Insect Consumption Attitudes among Vegans, Non-Vegan Vegetarians, and Omnivores

Elorinne, Anna-Liisa; Niva, Mari; Vartiainen, Outi; Väisänen, Pertti

doi:10.3390/nu11020292

Cited by 51 publications

(55 citation statements)

References 32 publications

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“…Rather, it may affect food categories that people are already used to eating, such as flour-based or highly processed foods. This contrasts with the findings of the survey conducted by Elorinne [77], which indicated that products of non-animal (i.e., vegetable) origin trigger lower levels of food neophobia than animal-based products. Food neophobia seems to be an extremely complex attitude.…”

Section: Neophobia and Attitude Towards New Foodscontrasting

confidence: 94%

“…However, for some subcategories of novel food-such as genetically modified and functional foods -the relationship between the consumer's attitude and food neophobia may not be straightforward [67]. Furthermore, less conventional food choices, such as a vegan diet, can also result in high neophobia scores, as Elorinne's survey found [77]; this does not shed light on the reasoning behind the type of choice. The construct thus appears to be poorly defined, as it is very elastic and could encompass food philosophies that are very distant from each other.…”

Section: What Do Neophobia Scores Actually Measure?mentioning

confidence: 99%

“…Food conduct, as the authors emphasize, is not the outcome of an impromptu choice, simply linked to a particular situation. Food conduct is part of a "dietarian career" [77], i.e., dietary schemas that call for consistency [96] and are developed gradually over time, offering support and reinforcing a position that at first seems only exploratory. We believe that investigating this dietarian career can lay the foundations for arriving at the roots of food choices and understanding the principles they reflect.…”

Section: Vegetarians' Attitudes To Insect Consumption-neophobia or Rementioning

confidence: 99%

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Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Faccio

Fovino

2019

Applied Sciences

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The food industry is constantly challenged to find new ideas to satisfy the increasingly specific consumer demand. However, innovative food products do not always become part of consumption habits or create a market. One of the major sources of resistance to novelty lies in the attitude of the consumer, who in many cases may be suspicious or hostile as a result of specific ideologies, overly attached to tradition, or affected by neophobia. This paper analyzes the construct of food neophobia (the “unwillingness to try new foods”) in its phenomenology and its actual power to explain hostility to innovation in the agri-food sector. The limits of the concept, which is not always sufficient to shed light on the many reasons that could underlie the rejection of certain foods, will also be discussed. In addition, we review the recent literature on Europeans’ attitude toward novel foods and innovation including Genetically modified organisms (GMOs), cultivated meat and insects as food. This literature reveals a number of paradoxes in consumers’ behavior, and in the many complex conditions underpinning the success of innovation in food production. These conditions can only be understood by reconstructing the meanings consumers assign to food, and are often embedded in larger social and political frameworks.

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Section: Neophobia and Attitude Towards New Foodscontrasting

confidence: 94%

Section: What Do Neophobia Scores Actually Measure?mentioning

confidence: 99%

Section: Vegetarians' Attitudes To Insect Consumption-neophobia or Rementioning

confidence: 99%

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Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Faccio

Fovino

2019

Applied Sciences

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“…Attitudes concerning the eating of insects were studied in Finland among vegans, vegetarians, and omnivores (Elorinne et al, 2019). Non-vegan vegetarians held the most positive attitude toward eating insects, mainly because of sustainability reasons, also an important argument for omnivores.…”

Section: Consumer Attitudesmentioning

confidence: 99%

Insects as food and feed, a new emerging agricultural sector: a review

Huis

2020

JIFF

319

148

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During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processing and marketing of edible insects. Considerable attention is given to the black soldier fly as it can convert organic waste streams and transform it into several feed, food and industrial products. The farming of insects has an environmental impact which is lower than that of livestock species. The profitability of industrial production of insects as feed depends very much on the availability and applicability of cheap non-utilised side-streams. Microbial communities and their relationship with insects deserve full attention as it may help in the conversion of organic side streams of low economic value. Nutrition and health benefits for animals and humans need further exploration, also considering that insects have the largest anti-microbial peptide reservoir of all animals. Plant health can also be promoted by using chitin-containing leftover substrates as fertiliser. As insects have only recently been considered as food or feed, legislation trails developments. Therefore, politicians need to be assured that rearing and processing techniques are such that insect products are guaranteed free of chemical and microbial contaminants. Consumers are becoming more and more aware that insects as food are a viable option. Insects need to be processed into ingredients, that can be applied for safe and appetising products. The insect sector is maturing fast, but still faces many challenges, which can only be met when all stakeholders closely cooperate.

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“…A recent study by Elorinne et al [49] showed how vegans, non-vegan vegetarians, and omnivores hold different intention regarding eating insects. In particular, non-vegan vegetarians held the most positive attitude toward entomophagy, whereas vegans felt more strictly that it was morally wrong to include edible insects (i.e., meat consumption) as an eating practice.…”

Section: Vegetarians and Entomophagymentioning

confidence: 99%

Australian Consumers’ Response to Insects as Food

2019

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Many research articles have been published about people’s perceptions and acceptance of eating insects as novel foods in Western countries; however, only a few studies have focused on Australian consumers. The aim of this work is to explore attitudes towards edible insects of younger Australians (Millennials and Generation Z) with data collection carried out in Sydney, Australia. Two representative surveys were conducted in 2018 and 2019 using open-ended questions. The main findings suggest that there is low willingness to accept edible insects as a meat substitute among Australian consumers, due mainly to the strong psychological barriers such as neophobia and disgust, combined with a perception about threats to masculinity. Environmental and nutritional benefits, even when recognised, do not seem to influence consumers to consider insects as a food alternative. In the near future, as young people become more aware of sustainability and climate change issues related to food production, the impact of the potential benefits of insects might grow. Furthermore, a positive sensory experience might improve the acceptability of insects as food. Introducing new processed, insect-based products may help establish familiarity with such novel food options and open up new business opportunities.

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Insect Consumption Attitudes among Vegans, Non-Vegan Vegetarians, and Omnivores

Cited by 51 publications

References 32 publications

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Food Neophobia or Distrust of Novelties? Exploring Consumers’ Attitudes toward GMOs, Insects and Cultured Meat

Insects as food and feed, a new emerging agricultural sector: a review

Australian Consumers’ Response to Insects as Food

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