Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat

Gmuer, Angelina; Guth, Jeannette Nuessli; Hartmann, Christina; Siegrist, Michael

doi:10.1016/j.foodqual.2016.07.003

Cited by 180 publications

(157 citation statements)

References 51 publications

Supporting

Mentioning

119

Contrasting

Unclassified

Order By: Relevance

“…Conversely, the results of this study indicated that cricket powder inclusion level of 30% is acceptable in protein powders, and it did not detract from the participants’ liking of the mouthfeel, indicating that it was able to solubilize in water. Furthermore, the results agree with other studies that have found that if the insects are processed (ground into a powder) and mixed into a familiar context, they are more acceptable to consumers (Gmuer et al., ; Menozzi et al., ; Pascucci & de Magistris, ; Sogari et al., ).…”

Section: Resultssupporting

confidence: 91%

“…Insects are historically consumed in Africa, South America, Asia, and Central America (van Huis et al, 2013). The types of insects being consumed range from ants, beetles, and bees to grasshoppers and crickets (Gmuer, Nuessli Guth, Hartmann, & Siegrist, 2016;Tan et al, 2015). Due to future challenges in food sustainability, insects as feed and food have been discussed JFDS-2019-1613Submitted 10/2/2019, Accepted 12/20/2019 and promoted for decades (Gmuer et al, 2016;van Huis, 2013).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders

Barton

Richardson

McSweeney

2020

Journal of Food Science

View full text Add to dashboard Cite

In recent years, the use of insects in food products has increased. Insects are a sustainable ingredient that is high in protein. However, consumption in Western countries is low, and this may be due to poor sensory qualities, expense, availability, and food neophobia. The objectives of this study were to determine Atlantic Canadian consumers’ attitudes toward entomophagy and to assess consumers’ perception of cricket‐based protein powders. There were two phases to this study: in phase one, participants (n = 107) completed a survey about their attitudes toward consuming insects (Specific Beliefs and Attitudes about Insect Consumption Scale created by Ruby, Rozin, & Chan 2015), and in the second phase, participants (n = 102) were asked to evaluate four different protein powders (two contained crickets) using 9‐point hedonic scales and a CATA questionnaire. Then, the participants were again asked to complete the aforementioned survey. Before consuming cricket protein powder, most participants thought that insects were a sustainable protein source, but also thought that the consumption of insects was undesirable. However, after consuming cricket protein powder, the participants were willing to buy cricket powder and were willing to recommend it to their friends. For insect consumption to become acceptable in the Western world, it will need to be integrated slowly to reduce consumers’ fear and negative attitudes. Protein powders are consumed by many people in the Western world and are an excellent candidate to allow for the integration of insects into their diets. Practical Application This study demonstrated that consumers in Atlantic Canada are more willing to eat insects after having tried them in protein powders. Additionally, protein powders represent a familiar context for consumers and allow for the acceptable integration of cricket powder. Consumers are willing to buy and recommend crickets to their friends after consuming them (in a processed form); however, they still have concerns that insects may carry harmful microbes and toxins.

show abstract

Section: Resultssupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders

Barton

Richardson

McSweeney

2020

Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…Our research also found a link between physical state and perceived healthiness. In contrast to Szocs and Lefebvre (30), who argue that the blender effect is “linear” when they investigated the effect of physical state on perceived healthiness and calorie content (more processed means less healthy and higher calories), we concur with Gmuer et al (29) in arguing that the relationship between physical state and acceptance is much more complex. We found a few examples of where higher levels of processing did not necessarily result in higher greater levels of acceptance, e.g., concentrated extracts would be accepted if they offered a benefit.…”

Section: Discussionsupporting

confidence: 81%

“…Using mechanical processing, Szocs and Lefebvre (30) find that perceived healthiness is influenced not only by the physical state but also by the degree of processing suggested by the physical state. Gmuer et al (29) who explore consumer responses to crickets presented as (1) flour, (2) deep-fried bits, (3) a snack mix comprising bits mixed with tortilla chips, and (4) deep-fried whole crickets, found that the degree of processing influenced willingness to eat insects. However, they also indicate that the relationship is more complex than suggested from previous research; whereas previous research suggested that a higher level of processing, with the insect ingredient being less visible, is associated higher levels of acceptance (32, 33), these researchers found a less “linear” relationship.…”

Section: Factors Influencing Consumer Acceptance/rejection Of Foodsmentioning

confidence: 99%

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

2016

View full text Add to dashboard Cite

Satisfying the increasing global demand for protein results in challenges from a supply perspective. Increased use of animal proteins, through greater use of meat by-products, could form part of the solution, subject to consumer acceptance. This research investigates consumer evaluations of food products that incorporate ingredients derived from offals that have been produced through a range of food processing technologies. Using focus groups incorporating product stimuli representing various combinations of offals, processing, and carrier products, the research finds that the physical state and perceived naturalness of the ingredients influences acceptance. It also highlights the impact of life experiences, linked to demographic characteristics, on interpretations and evaluations of products and processes. Ideational influences, i.e., knowledge of the nature or origin of the substance, are reasons for rejecting some concepts, with misalignment between nature of processing and the product resulting in rejection of others. Lack of perceived necessity also results in rejection. Alignment of ingredients with existing culinary practices and routines, communication of potential sensory, or other benefits as well as naturalness are factors likely to promote acceptance, and generate repeat purchase, in some consumer segments. Trust in oversight that the products are safe is a prerequisite for acceptance in all cases. These findings have implications for pathways to increase sustainability of beef production and consumption through increased use of beef by-products.

show abstract

“…Particularly instructive, it is argued, is the ability of such investigation to go beyond abstract ideas of 'willingness to eat' novel foods such as insects (e.g. Gmuer, Guth, Hartmann, & Siegrist, 2016). Instead, such analysis engages with the social and geographic context of food consumption in determining the 'acceptance' of novel foods: the how, what, when, where and why that afect food consumption outside of the psychology lab.…”

Section: Introductionmentioning

confidence: 99%

Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods

House

2018

Social & Cultural Geography

View full text Add to dashboard Cite

Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat

Cited by 180 publications

References 51 publications

Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders

Consumer attitudes toward entomophagy before and after evaluating cricket (Acheta domesticus)‐based protein powders

Transforming Beef By-products into Valuable Ingredients: Which Spell/Recipe to Use?

Insects are not ‘the new sushi’: theories of practice and the acceptance of novel foods

Contact Info

Product

Resources

About