Consumer Acceptance of Insects as Food: Revision of Food Neophobia Scales

Luciano, Cristino Alberto Gómez; Domínguez, Félix R. Rondón; Vriesekoop, Frank; Urbano, Beatriz

doi:10.1080/08974438.2021.1889733

Cited by 10 publications

(14 citation statements)

References 36 publications

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“…From the studies included in the review, twenty-five were cross-sectional studies [ 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 41 , 42 , 43 , 44 , 45 , 46 , 47 , 48 , 49 , 50 , 51 , 52 , 53 , 54 , 55 , 56 ]. All cross-sectional studies were supported on questionnaire surveys, while the qualitative studies were based on focus groups (five studies) [ 57 , 58 , 59 , 60 , 61 ] and interviews (one study) [ 62 ] as methodologies for data collection ( Table A1 ).…”

Section: Resultsmentioning

confidence: 99%

“…Specifically, addressing the main determinants that negatively affect the consumption of EI ( Table A1 ), it was observed that they are related with some sociodemographic characteristics such as age [ 24 , 53 ], gender (females) [ 53 ], living environment (rural areas) [ 53 ] and occupation (students) [ 53 ] as well as with sensory attributes such as appearance [ 18 , 43 , 46 , 57 ], odor [ 57 ], taste [ 43 , 57 ] and presentation mode (whole insects) [ 45 ]. Some other factors that also negatively influence EI consumption are related to tradition/culture [ 19 , 44 , 46 , 57 , 58 ], social influence [ 57 ], country of origin [ 42 ], lack of familiarity/past experience [ 53 , 58 ], religion [ 23 ], safety [ 18 , 19 , 41 , 46 ], risks [ 23 ], poor supply [ 46 ], seasonality [ 46 ], price [ 52 ], lack of knowledge [ 44 , 46 , 58 ], animal suffering [ 23 ], food neophobia [ 17 , 20 , 24 , 41 , 44 , 47 , 50 ], disgust [ 19 , 20 , 23 , 41 ,…”

Section: Resultsmentioning

confidence: 99%

“…In this systematic review, eighteen studies focused on the consumption of both WI and FCI [ 17 , 18 , 19 , 20 , 21 , 23 , 41 , 43 , 45 , 49 , 50 , 52 , 55 , 57 , 58 , 59 , 61 , 63 ], nine focused only on FCI [ 22 , 24 , 42 , 48 , 51 , 53 , 54 , 56 , 60 ] and four did not specify whether they referred to the consumption of WI or FCI [ 44 , 46 , 47 , 62 ] ( Figure 9 ).…”

Section: Resultsmentioning

confidence: 99%

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The Motivations for Consumption of Edible Insects: A Systematic Review

Florença

Guiné

Gonçalves

et al. 2022

Foods

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The consumption of edible insects (EI) is traditional in many parts of the world, but not in others. In fact, despite globalization and the multiple advantages pointed out about the consumption of EI, there are still many countries where entomophagy is seen with disgust and aversion. This systematic review aimed to examine the motivations that influence the consumption of EI in diverse cultures and understand if there are differences between Western countries (WC) and insect-eating countries (IEC). It further evaluated whether the degree of acceptability was influenced by the form of consumption of the insects (eating whole insects or foods containing insects). This literature review was conducted in November 2021 within three databases, Web of Science, PubMed and Scopus, according to the Preferred Reporting of Items for Systematic Reviews and Meta-analysis and using PRISMA directives. From a total of 245 studies, 31 were selected to be included in this review, based on the inclusion criteria defined: only original research articles, from 2010 or beyond, and written in English. The results indicated that the main motivations that determine the consumption of EI are related to gender, age, sustainability, nutritional value, sensory attributes, tradition/culture, food neophobia, disgust and familiarity/past experiences. Moreover, whereas in IEC, there is a greater focus on factors related to sensory attributes, availability, affordability and preferences, in WC, there is a bigger emphasis on determinants such as nutritional value, sustainability, benefits, familiarity/past experience, tradition/culture, food neophobia and disgust. Finally, it was observed that people in WC are more willing to accept food products containing insects rather than the whole insect, which is one of the most promising points to be addressed in the future. Overall, this review highlights that there are numerous factors influencing the consumption of edible insects, and differences between WC and IEC are clear in what concerns the motivations of consumers. Hence, targeting market segments and consumers’ characteristics has to be present when designing strategies to incentivize the consumption of EI in WC as a part of a global strategy for sustainability of food systems.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The Motivations for Consumption of Edible Insects: A Systematic Review

Florença

Guiné

Gonçalves

et al. 2022

Foods

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“…A weblink to the questionnaire was sent via e-mail to in-country contacts who were responsible for distributing it among pre-existing contact lists, which yielded most of the responses. Social media platforms such as LinkedIn were also used [ 18 , 19 ]. All data was collected, collated and centrally stored at the Harper Adams University server in the UK.…”

Section: Methodsmentioning

confidence: 99%

“…The questionnaire also contained the statements of The Food Neophobia Scale (FNS). The FNS is a tested and validated scale to measure reluctance to engage with novel foods [ 19 , 22 ]. It consists of five neophiliac statements and five neophobic questions.…”

Section: Methodsmentioning

confidence: 99%

Identifying Consumer Groups and Their Characteristics Based on Their Willingness to Engage with Cultured Meat: A Comparison of Four European Countries

Boereboom

Mongondry

Aguiar

et al. 2022

Foods

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Cultured meat, as a product of recent advancement in food technology, might become a viable alternative source of protein to traditional meat. As such, cultured meat production is disruptive as it has the potential to change the demand for traditional meats. Moreover, it has been claimed it can be more sustainable regarding the environment and that it is, perhaps, a solution to animal welfare issues. This study aimed at investigating associations between the consumer groups and demographic and psychographic factors as well as identifying distinct consumer groups based on their current willingness to engage with cultured meat. Four European countries were studied: the Netherlands (NL), the United Kingdom (UK), France (FR) and Spain (ES). A sample of 1291 responses from all four countries was collected between February 2017 and March 2019. Cluster analysis was used, resulting in three groups in the NL and UK, and two groups in FR and ES. The results suggest that Dutch consumers are the most willing to engage with cultured meat. Food neophobia and food technology neophobia seem to distinguish the groups the clearest. Moreover, there is some evidence that food cultural differences among the four countries seem to be also influencing consumers’ decision.

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