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1 – 10 of over 3000Carla Kornelia Smink and Rikke Dorothea Huulgaard
The current rates of population growth necessitate the need for more sustainable food production. The breeding of insects could be a possibility. Since the turn of the millennium…
Abstract
The current rates of population growth necessitate the need for more sustainable food production. The breeding of insects could be a possibility. Since the turn of the millennium, there has been a clear increase in the interest in breeding insects in Europe. The main products from insect farms are insects and proteins, but insect farms also produce insect frass (insect feces). Due to its high nutritional content, insect frass has a great potential to be upcycled for the production of fertilizers, compost material, soil improvers, or growth enhancers. The use of insect frass as fertilizer can help limit the use of agrochemicals. By reintroducing valuable material into the food production chain, the land application of insect frass is consistent with the circular economy’s principles. Before insect frass can be introduced to the market as a fertilizer, sanitizing treatment is needed in order to eliminate possible microorganisms that are harmful to health. In Europe, no legislation specifically developed for the use of insect frass as fertilizer has been formulated yet. Due to the absence of such European Union (EU) legislation, the possibilities of upcycling frass remain relatively limited. In this case study, focus is on the regulatory barriers of upcycling frass in Denmark.
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Andreia C.B. Ferreira, Ricardo Gouveia Rodrigues, Ana R. Gouveia, Oliva M.D. Martins, Hugo Ferreira, João Alfredo Pereira and Paulo Duarte
The use of insects as food is a proposed solution for the increased demand for food worldwide, but it lacks acceptance because of restrictive emotional factors. This article aims…
Abstract
Purpose
The use of insects as food is a proposed solution for the increased demand for food worldwide, but it lacks acceptance because of restrictive emotional factors. This article aims to understand better customers' emotions’ role in considering and consuming insect-based food.
Design/methodology/approach
To assess their acceptance, an experiment was developed with 38 participants living in Portugal to identify how people feel when consuming processed insect bars compared to cereal bars (of equal flavour). A video was recorded “before”, “during” and “after” the consumption of such foods, and the triggered emotions and affective states were identified using the Facial Action Coding System (FACS) and the circumplex model of affect, respectively. After consumption, the Self-Assessment Manikin (SAM) was asked to be completed.
Findings
It was observed that the valence and arousal of the emotions and affective states triggered during consumption were higher in the insect bar than in the cereal bar. Its consumption resulted in surprise and a positive evaluation. Processed insect-based foods may result in a potentially increased acceptance of this new food alternative in the market.
Originality/value
Prior studies briefly identified disgust as a primary emotion activated by insect-based food. The current research deeply studied emotional responses to insect-based processed foods in the Western world using the dimensional emotional models. This study offers arguments for the insect-based food industry to invest in processed food justified by its potential for acceptance. In addition, it motivates further research focused on other insect-based products (e.g. non-processed ones).
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Didier Marquis, Felipe Reinoso Carvalho and Gaëlle Pantin-Sohier
Aversion linked to disgust and neophobia is the primary reason for human reluctance towards edible insects as a sustainable food source. Stimulating positive emotions may overcome…
Abstract
Purpose
Aversion linked to disgust and neophobia is the primary reason for human reluctance towards edible insects as a sustainable food source. Stimulating positive emotions may overcome these mental barriers. Cute visuals and claims on product packaging can trigger positive affective responses in consumers whilst modulating taste expectations. This study investigated how these elements influence emotions, perceptions and attitudes towards insect-based foods.
Design/methodology/approach
An online cross-cultural study involving French (n = 747) and Colombian (n = 695) consumers was conducted using two insect-based products: chips (hedonic) and bread (functional). Ten visual packaging variations were created per product, emphasising palatability, sustainability, nutrition and popularity (plus a control: no claim) affixed to the image of a cute anthropomorphic cricket or its silhouette. Visual appreciation and associations were assessed along with the participants' degree of food variety seeking, familiarity with entomophagy and openness to consuming edible insects.
