How will better products improve the sensory-liking and willingness to buy insect-based foods?

Tan, Hui Shan; Verbaan, Yoeri Timothy; Stieger, Markus

doi:10.1016/j.foodres.2016.12.021

Cited by 132 publications

(129 citation statements)

References 43 publications

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“…Nevertheless, the use of familiar preparations has not always led to the acceptability of the final prepared product because consumers usually expect the insect preparations to have a taste that is inferior to that of the original products, even if they are visually identical. Preconceptions about the taste of a food tend to be more negative when the individual has never tasted the food before (Tan et al., ; Woolf, Zhu, Emory, Zhao, & Liu, ). Perceptions differ between novel and common foods, and the development of new products requires the selection of the appropriate type of products and adjustment of their properties to match consumer motivations compared with taste expectations (Tan et al., ).…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

“…In order for insect-based foods to be adopted in the West, they must taste good, be attractive to consumers, and be readily available (Hartmann & Siegrist, 2016;Tan, Verbaan, & Stieger, 2017). Strategies like ethnic food markets and festivals have been developed to allow early-adopters to try whole, recognizable insects.…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

“…Preconceptions about the taste of a food tend to be more negative when the individual has never tasted the food before (Tan et al, 2017;Woolf, Zhu, Emory, Zhao, & Liu, 2019). Perceptions differ between novel and common foods, and the development of new products requires the selection of the appropriate type of products and adjustment of their properties to match consumer motivations compared with taste expectations (Tan et al, 2017). Good product development is crucial, and includes making the products more attractive to consumers and encouraging repeated consumption through incentives (Hartmann & Siegrist, 2016;Tan et al, 2017).…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

“…Perceptions differ between novel and common foods, and the development of new products requires the selection of the appropriate type of products and adjustment of their properties to match consumer motivations compared with taste expectations (Tan et al, 2017). Good product development is crucial, and includes making the products more attractive to consumers and encouraging repeated consumption through incentives (Hartmann & Siegrist, 2016;Tan et al, 2017). Even when insects are consumed as "invisible" ingredients, consumers must have a reason to choose the insect-based product so that they will consume it on a regular basis.…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

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Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

See 2 more Smart Citations

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

297

216

View full text Add to dashboard Cite

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“…Mealworm ( T. molitor ), cricket ( Acheta domesticus ), and silkworm ( Lepidotera ) account for a high proportion of edible insects (Nowak et al , 2016). Studies about edible insects as conventional sources of nutrition have been increased gradually (Tan et al , 2016). Sah and Jung (2012) have reported that compositions of edible insects include about 45-55% protein and 40-57% fat on dry matter basis.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Park

Choi

Hwang

et al. 2017

Korean Journal for Food Science of Animal Resources

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This study was conducted to investigate the physicochemical properties of meat batters prepared with fresh pork meat, back fat, water, and salt and formulated with three different amounts (5%, 10%, and 15%) of silkworm pupae (Bombyx mori) powder and transglutaminase (TG). Meat batters formulated with silkworm pupae powder showed significantly higher contents of protein and ash than control batter. Addition of silkworm pupae to batter also showed significantly lower cooking loss than the control. Moreover, meat batter containing 15% silkworm pupae showed no significant difference in redness value compared to the control. In addition, pH, viscosity, hardness, gumminess, and chewiness were improved after the addition of silkworm pupae. Furthermore, meat batter formulated with TG and silkworm pupae showed improved hardness, gumminess, chewiness and viscosity compared to control batter. Addition of 1% TG with 15% silkworm pupae to meat batter resulted in significantly higher pH, textures, and viscosity. Our data suggest that both silkworm pupae and TG can be added to meat batter to improve its physicochemical properties. Therefore, combination of silkworm pupae and TG could be a new nutritional and functional source for meat products.

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Targeting adolescents as agents of change for an entomophageous future

Marquis

2023

British Educational Res J

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As food supply practices must adapt to the reality of limited natural resources, alternative solutions must be found to meet the dietary needs of a growing world population. Edible insect consumption represents a sustainable substitute to that of conventional meat. Psychological barriers are largely responsible for dictating Westerners’ aversion towards insect eating. As adolescents have been less exposed to socio‐cultural constructs and as their food habits are less entrenched, they might express a greater openness towards edible insect products. This study aims to assess the impact of exposure and familiarisation with edible insects on adolescents' attitudes towards entomophagy. Between February 2018 and January 2020, 662 students aged 15–16 years from a Canadian high school engaged in a pedagogical insect farming project during which they had the chance to learn about insects as a sustainable foodstuff, while being familiarised with insect farming methods. Three different student cohorts took part in this project. The first and second had the opportunity to raise crickets and the third mealworms. Relying on surveys distributed before and after these 3 month projects, time‐based and type‐based analyses regarding students’ initial attitudes towards edible insects and their evolution over the course of these activities were performed. Results showed that the project greatly enhanced their acceptance towards edible insect consumption, suggesting that the speed and impact of peer influence amongst adolescents could be leveraged in promotional efforts to accelerate the adoption of edible insects.

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How will better products improve the sensory-liking and willingness to buy insect-based foods?

Cited by 132 publications

References 43 publications

Edible Insects Processing: Traditional and Innovative Technologies

Edible Insects Processing: Traditional and Innovative Technologies

Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

Targeting adolescents as agents of change for an entomophageous future

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