Insects as food - Changes in consumers’ acceptance of entomophagy in Hungary between 2016 and 2021

Kasza, Gyula; Izsó, Tekla; Szakos, Dávid; Nugraha, Widya Satya; Tamimi, Masagus Haidir; Süth, Miklós

doi:10.1016/j.appet.2023.106770

Cited by 10 publications

(4 citation statements)

References 63 publications

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“…Gender differences were evident in the perception of unconventional proteins such as edible insects, with men displaying a greater inclination towards considering insects safe and being more willing to consume them than women. This finding aligns with findings from Kasza et al [ 65 ], indicating that men typically exhibit lower levels of neophobia, positioning them as early adopters of innovative products. Kulma et al [ 77 ] highlighted that young men tend to be more experimental and open to trying insects, an observation consistent with the findings of this study regarding gender dynamics in entomophagy.…”

Section: Discussionsupporting

confidence: 91%

“…It should be noted that the analysis was deemed valid as the main category of interest (‘Yes’) had sufficient responses to satisfy the requirements for Chi-square. A similar evaluation approach was provided by Kasza et al [ 65 ] to understand the consumption of insect-based foods among Hungarian consumers.…”

Section: Resultsmentioning

confidence: 99%

“…The CHAID (Chi-squared Automatic Interaction Detection) method was employed to analyse data on the frequency of consumption of meat alternatives across demographic segments [ 64 , 65 ]. The analysis was structured into multiple decision nodes, each validated by significant Chi-square values.…”

Section: Methodsmentioning

confidence: 99%

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Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

Rehman,

Edkins,

Ogrinc

2024

Foods

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This study investigates consumer preference and acceptance of three meat alternatives—plant-based, lab-grown, and insect-based—as sustainable choices to meet the demands of a growing population and evolving food systems. Insights were gathered from European consumers regarding their perceptions and consumption patterns using a mixed-methods approach. The approach employed a questionnaire followed by focus group discussions conducted in Slovenia and the UK to understand the motivations and barriers behind their responses. The UK and Slovenia were chosen as they provided the highest response rates to the questionnaire and they have differing legislation. The results show that plant-based alternatives are the most familiar and accepted option, while lab-grown meat and insect-based products are less familiar and have lower acceptance rates. Moreover, they show that although sustainability factors are important to consumers, they are not their only concern; health and nutrition are the primary motivators for choosing meat alternatives. These are followed closely by sensory appeal, pricing, and a preference for natural, minimally processed options. Based on insights from the focus groups, strategies to overcome the barriers to the acceptance of meat alternatives should include targeted product categorisation and placement, educational campaigns, effective use of media, and greater transparency in product information.

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Section: Discussionsupporting

confidence: 91%

Section: Resultsmentioning

confidence: 99%

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Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

Rehman,

Edkins,

Ogrinc

2024

Foods

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“…The acceptance of people would be affected by food neophobia, disgust, environmental awareness, health consciousness, risk assessment, personal experiences, familiarity, and sociodemographic factors (Orsi et al, 2019;Hopkins et al, 2022;Kasza et al, 2023). The approval of the use of cricket powder as food ingredients by EU could be a good sign for improving acceptance.…”

Section: Introductionmentioning

confidence: 99%

Acheta domesticus (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review

Siddiqui,

Zhao,

Fitriani

et al. 2024

Food Frontiers

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Entomophagy (consumption of insects) has been proposed as one of the important solutions to the food crisis caused by population growth. Despite a long history of insect consumption, numerous challenges have arisen that question the feasibility of using insects as a food source. It should be notifying that Acheta domesticus (house cricket) is recently approved by Commission Implementing Regulation (EU) 2022/188 as a novel food ingredient. Gaining a comprehensive understanding of the house cricket is paramount for fostering a proper appreciation of its potential as a food source. This review aims to provide comprehensive and in‐depth information on the house cricket, covering various aspects such as its consumption, bioecology, nutritional value, health benefits, harvesting and rearing, and processing methods for use as a food source. Additionally, the consumer acceptance of house cricket will be discussed and specific information on why it has gained approval in the European Union will also be provided. The consumption of crickets has a long history as both food and feed. They are environmentally friendly to rear, making them an attractive option for human consumption. House cricket, in particular, holds promise as a sustainable alternative to traditional farming and conventional food sources due to its nutritional and pharmaceutical properties. Different processing methods enhance its potential. However, there are challenges regarding public acceptance, which can be overcome through diverse processing techniques and applications. Further research and efforts are needed to expand the acceptance and application of A. domesticus.

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Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder

Khalil,

Kallas,

Pujolà

et al. 2024

Food Science & Nutrition

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To fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high‐protein snack, known as a protein ball. Four formulations were developed and characterized in terms of moisture content, water activity, color, texture, microbial count, and nutritional profile. Finally, the sensory profile was determined using the flash profile method, and the developed product was compared to a commercial product. The effect of replacing the conventional protein source with cricket flour and cocoa with its sustainable alternative, carob, on the measured characteristics was determined. The results showed that cricket flour significantly decreased the lightness color values (from 40 to 30) on the internal surface of the protein ball. Texture remained largely unaffected initially; however, after 2 weeks of storage, cricket flour significantly decreased the hardness (from 15 to 12 N) and chewiness values (from 1.6 to 1.0 N mm). Moreover, cricket flour significantly increased the aerobic count (from 3–4 log to 5 log cfu g−1). The sensory space of the cricket samples was separated from the milk protein samples, mainly related to flavor attributes, while the commercial sample was distinguished by dryness and sweetness. In general, carob powder did not affect the measured parameters compared to cocoa. This study demonstrated the suitability of utilizing cricket flour and carob powder in a high‐protein snack without substantially compromising the product's organoleptic properties. Future research could investigate the consumer acceptability of the product.

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Insects as food - Changes in consumers’ acceptance of entomophagy in Hungary between 2016 and 2021

Cited by 10 publications

References 63 publications

Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives

Acheta domesticus (house cricket) as human foods ‐ An approval of the European Commission ‐ A systematic review

Organoleptic characteristics of high‐protein snacks with novel and sustainable ingredients: Cricket flour and carob powder

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