Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance

Effect of pre-treatment and drying method on physico-chemical properties and dry fractionation behaviour of mealworm larvae (Tenebrio molitor L.)

“…In addition, consumer acceptance towards the consumption of edible insects is one major concern in Western countries as entomophagy is not rooted in the traditional diets and insects are mostly rejected as disgusting, unclean and risk associated with regard to food contamination [18]. Nevertheless, several consumer studies have already shown that western consumers` willingness to eat edible insects increases when served in an invisible form, thus, transformed into known food items by conventional food processing [18][19][20][21]. Hence, insects are more likely to be used and consumed in a processed form enhancing product functionality, stability, safety and appearance.…”

The big bug: The legitimation of the edible insect sector in the Netherlands

“…As promising as insects may be nutritionally, the general public in industrialized nations has not embraced entomophagy. However, recent studies have found that gradual acceptance of insects into Western diets may occur as a result of emphasizing and publicizing the similarities between crustaceans and insects; increasing the general public's exposure to edible insects through experimental tasting; and preparation of insects according to popular tastes, textures, and appearances (Megido et al, 2014;Tan et al, 2015Tan et al, , 2016. Verbeke (2015) suggests that consumer readiness to substitute insects for meat may be positively influenced by negative media coverage about livestock production with regard to animal welfare, consumer health, and the environment; information about insects as a sustainable source of protein; and the framing of insect eating in a positive light.…”

Constraints of HACCP Application on Edible Insect for Food and Feed

“…Minced products are made from freshly harvested or cooked insects. The raw material is minced to adequate particle size, and the preparation of the product is made, combining it with other ingredients or not, usually to obtain foods similar to those prepared with meat-hamburgers and sausages-aiming to overcome the initial disgusting that the insect itself produces in new consumers [25][26][27]. Once these products have a high water activity and pH, storage must be done at low temperature, refrigeration with a short shelf-life or freezing.…”