Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany

Orsi, Luciano; Voege, Lara Louisa; Stranieri, Stefanella

doi:10.1016/j.foodres.2019.108573

Cited by 161 publications

(124 citation statements)

References 73 publications

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“…Edible insects are attracting attention as a future food because they have a short life cycle and low space requirement [ 4 , 5 ]. Although an increasing wiliness to eat insects has been recently reported from the several Western countries, a majority of customers remain reluctant to consume edible insects due to their gross appearance [ 6 , 7 ]. According to the sources, the hidden consumption of dried, ground insects in familiar products, such as pasta or ham, might lead to decreasing the neophobia and promote insects as food [ 7 , 8 ].…”

Section: Introductionmentioning

confidence: 99%

“…Although an increasing wiliness to eat insects has been recently reported from the several Western countries, a majority of customers remain reluctant to consume edible insects due to their gross appearance [ 6 , 7 ]. According to the sources, the hidden consumption of dried, ground insects in familiar products, such as pasta or ham, might lead to decreasing the neophobia and promote insects as food [ 7 , 8 ]. Therefore, research on protein extract should be conducted to expand the possibilities of various forms and applications of edible insects.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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In this study, we investigated the effect of replacing myofibrillar protein (pork ham) with edible insect proteins (Tenebrio molitor L.) in meat emulsion systems and examined the interaction between the two types of proteins. We also evaluated the rheological properties and thermal stability of these meat emulsions. The replacement ratios of myofibrillar protein and edible insect protein were as follows: 100:0 (EI0), 80:20 (EI20), 60:40 (EI40), 40:60 (EI60), 20:80 (EI80), and 0:100 (EI100). The pH, redness, and yellowness of the emulsion systems, after replacing myofibrillar protein with T. molitor protein, significantly increased with T. molitor protein concentrations. In contrast, the lightness, hardness, cohesiveness, gumminess, chewiness, apparent viscosity, and differential scanning calorimetry (DSC) of the emulsion systems decreased significantly with increasing T. molitor protein concentrations. The backscattering values of EI0, EI20, and EI40 decreased evenly in all spots of the dispersions as the storage time increased. Thus, up to 40% of pork myofibrillar protein could be replaced with T. molitor protein in meat emulsion systems. The results also suggest that the interaction between edible insect protein and myofibrillar protein degrades the rheological properties and thermal stability of the meat emulsion systems.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Kim

Lee

Yong

et al. 2020

Foods

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show abstract

“…For industrial production and use, the majority of chitin is sourced from seafood waste (e.g., shrimp, crab, and lobster) but alternative chitin sources such as coral and fungus have also been reported [33][34][35][36] In the literature, various insects have also been investigated for chitin extraction and chitosan preparation, including beetles of various sizes, larvae, and adults [37][38][39][40][41], and, therefore, beetle cuticles may be considered a valuable source of chitin and chitosan for future industrial production. Beetles have long been considered a potential source of protein to feed humanity, since insect proteins are of good quality and their production requires minimal space and water, and also produces fewer greenhouse gases compared to production of classical animal proteins [42,43]. However, similar to seafood, large scale beetle consumption will produce waste [44], and, just as for shrimp, lobster and crab, the waste from beetle protein production will require treatment.…”

Section: Introductionmentioning

confidence: 99%

Chitosan Extraction from Goliathus orientalis Moser, 1909: Characterization and Comparison with Commercially Available Chitosan

et al. 2020

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Chitosan is a polymer obtained by deacetylation of chitin, and chitin is one of the major components of the arthropod cuticle. Chitin and chitosan are both polysaccharides and are considered to be an interesting class of biosourced materials. This is evident as chitosan has already demonstrated utility in various applications in both industrial and biomedical domains. In the present work, we study the possibility to extract chitin and prepare chitosan from the Goliath beetle Goliathus orientalis Moser. The presented work includes description of this process and observation of the macroscopic and microscopic variations that occur in the specimen during the treatment. The prepared chitosan is characterized and compared with commercially available chitosan using infrared and thermogravimetric analysis. The deacetylation degree of prepared chitosan is also evaluated and compared with commercially available shrimp chitosan.

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“…In the case of protein bars, in fact, the content is most frequently below 10%. On the other hand, the visibility of the insects is a strong driver of neophobia among insect-based products (Orsi et al, 2019), so other types of preparations, such as protein bars, pasta or snacks, could attract a larger number of consumers. Lastly, there are greater difficulties in finding such information for exotic insects or more generally for extra-European imported products.…”

Section: Features Of the European Edible Insect Industrymentioning

confidence: 99%

“…However, a substantial part of the market is made up of all those products, such as beers, protein pasta, meat or sauces, which must be considered as separate from the main categories of interest because of their specificity. The high percentage of such products can probably be ascribed to the producers' purpose of raising consumer interest, avoiding the negative effect on the consumers' perception caused by the visibility of the whole insect (Orsi et al, 2019). Moreover, among all the species found, the one that can be considered as the main reference in the panorama of novel insect food is A. domesticus, followed by T. molitor.…”

Section: Features Of the European Edible Insect Industrymentioning

confidence: 99%

Current scenario in the European edible-insect industry: a preliminary study

Pippinato

Gasco

Vita

et al. 2020

JIFF

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In recent years, there has been a growing interest in the novel food market due to the growing demand for protein-rich food and the diversification of the protein sources currently used. The edible insect and insect based-food sector has recently experienced an increase in the quantities produced and traded. This increase has occurred thanks to awareness-raising actions and the development of European regulations. The limited development of this sector does not permit in-depth market and business analyses, since it is still in formation, which means that it is still a relatively unexplored field of study, especially on the European scene. The objective of this study is to carry out a preliminary investigation of the consistency, typology and product assortment of the companies located in the European Union and which are focused on the production and marketing of insect-based products. The survey was performed through the investigation of the E-commerce catalogues and Internet websites of the companies. The study also focuses on the main insect species used, the origin of the raw material used and the prices of products currently available on the European market. The results show that companies are mainly located in the northern European countries and that the most used distribution channels are the E-commerce websites, compared to physical retail outlets. Most companies also buy their raw material from third party companies, even non-European ones, and then process or only resell the product. The products which sold the most were whole insects or insect meal, mainly based on Tenebrio molitor or Acheta domesticus. Prices showed a high variability, in particular related to the species used and how it is packaged.

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Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany

Cited by 161 publications

References 73 publications

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Chitosan Extraction from Goliathus orientalis Moser, 1909: Characterization and Comparison with Commercially Available Chitosan

Current scenario in the European edible-insect industry: a preliminary study

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