Findings
Differences were reported in emotions, perceptions and attitudes based on the combination of packaging elements, product type and consumer segments. The findings suggest that food marketers should use cute insect depictions linked to palatability-focussed claims to alleviate young French adults' reluctance towards insect-based foods (IFs). Colombians responded better to pro-social claims and neutrally to cuteness.
Practical implications
The results should be valuable to stakeholders seeking to enhance food marketing strategies related to IFs amongst target consumer segments.
Originality/value
This study is the first to assess how baby schema cuteness induces emotional changes towards IFs and how it affects perceptions and attitudes amongst distinct populations and age segments.
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Valérie Hémar-Nicolas, Gaëlle Pantin-Sohier and Céline Gallen
While recent academic research on entomophagy has predominantly focused on adults, the purpose of this child-centred research is to obtain a better understanding of young consumer…
Abstract
Purpose
While recent academic research on entomophagy has predominantly focused on adults, the purpose of this child-centred research is to obtain a better understanding of young consumer acceptance of insect-based foods.
Design/methodology/approach
Two qualitative studies were conducted with a total of 43 French children aged 8–13 years. Study 1 (n = 22), based on semi-directive interviews, and Study 2 (n = 21), based on focus groups, included projective techniques and exposure to different types of insect-based products to help children express their feelings and thoughts.
Findings
The evidence shows that in Western children’s minds, insects are considered as culturally non-edible. Children predominantly reject insects as food because of their sensory properties and the disgust they arouse. However, their interest in eating insect-based food is embedded within experiential contexts specific to childhood, in particular the peer group, which makes insect-eating fun and challenging, and the family, which offers a protective and reassuring setting.
Practical implications
The authors advocate changing children’s sensory perception of insect-eating food through sensory and participatory activities. Manufacturers and policymakers should also draw on children’s peer culture to associate insect-eating with positive social experiences and foster peer influence.
Originality/value
Drawing on cognitive psychology theories and the literature in food science on food rejection, the authors contribute to emerging consumer research on alternative food consumption (AFC) focusing on cognitive, emotional and social factors of acceptance or rejection of insect-based foods by children.
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Christiano França da Cunha, Maurilio Barbosa de Oliveira da Silva and Thelma Lucchese Cheung
Edible insects are increasingly recognized as great food resources of the future. Entomophagy, the practice of eating insects, has a predicted market by 2030 of nearly $8 billion…
Abstract
Purpose
Edible insects are increasingly recognized as great food resources of the future. Entomophagy, the practice of eating insects, has a predicted market by 2030 of nearly $8 billion. But this market could grow even more with the acceptance of insects as food by Western consumers, as an alternative to conventional protein sources. In this context, the authors aim to collect and analyze information about consumers' perception of insects as food in Brazil, through the word association task.
Design/methodology/approach
In total, 751 participants agreed to complete the word association task in relation to entomophagy through an online questionnaire. They had to write down the first five words or terms that came to their minds when they thought of eating insects.
Findings
Individual mentions were categorized according to their similarities and/or proximity. Based on this grouping the authors identified six dimensions, with emphasis on “hedonic attitudes and feelings”, “cultural aspects” and “exotic”. The study concludes that Brazilians see insect consumption as belonging to another culture, not Western.
Originality/value
Few studies have explored the association of words in relation to entomophagy, especially in Brazil. This article aims to fill this gap, using this methodology applied to the Brazilian public.
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Ying Yang and Christopher Cooke
This study aims to explore the barriers to upscaling the production capacity of the edible insect sector in the UK and to identify the impact of current regulation on the sector's…
Abstract
Purpose
This study aims to explore the barriers to upscaling the production capacity of the edible insect sector in the UK and to identify the impact of current regulation on the sector's development.
