via Rodinò 22/A, 80138, Naples, Italy
| | - Jasmine Hadj Saadoun
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 49/a, 43124, Parma, Italy
| | - Giulia Formici
- Department of Italian and Supranational Public Law, University of Milan, Via Festa del Perdono 7, 20122, Milan, Italy
| | - Fabio Verneau
- Department of Political Science, University of Naples Federico II, Via Rodinò 22/A, 80138, Naples, Italy
| | - Simone Mancini
- Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124, Pisa, Italy
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8
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Alhujaili A, Nocella G, Macready A. Insects as Food: Consumers' Acceptance and Marketing. Foods 2023; 12:886. [PMID: 36832961 PMCID: PMC9956212 DOI: 10.3390/foods12040886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/25/2023] [Accepted: 02/10/2023] [Indexed: 02/22/2023] Open
Abstract
The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with insect-based food, mainly regarding consumer acceptance and commercialization. In this systematic review, we explored these challenges by reviewing 85 papers from 2010 to 2020, which were selected following the PRISMA methodology. Additionally, we applied the SPIDER (Sample, Phenomenon of Interest, Design, Evaluation, and Research type) tool for developing the inclusion criteria. Our analysis adds new knowledge to previous systematic reviews on this topic. It reveals both a comprehensive framework of factors influencing consumers' acceptance of insects as food and aspects of the marketing mix of these products. Disgust, food neophobia, familiarity, visibility of insects, and taste appear to be the most significant factors that can prevent consumers from consuming insects as food. The motivations for acceptance are found to be familiarity and exposure. The results of this review provide insights for policymakers and stakeholders who wish to develop marketing strategies that can increase consumer acceptance of insects as food.
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Affiliation(s)
- Asmaa Alhujaili
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
- Department of Agribusiness and Consumer Science, School of Agricultural and Food Sciences, King Faisal University, Hofuf 31982, Saudi Arabia
| | - Giuseppe Nocella
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
| | - Anna Macready
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
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9
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Mina G, Peira G, Bonadonna A. The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View. Foods 2023; 12:646. [PMID: 36766174 PMCID: PMC9914366 DOI: 10.3390/foods12030646] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Edible insects recently gained attention as a potential contributor to the future sustainability of the food system. Insect farming has indeed shown to have environmental and nutritional benefits, but edible insects are still an unusual foodstuff in Europe. The purpose of this article is to analyze the barriers and drivers of insect consumption in Europe and to identify the most promising strategies to convince consumers to include insect-based products in their diets. To answer these research questions, a systematic review of the literature on the consumer's point of view about insects as food was performed. The results show that the main barrier to the development of this market is related to the psychological rejection of consumers induced by disgust toward entomophagy. To break down these barriers, it is essential to increase the general knowledge about the environmental and nutritional benefits of entomophagy. Furthermore, the limited size of the edible insect market appears to be a structural barrier. Expanding the reach of the market and consumer familiarity with edible insects will increase their acceptability. Finally, some product-related strategies are also highlighted. Furthermore, this article brings new knowledge about the effectiveness of the environmental motive in convincing consumers to try edible insects.
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Affiliation(s)
| | | | - Alessandro Bonadonna
- Department of Management, University of Turin, Corso Unione Sovietica 218 bis, 10134 Turin, Italy
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10
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Riverso R, Amato M, Verneau F, La Barbera F. The Interaction between Message Sensation Value and Food Neophobia in Communication about Insect-Based Foods: An Experiment with Italian Consumers. Nutrients 2022; 15:nu15010191. [PMID: 36615852 PMCID: PMC9823528 DOI: 10.3390/nu15010191] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 12/23/2022] [Accepted: 12/28/2022] [Indexed: 01/04/2023] Open
Abstract
Currently, insects are considered as a promising alternative protein source due to their nutritional content and their environmental sustainability. Notwithstanding this, generally consumers show reluctance towards the introduction of edible insects into their diet, mostly influenced by food neophobia. Persuasive communication strategies (e.g., informational vs. emotional appeals) have been a major topic in consumer behavior research. Scholars often refer to the construct of message sensation value (MSV), which is defined as the intensity of audio, visual, and content features of a message that elicit sensory, affective, and arousal responses. In this work, a computer-based experiment (N = 148) was conducted to investigate the effectiveness of messages based on different levels of MSV in promoting the intention to eat insect-based foods, and interactions between MSV and food neophobia. Results indicate that, MSV, food neophobia, and their interaction significantly affect the willingness to consume insect-based food products with or without visible insects, highlighting novel pathways for segmenting consumers, in order to strengthen the communication effects.
