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Mosikyan S, Dolan R, Corsi AM, Bastian S. A systematic literature review and future research agenda to study consumer acceptance of novel foods and beverages. Appetite 2024; 203:107655. [PMID: 39241833 DOI: 10.1016/j.appet.2024.107655] [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: 05/07/2024] [Revised: 08/30/2024] [Accepted: 08/30/2024] [Indexed: 09/09/2024]
Abstract
In response to the rising global demand for healthier and more sustainable food resources, novel and unconventional food and beverages are being developed and incorporated into our diets. However, existing literature provides a limited understanding of consumers' acceptance of these innovations. This study undertakes a systematic literature review to examine the dynamics between consumers and novel foods and beverages. The objectives are to uncover the factors that influence consumer choices of these products, identify future research needs, and contribute to the development of effective marketing strategies for novel food and beverage adoption. This systematic review analyses 99 research papers, selected from an initial pool of 4,280, sourced from Scopus and Web of Science databases. The papers were published between 2011 and 2023 in journals listed by Australian Business Deans Council and classified as Q1 in the SJR journal ranking. The articles have been reviewed using PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analysis) protocol and TCCM (Theory, Context, Characteristics and Methodology) framework. The findings highlight a reliance on data-driven methods and suggest that integrating relevant theories could enhance future research outcomes. Most studies focused on the acceptance of technology-based innovations in developed countries, indicating a need to explore novel foods and beverages in developing regions. Consumer-related factors, especially psychological aspects, were the primary focus, suggesting opportunities to investigate additional variables, such as product-related and situational factors, that influence acceptance. Finally, the predominance of quantitative research indicates a potential benefit in incorporating qualitative and multi-method approaches to gain deeper insights into consumer attitudes and motivations.
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Affiliation(s)
- Syuzanna Mosikyan
- Adelaide Business School - University of Adelaide, 10 Pulteney Street, 5000, Adelaide (SA), Australia.
| | - Rebecca Dolan
- Adelaide Business School - University of Adelaide, 10 Pulteney Street, 5000, Adelaide (SA), Australia.
| | - Armando Maria Corsi
- Adelaide Business School - University of Adelaide, 10 Pulteney Street, 5000, Adelaide (SA), Australia.
| | - Susan Bastian
- School of Agriculture, Food and Wine - University of Adelaide, Wine Innovation Central, Urrbrae, 5064 Adelaide, (SA), Australia.
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Guiné RPF, Florença SG, Costa CA, Correia PMR, Boustani NM, Matran I, Jakšić K, Chuck-Hernández C, Bartkiene E, Djekic I, Papageorgiou M, Arias LG, Korzeniowska M, Černelič-Bizjak M, Klava D, Ferreira V, Damarli E, Ferreira M. Consumers' Perceptions about Edible Insects' Nutritional Value and Health Effects: Study Involving 14 Countries. Animals (Basel) 2024; 14:1631. [PMID: 38891678 PMCID: PMC11171305 DOI: 10.3390/ani14111631] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2024] [Revised: 05/25/2024] [Accepted: 05/29/2024] [Indexed: 06/21/2024] Open
Abstract
Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive compounds with beneficial effects on the human body, their consumption is encouraged. Knowledge can serve as a tool for better acceptance of insects as food. In this context, the present work investigated the knowledge about the nutritional value and health effects of edible insects in different countries. Data were collected by employing a questionnaire survey translated into the different languages of all participating countries and were treated using statistical tools. A total of 7222 responses were obtained. The results indicated that for many issues, the participants manifested a neutral opinion (neither agree nor disagree), but the participants who manifested agreement/disagreement were generally well informed. They were also able to identify untrue facts and answer accordingly by disagreeing. Factor analysis showed four groups of questions: nutritive value, negative perception and risks, safety and benefits of insects and contamination and harmful components. Finally, significant differences were observed according to the sociodemographic variables studies (sex, age, education, living environment and country), with age and country being the most influential of the sociodemographic factors on knowledge. Therefore, increasing knowledge is envisaged as an essential factor in augmenting the recognition of edible insects as a nutritional food, presenting health benefits apart from being a more sustainable source of animal protein when compared with beef or pork meats.
