Customer Acceptance, Barriers, and Preferences in the U.S.

Baker, Melissa A.; Shin, Jungyoung Tiffany; Kim, Young‐Wook

doi:10.1007/978-3-319-74011-9_24

Cited by 12 publications

(28 citation statements)

References 31 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This finding is also confirmed by other studies in Europe which show how familiarity with novel food might increase the appeal and likelihood of repeating the behavior [3,34,50,57,60]. Therefore, culinary innovation to create tasty insect-based food products with high sensory appeal may be a successful strategy to change negative beliefs and increase acceptance [48].…”

Section: Discussionsupporting

confidence: 81%

“…From a marketing point of view, our findings may help to better understand different target segments of potential customers in retail settings. Similar to the study by Baker et al [48] for the US population, Australians who are more likely to try edible insects could be labelled by their segments of health and environmental conscious. For instance, people who considered eating insects a positive option as "the food of the future" based their justification predominantly on sustainability benefits in terms of land use, pressure on natural resources, and climate change vulnerability.…”

Section: Discussionmentioning

confidence: 90%

“…Besides eating habits, culture, history, and geography play a significant role in how edible insects are perceived in different societies [22,48]. First, as previous studies showed [35,50], many respondents believe that their relatives and close friends would not consider eating insects and would regard it as a "weird practice".…”

Section: Discussionmentioning

confidence: 99%

“…A few respondents expressed their concerns about communicable diseases that could be spread or transmitted by insects ("insects and especially crickets are pest[s] and are bad for our human health"). Therefore, it would be appropriate, before introducing insects in the food market, to start educating the population that edible insects, if properly processed, are a legitimate food source [48].…”

Section: Discussionmentioning

confidence: 99%

“…These respondents appeared to be aware of the serious negative environmental impacts associated with livestock [47] and this forced them to make the comparison with entomophagy. [48], the surveys linked the influence of marketing on individual consumer behaviour and food choices through two categories, namely, the visual and descriptive presentations of edible insects (Table 9). The image of insects was a major concern in order to deal with the feeling of disgust and the sensory barrier identified earlier.…”

Section: Environment Factormentioning

confidence: 99%

See 4 more Smart Citations

Australian Consumers’ Response to Insects as Food

2019

View full text Add to dashboard Cite

Many research articles have been published about people’s perceptions and acceptance of eating insects as novel foods in Western countries; however, only a few studies have focused on Australian consumers. The aim of this work is to explore attitudes towards edible insects of younger Australians (Millennials and Generation Z) with data collection carried out in Sydney, Australia. Two representative surveys were conducted in 2018 and 2019 using open-ended questions. The main findings suggest that there is low willingness to accept edible insects as a meat substitute among Australian consumers, due mainly to the strong psychological barriers such as neophobia and disgust, combined with a perception about threats to masculinity. Environmental and nutritional benefits, even when recognised, do not seem to influence consumers to consider insects as a food alternative. In the near future, as young people become more aware of sustainability and climate change issues related to food production, the impact of the potential benefits of insects might grow. Furthermore, a positive sensory experience might improve the acceptability of insects as food. Introducing new processed, insect-based products may help establish familiarity with such novel food options and open up new business opportunities.

show abstract