Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market

Thielen, L. Van; Vermuyten, S.; Storms, B.; Rumpold, Birgit A.; Campenhout, Leen Van

doi:10.3920/jiff2017.0075

Cited by 80 publications

(83 citation statements)

References 20 publications

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“…Previous studies also show that Chinese consumers are more familiar with the idea of consuming insects relative to Western consumers and therefore Chinese consumers have higher acceptances of consuming edible insects [7,21,[33][34][35]. However, even though China plays an important role in farming and consuming edible insects, reputable studies focusing on edible insect markets, consumers, and the supply chain in China are very limited [36][37][38][39]. To fill this gap, we collected data from 614 survey respondents from Beijing and Nanjing of China to study Chinese consumer purchase and consumption behaviors as well as examine the influence of educational information of edible insects on consumer choices.…”

Section: Resultsmentioning

confidence: 99%

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Liu

Gómez

2019

Insects

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Edible insects are often considered a healthier and more sustainable meat substitute and protein source. Many studies have examined factors affecting the consumption behavior towards edible insects among Western consumers. However, little is known about factors influencing consumer behavior towards edible insects in Asian countries even though Asians have a long history of consuming insects. In this study, we surveyed 614 Chinese consumers from Beijing and Nanjing to examine the factors influencing their consumption and purchase behavior of edible insects. We find that insect phobia, feelings of disgust, knowledge level, and social demographic factors such as age, household size, household income and region (Northern or Southern China) are the main factors influencing purchase decisions. In addition, the results indicate that the perceived positive attributes associated with edible insects, the preferences of children in the household, as well as age and knowledge level have positive impacts on consumption frequency. On the other hand, concerns of food safety and the shape of the insects have negative impacts on consumption frequency. Finally, the results suggest that educating consumers to increase knowledge of edible insects increases their probability to purchase insect foods.

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Section: Resultsmentioning

confidence: 99%

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Liu

Gómez

2019

Insects

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“…Tourism, recommendations from close relatives or friends, and increasing media attention may encourage insect consumption, mostly by early‐adopters (Sogari, Menozzi, & Mora, ; Van Thielen et al, ). Culinary tourism could help introduce people to new foods, since tourists are usually more motivated to change their habits and willing to try something unusual during their vacations (Dimitrovski & Crespi‐Vallbona, ).…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

“…Approaches for using edible insects in familiar foods (e.g., incorporation into burgers, cookies, or chips) as a transitional phase in which minced or powdered insects are incorporated into common ready‐to‐eat preparations in small amounts have also been tried (Van Thielen et al., ). Processed foods, such as cookies or chips, containing only a small amount of insect flour are better accepted by consumers and allow them to become familiar with edible insects (Caparros Megido et al., ; Hartmann & Siegrist, ).…”

Section: Food Neophobia and Aversion To Insect Consumptionmentioning

confidence: 99%

Edible Insects Processing: Traditional and Innovative Technologies

Melgar‐Lalanne

Hernández-Álvarez

Fiallos

2019

Comp Rev Food Sci Food Safe

256

216

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Insects are part of the human diet in many parts of the world. Their nutritional value is widely recognized. Currently, most edible insects are harvested from the wild, although semi‐domestication and indoor farming have increased insect availability and the sustainability of production. In traditional cultures, insects are processed in a number of ways (steaming, roasting, smoking, frying, stewing, and curing, among others) to improve their sensory and nutritional qualities as well as their shelf‐life. In order to increase consumer interest in the West, various technologies have been developed that are aimed primarily at using insects as ingredients in a non‐recognizable form, such as powders or flour. These technologies include drying (sun‐drying, freeze‐drying, oven‐drying, fluidized bed drying, and microwave‐drying) and new processing methods (ultrasound‐assisted extraction, cold atmospheric pressure plasma, and dry fractionation) designed mainly for protein, fat, and/or chitin extraction. Insect‐based ingredients are sold for the production of cookies, chocolates, tortilla‐style chips, and other snacks. This review focuses on edible insect production, processing technologies, and commercialization using strategies ranging from traditional to novel as a sustainable approach for improving food security worldwide.

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“…Lamsal et al (2018) summarised the properties and applications within the context of the food and feed industry. In Belgium energy bars, energy shakes and burgers with insects scored highest, and the preferred place to buy is the supermarket (Van Thielen et al, 2019). Although most people in that country are aware that there are insect-containing food products, only 11% tried them, while 32% that have no experience are willing to try them.…”

Section: Consumer Attitudesmentioning

confidence: 99%

Insects as food and feed, a new emerging agricultural sector: a review

Huis

2020

JIFF

266

145

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During the last five years the scientific knowledge on insects as food and feed has been growing exponentially. At the same time, the industrial sector is increasingly engaged in rearing, processing and marketing of edible insects. Considerable attention is given to the black soldier fly as it can convert organic waste streams and transform it into several feed, food and industrial products. The farming of insects has an environmental impact which is lower than that of livestock species. The profitability of industrial production of insects as feed depends very much on the availability and applicability of cheap non-utilised side-streams. Microbial communities and their relationship with insects deserve full attention as it may help in the conversion of organic side streams of low economic value. Nutrition and health benefits for animals and humans need further exploration, also considering that insects have the largest anti-microbial peptide reservoir of all animals. Plant health can also be promoted by using chitin-containing leftover substrates as fertiliser. As insects have only recently been considered as food or feed, legislation trails developments. Therefore, politicians need to be assured that rearing and processing techniques are such that insect products are guaranteed free of chemical and microbial contaminants. Consumers are becoming more and more aware that insects as food are a viable option. Insects need to be processed into ingredients, that can be applied for safe and appetising products. The insect sector is maturing fast, but still faces many challenges, which can only be met when all stakeholders closely cooperate.

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Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market

Cited by 80 publications

References 20 publications

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Factors Influencing Consumption of Edible Insects for Chinese Consumers

Edible Insects Processing: Traditional and Innovative Technologies

Insects as food and feed, a new emerging agricultural sector: a review

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