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11
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Dagevos H, Taufik D. Eating full circle: Exploring consumers’ sympathy for circularity in entomophagy acceptance. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104760] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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Italian consumers standing at the crossroads of alternative protein sources: Cultivated meat, insect-based and novel plant-based foods. Meat Sci 2022; 193:108942. [DOI: 10.1016/j.meatsci.2022.108942] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2022] [Revised: 08/01/2022] [Accepted: 08/02/2022] [Indexed: 11/18/2022]
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13
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Abstract
The literature highlights the importance of insect consumption for nutritional health habits. The increasingly clear legislation, the developed studies demonstrating their nutritional value, and the prospect of overcoming some barriers that have prevented consumers from consuming insects are among the reasons supporting the advantages of consuming insects. The leading determinants of consumption are culture and individual and social beliefs, accessibility to a particular nutritional resource, and individual behavior. The barriers to neophobia were analyzed by evaluating factors of influence and their respective relationship and meaning through quantitative research to measure the significance of the results. To develop a conceptual model that aims to change eating behavior and recognize structural aspects that can be barriers in the process of changing eating behavior, a methodological framework was developed. The methodological framework aimed to identify the characteristics that can be associated with the profile of opinion leaders, and it included a questionnaire which was applied to 213 young people. Moreover, the structural equation model was the statistical technique used. Given the projected population growth and increasing life expectancy, nutrition is a challenge in terms of health, but also in economic, social, and environmental respects. Aiming for sustainability, it is crucial to identify nutritional alternatives within the circular economy.
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14
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Kröger T, Dupont J, Büsing L, Fiebelkorn F. Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review. Front Nutr 2022; 8:759885. [PMID: 35265649 PMCID: PMC8901202 DOI: 10.3389/fnut.2021.759885] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 12/07/2021] [Indexed: 12/20/2022] Open
Abstract
Consuming insects is a possible alternative to meat consumption that has few detrimental impacts on the environment and human health. Whether novel foods made from insects will become established in Western societies in the coming years depends largely on their acceptance by the respective populations. Numerous studies on the acceptance of insects as a novel food have already been conducted. In this systematic review, the main findings of quantitative, experimental, and tasting studies on the acceptance of insects as a novel food are summarized. The present paper is designed to serve as an orientation for practitioners in the food industry and provides information useful for the design of marketing strategies and target group-oriented product development. In addition, we highlight in which fields future studies could be conducted to further improve the understanding of the acceptance of insects as food in Western societies.
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Affiliation(s)
| | - Jacqueline Dupont
- Department of Biology Didactics, Osnabrück University, Osnabrück, Germany
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15
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Modlinska K, Adamczyk D, Maison D, Goncikowska K, Pisula W. Relationship between Acceptance of Insects as an Alternative to Meat and Willingness to Consume Insect-Based Food-A Study on a Representative Sample of the Polish Population. Foods 2021; 10:2420. [PMID: 34681469 PMCID: PMC8536127 DOI: 10.3390/foods10102420] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2021] [Revised: 10/07/2021] [Accepted: 10/07/2021] [Indexed: 11/16/2022] Open
Abstract
Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers' understanding of the need to reduce meat consumption and their personal food preferences. Our goal was to investigate the relationship between the acceptance of insects as a meat substitute, the willingness to buy and consume insect-based food, and the underlying factors. The study was conducted on a representative sample of the Polish population, and as in previous studies, our results showed that men who are more familiar with entomophagy pay more attention to the environmental impact of their food choices, are convenience-orientated and are more willing to accept insects as a meat substitute. However, people with higher levels of food neophobia and disgust sensitivity and lower levels of variety-seeking tendency are less willing to consume insects. Our study showed that the acceptance of insects as an alternative to meat (general perspective) does not translate into a willingness to buy and eat them (individual perspective). Consumers who declare their acceptance of insects as a meat substitute might not be willing to purchase insects for their consumption.