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Affiliation(s)
- Raquel P. F. Guiné
- CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal; (S.G.F.); (C.A.C.); (P.M.R.C.)
| | - Sofia G. Florença
- CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal; (S.G.F.); (C.A.C.); (P.M.R.C.)
| | - Cristina A. Costa
- CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal; (S.G.F.); (C.A.C.); (P.M.R.C.)
| | - Paula M. R. Correia
- CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal; (S.G.F.); (C.A.C.); (P.M.R.C.)
| | - Nada M. Boustani
- Faculty of Business and Administration, Saint Joseph University, Beirut 1104 2020, Lebanon;
| | - Irina Matran
- Department of Community Nutrition and Food Safety, George Emil Palade University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540139 Targu Mures, Romania;
| | - Krešimir Jakšić
- Department of Psychology, University of Zadar, 23000 Zadar, Croatia;
| | | | - Elena Bartkiene
- Department of Food Safety and Quality, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania;
| | - Ilija Djekic
- Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia;
| | - Maria Papageorgiou
- Department of Food Science and Technology, International Hellenic University, 57001 Thessaloniki, Greece;
| | - Leticia G. Arias
- BALAT Research Group, Faculty of Veterinary Medicine, University of León, 24071 León, Spain;
| | - Malgorzata Korzeniowska
- Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland;
| | - Maša Černelič-Bizjak
- Department of Nutritional Counseling—Dietetics, Faculty of Health Science, University of Primorska, 6320 Izola, Slovenia;
| | - Dace Klava
- Faculty of Food Technology, Latvia University of Life Sciences and Technologies, LV-3001 Jelgava, Latvia;
| | - Vanessa Ferreira
- Department of Nutrition, School of Nursing, UFMG—Federal University of Minas Gerais, Belo Horizonte 30130-100, Brazil;
| | - Emel Damarli
- Altıparmak Food Coop Research & Development Center, Çekmeköy, Istanbul 34782, Turkey
| | - Manuela Ferreira
- Health Sciences Research Unit: Nursing (UICISA: E), Polytechnic University of Viseu, 3504-510 Viseu, Portugal;
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Mikulec AT, Platta AM, Radzymińska M, Ruszkowska M, Mikulec K, Suwała G, Kowalski S, Kowalczewski PŁ, Nowicki M. Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach. PLoS One 2024; 19:e0300871. [PMID: 38551941 PMCID: PMC10980220 DOI: 10.1371/journal.pone.0300871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2024] [Accepted: 03/06/2024] [Indexed: 04/01/2024] Open
Abstract
The marketing of insect-derived protein has led to the development of respective legal regulations on such insects-based foods in the European Union. Despite the interest in the area of insect-based food, European researchers have paid relatively little attention to consumer attitudes and behaviors towards such products or the factors that may affect them. Attempts undertaken so far in this respect are insufficient; therefore, there is a need to continue and expand research in this field. The present study attempts to verify the following research hypotheses: H1. Attitudes towards food containing insects are related to the attributes/characteristics of these products, care for health and the natural environment, and attitudes towards novelty (neophilic/neophobic); H2. Intentions to purchase food containing insects can be predicted based on attitudes towards food from insects, product attributes, and attitudes towards environmental health and novelties. An empirical study was conducted among university students (N = 1063) by an indirect interview method using a specially designed questionnaire, via an online platform (Computer-Assisted Web Interview, CAWI) in November 2023. The questionnaire was validated by assessing the construction validity and estimating the reliability of the scales used. The study results demonstrated that the attributes of insect-based food products can influence the positive attitudes towards them and behavioral intentions to consume them, and that the strength of the impact of health quality traits is far greater than that of the organoleptic or functional traits. A negative, statistically significant value of the correlation coefficient between neophobic attitude and intention to purchase this type of food was observed. Thus, respondents without food neophobia were characterized by a positive attitude towards the purchase of foods containing edible insects in their composition.
