Article
Nutrition & Dietetics
Juliana Rotunno Junges, Natalia Rohenkohl do Canto, Marcia Dutra de Barcellos
Summary: Research shows that there is a segment of consumers who hold positive attitudes towards insect-based foods, especially those who lack neophobia. They perceive these products as modern, with high nutritional value, safe, and beneficial to the environment, although taste and appearance are also important factors influencing their acceptance.
FRONTIERS IN NUTRITION
(2021)
Review
Agriculture, Multidisciplinary
B. Wassmann, M. Siegrist, C. Hartmann
Summary: Consumption willingness of insects is influenced by affect-based factors, information-based factors, and curiosity, while factors such as age, education, and gender have smaller correlations. Gradual exposure and increasing familiarity with eating insects help foster acceptance of entomophagy in the long run. Information-based interventions may have limited effectiveness, but market-oriented research is needed for future studies.
JOURNAL OF INSECTS AS FOOD AND FEED
(2021)
Article
Agriculture, Multidisciplinary
C. Padulo, L. Carlucci, M. Balsamo, B. Fairfield
Summary: This study investigated factors influencing consumers' willingness to try insect-based products and found that anticipated aversion, neophobia, and disgust were major obstacles to acceptability and consumption of insect-based food. Additionally, even a single tasting experience can decrease aversion and change the belief that insects are non-edible. The study also identified dynamism (extraversion) as a potential driver of willingness to try insect-based products.
JOURNAL OF INSECTS AS FOOD AND FEED
(2022)
Review
Agriculture, Multidisciplinary
H. Dagevos
Summary: Studies from 2019 have focused on consumer attitudes and reactions towards edible insects in Western countries, with new research directions including considering different consumer segments and food styles, examining the role of emotions and affective factors, and exploring consumer responses to various insect food products through research designs that include multiple options. The sustainability and circularity gains of insects in consumer studies are shown to be at a nascent stage in current research.
JOURNAL OF INSECTS AS FOOD AND FEED
(2021)
Article
Food Science & Technology
Ke Wang, Lei Cong, Miranda Mirosa, Yakun Hou, Phil Bremer
Summary: In order to meet the increasing demand for safe and high-quality foods, novel food technologies have been developed. However, consumers may have reservations about these technologies and their acceptance is not guaranteed. This study investigated the influence of food technology neophobia (FTN) on consumers' acceptance of food technologies in China and New Zealand. The findings suggest that the Food Technology Neophobia Scales (FTNS) is a valid tool to reflect consumers' acceptance of novel food technologies in cross-national contexts, although the influence of FTN varies among consumers from different countries.
JOURNAL OF FOOD SCIENCE
(2023)
Article
Food Science & Technology
Maria Fernanda Ordonez Lopez, Sami Ghnimi, Changqi Liu
Summary: No consumer study on edible insects has been conducted in France. This study aims to evaluate French consumers' willingness to adopt insect-based food (IBF) and identify factors influencing entomophagy. The results revealed that environmental sustainability and nutritional value were major motivators for entomophagy, while unfamiliarity and disgust were primary barriers.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Ainslee L. Erhard, Magda Aguas Silva, Marie Damsbo-Svendsen, Bat -El Menadeva Karpantschof, Helle Sorensen, Michael Bom Frost
Summary: Communication about the benefits of entomophagy does not increase willingness to try insect foods. Food neophobia is a strong predictor of willingness to try insect foods. Some types of insect products are better liked than others in unprocessed form.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Psychology, Social
Hannah K. Bradshaw, Summer Mengelkoch, Matthew Espinosa, Alex Darrell, Sarah E. Hill
Summary: People who are willing to try new foods are perceived as more desirable sexual and romantic partners, and less sexually restricted. This is primarily due to the relationship between willingness to try new foods and sexual disgust sensitivity, rather than other assumptions.
PERSONALITY AND INDIVIDUAL DIFFERENCES
(2021)
Article
Food Science & Technology
Zining Wang, Jaewoo Park
Summary: There is increasing interest in entomophagy as a sustainable solution to environmental problems and food crises. This study found that anthropomorphic packaging can increase consumers' purchase intentions for insect foods, and this effect is mediated by perceived psychological closeness to the food.
FOOD QUALITY AND PREFERENCE
(2023)
Article
Food Science & Technology
Seyeong Park, Min Kyung Park, JeongAe Heo, Ji-sun Hwang, Sungjae Hwang, Daekwang Kim, Seo-Jin Chung, Han Sub Kwak
Summary: This study investigated the volatile compound profiles, consumer acceptability, sensory profiling, and emotional responses of consumers toward coffee samples brewed by robot and human baristas. The results showed that the coffee brewed by the robot barista exhibited a higher degree of similarity in volatile compound profiles compared to the human barista. Participants had a significant decrease in food technology neophobia scores after evaluating the robot-brewed coffee. Sensory evaluation studies revealed no significant differences in acceptability ratings and purchase intentions between the two groups, but emotional responses to the coffee samples significantly varied.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Psychology, Social
Kaitlyn P. White, Laith Al-Shawaf, David M. G. Lewis, Yzar S. Wehbe
Summary: The research investigates the impact of disgust sensitivity, food neophobia, and hunger on people's willingness to eat insects. It found that higher food neophobia is associated with lower willingness to eat insects. Disgust sensitivity has a negative impact on self-reported willingness to eat insects. The findings suggest that reducing food neophobia is crucial for promoting the acceptance of entomophagy.
