Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption

Petrescu-Mag, Ruxandra Mălina; Kopaei, Hamid Rastegari; Petrescu, Dacinia Crina

doi:10.1002/fsn3.2716

Cited by 18 publications

(17 citation statements)

References 101 publications

(141 reference statements)

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“…Influence of the presentation of the shape [28,35]. Influence of visual aspects: seeing part of the insect is a trigger for disgust [18,21,33,34].…”

Section: Variablesmentioning

confidence: 99%

“…Several authors recommended avoiding seeing part of the insect [18,21,33] because it can be a trigger of disgust [34]. In a study carried out with yellow mealworm chips (YMC), the perceived characteristics have a strong influence on the probability of consumption, and the most appreciated characteristic was the lower environmental impact [34]. Another study compared pizza made with spirulina algae flour and 'cricket' flour and argued that consumers show increasing attention to their physical well-being [14].…”

Section: Variablesmentioning

confidence: 99%

“…Figure 1 presents these main variables of the model and the respective relationships. Several authors recommended avoiding seeing part of the insect [18,21,33] because it can be a trigger of disgust [34]. In a study carried out with yellow mealworm chips (YMC), the perceived characteristics have a strong influence on the probability of consumption, and the most appreciated characteristic was the lower environmental impact [34].…”

Section: Variablesmentioning

confidence: 99%

“…However, social, and personal factors were considered to overcome the barriers. Nevertheless, the perceived lower environmental impact was considered to be an appreciated characteristic [34,58].…”

Section: Insect-based Food Descriptionmentioning

confidence: 99%

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Insect-Based Food: A (Free) Choice

Martins

Bucea-Manea-Ţoniş

Bašić³

et al. 2022

Sustainability

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The literature highlights the importance of insect consumption for nutritional health habits. The increasingly clear legislation, the developed studies demonstrating their nutritional value, and the prospect of overcoming some barriers that have prevented consumers from consuming insects are among the reasons supporting the advantages of consuming insects. The leading determinants of consumption are culture and individual and social beliefs, accessibility to a particular nutritional resource, and individual behavior. The barriers to neophobia were analyzed by evaluating factors of influence and their respective relationship and meaning through quantitative research to measure the significance of the results. To develop a conceptual model that aims to change eating behavior and recognize structural aspects that can be barriers in the process of changing eating behavior, a methodological framework was developed. The methodological framework aimed to identify the characteristics that can be associated with the profile of opinion leaders, and it included a questionnaire which was applied to 213 young people. Moreover, the structural equation model was the statistical technique used. Given the projected population growth and increasing life expectancy, nutrition is a challenge in terms of health, but also in economic, social, and environmental respects. Aiming for sustainability, it is crucial to identify nutritional alternatives within the circular economy.

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“…Influence of the presentation of the shape [28,35]. Influence of visual aspects: seeing part of the insect is a trigger for disgust [18,21,33,34].…”

Section: Variablesmentioning

confidence: 99%

Section: Variablesmentioning

confidence: 99%

Section: Variablesmentioning

confidence: 99%

Section: Insect-based Food Descriptionmentioning

confidence: 99%

See 2 more Smart Citations

Insect-Based Food: A (Free) Choice

Martins

Bucea-Manea-Ţoniş

Bašić³

et al. 2022

Sustainability

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show abstract

“…It has been estimated that, across the globe, at least 2 billion people depend on eating insects for their diet, with consumer interest in insect-based foods steadily increasing. In this regard, many different types of edible insects were successfully used for the production of fortified flour-based foods, including breads [ 3 , 4 ], cookies [ 5 ], pasta [ 6 ], and chips [ 7 ]. Insect industrialization is on the rise, showing great potential for application across a variety of sectors such as agriculture, forestry, and many others [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Xie¹,

Yuan²,

Fu³

et al. 2022

Foods

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Mealworm (Tenebrio molitor L.) is a type of edible insect rich in protein that has become popular as a protein-alternative ingredient in flour-based products to improve the nutritional properties of baking products. The mealworm powder substitution affected the pasting, farinograph, extensograph properties of wheat flour and the texture, nutritional, and sensory properties of the resulting soda biscuit. The pasting parameters (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, and setback viscosity) and the water absorption decreased with the increased mealworm powder substitution level, which was ascribed to the dilution effect of mealworm powder. The farinograph parameters remained similar up to 15% substitution level. The extensograph results showed that mealworm powder substitution decreased the elastic properties of wheat dough as indicated by the consistently decreased extensibility, stretching energy, and stretching resistance, resulting in a significantly decreased baking expansion ratio of the soda biscuit. The protein, lipid, and dietary fiber content of the biscuits increased accordingly with the increased mealworm powder substitution level. The protein content of the soda biscuit was gradually increased from 9.13/100 g for the control (M0) to 16.0/100 g for that supplemented with 20% mealworm powder (M20), accompanied with the significantly increased essential amino acid content. Meanwhile, the fat and dietary fiber content of M20 exhibited 20.5 and 21.7% increase compared to those of M0. The score of the sensory attributes showed no significant difference up to 15% substitution level. The results demonstrated the 15% mealworm powder substitution level would not significantly affect the farinograph property, microstructure of wheat dough, and sensory acceptability.

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Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

Xie,

Zhang,

Yuan

et al. 2023

J Sci Food Agric

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BACKGROUNDMealworms (Tenebrio molitor Larvae) are nutritious edible insects and exhibit the potential to act as protein substitutes in food products. In this study, we added mealworms powder as a substitute to medium‐gluten wheat and whole wheat flours to enhance the quality of baked products. We compared the pasting, farinograph, and extensograph properties of medium‐gluten wheat and whole wheat flours replaced with different concentrations of mealworm powder to explore the interactions between flour and mealworm powder.RESULTSMealworm powder changed the pasting characteristics of medium‐gluten and whole wheat flours. After adding 20% mealworm powder, the pasting temperature of the medium‐gluten wheat flour remained unchanged (approximately 89.9°C), while the pasting temperature of whole wheat flour increased from 88.83°C to 90.27°C. Water absorption of medium‐gluten and whole wheat flours exhibited a decreasing trend with increasing mealworm powder concentrations. Mealworm powder substitution resulted in stronger medium‐gluten dough but exerted opposite effect on the farinograph properties of whole wheat dough. Mealworm powder substitution decreased the stretching resistance of medium‐gluten dough but increased that of whole wheat dough. With increase in the concentration of mealworm powder, the specific volume of medium‐gluten wheat steamed bread significantly increased from 1.69 mL/g (M0) to 3.31 mL/g (M10) whereas that of whole wheat steamed bread increased from 1.64 mL/g (M0) to 2.34 mL/g (M15). The addition of mealworm powder increased the protein, dietary fiber, lipid, and sodium contents of steamed bread samples.CONCLUSIONSThis study provides a reference for the rheological properties of medium‐gluten and whole wheat flours substituted with mealworm powder and supports the addition of insects as a protein source in food product.This article is protected by copyright. All rights reserved.

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Consumers' acceptance of the first novel insect food approved in the European Union: Predictors of yellow mealworm chips consumption

Abstract: The nexus between food, environment, and climate change has been largely explored in the scientific literature (Kemper &

Cited by 18 publications

References 101 publications

Insect-Based Food: A (Free) Choice

Insect-Based Food: A (Free) Choice

Effect of Partial Substitution of Flour with Mealworm (Tenebrio molitor L.) Powder on Dough and Biscuit Properties

Characterization of wheat dough and Chinese steamed bread using mealworm powder formulated with medium‐gluten and whole wheat flour

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