Factors influencing consumer perception and acceptability of insect-based foods

Wendin, Karin; Nyberg, Maria

doi:10.1016/j.cofs.2021.01.007

Cited by 99 publications

(71 citation statements)

References 48 publications

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“…Insects are being touted as a very rich source of sustainable protein and, although they are common food in several parts of the world, their introduction to Western cultures has been proven challenging as most people are reluctant to eat them (Collins et al, 2019;Wendin and Nyberg, 2021). The extraction of protein from insects for human food products could be a useful way to increase acceptability among wary consumers.…”

Section: Discussionmentioning

confidence: 99%

“…Insects are being promoted as a very rich source of sustainable protein and, although they are common foods in various parts of the world (Jongema, 2017), their introduction to Western cultures is proven very slow (Collins et al, 2019). People in most Western countries view entomophagy with feelings of disgust and most are reluctant to even consider eating insects (Wendin and Nyberg, 2021).…”

Section: Introductionmentioning

confidence: 99%

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Production of Sustainable Proteins Through the Conversion of Insects to Proteins Using Beauveria bassiana Cultures

Gutiérrez-Román

Zela

Payano

et al. 2022

Front. Sustain. Food Syst.

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Various strategies are being suggested to solve the challenges in the food system, such as changing the source of nutrients, including the use of non-traditional food sources such as insects. Although insects are promoted as a cheap and sustainable source of protein, consumers are reluctant to eat them. The mycoproteins produced by fungi, on the other hand, are very well received and appreciated by consumers. Thus, in this work we have studied the use of the entomopathogenic fungi Beauveria bassiana (Ascomycota: Hypocreales) for the production of protein using insects as feed. B. bassiana was cultivated in culture medium containing entire insects from the species Eurysacca and Hypothenemus or single carbon sources such as glucose or laminarin from Laminaria digitata. The results showed that B. bassiana can produce up to 16-fold more biomass and 8-fold more protein when grown in insect-based medium than when grown in glucose. The results also indicated that the production of proteins continuously increased when B. bassiana was grown in medium containing insects, reaching its maximum at 9 days (up to 3 mg/mL). On the other hand, when cultivated in glucose-supplemented medium, the production of proteins was constantly low (~0.5 mg/mL). In conclusion, B. bassiana was a large biomass producer and exuded a large amount of protein when grown in medium containing insect powder, making it an ideal intermediate link between insects and protein. Furthermore, the proteins produced by fungi such as B. bassiana can be used in the food, health, and cosmetic industries.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of Sustainable Proteins Through the Conversion of Insects to Proteins Using Beauveria bassiana Cultures

Gutiérrez-Román

Zela

Payano

et al. 2022

Front. Sustain. Food Syst.

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“…Honey bees are also rarely included in studies on the acceptability of insects as human food [52][53][54] or comparisons with more conventional human food sources [21,[55][56][57]. The emphasis, with few exceptions such as the study by Nyberg et al [58] has been to find reasons for the widespread neophobia that apparently prevents especially, but not exclusively [59], people of western cultural backgrounds to accept insects as food.…”

Section: Discussionmentioning

confidence: 99%

Nutritional Composition of Honey Bee Drones of Two Subspecies Relative to Their Pupal Developmental Stages

Ghosh

Herren

Meyer-Rochow

et al. 2021

Insects

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We examined the contents of nutritional importance, i.e., amino acids, fatty acids and minerals of different developmental stages of drones of two honey bee subspecies, namely Apis mellifera carnica and A. m. mellifera. The results revealed that, in general, individual amino acid amounts and therefore the total protein increased along with the developmental stages of the drones. No statistically significant differences were found between the same developmental stages of the two subspecies. The reverse, i.e., a decrease with developmental stage occurred in relation to the fatty acid composition. Most of the minerals were higher at advanced developmental stages. Overall, the high protein content (31.4–43.4%), small amount of fat (9.5–11.5%) and abundance of minerals such asiron and zinc, make drones a suitable nutritional resource. Even though nutrient content, especially protein, was higher in the pupae than the prepupae, we propose prepupae also as a commercial product based on their higher biomass production. Provided standard production protocols maintaining hygiene and safety will be adhered to, we propose that drone honey bees can be utilized as human food or animal feed.

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“…The variables' importance derived from this model with an out-of-bag misclassification error rate of 14.64% is presented in Figure 8. Consumption intent [50], overall flavor liking, overall liking, texture liking [90], race [89], education level [91], and expected texture liking were among the top 10 most important variables for the correct prediction of PI as determined by mean decrease in classification accuracy and mean decrease in node impurity when the variable is permuted and split, respectively. "Satisfied" and "happy" after-tasting positive-valence emotions [33,80,84,85] and age [46,51] were critical for accurate PI prediction whereas expected and actual aroma liking, and appearance liking were critical PI predictors to obtain higher node purity.…”

Section: Purchase Intent (Pi) Predictive Importance Of Socio-demographic and Experimental Variables Product-evoked Emotions And Likingmentioning

confidence: 99%

“…"Satisfied" and "happy" after-tasting positive-valence emotions [33,80,84,85] and age [46,51] were critical for accurate PI prediction whereas expected and actual aroma liking, and appearance liking were critical PI predictors to obtain higher node purity. Although previous edible insect consumption [50,90], formulation [8,65], gender [8,50,52,61,79], disclosed information [8,28,57,83], after-tasting disgust [22,59] and worried were considered important for the PI prediction, the aforementioned variables were more critical to determine consumers' PI. Based on this model, the probability of purchase is higher for the consumer who is willing to consume the product upon tasting (CI = Yes), is Latino, has achieved or is pursuing a higher education degree, is satisfied and happy upon tasting, and is aged 18-29 years old.…”

Section: Purchase Intent (Pi) Predictive Importance Of Socio-demographic and Experimental Variables Product-evoked Emotions And Likingmentioning

confidence: 99%

Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein

Gurdian

Torrico

et al. 2021

Foods

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Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed information [no ECP added = (-) vs. ECP with benefits = (+), ECP− and ECP+, respectively] yielded four CB treatments (CBWO−, CBWO+, CBW−, and CBW+). Subjects (n = 112 female and n = 98 male) rated liking, selected emotions before- and after-tasting, and determined consumption (CI) and purchase intent (PI) after tasting. Likings were analyzed with mixed-effects ANOVA and post hoc Tukey’s HSD test. Emotions were evaluated with Cochran’s-Q test and correspondence analysis. Emotions driving or inhibiting overall liking (OL) were assessed with penalty-lift analyses using two-sample T-tests. A random forest algorithm was used to predict PI and estimate variables’ importance. Female’s and male’s expected OL were higher for CBWO− than for CBWO+. Females’ actual OL was higher for CBWO than for CBW regardless of the disclosed information but males’ actual OL was the same across treatments. Females exhibited negative-liking disconfirmation for CBW−. In both tasting conditions, the disclosed information affected treatments’ emotional profiles more than formulation. After-tasting emotions “happy” and “satisfied” were critical predictors of PI.

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Factors influencing consumer perception and acceptability of insect-based foods

Cited by 99 publications

References 48 publications

Production of Sustainable Proteins Through the Conversion of Insects to Proteins Using Beauveria bassiana Cultures

Production of Sustainable Proteins Through the Conversion of Insects to Proteins Using Beauveria bassiana Cultures

Nutritional Composition of Honey Bee Drones of Two Subspecies Relative to Their Pupal Developmental Stages

Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein

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