Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

Schouteten, Joachim J.; Pelsmaeker, Sara De; Juvinal, Joel; Bourdeaudhuij, Ilse De; Verbeke, Wim; Gellynck, Xavier

doi:10.1016/j.foodqual.2016.03.011

Cited by 253 publications

(204 citation statements)

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“…This study on GM‐related labelling also assessed, for the first time, consumers’ evaluations of emotional and sensory attributes of GM‐free versus nonlabelled products. Though this was the first study GM food related to examine emotional and sensory perceptions, the limited impacts are in line with previous research targeting other types of content labelling (Schouteten et al, ). With respect to the emotional evaluations in particular, our findings confirm research stating that emotional profiles of food products are primarily influenced by sensory properties instead of credence attributes, such as package/label information (Gutjar et al, ; Ng et al, ; Schouteten et al, ; Spinelli et al, ).…”

Section: Discussionsupporting

confidence: 80%

“…Though this was the first study GM food related to examine emotional and sensory perceptions, the limited impacts are in line with previous research targeting other types of content labelling (Schouteten et al, ). With respect to the emotional evaluations in particular, our findings confirm research stating that emotional profiles of food products are primarily influenced by sensory properties instead of credence attributes, such as package/label information (Gutjar et al, ; Ng et al, ; Schouteten et al, ; Spinelli et al, ). If any, effects were mainly found for the speculoos product, i.e., a more local and traditional food product, which is in accordance with previous findings that changes in sensory perceptions more often occur with local food products (Stolzenbach, Bredie, Christensen, & Byrne, ).…”

Section: Discussionsupporting

confidence: 80%

“…Regarding package information, recent studies have demonstrated its impact on the emotional conceptualisations consumers experience when evaluating a food product (Gutjar et al, ; Ng, Chaya, & Hort, ; Spinelli, Masi, Zoboli, Prescott, & Monteleone, ). But also more specific information related to the content or health claims has shown to affect consumers’ emotional or sensory profiles of food products (Schouteten et al, 2015a; 2016, Wansink & Park, 2002). As such, and given the controversy of GM technology (Lusk et al, ), it is useful to include an emotional assessment when evaluating sensory perceptions of GM‐food related labelling.…”

Section: Introductionmentioning

confidence: 99%

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Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Schouteten

Gellynck

2018

Int J Consumer Studies

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As of today, the views of European consumers and policy makers on GM foods are still divided.While only few GM labelled foods ('does contain') have entered the market, GM-free labelling ('does not contain') is increasingly introduced in many EU member states. This study aims to examine whether GM-free labelling affects consumers' sensory profiling, emotional conceptualizations and overall liking. Based on a within-subjects experimental design, 126 Belgian subjects evaluated GM-free and nonlabelled samples of three food products: yogurt, traditional biscuit ('speculoos') and crisps. The results show that overall liking did not differ significantly according to label (no vs. GM-free), regardless of participants' knowledge of, or attitude towards GMOs. Furthermore, regarding the impact of GM-free labelling on consumers' subjective taste perceptions and emotional profiling, few significant differences were reported for crisps and traditional biscuit.Regarding the latter, less positive and more negative emotional terms have been assigned to the GM-free labelled sample. The findings of this study should be viewed in the context of the stringent EU mandatory GM food labelling policy, which led to an increase of GM-free rather than GM labels. Future research is needed to further underpin these findings and examine differently framed labels in various settings.

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Section: Discussionsupporting

confidence: 80%

Section: Discussionsupporting

confidence: 80%

Section: Introductionmentioning

confidence: 99%

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Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Schouteten

Gellynck

2018

Int J Consumer Studies

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“…However, eating whole insects is still unfamiliar to most people in Western countries, due to visual features of the insect that instigate feelings of food neophobia (Megido and others ). To allay the negative perception, the utilization of unrecognized forms of edible insects, for example, pulverized flour or extracted protein powder, has been suggested (Kim and others ; Megido and others ; Schouteten and others ). While it would need a sociological challenge to encourage general acceptance of insect consumption in Western countries, reluctance to consume insects because of visual or textural attributes of insect ingredients could be considerably reduced by utilizing unrecognized forms of edible insects.…”

