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Monaco A, Kotz J, Al Masri M, Allmeta A, Purnhagen KP, König LM. Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review. Appetite 2024; 196:107285. [PMID: 38423301 DOI: 10.1016/j.appet.2024.107285] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2023] [Revised: 01/31/2024] [Accepted: 02/21/2024] [Indexed: 03/02/2024]
Abstract
According to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers' perception of novel food products by narratively synthesising results on the influence of heuristics and biases triggered by emotions, personality traits, and socio-cultural factors. Empirical studies conducted in Western countries and published in English after 1997 were eligible, which led to 182 studies being included. Notably, most included studies focused on insects and cultivated meat. Disgust and fear are shown to be the main emotions driving rejection of novel foods, together with food neophobia and specific cultural norms common across countries included in the scope of the review. Familiarity with novel foods and curiosity both led to higher acceptance. Despite being investigated directly in a minority of studies, heuristics and related biases mostly fell under the "affect," the "natural-is-better," and the "trust" heuristics. The review also discusses to what extent consumers' perception reflects in the regulatory framework applicable to novel foods in the European Union, how it influences the regulation of insects and cultivated meat and which lessons can be drawn for the future of the regulatory framework.
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Affiliation(s)
- Alessandro Monaco
- Chair of Food Law, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany.
| | - Johannes Kotz
- Department of Psychology, University of Konstanz, Universitätsstraße 10, 78464 Konstanz, Germany; Junior Professorship of Public Health Nutrition, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany
| | - Mirna Al Masri
- Junior Professorship of Public Health Nutrition, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany
| | - Anila Allmeta
- Junior Professorship of Public Health Nutrition, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany
| | - Kai P Purnhagen
- Chair of Food Law, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany
| | - Laura M König
- Junior Professorship of Public Health Nutrition, Faculty of Life Sciences: Food, Nutrition and Health, University of Bayreuth, Fritz-Hornschuch-Straße 13, 95326 Kulmbach, Germany; Department of Clinical and Health Psychology, Faculty of Psychology, University of Vienna, Wächtergasse 1/504, 1010 Vienna, Austria
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Siddiqui SA, Tettey E, Yunusa BM, Ngah N, Debrah SK, Yang X, Fernando I, Povetkin SN, Shah MA. Legal situation and consumer acceptance of insects being eaten as human food in different nations across the world-A comprehensive review. Compr Rev Food Sci Food Saf 2023; 22:4786-4830. [PMID: 37823805 DOI: 10.1111/1541-4337.13243] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/08/2023] [Revised: 08/06/2023] [Accepted: 08/28/2023] [Indexed: 10/13/2023]
Abstract
Insect consumption is a traditional practice in many countries. Currently, the urgent need for ensuring food sustainability and the high pressure from degrading environment are urging food scientists to rethink the possibility of introducing edible insects as a promising food type. However, due to the lack of the standardized legislative rules and the adequate scientific data that demonstrate the safety of edible insects, many countries still consider it a grey area to introduce edible insects into food supply chains. In this review, we comprehensively reviewed the legal situation, consumer willingness, acceptance, and the knowledge on edible insect harvesting, processing as well as their safety concerns. We found that, despite the great advantage of introducing edible insects in food supply chains, the legal situation and consumer acceptance for edible insects are still unsatisfactory and vary considerably in different countries, which mostly depend on geographical locations and cultural backgrounds involving psychological, social, religious, and anthropological factors. Besides, the safety concern of edible insect consumption is still a major issue hurdling the promotion of edible insects, which is particularly concerning for countries with no practice in consuming insects. Fortunately, the situation is improving. So far, some commercial insect products like energy bars, burgers, and snack foods have emerged in the market. Furthermore, the European Union has also recently issued a specific item for regulating new foods, which is believed to establish an authorized procedure to promote insect-based foods and should be an important step for marketizing edible insects in the near future.