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Affiliation(s)
- Anna T. Mikulec
- Faculty of Engineering Sciences, University of Applied Science in Nowy Sącz, Nowy Sącz, Poland
| | - Anna M. Platta
- Faculty of Management and Quality Science, Gdynia Maritime University, Gdynia, Poland
| | - Monika Radzymińska
- Faculty of Economic Sciences, Institute of Management Science and Quality, University of Warmia and Mazury in Olsztyn, Olsztyn, Poland
| | - Millena Ruszkowska
- Faculty of Management and Quality Science, Gdynia Maritime University, Gdynia, Poland
| | | | - Grzegorz Suwała
- Department of Food Product Quality, Krakow University of Economics, Kraków, Poland
| | - Stanisław Kowalski
- Faculty of Food Technology, Department of Carbohydrate Technology and Cereal Processing, University of Agriculture in Krakow Poland, Krakow, Poland
| | | | - Marcin Nowicki
- Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, TN, United States of America
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Affiliation(s)
- K DiGiacomo
- School of Agriculture and Food, Faculty of Science, The University of Melbourne, Parkville, Victoria 3010, Australia
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Hopkins I, Farahnaky A, Gill H, Danaher J, Newman LP. Food neophobia and its association with dietary choices and willingness to eat insects. Front Nutr 2023; 10:1150789. [PMID: 37502726 PMCID: PMC10369065 DOI: 10.3389/fnut.2023.1150789] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2023] [Accepted: 03/29/2023] [Indexed: 07/29/2023] Open
Abstract
Growing populations, changing dietary preferences and limitations on natural resources have meant that finding an alternative to traditional animal-based protein sources is a priority. Insects have been proposed as a possible solution due to their many benefits including low resource inputs and rich nutritional profile. However, insects are not consumed on a large scale by Australians. Food neophobia (reluctance to try new foods) could be contributing to this delay and as such, this study aimed to explore the role of food neophobia on protein food source habits and willingness to eat insects as food. A total of 601 participants (76.2% female, 23.8% male) completed an online survey which included a questionnaire measuring food neophobia status, participants' self-reported usual protein dietary habits, their previous insect-eating experience, future willingness to eat insects, and potential motivations to include insects in their diet. Results indicated a strong association between food neophobia and participants' dietary choices such as following a vegan or vegetarian diet (p = 0.024). In addition, food neophobia was correlated with a reduced likelihood of previous insect-eating experience (p < 0.001), as well as a decreased willingness to eat insects in the future (p < 0.001). This study provides a greater understanding of the role of food neophobia status and dietary choices in consumers' willingness to eat insects and identifies possible motivating factors that may increase the likelihood of consumers' future insect eating.
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Affiliation(s)
- Indee Hopkins
- DINE Lab, School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
| | - Asgar Farahnaky
- School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
| | - Harsharn Gill
- School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
| | - Jessica Danaher
- DINE Lab, School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
| | - Lisa P. Newman
- DINE Lab, School of Science, STEM College, RMIT University, Melbourne, VIC, Australia
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Kasza G, Izsó T, Szakos D, Nugraha WS, Tamimi MH, Süth M. Insects as food - Changes in consumers' acceptance of entomophagy in Hungary between 2016 and 2021. Appetite 2023; 188:106770. [PMID: 37406411 DOI: 10.1016/j.appet.2023.106770] [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: 03/20/2023] [Revised: 06/30/2023] [Accepted: 07/01/2023] [Indexed: 07/07/2023]
Abstract
Public interest in entomophagy (consumption of insects) has developed significantly over the past several years. Possible nutritional benefits are perceived by consumers according to several recent studies, as well as sustainability and food security. However, most European communities, including the Hungarian, do not embrace entomophagy, despite the widespread practice elsewhere globally. This study aims to evaluate the changes in the perception of entomophagy among the Hungarian population between 2016 and 2021, together with the factors differentiating between acceptive and dismissive consumers. The results of the two representative quantitative surveys indicate that more than 70% of Hungarian consumers are not willing to try entomophagy, which had not changed significantly in the observed period, despite the high media coverage of this topic in recent years. Some groups open to insect consumption can still be identified. According to the socioeconomic segmentation of the data collected in 2021, consumers who accept insect-based foods can be found in high numbers among men between 18 and 39 years old (49.3%). Positive attitudes are less likely to be observed among females; however, 27.6% of highly educated women between 18 and 59 years demonstrated a certain level of interest. Those consumers willing to consume insects are driven mainly by curiosity, and also value high protein content and sustainability, and perceive insect-based food as nutritious. Consumers who prefer local and national food tend to refuse to eat insects in a higher ratio.
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Affiliation(s)
- Gyula Kasza
- University of Veterinary Medicine Budapest, H-1078, Budapest, István utca 2., Hungary.
| | - Tekla Izsó
- University of Veterinary Medicine Budapest, H-1078, Budapest, István utca 2., Hungary.
| | - Dávid Szakos
- University of Veterinary Medicine Budapest, H-1078, Budapest, István utca 2., Hungary.
| | - Widya Satya Nugraha
- Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út 29-43., Hungary; Universitas Gadjah Mada, Yogyakarta, 55281, Indonesia.
| | - Masagus Haidir Tamimi
- Hungarian University of Agriculture and Life Sciences, H-1118, Budapest, Villányi út 29-43., Hungary.
| | - Miklós Süth
- University of Veterinary Medicine Budapest, H-1078, Budapest, István utca 2., Hungary.