Section: Introductionmentioning

confidence: 99%

Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Kim

Setyabrata

Lee

et al. 2017

Journal of Food Science

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The objective of this study was to determine the effect of house cricket (Acheta domesticus) flour addition on physicochemical and textural properties of meat emulsion under various formulations. As an initial marker of functionality, protein solubility, water absorption, emulsifying capacity, and gel formation ability of house cricket flour were determined at pH (2 to 10) and NaCl concentrations (0 to 2.10 M). Control emulsion was formulated with 60% lean pork, 20% back fat, and 20% ice. Six treatment emulsions were prepared with replacement of lean pork and/or back fat portions with spray-dried house cricket flour at 5% and 10% levels, based on a total sample weight. The protein solubility of house cricket flour (67 g protein/100 g) was significantly altered depending upon pH (P < 0.0001) and NaCl concentration (P = 0.0421). Similar water absorption capacity, emulsifying capacity, and gel formation ability of house cricket flour were found between 0 and 2.10 M NaCl concentration (P > 0.05). The replacement of lean meat/fat portion with house cricket flour within 10% level could fortify protein and some micronutrients (phosphorus, potassium, and magnesium) in meat emulsion, without negative impacts on cooking yield and textural properties. Our results suggest that house cricket flour can be used as an effective nonmeat functional ingredient to manufacture emulsified meat products.Keywords: edible insect, functionality, house cricket, meat emulsion, protein solubility Practical Application: To better utilize house cricket flour as a food ingredient in wide application, understanding its technological properties in various pH, and ionic strength conditions is a pivotal step. Protein solubility of house cricket flour would be considerably affected by the varying pH and NaCl concentrations of applied conventional foods. In the case of meat emulsion, within 10% lean meat and/or fat portions could be successfully substituted with house cricket flour without detectable adverse impacts on technological properties associated with cooking yield and instrumental analysis of texture. Thus, our findings suggest that house cricket flour possess the necessary physical properties to be used as an alternative nonmeat ingredient for incorporation within emulsified meat products, which could be further explored in subsequent sensory-based studies.

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“…Vabø and Hansen [1] in connection with food preferences suggested that the latter strongly depended on the perceived healthiness of the food item, the price of the food item and convenience of obtaining it, its sensory appeal, the mood of the consumer as well as familiarity, and ethical concerns. Lensvelt and Steenbekkers [2] added to this list supply and demand, tradition, religious beliefs, etc., while Shouteten et al [3] and Ghosh et al [4] focused on sensorial, economic, cultural, and ethnic aspects. Peer pressure and socio-cultural perspectives were investigated by Menozzi et al [5] and Tan and House [6], respectively, and disgust and neophobia in connection with Westerners' disgust for eating insects formed topics of inquiries for La Barbera et al [7] and Castro and Chambers [8].…”

Section: Introductionmentioning

confidence: 99%

Could Western Attitudes towards Edible Insects Possibly be Influenced by Idioms Containing Unfavourable References to Insects, Spiders and other Invertebrates?

Meyer‐Rochow

Kejonen²

2020

Foods

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It is known that idioms, proverbs, and slogans can become integrated into feelings like irritation, contemptuous attitudes, and even anger and disgust. Idioms making reference to insects, spiders, and other invertebrates occur in all languages, but they convey mostly negative content in people of Western cultural orientation. By analyzing a subgroup of insect and spider idioms related to food, eating, and digestion, the authors suggest that mirror neurons are activated in people that are exposed to the largely unfavorable content of such idioms. This could then lead the listener of such idioms to adopt the kind of negative attitude towards insects that is expressed in the idioms and to project it towards edible species.

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Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

Cited by 253 publications

References 20 publications

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Consumers’ perceptions of GM‐free labelled foods: A sensory experiment

Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Could Western Attitudes towards Edible Insects Possibly be Influenced by Idioms Containing Unfavourable References to Insects, Spiders and other Invertebrates?

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