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Affiliation(s)
- Shahida Anusha Siddiqui
- Technical University of Munich, Campus Straubing for Biotechnology and Sustainability, Straubing, Germany
- German Institute of Food Technologies (DIL e.V.), D-Quakenbrück, Germany
| | - Elizabeth Tettey
- Council for Scientific and Industrial Research - Oil Palm Research Institute, Sekondi, Takoradi W/R, Ghana
| | | | - Norhayati Ngah
- Faculty of Bioresources and Food Industry, Universiti Sultan Zainal Abidin, Besut, Terengganu, Malaysia
| | - Shadrack Kwaku Debrah
- Department of Horticulture and Crop Production, University of Energy and Natural Resources, Sunyani, Ghana
| | - Xi Yang
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Minato-ku, Tokyo, Japan
| | - Ito Fernando
- Department of Plant Pest and Diseases, Faculty of Agriculture, Universitas Brawijaya, Malang, East Java, Indonesia
| | | | - Mohd Asif Shah
- Department of Economics, Kabridahar University, Kabridahar, Somali, Ethiopia
- School of Business, Woxsen University, Hyderabad, India
- Division of Research and Development, Lovely Professional University, Phagwara, Punjab, India
- Research Fellow, INTI International University, Nilai, Negeri Sembilan, Malaysia
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3
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Puteri B, Jahnke B, Zander K. Booming the bugs: How can marketing help increase consumer acceptance of insect-based food in Western countries? Appetite 2023; 187:106594. [PMID: 37178930 DOI: 10.1016/j.appet.2023.106594] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2022] [Revised: 03/24/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023]
Abstract
Edible insects could be a promising answer to the question of how to feed a growing human population with a healthier and more sustainable source of protein. Despite the increasing interest in entomophagy in food science and industry, however, consumer acceptance for insect-based food products remains low in Western countries. This systematic review provides a comprehensive and timely overview of studies relevant for researchers, practitioners and other stakeholders involved in the marketing of these products. Reviewing data from 45 selected studies, we focus on marketing measures tested for their influence on Western consumers' preference, acceptance, willingness to try, eat and/or buy insect-based food products. Organising the findings according to the 4Ps of the marketing mix framework, five main ways of enhancing the appeal and acceptance of insect-based food products are discussed: 1) developing product attributes that align with the specific preferences of target consumers; 2) a more subtle labelling of the presence of insects; 3) using value-added or competition-based pricing strategies; 4) making products consistently available in the marketplace; and 5) promoting products more effectively through advertising, tasting activities, and social influence. The heterogeneity we find among the studies, whether due to differences in the products researched, in sampling countries, or in data-collection methods, indicates key research gaps for future studies to address.
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Affiliation(s)
- Berlianti Puteri
- University of Kassel, Department of Agricultural and Food Marketing, Steinstr. 19, 37213, Witzenhausen, Germany.
| | - Benedikt Jahnke
- University of Kassel, Department of Agricultural and Food Marketing, Steinstr. 19, 37213, Witzenhausen, Germany.
| | - Katrin Zander
- University of Kassel, Department of Agricultural and Food Marketing, Steinstr. 19, 37213, Witzenhausen, Germany.
