School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

Chow, Ching Yue; Riantiningtyas, Reisya Rizki; Sørensen, Helle; Frøst, Michael

doi:10.1016/j.foodqual.2020.104027

Cited by 32 publications

(39 citation statements)

References 39 publications

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“…De Koning et al [28] found that food neophobia affected the willingness to consume insect protein and impacted plant-based proteins. Similarly, food neophobia caused a negative influence on the acceptability of entomophagy and the sensory appeal of insect-based products [29][30][31]. The words "cockroach", "disgust", and "novel" also showed high and similar relationships with the word "insect".…”

Section: Relevance Between Different Wordsmentioning

confidence: 99%

“…The words "cockroach", "disgust", and "novel" also showed high and similar relationships with the word "insect". It can be concluded that "cockroach" was a trendy topic regarding insect-based alternative proteins because this word was mentioned in Chow et al [30] and García-Segovia et al [19] studies. In terms of the descriptive words, "disgust" and "novel" had the highest associations (0.33) with the word "insect".…”

Section: Relevance Between Different Wordsmentioning

confidence: 99%

“…Indeed, entomophagy is still considered a novel practice in Western cultures and "disgusting" was a commonly elicited emotion among participants when they were introduced to the concept of entomophagy [28,29]. Furthermore, insect-based bread has been considered disgusting by participants [19], and the disgust emotion has contributed to the rejection of entomophagy to a greater extent than food neophobia [27,30].…”

Section: Relevance Between Different Wordsmentioning

confidence: 99%

See 2 more Smart Citations

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Chen

Gurdian

Sharma

et al. 2021

Foods

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Increased meat consumption has been associated with the overuse of fresh water, underground water contamination, land degradation, and negative animal welfare. To mitigate these problems, replacing animal meat products with alternatives such as plant-, insect-, algae-, or yeast-fermented-based proteins, and/or cultured meat, is a viable strategy. Nowadays, there is a vast amount of information regarding consumers’ perceptions of alternative proteins in scientific outlets. Sorting and arranging this information can be time-consuming. To overcome this drawback, text mining and Natural Language Processing (NLP) are introduced as novel approaches to obtain sensory data and rapidly identify current consumer trends. In this study, the application of text mining and NLP in gathering information about alternative proteins was explored by analyzing key descriptive words and sentiments from n = 20 academic papers. From 2018 to 2021, insect- and plant-based proteins were the centers of alternative proteins research as these were the most popular topics in current studies. Pea has become the most common source for plant-based protein applications, while spirulina is the most popular algae-based protein. The emotional profile analysis showed that there was no significant association between emotions and protein categories. Our work showed that applying text mining and NLP could be useful to identify research trends in recent sensory studies. This technique can rapidly obtain and analyze a large amount of data, thus overcoming the time-consuming drawback of traditional sensory techniques.

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Section: Relevance Between Different Wordsmentioning

confidence: 99%

Section: Relevance Between Different Wordsmentioning

confidence: 99%

Section: Relevance Between Different Wordsmentioning

confidence: 99%

See 1 more Smart Citation

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Chen

Gurdian

Sharma

et al. 2021

Foods

View full text Add to dashboard Cite

show abstract

“…The effect of decreased food neophobia was greatest with the most intense education, in particular in the younger children. Chow et al (2021) examined the strategy to reduce children's natural neophobic reactions by cooking the insects. Grasshopper and mealworm were incorporated into a traditional Danish snack (oatmeal balls).…”

Section: Educational Examples Of Insects As a Novel Foodmentioning

confidence: 99%

Education as a key to promoting insects as food

Rumpold

Huis

2021

JIFF

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Children in tropical countries have always eaten insects but are now often discouraged from doing so. Recently, the idea of the consumption of insects has been re-introduced as an answer to malnutrition since edible insects are a potential alternative and sustainable protein and food source. However, in countries where the consumption of insects is not traditional, there is a lack of acceptance as well as skills when it comes to preparing a meal with insects. Examples of experiments from different parts of the world are given, where children in schools are educated about the nutritional and environmental benefits of eating insects. In general, after the experience, children are more positive about the idea of eating insects. It is stipulated that insects as food could be a very good entry point for the discussion about our future food supply. Furthermore, with the increasing commercial production of edible insects, there is an increasing demand for skilled workers in the insect production industry. Essential to the promotion of insect consumption are the development of curricula and educational materials for vocational education, training of insect farmers, and general education in primary and secondary schools as well as tertiary education.

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“…Edible insect as a food bears certain positives and negatives, like other food commodities. Van Huis et al (2013) listed the following benefits of edible insect rearing: -Insects can high feed conversion (Mancini et al 2019;Chow et al 2020;Imathiu 2020); -Insect rearing can be environmentally friendly, reducing environmental pollution (Chow et al 2020); -Insects can convert organic waste; -Insects produce relatively low quantities of greenhouse gases and ammonia (Mancini et al 2019;Orsi et al 2019); -Insect farming requires much less water and land than livestock farming (Garino et al 2019); -Insects pose a low risk of zoonotic transmission; -Insects are more efficient in rearing.…”

Section: Reviewmentioning

confidence: 99%

Selected aspects of edible insect rearing and consumption - A review

Mlček¹,

Adámková²,

Adámek³

et al. 2021

Czech J. Food Sci.

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The presented work brings a comprehensive study of edible insect farming with an impact on the environment and human health. The review focuses not only on commonly monitored parameters such as carbon footprint or feed conversion but also on waste management. It also highlights the positive and negative aspects of eating edible insect regarding human health. Compared to other livestock, the rearing of edible insect brings less environmental burden and higher environmental protection. This review aimed to summarise current knowledge and broaden the complex view of the issue.

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School children cooking and eating insects as part of a teaching program – Effects of cooking, insect type, tasting order and food neophobia on hedonic response

Cited by 32 publications

References 39 publications

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Exploring Text Mining for Recent Consumer and Sensory Studies about Alternative Proteins

Education as a key to promoting insects as food

Selected aspects of edible insect rearing and consumption - A review

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