PERSONALITY AND INDIVIDUAL DIFFERENCES
(2023)
Article
Nutrition & Dietetics
Filippo Bianchi, Paul Aveyard, Nerys M. Astbury, Brian Cook, Emma Cartwright, Susan A. Jebb
Summary: This study found that a behavioral intervention involving free meat substitutes can effectively reduce meat intake, increase consumption of meat substitutes, and change psychosocial constructs related to sustained reduction in meat consumption.
AMERICAN JOURNAL OF CLINICAL NUTRITION
(2022)
Article
Food Science & Technology
Reine Khalil, Zein Kallas, Amira Haddarah, Fawaz El Omar, Montserrat Pujola
Summary: The study found that the outbreak of COVID-19 led to a significant decrease in consumers' willingness to consume products enriched with insect ingredients. Respondents who contracted the COVID-19 virus, strictly followed regulations during the lockdown, and were well informed about symptoms were more likely to reject insect-based products. Additionally, young, employed consumers with low income levels who prioritize environmental attributes in food were more inclined to consume insect-based products.
Review
Green & Sustainable Science & Technology
Shahida Anusha Siddiqui, Oscar Zannou, Ikawati Karim, Kasmiati, Nour M. H. Awad, Janusz Golaszewski, Volker Heinz, Sergiy Smetana
Summary: The increasing competitiveness in the food industry requires producers to innovate and develop new foods to meet consumer demands and avoid neophobia. Strategies such as tasting foods, education, income, taste, and exposure to novel foods can help reduce neophobia. Transparent traceability systems and food technology using natural ingredients are also more acceptable to consumers.
Article
Behavioral Sciences
Meike Rombach, David Dean, Frank Vriesekoop, Wim de Koning, Luis Kluwe Aguiar, Martin Anderson, Philippe Mongondry, Mark Oppong-Gyamfi, Beatriz Urbano, Cristino Alberto Gomez Luciano, Wendy Hao, Emma Eastwick, Zheng (Virgil) Jiang, Anouk Boereboom
Summary: This study used a sample from multiple countries and regions and employed partial least square structural equation modeling to identify key factors influencing consumers' willingness to try, buy, and pay a price premium for cultured meat. The study found that food neophobia, food allergies, being a locavore, and concerns about food technology inhibited consumers' willingness, while food curiosity, meat importance, and perceived viability of cultured meat as an alternative positively impacted consumers' willingness to try, buy, and pay more.
Article
Fisheries
Antje Risius, Ulrich Hamm, Meike Janssen
Article
Food Science & Technology
Adriano Profeta, Ulrich Hamm
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2019)
Article
Agriculture, Multidisciplinary
Adriano Profeta, Ulrich Hamm
NJAS-WAGENINGEN JOURNAL OF LIFE SCIENCES
(2019)
Article
Agriculture, Multidisciplinary
Isabel Schaeufele, Ulrich Hamm
RENEWABLE AGRICULTURE AND FOOD SYSTEMS
(2020)
Article
Multidisciplinary Sciences
Irwa Issa, Sebastian Delbrueck, Ulrich Hamm
Article
Behavioral Sciences
Johann Steinhauser, Meike Janssen, Ulrich Hamm
Article
Nutrition & Dietetics
Johann Steinhauser, Meike Janssen, Ulrich Hamm
Article
Food Science & Technology
Meike Janssen, Isabel Schaeufele, Katrin Zander
FOOD QUALITY AND PREFERENCE
(2020)
Review
Green & Sustainable Science & Technology
Meike Ketelsen, Meike Janssen, Ulrich Hamm
JOURNAL OF CLEANER PRODUCTION
(2020)
Article
Agricultural Economics & Policy
Christin Schipmann-Schwarze, Ulrich Hamm
BRITISH FOOD JOURNAL
(2020)
Review
Food Science & Technology
Ekaterina Stampa, Christin Schipmann-Schwarze, Ulrich Hamm
FOOD QUALITY AND PREFERENCE
(2020)
Article
Psychology, Multidisciplinary
Isabel Schaeufele, Meike Janssen
Summary: Organic agriculture promotes sustainability due to positive environmental effects, with the organic label helping consumers make more sustainable purchasing decisions. Research shows an attitude-behavior gap in the organic market, especially prominent in meat, frozen food, cheese, and sweets. Different product categories have varying importance of food-related values driving purchase behavior.
FRONTIERS IN PSYCHOLOGY
(2021)