Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations

Barbera, Francesco La; Verneau, Fabio; Amato, Mario; Grunert, Klaus G.

doi:10.1016/j.foodqual.2017.10.002

Cited by 270 publications

(230 citation statements)

References 55 publications

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“…Disgust is more difficult to eliminate than neophobia. However, both neophobia and disgust contribute to individuals' unwillingness to include a specific food in their daily diet (La Barbera, Verneau, Amato, & Grunert, 2018). Judging from the findings of blindfolded sensory taste experiments in which participants had difficulty identifying edible insect products (Meyer-Rochow & Hakko, 2018), sight may have a more significant influence on disgust toward insects.…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

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%

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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“…There is growing business interest around this new food ingredient, especially processed insects (e.g., cricket or mealworm powder) and as a food ingredient for other products (e.g., chips, energy‐bars and bakery products). Many small and medium enterprises were born in different countries in Europe with the intention to enter and proliferate in this new emerging market (La Barbera, Verneaua, Amato, & Grunert, ). Today, the growing interest in insects as an alternative sustainable form of protein for humans and animals is supported by many potential sustainable benefits (e.g., lower environmental impact than more common animal protein sources) (Dobermann, Swift, & Field, ; Payne, Scarborough, Rayner, & Nonaka, ; van Huis, ).…”

Section: Introductionmentioning

confidence: 99%

The food neophobia scale and young adults’ intention to eat insect products

Sogari

Menozzi

Mora

2018

Int J Consumer Studies

146

137

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In the coming years, the new EU Regulation on Novel Food is likely to facilitate the development of a niche market for insects and insect‐based ingredients in many European countries. In this research, the aim is to explore the relationship between willingness to try (WTT) and behavior of eating insects, where the independent variables are food neophobia, sensory property expectations, and previous consumption. In total, 88 Italian participants took part in the study. The food neophobia scale (FNS) was constructed using 9 of the 10 items from the original FNS, and a Structural Equation Modeling approach was used to test the research hypotheses. The results show that males are more open to trying insects than females, and food neophobia is negatively correlated with the willingness to eat insects. Findings also indicate that the first exposure to insects positively increases consumers’ sensory property expectations. Intention to try is a strong predictor of the behavior of eating insects. People who scored lower on the FNS were more likely to try (intention) and consequently eat insects (behavior). These findings enhance knowledge about factors which could lead to lower levels of negative prejudice and greater willingness to taste edible insects among Western consumers. Finally, some marketing implications are discussed, like the need of information campaigns to emphasize positive sensory attributes of edible insects to increase the WTT this unfamiliar food.

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“…In addition to farming insects and using them raw as food or feed, opportunities abound in processing them into finished goods. Although in Africa insect eating has long been culturally accepted but in the western world the idea is still new with low acceptability and willingness to eat insect (Francesco et al 2017;Niels and Lieberoth, 2018). Likewise in some urban areas in Africa, acceptability of edible insect is quite low, maybe due to urbanization, educational level and perception issues.…”

Section: Edible Insect Product Developmentmentioning

confidence: 99%

Entrepreneurial Potentials of Insect Farming in Nigeria

2019

JNSR

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Insects provide a wild variety of uses and benefits ranging from Agriculture to medicine, industries and research. They have been reared for food, feed, silk production and dye making. Recently, a lot attention has been drawn worldwide to the usefulness of insect in the food and feed industry because of their high nutrition contents and environmental sustainability. For these reasons, a lot of insect based entrepreneurs have sprung up in Africa in response to this development, but in Nigeria only few entrepreneurs are interested in engaging in insect farming due to information gap. This research aims to bridge the gap by identifying species of insects that can be farmed, for what purpose they are farmed, potentials embedded in insect product development, and factors affecting edible insect entrepreneurs in Nigeria. Data were sourced by querying many research databases outlets such as science direct, researchgates, google scholar, Ajol and so on. This research identifies palm weevil, crickets, grasshopper and pallid emperor moth as insect that can be farmed with high demand as food in Nigeria. The maggot of housefly and Black soldier fly are recommended for animal feed and silk warm for textile industry. The review recommends that the government should encourage insect entrepreneurs in Nigeria through training and improve extension services.

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Understanding Westerners’ disgust for the eating of insects: The role of food neophobia and implicit associations

Cited by 270 publications

References 55 publications

Edible Insects Processing: Traditional and Innovative Technologies

Edible Insects Processing: Traditional and Innovative Technologies

The food neophobia scale and young adults’ intention to eat insect products

Entrepreneurial Potentials of Insect Farming in Nigeria

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