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Sato K, Ishizuka N. Japanese attitude toward insects as food: The role of tradition. Appetite 2023; 180:106341. [PMID: 36216217 DOI: 10.1016/j.appet.2022.106341] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/07/2022] [Revised: 09/07/2022] [Accepted: 10/06/2022] [Indexed: 11/16/2022]
Abstract
This study investigated the influence of traditional insect food culture on the acceptance of novel insect foods by comparing a sample from the Kanto area (N = 485) as representative of the Japanese population, and a sample from Nagano Prefecture (N = 198), where entomophagy remains relatively commonly practiced. More than half of the Japanese participants had insect-eating experience (52.0% in the Kanto area, 81.8% in Nagano); however, among them, less than half were currently willing to eat insect foods. Furthermore, when questioned about the dietary substitution of meat and fish with insects, only 7.0% in the Kanto area and 15.7% in Nagano answered positively. Although the regions with a strong insect culture had a higher percentage of people who accepted traditional insect foods, the percentage of people who accepted novel insect foods was not significantly different between the two regions. Results of the regression analysis suggested that food neophobia and food technology neophobia have relatively positive impacts on willingness to eat novel insect foods in Nagano. However, concerns about the taste of insects owing to the experience of eating traditional insect foods counteracted this effect, indicating both positive and negative effects of tradition. Regression analysis of willingness-to-eat and willingness-to-substitute for edible insects suggested that the key to getting people to incorporate insects into their diets is not only to create awareness of the relationship between using insect foods and environmental conservation, but also to dispel concerns about the hygiene of insect foods and develop insect foods with a taste as good as that of meat and fish.
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Affiliation(s)
- Kazuo Sato
- College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University, Japan.
| | - Noriyuki Ishizuka
- College of Agriculture, Food and Environment Sciences, Rakuno Gakuen University, Japan
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Pan J, Xu H, Cheng Y, Mintah BK, Dabbour M, Yang F, Chen W, Zhang Z, Dai C, He R, Ma H. Recent Insight on Edible Insect Protein: Extraction, Functional Properties, Allergenicity, Bioactivity, and Applications. Foods 2022; 11:foods11192931. [PMID: 36230006 PMCID: PMC9562009 DOI: 10.3390/foods11192931] [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: 08/11/2022] [Revised: 09/03/2022] [Accepted: 09/09/2022] [Indexed: 11/16/2022] Open
Abstract
Due to the recent increase in the human population and the associated shortage of protein resources, it is necessary to find new, sustainable, and natural protein resources from invertebrates (such as insects) and underutilized plants. In most cases, compared to plants (e.g., grains and legumes) and animals (e.g., fish, beef, chicken, lamb, and pork), insect proteins are high in quality in terms of their nutritional value, total protein content, and essential amino acid composition. This review evaluates the recent state of insects as an alternative protein source from production to application; more specifically, it introduces in detail the latest advances in the protein extraction process. As an alternative source of protein in food formulations, the functional characteristics of edible insect protein are comprehensively presented, and the risk of allergy associated with insect protein is also discussed. The biological activity of protein hydrolyzates from different species of insects (Bombyx mori, Hermetia illucens, Acheta domesticus, Tenebrio molitor) are also reviewed, and the hydrolysates (bioactive peptides) are found to have either antihypertensive, antioxidant, antidiabetic, and antimicrobial activity. Finally, the use of edible insect protein in various food applications is presented.
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Affiliation(s)
- Jiayin Pan
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Haining Xu
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Yu Cheng
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | | | - Mokhtar Dabbour
- Department of Agricultural and Biosystems Engineering, Faculty of Agriculture, Benha University, Qaluobia P.O. Box 13736, Egypt
| | - Fan Yang
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Wen Chen
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Zhaoli Zhang
- School of Food Science and Engineering, Yangzhou University, 196 Huayang West Road, Yangzhou 225127, China
| | - Chunhua Dai
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
| | - Ronghai He
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Correspondence: or ; Tel./Fax: +86-(511)-8878-0201
| | - Haile Ma
- School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
- Institute of Food Physical Processing, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
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