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Affiliation(s)
- Klaudia Modlinska
- Institute of Psychology, Polish Academy of Science, Jaracza 1, 00-378 Warsaw, Poland; (K.G.); (W.P.)
| | - Dominika Adamczyk
- Faculty of Psychology, University of Warsaw, Stawki 5/7, 00-183 Warsaw, Poland; (D.A.); (D.M.)
| | - Dominika Maison
- Faculty of Psychology, University of Warsaw, Stawki 5/7, 00-183 Warsaw, Poland; (D.A.); (D.M.)
| | - Katarzyna Goncikowska
- Institute of Psychology, Polish Academy of Science, Jaracza 1, 00-378 Warsaw, Poland; (K.G.); (W.P.)
| | - Wojciech Pisula
- Institute of Psychology, Polish Academy of Science, Jaracza 1, 00-378 Warsaw, Poland; (K.G.); (W.P.)
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Edible Insects and Global Food Security. INSECTS 2021; 12:insects12050472. [PMID: 34069495 PMCID: PMC8190632 DOI: 10.3390/insects12050472] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 05/12/2021] [Revised: 05/17/2021] [Accepted: 05/18/2021] [Indexed: 12/18/2022]
Abstract
Starting in 2008 and lasting up until 2011, the crisis in agricultural and, in particular, cereal prices triggered a period of riots that spread from the Mediterranean basin to the rest of the world, reaching from Asia to Central America and the African continent. [...].
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Menozzi D, Sogari G, Mora C, Gariglio M, Gasco L, Schiavone A. Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation? INSECTS 2021; 12:insects12050435. [PMID: 34066011 PMCID: PMC8151576 DOI: 10.3390/insects12050435] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 05/05/2021] [Accepted: 05/08/2021] [Indexed: 12/20/2022]
Abstract
Simple Summary Research into alternative protein sources might help to reduce environmental pollution and increase animal welfare. Insect proteins used in feed production could represent a good solution for these environmental and ethical problems. However, consumer acceptance of insects as feed must be carefully considered, along with the role of information in affecting the acceptance of such feed. In this study, we tested how non-technical information on the benefits of introducing insects as feed for farmed animals convinced a group of Italian consumers to accept duck meat fed either with insect-based meal or live insects. We found that providing information on the environmental, safety, nutritional, and taste-related aspects of insect-based feed as a protein substitute in the poultry sector increased the consumers’ acceptance of using insects as feed, as well as their readiness to purchase and consume these products. Our results show that some sociodemographic attributes, i.e., gender, age, and education level, are significantly related with the acceptance of products from insect-fed animals. Abstract The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source.
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Affiliation(s)
- Davide Menozzi
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 45/A, 43124 Parma, Italy; (D.M.); (C.M.)
| | - Giovanni Sogari
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 45/A, 43124 Parma, Italy; (D.M.); (C.M.)
- Correspondence:
| | - Cristina Mora
- Department of Food and Drug, University of Parma, Parco Area delle Scienze 45/A, 43124 Parma, Italy; (D.M.); (C.M.)
| | - Marta Gariglio
- Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy; (M.G.); (A.S.)
| | - Laura Gasco
- Department of Agricultural, Forest, and Food Sciences, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy;
| | - Achille Schiavone
- Department of Veterinary Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy; (M.G.); (A.S.)
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Abstract
Consumer behavior is crucial in the transition towards circular food systems. Studies so far investigate isolated circular food behaviors, but it is still unclear how the literature comprehensively addresses these behaviors. This paper provides an overview of the literature on circular food behaviors. Following a semi-systematic literature review, we analyze 46 papers related to circular food behaviors. We summarize their main features, categorize the behaviors, and propose a future research agenda. Results show the novelty and quick popularity of the topic, a dispersion across sustainability and agri-food journals, the manuscripts’ goals related to consumption, a predominance of empirical data collection in Europe, a focus on behaviors related to protein alternatives, food waste, and upcycled foods, and the importance of communication and consumers’ education. We categorize and characterize three types of circular food behaviors: linear, transitioning, and circular behaviors. Circular behaviors (i) are part of a systemic circular economy view, (ii) define consumers as “doers” or “prosumers”, (iii) pursue long-term sustainability goals, (iv) show a high engagement of skilled consumers, and (v) are supported by technologies. Future research should consider the social dimension of sustainability and pursue a systemic view of circular food behaviors. We suggest that a circular food-related lifestyle may incorporate the recommended directions.
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