Entomophagy—Acceptance or Hesitancy in Romania

Zamfirache, Irina

doi:10.3390/su15129299

Cited by 4 publications

(3 citation statements)

References 74 publications

(94 reference statements)

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“…In order to promote edible insects more effectively and persuasively as future food, more knowledge is needed about the nutritional value of insects and the environmental advantages of entomophagy [33]. It is crucial to educate people about the health, environmental, and economic benefits of edible insects to introduce them as food in the future, as this can increase their willingness to do so [51,79,82,83]. The availability and variety of insect-based food products on the Polish market can also influence perceptions.…”

Section: Resultsmentioning

confidence: 99%

Edible Insects: A Study of the Availability of Insect-Based Food in Poland

Szulc

2023

Sustainability

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In Poland, there has been a significant surge of interest in exploring insects as a novel food source in recent years. This increased interest is evident in various sectors of society, from researchers and food manufacturers to consumers and culinary experts. For example, research institutions have been conducting studies to assess the nutritional value and environmental impact of insect-based foods, while food companies are actively experimenting on how incorporating insect-based ingredients into their product lines affects consumer preferences. Although insect-based food products are highly valued in many parts of the world, their development has only gained attention in Poland over the last decade. Researchers and startups began conducting studies and developing insect-based food alternatives at the beginning of 2015. Therefore, the aim of this study was to examine the market availability of insect-based food products in Poland. Since the success of insect-based food products in the Polish market depends on the willingness of consumers to buy this type of food alternative, the results of a narrow recent literature review have been summarized in this study and point out consumer perceptions and barriers to choosing insect-based food products. The aim of this narrow literature review was to provide information on consumer perceptions and barriers to consuming insect-based food products so that producers and manufacturers in Poland can design marketing strategies. To achieve the aim of this study, the websites of several food stores were examined that sell insect-based food products in Poland and created a database. Then, to identify the perceptions and barriers towards insect-based food products, the results of a few studies conducted in Poland and other countries were summarized. Six online food stores operating in Poland that sell insect-based food products were found. In total, seventy-three products that were available on the market were analyzed. The results showed that Polish consumers have access to a large variety of insect-based food alternatives, such as whole insects, protein bars, and several types of powdered insect-based food products. However, their purchasing behavior is reluctant due to several barriers, such as food neophobia and disgust, lack of familiarity with the product, lack of information about the handling and preparation of insects, and ways to incorporate insects into the daily diets of consumers. Insect-based food producers and manufacturers in Poland should consider these results when tailoring their marketing strategies.

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Section: Resultsmentioning

confidence: 99%

Edible Insects: A Study of the Availability of Insect-Based Food in Poland

Szulc

2023

Sustainability

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“…A person with a high level of food neophobia, even if he/she is a professional cook will be refused to taste and also cook novel foods. Conversely, the consumer with low food neophobia, typically keen to try novel foods with enjoyment (Alhujaili et al, 2023;Zamfirache, 2023). For Examples, in Italy the edible insects received the lowest acceptance level compared with seaweed and jellyfish (Palmieri et al, 2023).…”

Section: Records Of Consumption and Consumer Acceptance Of Edible Bla...mentioning

confidence: 99%

Edible black ant Smith (Carebara vidua) as human food – A systematic review

Siddiqui,

Ho,

Adimulam

et al. 2024

J. Insects Food Feed

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Meeting food security is one of the major global challenges to ensure sufficient supply of food for current and future generations, considering increasing population growth and climate change issues. Consequently, the consumption of edible insects as an alternative food source has recently gained global attention for combating global food insecurity. The present review aims to provide information on the recent progress in consumption of edible black ant Smith, particularly Carebara vidua, as the main focus. The global consumption record of edible black ant Smith and consumer acceptance as well as the strategies used to increase consumer acceptance of eating edible black ant smith were proposed. In addition, the bioecology of black ant Smith was covered in this review. Further, details are provided in this review on the benefits to health, economy, and environment of practicing eating edible insects such as black ant Smith. Focus on the potential uses of Carebara vidua as a food ingredient in culinary cuisine and their safety concerns from rearing until processing were highlighted. The SCOPUS database was analysed using bibliometric software to understand the connections between recent scientific outputs and ant as human food thoroughly. BioRender software was used to create scientific figures. It is noteworthy to highlight that black ant smith contains high protein and micronutrient, especially iron and zinc are higher than that of plant-, animal-based food, and seafood that contribute significantly to meeting the daily protein and mineral intake amount for human. Moreover, the exhibition of antimicrobial and antioxidant properties of edible black ant smith suggests that it can be used as a future functional ingredients for food, pharmaceutical, and cosmetics purposes. Hence, edible black ant smith is promising as an alternative and potential source of food or medicine for sustainable food security.

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“…Cultural and social stigmas against insect consumption are being challenged by promoting entomophagy as a sustainable and nutritious food source in Western societies [ 71 ]. Factors influencing the acceptance of entomophagy in Western cultures include taste, health perceptions, price, and knowledge about the environmental and nutritional advantages of insects [ 74 , 75 ]. Tradition and culture play a significant role in the perception and practice of entomophagy, with variations in knowledge and practices based on ethnicity, culture, age, and education [ 76 , 77 ].…”

Section: Sustainability Of Insect-based Proteinmentioning

confidence: 99%

Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition

Lisboa,

Nascimento,

Arruda

et al. 2024

Foods

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The present review highlights the potential of insect-based proteins to address the growing need for sustainable and secure food systems. The key findings suggest that edible insects offer a viable and environmentally friendly alternative to traditional livestock, requiring significantly less land, water, and feed while emitting lower levels of greenhouse gases. Insect farming can also reduce waste and recycle nutrients, supporting circular economy models. Nutritionally, insects provide high-quality protein, essential amino acids, and beneficial fats, making them valuable to human diets. Despite these benefits, this review emphasizes the need for comprehensive regulatory frameworks to ensure food safety, manage potential allergenicity, and mitigate contamination risks from pathogens and environmental toxins. Additionally, developing innovative processing technologies can enhance the palatability and marketability of insect-based products, promoting consumer acceptance. This review concludes that with appropriate regulatory support and technological advancements, insect-based proteins have the potential to significantly contribute to global food security and sustainability efforts.

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Entomophagy—Acceptance or Hesitancy in Romania

Cited by 4 publications

References 74 publications

Edible Insects: A Study of the Availability of Insect-Based Food in Poland

Edible Insects: A Study of the Availability of Insect-Based Food in Poland

Edible black ant Smith (Carebara vidua) as human food – A systematic review

Unlocking the Potential of Insect-Based Proteins: Sustainable Solutions for Global Food Security and Nutrition

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