Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Abstract

In the last decade, consumer perception of protein as an important nutrient has increased exponentially and focused on alternative sources such as plant‐ or insect‐based protein and microalgae. However, many consumers indicate that they do not consider insect ingredients, a potential source of high quality protein, to be a good choice in food products. But is it because of the sensory aspects? This consumer study was conducted in the United States of America, Mexico, and Spain to compare acceptability of a familiar product, chocolate chip cookies, in three “blind” variations: a control 100% wheat flour chocolate chip cookie, and two versions substituting 15% and 30% cricket flour for an equivalent amount of wheat flour. Two hundred consumers from each country were recruited and scored overall acceptability and acceptability of different sensory attributes for the three cookies. Acceptance was measured using a nine‐point hedonic scale and a similar format was used for each attribute. US consumers did not find significant differences in liking between the control and 15% sample. The 30% cricket powder cookie showed a decrease in consumer acceptance. Mexican and Spanish consumers liked the 15% sample significantly more than the control and 30% sample. Spanish consumers also like the control more than the 30% sample. The substitution of 15% cricket powder does not negatively impact liking in this product and, in fact, may improve both liking and protein content. Further research is necessary to determine whether this finding can help to mitigate the impact of insect‐containing ingredients. Practical Application High protein and sustainability are two key aspects being used to promote products in many markets. The protein content and sustainability of insect‐based ingredients could make more competitive baked products if certain negative aspects, such as sensory and emotional and psychological barriers, can be overcome. This study focused on three specific countries but products using insect powder as an ingredient have the potential to be used in other regions or countries as acceptable products. With the correct marketing, such products could become a competitive choice in the product category. The food industry should consider and explore different insect powders/flours as an alternative ingredient.

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

“…On the contrary, males had a similar frequency of consumption intent across all treatments. Females may have had lower thresholds for the detection or recognition of ECP in the brownie formulation than males [ 47 ] or male consumers while recognizing a difference in the sensory properties of treatments with ECP, but still presented the same willingness to consume them as for those without ECP because males had higher blind acceptability for ECP than women [ 48 , 49 , 50 ].…”

“…On the contrary, males had a similar frequency of consumption intent across all treatments. Females may have had lower thresholds for the detection or recognition of ECP in the brownie formulation than males [47] or male consumers while recognizing a difference in the sensory properties of treatments with ECP, but still presented the same willingness to consume them as for those without ECP because males had higher blind acceptability for ECP than women [48][49][50]. Regarding purchase intent, females exhibited higher (p < 0.05) frequency for treatments without ECP (CBWO− and CBWO+), but the treatment containing ECP and the informed condition (CBW+) achieved similar purchase intent to CBWO−, demonstrating a positive effect of the informed condition (purchase intent increased from 27% for CBW− to 38% for CBW+; Figure 5).…”

Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation

“…Further research by Caparros Megido et al (2016) assessed sensory liking of mealworm burgers with Belgium consumers and found that consumers rated the taste and appearance of the insect burger between a beef burger and a lentil burger. Cookies containing 15% cricket powder were also found to be acceptable in a sensory evaluation by consumers from the United States, Mexico, and Spain (Castro Delgado et al, 2020). In fact, overall liking for cookies containing 15% cricket powder were preferred to the control amongst consumers from Mexico and Spain.…”

“…Lombardi et al (2019) found that younger people were more willing to try new products like insects, while other researchers found no significant influence of age on acceptance of insects (Hartmann et al, 2015; Jensen & Lieberoth, 2019; La Barbera et al, 2017; Lammers et al, 2019; Piha et al, 2018; Tan et al, 2016; Woolf et al, 2019). Further, sensory evaluation of chocolate chip cookies in the United States, Mexico, and Spain found that overall liking by gender and age varied based on the country (Castro Delgado et al, 2020). Thus, while some research suggests that younger males are the most likely to consume insects, the evidence is inconsistent and suggests that factors other than age and gender may be more influential on willingness to consume insects.…”

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

“…Before experiencing the taste of cricket powder, Canadian consumers thought that consumption was undesirable, but their attitude changed after having consumed the powder and they were then willing to buy it [ 186 ]. In the USA, Mexico and Spain, replacing wheat flour with 15% and 30% of cricket ( A. domesticus ) powder in chocolate chip cookies was evaluated [ 187 ]. No difference between 15% and 30% was noted by USA consumers whilst Mexican and Spanish consumers liked the 15% sample significantly more than the control and 30% sample.…”