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Gumussoy M, Rogers PJ. A social norm intervention increases liking and intake of whole crickets, and what this tells us about food disgust. Appetite 2023:106768. [PMID: 37442526 DOI: 10.1016/j.appet.2023.106768] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 06/29/2023] [Accepted: 06/30/2023] [Indexed: 07/15/2023]
Abstract
Edible insects are healthy and sustainable but are rejected as food in Western populations due to disgust. We tested the effectiveness of written interventions to reduce disgust and increase intake of whole crickets. Cricket acceptance after reading a descriptive social norm or food preparation intervention passage was compared with a control passage, and an unfamiliar but non-disgusting food (leblebi, roasted chickpeas). Participants (N = 120) were randomised to one of four conditions (control + crickets, food preparation + crickets, social norm + crickets and control + leblebi). Outcome measures included taste pleasantness, desire to eat, food intake and, to measure disgust, self-report disgust, tactile sensitivity and latency to eat. In the control condition, crickets were rejected due to disgust and low desire to eat. In comparison, in the social norm condition, crickets were rated as tasting more pleasant, more desirable, and less disgusting, and intake was greater. The food preparation passage had a small but positive effect on cricket intake. For the first time, this study shows that a descriptive social norm can affect eating behaviour even when a food is disgusting; however, a food preparation intervention cannot overcome high disgust. The pattern of results suggested that expected and perceived taste pleasantness affects disgust. Therefore, taste quality and normalising consumption are targets for promoting acceptance of insects, and probably other novel, sustainable foods.
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Affiliation(s)
- Maya Gumussoy
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK.
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Psychological Science, University of Bristol, UK
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Alhujaili A, Nocella G, Macready A. Insects as Food: Consumers' Acceptance and Marketing. Foods 2023; 12:foods12040886. [PMID: 36832961 PMCID: PMC9956212 DOI: 10.3390/foods12040886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2022] [Revised: 01/25/2023] [Accepted: 02/10/2023] [Indexed: 02/22/2023] Open
Abstract
The growing demand for livestock products is associated with an increase in environmental, economic, and ethical issues. New alternative sources of protein such as edible insects have recently been developed to tackle these issues with fewer drawbacks. However, several challenges are associated with insect-based food, mainly regarding consumer acceptance and commercialization. In this systematic review, we explored these challenges by reviewing 85 papers from 2010 to 2020, which were selected following the PRISMA methodology. Additionally, we applied the SPIDER (Sample, Phenomenon of Interest, Design, Evaluation, and Research type) tool for developing the inclusion criteria. Our analysis adds new knowledge to previous systematic reviews on this topic. It reveals both a comprehensive framework of factors influencing consumers' acceptance of insects as food and aspects of the marketing mix of these products. Disgust, food neophobia, familiarity, visibility of insects, and taste appear to be the most significant factors that can prevent consumers from consuming insects as food. The motivations for acceptance are found to be familiarity and exposure. The results of this review provide insights for policymakers and stakeholders who wish to develop marketing strategies that can increase consumer acceptance of insects as food.
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Affiliation(s)
- Asmaa Alhujaili
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
- Department of Agribusiness and Consumer Science, School of Agricultural and Food Sciences, King Faisal University, Hofuf 31982, Saudi Arabia
- Correspondence: or
| | - Giuseppe Nocella
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
| | - Anna Macready
- Department of Applied Economics and Marketing, School of Agriculture Policy and Development, University of Reading, Reading RG6 6AR, UK
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Mina G, Peira G, Bonadonna A. The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View. Foods 2023; 12:foods12030646. [PMID: 36766174 PMCID: PMC9914366 DOI: 10.3390/foods12030646] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2023] [Revised: 01/27/2023] [Accepted: 01/30/2023] [Indexed: 02/05/2023] Open
Abstract
Edible insects recently gained attention as a potential contributor to the future sustainability of the food system. Insect farming has indeed shown to have environmental and nutritional benefits, but edible insects are still an unusual foodstuff in Europe. The purpose of this article is to analyze the barriers and drivers of insect consumption in Europe and to identify the most promising strategies to convince consumers to include insect-based products in their diets. To answer these research questions, a systematic review of the literature on the consumer's point of view about insects as food was performed. The results show that the main barrier to the development of this market is related to the psychological rejection of consumers induced by disgust toward entomophagy. To break down these barriers, it is essential to increase the general knowledge about the environmental and nutritional benefits of entomophagy. Furthermore, the limited size of the edible insect market appears to be a structural barrier. Expanding the reach of the market and consumer familiarity with edible insects will increase their acceptability. Finally, some product-related strategies are also highlighted. Furthermore, this article brings new knowledge about the effectiveness of the environmental motive in convincing consumers to try edible insects.
