Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product

Menozzi, Davide; Sogari, Giovanni; Veneziani, Mario; Simoni, Erica; Mora, Cristina

doi:10.1016/j.foodqual.2017.02.001

Cited by 276 publications

(332 citation statements)

References 37 publications

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“…This result confirms the crucial role of the first taste experience to favorably influence consumers’ attitudes toward entomophagy and develop their evaluations on past sensory experiences (Caparros Megido et al, ). Considering that in many food cultures the introduction of a new food ingredient creates a general situation of reject (Caparros Megido et al, ), the integration of powder or more processed insects in familiar food preparation might help to reduce this fear (Menozzi et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…H8 Intention to try insects would significantly predict eating behavior . (Menozzi et al, ; Sogari et al, )…”

Section: Consumer Food Neophobia and Research Hypothesismentioning

confidence: 99%

“…(Schösler et al, ; Siegrist, Hartmann, & Keller, ) H7 Males are more willing to try insects than females. (Caparros Megido et al, ; Hartmann et al, ; Menozzi, Sogari, Veneziani, Simoni, & Mora, ; Sogari et al, ) H8 Intention to try insects would significantly predict eating behavior . (Menozzi et al, ; Sogari et al, )…”

Section: Consumer Food Neophobia and Research Hypothesismentioning

confidence: 99%

“…H7 Males are more willing to try insects than females. (Caparros Megido et al, ; Hartmann et al, ; Menozzi, Sogari, Veneziani, Simoni, & Mora, ; Sogari et al, )…”

Section: Consumer Food Neophobia and Research Hypothesismentioning

confidence: 99%

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The food neophobia scale and young adults’ intention to eat insect products

Sogari

Menozzi

Mora

2018

Int J Consumer Studies

Self Cite

137

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In the coming years, the new EU Regulation on Novel Food is likely to facilitate the development of a niche market for insects and insect‐based ingredients in many European countries. In this research, the aim is to explore the relationship between willingness to try (WTT) and behavior of eating insects, where the independent variables are food neophobia, sensory property expectations, and previous consumption. In total, 88 Italian participants took part in the study. The food neophobia scale (FNS) was constructed using 9 of the 10 items from the original FNS, and a Structural Equation Modeling approach was used to test the research hypotheses. The results show that males are more open to trying insects than females, and food neophobia is negatively correlated with the willingness to eat insects. Findings also indicate that the first exposure to insects positively increases consumers’ sensory property expectations. Intention to try is a strong predictor of the behavior of eating insects. People who scored lower on the FNS were more likely to try (intention) and consequently eat insects (behavior). These findings enhance knowledge about factors which could lead to lower levels of negative prejudice and greater willingness to taste edible insects among Western consumers. Finally, some marketing implications are discussed, like the need of information campaigns to emphasize positive sensory attributes of edible insects to increase the WTT this unfamiliar food.

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Section: Resultsmentioning

confidence: 99%

“…H8 Intention to try insects would significantly predict eating behavior . (Menozzi et al, ; Sogari et al, )…”

Section: Consumer Food Neophobia and Research Hypothesismentioning

confidence: 99%

Section: Consumer Food Neophobia and Research Hypothesismentioning

confidence: 99%

“…H7 Males are more willing to try insects than females. (Caparros Megido et al, ; Hartmann et al, ; Menozzi, Sogari, Veneziani, Simoni, & Mora, ; Sogari et al, )…”

Section: Consumer Food Neophobia and Research Hypothesismentioning

confidence: 99%

See 2 more Smart Citations

The food neophobia scale and young adults’ intention to eat insect products

Sogari

Menozzi

Mora

2018

Int J Consumer Studies

Self Cite

137

View full text Add to dashboard Cite

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“…According to various assessments, more than 2 billion people in the world (mainly Africa and Asia) consume insects, which are a rich source of fats and proteins [Menozzi et al 2017]. Even so, in developed countries, their consumption is not a popular phenomenon today.…”

Section: In-oil Project Concepcionmentioning

confidence: 99%

Concept of in-Oil Project Based on Bioconversion of by-Products From Food Processing Industry

Czekała¹

2017

J. Ecol. Eng.

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More than 30% of the world's food production is wasted. Organic waste and residues are produced in a variety of sectors, including agriculture, food industry and forestry. Residues and waste are generated throughout the entire food production and use cycle: surplus food production, processing and distribution, and consumption. Some food that has not been consumed should be managed. Bioconversion using insects provides the opportunity to produce feed and energy using by-products of the agro-food industry. The aim of the work was to present the concept of "IN OIL: an innovative method for the bioconversion of by-products from food processing industry" under the project LIDER VII (co-financed by the National Centre for Research and Development). Project IN OIL is being implemented at the Poznań University of Life Sciences. IN-OIL's main assumption is combining two ideas -waste into energy and waste into feed. The developed method will reduce the adverse impact of unused food on the environment by using ReFood products in insect feeding (Hermetia illucens). H. illucens (Black Soldier Fly) is a Diptera characterized by a very high index of growth, and rich source of fats and proteins. The main assumption of the project is based on the introduction of by-products from the food processing industry to feeding with larvae of H. illucens. Biomass of insect larvae will then be processed into products that will be used for feed and energy purposes.

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‘Just don’t tell them what’s in it’: Ethics, edible insects and sustainable food choice in schools

Jones

2020

British Educational Res J

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Supporting young people with global crises mitigation strategies is essential, yet loaded with ethical dilemmas for the educator. This study explores whether young people will make ethical decisions regarding the sustainability of food choice in schools, and based on the processes identified, what educators’ needs are in supporting transformative learning. This study is the first of its kind, where young people under the age of 14 have been tasting edible insects and discussing their role in a more sustainable diet. The article draws on mixed‐method research with over 180 young people and their teachers in three schools in Wales and examines responses to a possible introduction of edible insects into school canteens. Highlighted is the complexity of sustainable food choices—likely to be identifiable with other young people and educators in western countries. The article considers how educators and policy makers may need to frame routes to positive sustainable action and the associated impacts these may have on personal, social, political and environmental spheres.

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Eating novel foods: An application of the Theory of Planned Behaviour to predict the consumption of an insect-based product

Cited by 276 publications

References 37 publications

The food neophobia scale and young adults’ intention to eat insect products

The food neophobia scale and young adults’ intention to eat insect products

Concept of in-Oil Project Based on Bioconversion of by-Products From Food Processing Industry

‘Just don’t tell them what’s in it’: Ethics, edible insects and sustainable food choice in schools

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