Cognitive acceptance mechanisms of discontinuous food innovations: The case of insects in France

Gallen, Céline; Pantin-Sohier, Gaëlle; Peyrat‐Guillard, Dominique

doi:10.1177/2051570718791785

Cited by 21 publications

(24 citation statements)

References 93 publications

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“…Focus groups as a method is often used when the aim is to explore attitudes, ideas and thoughts among consumers and different populations segments (see, e.g., Atik & Ozdamar Ertekin, 2013). Previous studies have also used focus groups in investigating consumer perceptions and acceptance of eating insects (Gallen, Pantin‐Sohir, & Peyrat‐Guillard, 2019; Stull et al., 2018; Tan et al., 2015). The preschool in the study included children from 1–5 years of age and was divided into one section with children who were 1–2 years old and one with children 3–5 years old.…”

Section: Methodsmentioning

confidence: 99%

‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects

Nyberg

Olsson

Wendin

2020

Int J Consumer Studies

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Interest in eating insects has increased in Western countries; however, substantial challenges exist regarding acceptability and cultural ideas. Researchers have widely studied the acceptance of eating insects, but few studies have focused on children's thoughts. The aim of this study is to explore young children's perceptions about eating insects and how this insight might help understanding of ways to increase the willingness to eat insects. Three focus group interviews were conducted with children aged 4–5 years in a public preschool in Sweden. Each focus group consisted of four to five children; in total 13 (eight girls and five boys) participated. In exploring their perceptions of eating insects, the children were balancing between fantasy and reality, and between curiosity and fear, showing many, sometimes contradictory, emotions and relationships to insects as food. The children expressed a clear normative picture of what was considered food, illustrated by ideas about insects being something that are not allowed to eat. They were also concerned about whether the insect was dead before being eaten. Using children's fantasy and curiosity for new things, experimenting with insect‐based products and ingredients in well‐known dishes and contexts, and discussing different ways of eating them, acceptance of eating insects might increase.

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Section: Methodsmentioning

confidence: 99%

‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects

Nyberg

Olsson

Wendin

2020

Int J Consumer Studies

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“…. Gierts et al, 2016;Gallen, Gaelle, & Peyrat-Guillard, 2018;Verbeke, 2015). Fear of eating insects is well established in Western countries and may be due to anticipated negative postingestion consequences or from the knowledge of the animals' habitats (Caparros Caparros Megido, Gierts et al, 2016;Verbeke, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Despite the advantages of edible insects, their acceptance in Western countries is still quite low (Osimani et al., ). Consumers’ fear of eating insects has been identified as one of the most important factors related to determining edible insect acceptance (Caparros Megido, Alabi et al., ; Caparros Megido, Gierts et al., ; Gallen, Gaelle, & Peyrat‐Guillard, ; Verbeke, ). Fear of eating insects is well established in Western countries and may be due to anticipated negative postingestion consequences or from the knowledge of the animals’ habitats (Caparros Megido, Alabi et al., ; Caparros Megido, Gierts et al., ; Verbeke, ).…”

Section: Introductionmentioning

confidence: 99%

Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders

Barton

Richardson

McSweeney

2020

Journal of Food Science

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In recent years, the use of insects in food products has increased. Insects are a sustainable ingredient that is high in protein. However, consumption in Western countries is low, and this may be due to poor sensory qualities, expense, availability, and food neophobia. The objectives of this study were to determine Atlantic Canadian consumers’ attitudes toward entomophagy and to assess consumers’ perception of cricket‐based protein powders. There were two phases to this study: in phase one, participants (n = 107) completed a survey about their attitudes toward consuming insects (Specific Beliefs and Attitudes about Insect Consumption Scale created by Ruby, Rozin, & Chan 2015), and in the second phase, participants (n = 102) were asked to evaluate four different protein powders (two contained crickets) using 9‐point hedonic scales and a CATA questionnaire. Then, the participants were again asked to complete the aforementioned survey. Before consuming cricket protein powder, most participants thought that insects were a sustainable protein source, but also thought that the consumption of insects was undesirable. However, after consuming cricket protein powder, the participants were willing to buy cricket powder and were willing to recommend it to their friends. For insect consumption to become acceptable in the Western world, it will need to be integrated slowly to reduce consumers’ fear and negative attitudes. Protein powders are consumed by many people in the Western world and are an excellent candidate to allow for the integration of insects into their diets. Practical Application This study demonstrated that consumers in Atlantic Canada are more willing to eat insects after having tried them in protein powders. Additionally, protein powders represent a familiar context for consumers and allow for the acceptable integration of cricket powder. Consumers are willing to buy and recommend crickets to their friends after consuming them (in a processed form); however, they still have concerns that insects may carry harmful microbes and toxins.

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“…This was probably partly due to the direct influence of co-creators who were not lead users (Bilgram et al, 2008) and probably less innovative. Another explanation could be the need to reduce the risk of rejection for products based on spirulina, which is, like insects, a discontinuous ingredient (Gallen et al, 2018). These can explain why Rudder (2003) observed that manufacturers make "adjustments" more often than "new-to-the-world innovations".…”

Section: Performance Of Productsmentioning

confidence: 99%

Consumer-led eco-development of food products: a case study to propose a framework

Thomas

Maître²,

Symoneaux³

2021

BFJ

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PurposeThe purpose of this paper is to propose an agile methodology for the development of food products that has two key characteristics: (1) consumers are included as co-creators and (2) the assessment of environmental impacts plays a central role.Design/methodology/approachIn collaboration with a French small-to-mid-size enterprise, a research-intervention approach was used to test the agile methodology designed, which features three iterative runs of food product development. In each run, prototypes were presented and modified with consumers during focus groups. Life cycle analysis assessed the relative environmental impacts of the prototypes. The research data from consumers were mainly qualitative.FindingsThe main result of this work is the implementation of a methodology to develop new food products in an efficient way by integrating consumers' insights and environmental concerns simultaneously. The method was successful in integrating consumers as co-creators and in drawing attention to the potential environmental effects of different prototypes for the decision-making process.Research limitations/implicationsThe research is based on a single case study. Thus, generalisation to other companies is limited. The authors invite further research focussed on different types of companies. The methodology and the tools could be modified to suit a variety of contexts.Originality/valueThis work addresses the need for guidelines to integrate consumers and environmental considerations into the food development process by testing an agile methodology with a company. It contributes to the scope of sustainable and consumer-oriented food innovation management.

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Cognitive acceptance mechanisms of discontinuous food innovations: The case of insects in France

Cited by 21 publications

References 93 publications

‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects

‘Would you like to eat an insect?’—Children's perceptions of and thoughts about eating insects

Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders

Consumer-led eco-development of food products: a case study to propose a framework

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