Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

Bartkowicz, Joanna; Babicz-Zielińska, Ewa

doi:10.17221/236/2019-cjfs

Cited by 23 publications

(22 citation statements)

References 19 publications

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“…Whereby two studies investigated general sensory expectations ( 77 , 92 ), eight studies investigated the influence of aspects such as expected taste ( 41 , 72 , 80 , 91 , 96 , 104 , 153 ). In addition, Bartkowicz et al ( 47 ) and Tan et al ( 95 ) investigated the influence of sensory characteristics using specific products that participants were able to taste during the survey. For clarity, these studies are not presented in the description of the individual factors, instead they are described separately at the end of this section.…”

Section: Resultsmentioning

confidence: 99%

“…Bartkowicz and Babicz-Zielińska ( 47 ) investigated the influence of taste, texture, appearance, and odor on the acceptance of three different insect-based protein bars. One protein bar was prepared with ground grasshoppers, whereas the other two protein bars were prepared once with whole mealworms and once with ground yellow mealworms ( 47 ). The participants tasted the three different protein bars and rated the taste, texture, appearance, and smell for the respective product.…”

Section: Resultsmentioning

confidence: 99%

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Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

et al. 2022

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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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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

et al. 2022

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“…Novel food can cause ambivalent attitudes with components of both positive and negative approaches. Therefore, consumers' prejudice based on visual aspects and their willingness to expand their knowledge about nutrition are contradictory regarding this food [41].…”

Section: An Attitude Of the Western Society And Ways Of Overcoming The Consumer Negative Perception Of Entomophagymentioning

confidence: 99%

“…For example, to assess acceptance of the trend towards eating insects promoted by the FAO diet, acceptability of novel edible insect products with mealworms Tenebrio molitor L. and house crickets Acheta domesticus L. was analyzed among young Polish consumers (101 students; 74 females and 27 males). These products were prepared in the form of four different oatmeal bars: one without insects, one with whole mealworms, one with ground mealworms and one with ground crickets [41].…”

Section: An Attitude Of the Western Society And Ways Of Overcoming The Consumer Negative Perception Of Entomophagymentioning

confidence: 99%

“…Analysis of new insect product spreading (by the number of records) obtained by BUGSfeed -a website, which is engaged in communication and promotion of entomophagy, shows that the most consumed are crickets (150 records), mealworms (58), grasshoppers (43), ants (28) and silkworms (22). Food products that are the best form for persuading consumers to try novel products are protein bars (41), snacks (37), cookies (25) and sweets (18).…”

Section: An Attitude Of the Western Society And Ways Of Overcoming The Consumer Negative Perception Of Entomophagymentioning

confidence: 99%

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Edible insects as a source of alternative protein. A review

Gorbunova

Захаров

2021

Teor. prakt. pererab. mâsa (Print)

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The current state and research priorities in the field of using insects as foods and their components are examined. At present, entomophagy is practiced in Africa, South America and Asia. It is shown that the growing world population, which is increasingly limited in resources upon the rising demand for animal protein, has stimulated the interest to new food sources that can include insects as future alternative sources of animal protein. In the forming global model based on the growing share of renewable energy sources, entomophagy fits in as a renewable source of food energy. Over the last decade, the potential of edible insects as a new ingredient has been studied. It is noted that edible insects can be produced with less environmental impact compared to cattle. Insects have a huge potential at all life cycle stages as a source of nutritional and active substances and are a rich source of animal protein, contain essential amino acids, minerals (K, Na, Ca, Cu, Fe, Zn, Mn and P), vitamins (В-group, А, D, Е, К and С) and unsaturated fatty acids. Assimilability of insect protein is 76–98%. Insect carbohydrates are represented mainly by chitin contained in a range from 2.7 mg to 49.8 mg/kg of fresh matter. There are data that different insect species can have immune stimulating, sugar reducing, antioxidant and anti-genotoxic activities, as well as the positive effect in cardiovascular and nervous disorders. In the western countries, different methods of insect processing were developed. The review summarizes advantages and risks of eating insects and legal practices of their consumption. Possible ways and strategies of stimulating edible insect consumption are analyzed taking into account that the majority of population in western countries reject the idea of eating insects. The review of performed studies notes the necessity to eliminate emotional and psychological barriers on the way of accepting edible insect consumption.

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Overcoming obstacles in insect utilization

Baigts-Allende

Stathopoulos

2023

Eur Food Res Technol

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Edible insects have long been part of human diets in some countries, and they are expected to become an important alternative food source because of their nutritional value and favorable environmental impact. However, insects’ consumption safety and consumer acceptance are still significant barriers to market positioning, mainly in Western regions. Therefore, several processing technologies have been applied to develop insect-based food products and derivatives to increase consumer safety, shelf-life, and sensorial properties, including appearance. The processing pathway for insects as food might then be focused on eliminating such concerns. However, even though there is enough information related to processing techniques for edible insects, the use of the treated material has been limited as a substitute rather than a main constituted nutritional component. Moreover, there is little information about novel technologies and uses of insect derivatives compared to the minimally processed insect, as in the case of flours. This review presents the food safety (biological and chemical hazards) and cultural aspects of difficulties of eating insects and the role of processing raw material, extraction of insect derivatives (lipids and proteins), and food prototypes development on safety and consumer acceptance. Graphical abstract

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Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

Cited by 23 publications

References 19 publications

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review

Edible insects as a source of alternative protein. A review

Overcoming obstacles in insect utilization

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