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1 – 2 of 2Loïc 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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Keywords
Fanny Barsics, Rudy Caparros Megido, Yves Brostaux, Catherine Barsics, Christophe Blecker, Eric Haubruge and Frédéric Francis
Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to…
Abstract
Purpose
Broader acceptance of entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product.
Design/methodology/approach
During a taste testing session, preceded or followed by an information session about entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product.
Findings
Generalised linear model (GLM) analysis showed effects of gender, information session exposure, entomophagy familiarity, and entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed.
Practical implications
This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences.
Originality/value
Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.
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