The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns

Pambo, Kennedy Otieno; Okello, Julius Juma; Mbeche, Robert; Kinyuru, John; Alemu, Mohammed Hussen

doi:10.1016/j.foodres.2018.01.011

Cited by 82 publications

(69 citation statements)

References 35 publications

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“…The cautious perception shown by females towards novel food and genetically modified products is confirmed by several studies: [40] found that women display more negative attitudes than males towards cultured meat, and [81] confirmed that men are more willing to try cultured meat than women. Studies [82,83] showed how females are more reluctant to accept highly engineered food, particularly genetically modified products, whereas findings regarding insect-based food cemented the greater "food-neophobic attitude" of female subjects when compared to male [52]. Nevertheless, our survey showed that the delta resulting between the first and the second level of information provision is always higher for females than males, for the beliefs concerning both the externalities and intrinsic attributes, and for the willingness to pay a premium.…”

Section: Discussionmentioning

confidence: 99%

“…The first research question we aimed to answer is (i) whether consumers' perception is positively affected by positive information provisioning. Indeed, some studies on novel foods [51][52][53][54][55] found that positive information affects consumers' responses to novel food positively. Furthermore, the present research aimed at (ii) confirming the role of the positive information provision in increasing acceptance, defined by the three willingness-related items named above, as shown in [37] and other studies focusing on novel and reformulated foods [56,57].…”

Section: Methodsmentioning

confidence: 99%

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To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat

Mancini

Antonioli

2020

Animals

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The global meat production system is currently under pressure, particularly for its environmental and animal wellbeing impacts, as well as for the increasing protein demand worldwide. In this regard, cultured meat is currently a hot topic in the industrial, political, and societal arenas, revealing itself as the potential relief for the issues above. However, its high degree of novelty may hamper the extent of consumers’ acceptance. This research assesses for which beliefs concerning intrinsic attributes and positive externalities, the provision of information is a sufficient tool for affecting the perception and acceptance of cultured meat on a panel of Italian consumers. Changes in perception and willingness to try, buy, and pay are assessed by measuring the variation before and after the provision of positive information related to the product. The results show that perception is affected by positive information concerning safety and nutritional characteristics, whereas the opposite occurs regarding the product flavor. Furthermore, findings reveal that, while the willingness to buy increases after providing positive information, the willingness to try does not. Finally, information on intrinsic attributes and positive externalities of the cultured meat would have to be combined with different approaches for further enhancement of consumers’ perception and acceptance.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat

Mancini

Antonioli

2020

Animals

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“…As a general strategy it is has been tried to increase the acceptability of insects by incorporating them in common food items, e.g. mealworm larvae and silkworm pupae (Kim et al, 2016) or crickets (Keto et al, 2018) in sausages, crickets in energy, protein bars and pork pâté (Adámek et al, 2018;Smarzyński et al, 2019), and termites (Kinyuru et al, 2009) and crickets (Alemu et al, 2016(Alemu et al, , 2017Pambo, 2018;Pambo et al, 2018) in buns, and pastas (Enwemiwe and Popoola, 2018;Lombardi et al, 2018).…”

Section: Humansmentioning

confidence: 99%

“…Although most people in that country are aware that there are insect-containing food products, only 11% tried them, while 32% that have no experience are willing to try them. Psychological barriers could be reduced for consumers of cricket-flour-containing buns in Kenya by giving them opportunities to taste real products and to provide information (Pambo et al, 2018). The more positive evaluation seems to occur by giving information either pre-tasting (Schouteten et al, 2016) or post-tasting (Suzuki and Park, 2018).…”

Section: Consumer Attitudesmentioning

confidence: 99%

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

Huis

2020

JIFF

318

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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“…All of these aspects have an effect on the perceived sensory quality and consumer acceptance. With taste being the biggest predictor of acceptance (Pambo, Okello, Mbeche, Kinyuru, & Alemu, 2018;Schouteten et al, 2016), defining and understanding the flavour characteristics of BSFL requires more in-depth research as this will ultimately determine whether BSFL will be accepted as food ingredient. A key element in further studies should include how the feed and larval age affects these sensory characteristics, especially as the feed has a direct impact on the fatty acid profile of the larvae (Barroso et al, 2017;Cullere et al, 2019;Ewald et al, 2020;Lim et al, 2019;Liu et al, 2019).…”

Section: Bsfl In the Modern Food Systemmentioning

confidence: 99%

Why for feed and not for human consumption? The black soldier fly larvae

Bessa

Pieterse

Marais

et al. 2020

Comp Rev Food Sci Food Safe

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With the surge in consumption of insects, the search continues to find ways to increase the popularity of insect‐based products in the Western world. The black soldier fly larvae (BSFL), which is mainly utilized for animal feed, has great potential to provide a sustainable source of nutrients for human food. This review aims to discuss some of the key benefits and challenges of BSFL and their potential role as a food ingredient and/or product for human consumption. Few articles specifically discuss BSFL as a food source, therefore a comprehensive literature search strategy consisted of collecting and evaluating published data about BSFL as animal feed that could be relevant to its use in food. The hurdles that need to be overcome in order to introduce BSFL as a viable food option include safety concerns, technofunctional properties, nutritional aspects, consumer attitudes, and product applications for BSFL.

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The role of product information on consumer sensory evaluation, expectations, experiences and emotions of cricket-flour-containing buns

Cited by 82 publications

References 35 publications

To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat

To What Extent Are Consumers’ Perception and Acceptance of Alternative Meat Production Systems Affected by Information? The Case of Cultured Meat

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

Why for feed and not for human consumption? The black soldier fly larvae

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