Edible Insects in the Food Sector (part 2)

27 Aug, 2019

It gives me great pleasure to inform you that the eBook version of "Edible Insects in the Food Sector. Methods, Current Applications and Perspective” is now available. 


Chapter 3

How to measure consumers acceptance towards edible insects? – A scoping review about methodological approaches

 Giovanni Sogari*, Davide Menozzi, Christina Hartmann, Cristina Mora

* Department of Food and Drug, University of Parma, Parma, Italy. This email address is being protected from spambots. You need JavaScript enabled to view it.

The aim of this chapter is to draw conclusions from existing literature published in scientific journals about the overall state of research activity on consumer attitude and behaviour towards entomophagy. Findings highlight how a large number of researchers worldwide have investigated the potential drivers and benefits motivating consumers to accept insect and insect-based products as food as well as the main barriers that prevent individuals from consuming them. A summary of the included records analysed as well as recommendations for future studies on how to develop research on consumer behaviour towards edible insect as food are explored. 

Chapter 4

Bugs on the menu – Drivers and barriers of consumer acceptance of insects as food

Christina Hartmann* & Angela Bearth

*Department of Health Science and Technology, Consumer Behavior, ETH Zurich, Switzerland. This email address is being protected from spambots. You need JavaScript enabled to view it.

In this chapter, we will explore Western consumers’ acceptance of insects as food source and influencing factors. In particular, the role of emotional reactions towards insects, such as disgust and motivational barriers for the acceptance of insects as food will be discussed. Furthermore, the role of concepts taken from risk research, such as risk and benefit perception and trust, will be explored. Relevant characteristics of the insect product itself in terms of processing degree for consumers’ willingness to eat will be highlighted. To further increase the sustainability of the insect production, food waste could be used as insect feed instead of more resource intensive feeds. The impact of different insect feeding styles on consumer acceptance and risk perception will be explained based on recent study results. 

Chapter 5

Sensory and consumer perspectives on edible insects

Luís Miguel Cunha* and José Carlos Ribeiro

*GreenUPorto & LAQV/REQUIMTE, DGAOT, Faculdade de Ciências da Universidade do Porto, Campus Agrário de Vairão, Vila do Conde, Portugal. This email address is being protected from spambots. You need JavaScript enabled to view it.

It is of extreme importance to increase the sensory appeal of products containing edible insects and associate entomophagy with a positive sensory experience. However, there are several reports that the incorporation of insects in food products has a negative effect on their overall liking and yield sensory profiles associated with negative attributes. Therefore, even though rational strategies can be effective in profiling consumers ready to consume insects or increasing the number of consumers willing to try them, it is still necessary to improve the sensory properties of the insect-based foods to drive Western consumers into the adoption of edible insects in their regular diets.



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