Newbie consumers try pizzas in which bacon is replaced by Tenebrio molitor L. larvae: Not as healthy as expected and not as terrible as they thought

Ventanas, Sonia; González‐Mohíno, Alberto; Olegário, Lary Souza; Estévez, Mario

doi:10.1016/j.ijgfs.2022.100553

Cited by 8 publications

(10 citation statements)

References 26 publications

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“…List of studies that performed blind sensory profiling of products incorporating edible insects (e.g., whole edible insects or edible insects' flour), organized by product typology. products improved after tasting (Gurdian et al, 2022(Gurdian et al, , 2021bKourimska et al, 2020;Sogari et al, 2018;Tan, Verbaan et al, 2017;Ventanas et al, 2022). These results reflect the importance of performing tasting sessions with consumers to not only increase familiarity with the sensory properties of edible insects but also to improve the acceptance of entomophagy.…”

Section: Ta B L Ementioning

confidence: 66%

“…Consumers’ emotional response evoked by insects and insect‐based products can also be improved by tasting (Brouwer et al., 2017; Gurdian et al., 2021a, 2022; Schouteten et al., 2016; Ventanas et al., 2022) (Table S8). Brouwer et al.…”

Section: Resultsmentioning

confidence: 99%

“…Ventanas et al. (2022) also reported weaker associations with negative emotional attributes (“disgust” or “worried”) after tasting T. molitor as a replacement for bacon as a pizza topping.…”

Section: Resultsmentioning

confidence: 99%

“…Pizza toppings Ventanas et al (2022) assessed the incorporation of T. molitor as a pizza topping, namely as a bacon replacement in two different forms-whole and minced (Table 1). With both forms of incorporation, liking was lower than the control pizza and there were no differences between incorporating whole or minced insects.…”

Section: Othermentioning

confidence: 99%

“…Consumers' emotional response evoked by insects and insect-based products can also be improved by tasting (Brouwer et al, 2017;Gurdian et al, 2021aGurdian et al, , 2022Schouteten et al, 2016;Ventanas et al, 2022) (Table S8). Brouwer et al (2017) reported differences in the emotional response toward a mealworm dish and a chicken dish, with more negative and active (e.g., higher arousal) emotions being associated with the mealworm dish.…”

Section: Effects Of Tasting and Preparingmentioning

confidence: 99%

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Consumption of edible insects and insect‐based foods: A systematic review of sensory properties and evoked emotional response

Ribeiro,

Pintado,

Cunha

2023

Comp Rev Food Sci Food Safe

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Low consumer acceptance of edible insects and insect‐based products is one of the main barriers to the successful implementation of entomophagy in Western countries. This rejection is mainly caused by consumers’ negative emotional responses, psychological/personality traits, and attitudes toward food choices. However, as the role of intrinsic product characteristics on such food choices has not been adequately studied, a systematic review was conducted following the PRISMA method, to analyze studies that have assessed hedonic evaluations, sensory profiling, or emotional responses to edible insects or insect‐based products. The majority of studies performed with whole insects and insect flour highlight that insect‐based products are more negatively evaluated than control products. Although the sensory properties of insects are affected by species and processing conditions, they are generally negative across sensory dimensions. In particular, insects and insect‐based products are generally associated with odor and flavor/taste attributes that are related to old/spoiled food. These negative attributes can be linked to the fat fraction of edible insects, with insect oils being very negatively evaluated by consumers. On the other hand, defatted fractions and deodorized oils are not associated with these negative attributes, further supporting the hypothesis that the fat fraction is responsible for the negative odor and flavor/taste attributes. However, there is still a lack of studies assessing the sensory profile of edible insects and insect‐based products, as well as consumers’ emotional responses to their consumption. Future studies should focus on the effects of different processing conditions, products incorporating insect fractions (namely protein concentrates/isolates and defatted fractions), and evaluation by target consumer groups.

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