2022
DOI: 10.1016/j.appet.2022.106001
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“Food made with edible insects”: Exploring the social representation of entomophagy where it is unfamiliar

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Cited by 52 publications
(31 citation statements)
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“…There are many innovative technologies in food production acting as food frontiers, which can achieve eco-sustainability and the security of global food, seeking for more sustainable future. These food frontiers may include controlled-environment agriculture [109], climate-driven northern agricultural expansion [110], cellular agriculture [111], entomophagy [112] and seaweed aquaculture [3,113,114]. Based on the single-cell protein in macro-fungi/mushrooms, many possibilities exist to use agricultural residues and wastes because of their fast growth, high cell densities, long history of use, and simple reactor design.…”
Section: Unconventional Foods Of Plants and Mushroomsmentioning
confidence: 99%
“…There are many innovative technologies in food production acting as food frontiers, which can achieve eco-sustainability and the security of global food, seeking for more sustainable future. These food frontiers may include controlled-environment agriculture [109], climate-driven northern agricultural expansion [110], cellular agriculture [111], entomophagy [112] and seaweed aquaculture [3,113,114]. Based on the single-cell protein in macro-fungi/mushrooms, many possibilities exist to use agricultural residues and wastes because of their fast growth, high cell densities, long history of use, and simple reactor design.…”
Section: Unconventional Foods Of Plants and Mushroomsmentioning
confidence: 99%
“…On the one hand, low levels of readiness and intention to try insects have been linked to the fear of trying new foodstuffs (food neophobia) [13]. Curiosity, on the other hand, appears to be one of the most powerful motivators for individuals to try insects, according to a recent study [14]. Hence, despite being very nourishing, as well as rich in proteins, minerals, lipids, and vitamins, insects have been found to be disliked, and commonly, not accepted as a human food source in most developed countries [15]; this psychological barrier to entomophagy acceptance is highly influenced by metamorphological life-stage, type of gastronomic preparation, and level of insect visibility [16].…”
Section: Introductionmentioning
confidence: 99%
“…Insect farming also requires much less water, compared to the rearing of other animals for food [ 2 ]. Therefore, the production of insects as foods has a better feed conversion ratio and generates less greenhouse gases [ 10 ]. For example, to produce 1 kg of protein, mealworms need only 10% of the land required for beef production [ 9 ].…”
Section: Introductionmentioning
confidence: 99%
“…Indeed, a recent study found that there is the need for caution regarding the prospects of edible insects as the “food of the future” [ 17 ]. The consumers surveyed responded with a natural aversion to insects as foods [ 10 , 18 , 19 ]. This food neophobia is, therefore, an important factor to consider in the creation of new, insect-based foods [ 16 ].…”
Section: Introductionmentioning
confidence: 99%