Insects as a culinary ingredient: consumer acceptance and neophobia

Karin Wendin; Cecilia Normann; Sarah Forsberg; Fredrik Davidsson; Åsa Josell; Mia Prim; Maud Langton

Insects as a culinary ingredient: consumer acceptance and neophobia

Karin Wendin, Cecilia Normann, Sarah Forsberg, Fredrik Davidsson, Åsa Josell, Mia Prim, Maud Langton

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Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption¹. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet². Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods³. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.

Methods: Food neophobia⁴, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.

Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.

Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course ⁵.

Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.

References:

1. WWF. Living Planet Report 20

2. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 2009

3. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014

4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 1992

5. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006

Originalspråk	Engelska
Status	Publicerad - 2017
Evenemang	12th Pangborn Sensory Science Symposium - Varaktighet: 1980-jan.-01 → …

Konferens

Konferens	12th Pangborn Sensory Science Symposium
Period	80-01-01 → …

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title = "Insects as a culinary ingredient: consumer acceptance and neophobia",

abstract = "Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.References:1. WWF. Living Planet Report 202. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 20093. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 19925. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006",

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note = "12th Pangborn Sensory Science Symposium ; Conference date: 01-01-1980",

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T2 - 12th Pangborn Sensory Science Symposium

AU - Wendin, Karin

AU - Normann, Cecilia

AU - Forsberg, Sarah

AU - Davidsson, Fredrik

AU - Josell, Åsa

AU - Prim, Mia

AU - Langton, Maud

PY - 2017

Y1 - 2017

N2 - Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.References:1. WWF. Living Planet Report 202. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 20093. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 19925. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006

AB - Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. A significant contribution to global sustainability can be achieved by, for example, decreasing meat consumption 1. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet2. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect-based foods3. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food.Methods: Food neophobia4, attitudes and acceptance were surveyed by a web-based questionnaire answered by 150 respondents.Results: Significantly higher acceptance was shown for insect protein added to foods as a “powder”, with invisible insects than for added visible insects. The interest of buying insect protein as a powder was higher than of buying whole insects. Further, 24 of the respondents (16%) were considered neophobic.Discussion: To reach acceptance of insect protein, culinary food could include “non-visible” insects. This is in line with the fact that food neophobia and acceptance are influenced by the sensory attributes and benefits of the actual food. Further, neophobia varies over the life course 5.Conclusions: The use of insect protein in food as a powder has higher acceptance than use of whole insects. 16% of the respondent were neophobic.References:1. WWF. Living Planet Report 202. Yen. Edible insects: Traditional knowledge or western phobia? Entomological Research 20093. Astrup Pedersen. Disgusting or delicious, MSc Thesis, Copenhagen University 2014 4. Pliner, Hobden. Development of a scale to measure the trait of food neophobia in humans. Appetite 19925. Pliner, Salvy. Food neophobia in humans. Shepherd, Raats, ed. The psychology of food choice. 2006

KW - consumer acceptance

KW - insects food

KW - neophobia

M3 - Poster

Y2 - 1 January 1980

ER -

Insects as a culinary ingredient: consumer acceptance and neophobia

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