Insects as Food in the Global North – The Evolution of the Entomophagy Movement

Payne, Charlotte; Megido, Rudy Caparros; Dobermann, Darja; Francis, Frédéric; Shockley, Marianne; Sogari, Giovanni

doi:10.1007/978-3-030-22522-3_2

Cited by 31 publications

(41 citation statements)

References 57 publications

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“…In the Global North, entomophagy has received global media attention in recent years, contributing to an increase in curiosity among consumers and providing publicity for the private sector [ 43 ]. The same phenomenon might happen for this novel feedstuff in the near future.…”

Section: Discussionmentioning

confidence: 99%

Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Menozzi

Sogari

Mora

et al. 2021

Insects

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The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source.

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Section: Discussionmentioning

confidence: 99%

Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Menozzi

Sogari

Mora

et al. 2021

Insects

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“…The different results of the studies could also partially be explained by the growing interest in edible insects, which became exponential after 2015 with the promotion of entomophagy through the Food and Agriculture Organization (FAO) report (“Edible insects: future prospects for food and feed security” in 2013) and the Universal Exposition 2015 in Milan (Italy). For instance, the number of published scientific articles mentioning the term “edible insects” increased by more than 400% between 2013 and 2018 (van Huis, 2019; Payne et al , 2019; Shelomi, 2016). Media also recognise the potential of insects as food, both educating people about the existence of this practice and creating a positive perception about edible insects among people (Caparros Megido et al , 2016; Myers and Pettigrew, 2018; Piha et al , 2016; Shockley et al , 2018).…”

Section: Discussionmentioning

confidence: 99%

Edible insects, what about the perceptions of Belgian youngsters?

Detilleux

Wittock²,

Dogot

et al. 2021

BFJ

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PurposeEdible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.Design/methodology/approachA survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).FindingsMany respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.Originality/valueFew studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.

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“…In 2013, the Food and Agricultural Organization (FAO), published the report 'Edible insects: future prospects for food and feed security' promoting insects as a key solution for food insecurity. This led to an increased interest in academia to generate applicable knowledge regarding entomophagy [1,2]. However, it is important to denote that entomophagy has limited acceptance due to it being an unfamiliar practice for almost all western cultures and even considered a cultural taboo, which has limited its incorporation in the current western diet [3].…”

Section: Introductionmentioning

confidence: 99%

Targeted Phenolic Characterization and Antioxidant Bioactivity of Extracts from Edible Acheta domesticus

Nino

Reddivari

Ferruzzi

et al. 2021

Foods

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With entomophagy gaining popularity in the Western hemisphere as a solution for future food insecurity, research on alternative protein sources, such as edible insects, has become relevant. Most of the research performed on insects has been on their nutritional qualities; however, little is known regarding bioactive compounds, such as polyphenols, that, if present in the insect, could provide additional benefits when the insect is consumed. In this study, methanolic extracts of Acheta domesticus from two farms and their corresponding feeds were obtained using a microwave-assisted extraction. Targeted phenolic characterization was accomplished through LC-MS/MS leading to the identification of 4-hydroxybenzoic acid, p-coumaric acid, ferulic acid, and syringic acid as major phenolic compounds in both A. domesticus extracts. Furthermore, the in vitro antioxidant activity was evaluated using 2,2-diphenyl-1-picrylhydrazyl radical cation (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) (ABTS) radical assays demonstrating the superior quenching activity of the A. domesticus extracts compared to the feeds. The discovery of phenolic compounds in A. domesticus implies the ability of this insect species to sequester and absorb dietary phenolics leading to possible added health benefits when consumed.

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Insects as Food in the Global North – The Evolution of the Entomophagy Movement

Cited by 31 publications

References 57 publications

Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

Edible insects, what about the perceptions of Belgian youngsters?

Targeted Phenolic Characterization and Antioxidant Bioactivity of Extracts from Edible Acheta domesticus

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