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The Consumption of Insects in Switzerland: University-Based Perspectives of Entomophagy. Foods 2022; 11:foods11182771. [PMID: 36140898 PMCID: PMC9497604 DOI: 10.3390/foods11182771] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/03/2022] [Accepted: 09/05/2022] [Indexed: 11/17/2022] Open
Abstract
Although insects have long been part of the human diet in many countries, they are poorly received and accepted in European and North American countries. Therefore, this cross-sectional observational study, based on a structured questionnaire, aimed to evaluate the level of acceptability of entomophagy among young adults in a Swiss university context. The variable “acceptability of consuming insects” (ACI) was calculated according to the perception of entomophagy of each participant. The ACI was related to various socio-demographic and behavioral aspects. A total of 290 responses were validated and analyzed. The mean ACI score was 3.7 out of 6.0 (SD 1.1). Most participants responded that the most likely reason for eating insect foods was curiosity. The most common reason for not eating such foods was disgust. None of the socio-demographic variables showed a significant association with ACI. Generally, participants in this study showed a potential interest in entomophagy—on a theoretical level, as measured here by the ACI. In practice, however, there are still barriers, including disgust, which contribute to the low consumption of these foods, at least in Switzerland.
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Kröger T, Dupont J, Büsing L, Fiebelkorn F. Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review. Front Nutr 2022; 8:759885. [PMID: 35265649 PMCID: PMC8901202 DOI: 10.3389/fnut.2021.759885] [Citation(s) in RCA: 35] [Impact Index Per Article: 17.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2021] [Accepted: 12/07/2021] [Indexed: 12/20/2022] Open
Abstract
Consuming insects is a possible alternative to meat consumption that has few detrimental impacts on the environment and human health. Whether novel foods made from insects will become established in Western societies in the coming years depends largely on their acceptance by the respective populations. Numerous studies on the acceptance of insects as a novel food have already been conducted. In this systematic review, the main findings of quantitative, experimental, and tasting studies on the acceptance of insects as a novel food are summarized. The present paper is designed to serve as an orientation for practitioners in the food industry and provides information useful for the design of marketing strategies and target group-oriented product development. In addition, we highlight in which fields future studies could be conducted to further improve the understanding of the acceptance of insects as food in Western societies.
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Affiliation(s)
| | - Jacqueline Dupont
- Department of Biology Didactics, Osnabrück University, Osnabrück, Germany
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Gurdian CE, Torrico DD, Li B, Prinyawiwatkul W. Effects of Tasting and Ingredient Information Statement on Acceptability, Elicited Emotions, and Willingness to Purchase: A Case of Pita Chips Containing Edible Cricket Protein. Foods 2022; 11:foods11030337. [PMID: 35159488 PMCID: PMC8833981 DOI: 10.3390/foods11030337] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 01/11/2022] [Accepted: 01/19/2022] [Indexed: 02/01/2023] Open
Abstract
Sustainable and nutritious alternatives are needed to feed the ever-increasing world population. The successful incorporation of edible-cricket protein (ECP) into foods needs deeper consumer insights. Treatments (plain, Italian, and Cajun pita chips containing 6.9% w/w ECP) were evaluated by subjects for overall liking (OL), emotions, and purchase intent (PI) in three different moments: (1) before tasting, (2) after tasting/before ECP statement, and (3) after tasting/after ECP statement. Attributes’ liking scores were evaluated only after tasting/before ECP statement. Liking scores (mixed-effects ANOVA), emotions, and PI across moments within treatments/across treatments within moments were evaluated. Emotion-based penalty-lift analyses for OL within moments were assessed using two-sample t-tests (p < 0.05). Random forest model analyzed after-tasting informed PI and variables’ importance. Although formulations’ OL and PI were similar across moments, plain and Italian chips had higher after-tasting (before and after ECP statement) OL than the Cajun chips. Moments indirectly affected OL via emotions elicitation. Valence and activation/arousal emotions discriminated across moments for the plain treatment whereas valence and mostly activation/arousal terms discriminated across moments for the Italian and Cajun treatments, respectively. For either formulation or moment, “interested” and “adventurous” positively affected OL. Before and after-tasting attribute liking, “satisfied,” and “enthusiastic” emotions were critical in predicting after-tasting informed PI.