Design/methodology/approach
A significant proportion of edible insect-producing companies within the UK were identified through an online market research database and contacted via email to invite them to participate in this study. Phone interviews were conducted with ten companies. Thematic analysis was adopted for data analysis.
Findings
There were five themes identified as barriers to the upscaling of the production for the edible insect sector in the UK: insect feeding materials, production capacity, expertise and knowledge, new product development and regulatory uncertainty.
Research limitations/implications
This research was based on a qualitative study. Further quantitative research is needed to test the extent of the impact of these five themes on upscaling production capacity. In addition to production capacity, marketing and consumers' acceptance, culture and behaviour can also be considered in future studies.
Originality/value
This study makes a significant contribution to the literature by providing insight on the barriers to upscaling production capacity in the edible insect sector.
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Jessica Ayensu, Reginald Adjetey Annan, Anthony Edusei and Herman Lutterodt
Edible insects have emerged as a promising inexpensive option to address malnutrition among vulnerable groups in the world. However, it is not clear whether including insects in…
Abstract
Purpose
Edible insects have emerged as a promising inexpensive option to address malnutrition among vulnerable groups in the world. However, it is not clear whether including insects in diets can improve health outcomes. This paper aimed to investigate the impact of edible insect consumption on human health.
Design/methodology/approach
A search was conducted in PubMed Central, BioMed Central, Plosone, Cochrane, Google Scholar, Google Search and bibliographies for all human studies on the impact of edible insect consumption on human health published from January 1990 to April 2018.
Findings
Twelve studies met the inclusion criteria. Consumption of cereals fortified with edible insects improved iron status and growth in infants and led to the development of life threatening anaphylactic reactions in sensitive people.
Practical implications
Edible insects are nutritious. More rigorous studies are needed to confirm nutrient bioavailability, acceptability and nutritional benefits in humans.
Originality/value
This review shows that the utilization of edible insects as food promotes desirable health outcomes, but caution must be taken to prevent allergic reactions in some cases.
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Insects have been on the earth for 350 million years, 348 million years longer than man. With one to two million species, insects account for over three‐fourths of the animal…
Abstract
Insects have been on the earth for 350 million years, 348 million years longer than man. With one to two million species, insects account for over three‐fourths of the animal species on earth. They are found in practically every terrestrial habitat.
Loïc Detilleux, Gabrielle Wittock, Thomas Dogot, Frédéric Francis and Rudy Caparros Megido
Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to…
Abstract
Purpose
Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.
Design/methodology/approach
A survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).
Findings
Many respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.
Originality/value
Few studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.
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Isabel Schäufele, Eric Barrera Albores and Ulrich Hamm
Even though insect products increasingly receive attention as a sustainable food alternative to meat, consumer acceptance remains low. The purpose of this paper is to test…
Abstract
Purpose
Even though insect products increasingly receive attention as a sustainable food alternative to meat, consumer acceptance remains low. The purpose of this paper is to test consumer acceptance of two different insect species with varying degrees of processing which led to different degrees of insects’ visibility.
Design/methodology/approach
Insect dishes that varied according to species and degree of visibility were presented to participants of a self-administered personal survey within a meal context. Consumer acceptance was measured through the willingness-to-try the different dishes, and a hierarchical linear regression was applied to estimate the role of insect species.
Findings
Consumer acceptance can be improved by focusing on different forms of food processing and different insect species. The lower the visibility of insects, the higher the consumer acceptance, independent of insect species. However, this is not sufficient to overcome consumers’ widely held rejection. Main barriers for consumer acceptance seem to be low social and cultural acceptance, fear of trying unknown products and a lack of taste experience.
Originality/value
A huge body of literature has examined determinants of insect consumption, but the majority of these studies did not consider the effects of insect species. The study’s main objective is to close this research gap while checking the most relevant individual traits as identified through a literature review: food neophobia and familiarity, social and cultural norms, awareness of benefits of insect production, meat consumption and socio-demographics.
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