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Affiliation(s)
- Cristhiam E. Gurdian
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Bin Li
- Department of Experimental Statistics, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Louisiana State University, Agricultural Center, Baton Rouge, LA 70803, USA;
- Correspondence:
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Shafer PJ, Chen YH, Reynolds T, von Wettberg EJB. Farm to Institution to Farm: Circular Food Systems With Native Entomoculture. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2022. [DOI: 10.3389/fsufs.2021.721985] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Edible insects recycle food waste, which can help feed a hungrier planet by making food systems more circular and diversifying protein production. The potential for entomophagy (i.e., insect cuisine) to contribute to waste recycling and lower input food production is only beginning to be explored in the U.S., although insects have been consumed by people for millennia in a wide range of cultures. In this perspective piece, we consider as a case study the potential for university foodservice programs in New England to serve as incubators for circular entomophagous food systems. Students are likely early adopters of entomophagy because they increasingly demand sustainable non-meat protein options. University foodservices meanwhile purchase large amounts of food wholesale from local producers, utilize standardized pre-processing, and generate consistent waste streams which may be valuable feed for local insect farmers. Current Farm to Institution approaches strengthen regional food systems by connecting small farmers with university foodservices; we argue that a similar model (Farm to Institution to Farm) could support establishment of local insect farms, introduce edible insects to a relatively receptive base of university student customers, and provide a more sustainable mechanism for repurposing university food waste as insect feed. But to enable this type of food system, additional requirements include: (1) research on domestication of native insect species; (2) investment in processing capacity, ensuring new insect farmers have reliable markets for raw insect products; (3) infrastructure to recirculate waste streams within existing food systems; and (4) creation of recipes that entice new insect consumers.
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11
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Thøgersen J. Consumer behavior and climate change: consumers need considerable assistance. Curr Opin Behav Sci 2021. [DOI: 10.1016/j.cobeha.2021.02.008] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
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Gurdian CE, Torrico DD, Li B, Tuuri G, Prinyawiwatkul W. Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein. Foods 2021; 10:foods10081769. [PMID: 34441546 PMCID: PMC8393427 DOI: 10.3390/foods10081769] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Revised: 07/27/2021] [Accepted: 07/28/2021] [Indexed: 01/26/2023] Open
Abstract
Edible insects, a sustainable and nutritious alternative to conventionally derived proteins, are unfamiliar to Westerners and often associated with negative sentiments. Edible-cricket protein (ECP) added to chocolate brownies (CB) [0% ECP = CBWO (without) vs. 6% w/w ECP = CBW (with)], and disclosed information [no ECP added = (−) vs. ECP with benefits = (+), ECP− and ECP+, respectively] yielded four CB treatments (CBWO−, CBWO+, CBW−, and CBW+). Subjects (n = 112 female and n = 98 male) rated liking, selected emotions before- and after-tasting, and determined consumption (CI) and purchase intent (PI) after tasting. Likings were analyzed with mixed-effects ANOVA and post hoc Tukey’s HSD test. Emotions were evaluated with Cochran’s-Q test and correspondence analysis. Emotions driving or inhibiting overall liking (OL) were assessed with penalty-lift analyses using two-sample t-tests. A random forest algorithm was used to predict PI and estimate variables’ importance. Female’s and male’s expected OL were higher for CBWO− than for CBWO+. Females’ actual OL was higher for CBWO than for CBW regardless of the disclosed information but males’ actual OL was the same across treatments. Females exhibited negative-liking disconfirmation for CBW−. In both tasting conditions, the disclosed information affected treatments’ emotional profiles more than formulation. After-tasting emotions “happy” and “satisfied” were critical predictors of PI.
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Affiliation(s)
- Cristhiam E. Gurdian
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA; (C.E.G.); (G.T.)
| | - Damir D. Torrico
- Department of Wine, Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, New Zealand;
| | - Bin Li
- Agricultural Center, Department of Experimental Statistics, Louisiana State University, Baton Rouge, LA 70803, USA;
| | - Georgianna Tuuri
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA; (C.E.G.); (G.T.)
| | - Witoon Prinyawiwatkul
- Agricultural Center, School of Nutrition and Food Sciences, Louisiana State University, Baton Rouge, LA 70803, USA; (C.E.G.); (G.T.)
- Correspondence:
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14
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Ardoin R, Prinyawiwatkul W. Consumer perceptions of insect consumption: a review of western research since 2015. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15167] [Citation(s) in RCA: 24] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Ryan Ardoin
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
- Food Processing and Sensory Quality Research USDA‐ARS‐SRRC New Orleans LA 70124 USA
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences Agricultural Center Louisiana State University Baton Rouge LA 70803 USA
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15
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Onwezen MC, Bouwman EP, Reinders MJ, Dagevos H. A systematic review on consumer acceptance of alternative proteins: Pulses, algae, insects, plant-based meat alternatives, and cultured meat. Appetite 2020; 159:105058. [PMID: 33276014 DOI: 10.1016/j.appet.2020.105058] [Citation(s) in RCA: 239] [Impact Index Per Article: 59.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/27/2019] [Revised: 11/09/2020] [Accepted: 11/25/2020] [Indexed: 02/07/2023]
Abstract
Consumers' dietary patterns have a significant impact on planetary and personal health. To address health and environmental challenges one of the many possible solutions is to substitute meat consumption with alternative protein sources. This systematic review identifies 91 articles with a focus on the drivers of consumer acceptance of five alternative proteins: pulses, algae, insects, plant-based alternative proteins, and cultured meat. This review demonstrates that acceptance of the alternative proteins included here is relatively low (compared to that of meat); acceptance of insects is lowest, followed by acceptance of cultured meat. Pulses and plant-based alternative proteins have the highest acceptance level. In general, the following drivers of acceptance consistently show to be relevant for the acceptance of various alternative proteins: motives of taste and health, familiarity, attitudes, food neophobia, disgust, and social norms. However, there are also differences in relevance between individuals and between alternative proteins. For example, for insects and other novel alternative proteins the drivers of familiarity and affective processes of food neophobia and disgust seem more relevant. As part of gaining full insight in relevant drivers of acceptance, the review also shows an overview of the intervention studies that were included in the 91 articles of the review, providing implications on how consumer acceptance can be increased. The focal areas of the intervention studies included here do not fully correspond with the current knowledge of drivers. To date, intervention studies have mainly focussed on conscious deliberations, whereas familiarity and affective factors have also been shown to be key drivers. The comprehensive overview of the most relevant factors for consumer acceptance of various categories of alternative proteins thus shows large consistencies across bodies of research. Variations can be found in the nuances showing different priorities of drivers for different proteins and different segments, showing the relevance of being context and person specific for future research.
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Affiliation(s)
- M C Onwezen
- Wageningen Economic Research, the Netherlands.
| | - E P Bouwman
- Wageningen Economic Research, the Netherlands
| | | | - H Dagevos
- Wageningen Economic Research, the Netherlands
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17
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Berger S, Wyss AM. Consumers' Willingness to Consume Insect-Based Protein Depends on Descriptive Social Norms. FRONTIERS IN SUSTAINABLE FOOD SYSTEMS 2020. [DOI: 10.3389/fsufs.2020.00144] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/18/2022] Open
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