Understanding the sensory characteristics of edible insects to promote entomophagy: A projective sensory experience among consumers

2021 ◽  
pp. 223-227
Author(s):  
Alfonso Piscitelli ◽  
Roberto Fasanelli ◽  
Elena Cuomo ◽  
Ida Galli
Keyword(s):  
Sensory Experience ◽  
Sensory Characteristics ◽  
Edible Insects ◽  
Check List ◽  
Edible Insect ◽  
Sensory Experiences ◽  
Olfactory Sensation ◽  
Step Procedure ◽  
On Line ◽  
Insects As Food

In recent years, a remarkable number of studies have investigated sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects are important in consumer appeal and their willingness to try eating insects in the future. This paper addresses the problem of describing the sensory characteristics aof edible insect and insect-based foods in terms of preferences. To this end, we conducted a study to explore the representations of sensory experiences related to an insect-based dish involving a voluntary sample of 154 consumers. The quasi-experiment, which we have called projective sensory experience (PSE), follows a two-step procedure. In the first step, we asked the participants to imagine tasting an insect-based dish and then to rate, from 1 (imperceptible) up to 10 (very perceptible), the following taste-olfactory sensations: Sapidity, Bitter tendency, Acidity, Sweet, Spiciness, Aroma, Greasiness-Unctuosity, Succulence, Sweet, Fatness, Persistence. In the second step, we asked our interviewees to indicate, through a specific check-list, which was the most disturbing and least disturbing taste-olfactory sensation imagined. We collected data from May to July 2020 by using an anonymous on-line questionnaire. Results could help understand the sensory characteristics of “insects as food” that should be used or avoided, for example, in communication aimed at promoting familiarity with edible insects and improving the acceptability of insects as a novel food.

scholarly journals Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

2020 ◽  
Vol 17 (7) ◽  
pp. 2427 ◽  
Author(s):  
Agnieszka Orkusz ◽  
Wioletta Wolańska ◽  
Joanna Harasym ◽  
Arkadiusz Piwowar ◽  
Magdalena Kapelko
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Production Costs ◽  
Edible Insects ◽  
Psychological Barriers ◽  
Edible Insect ◽  
Meat Substitute ◽  
Willingness To Adopt ◽  
Main Factors ◽  
Insects As Food

Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly for cultural reasons. Concerning this, the objective of the study was to examine the knowledge, behavior, and attitudes of the Polish community about edible insects and to understand the main factors driving edible insect consumption. The study was held at the Wroclaw University of Economics and Business, Poland and consisted of two parts: The survey (among 464 students) and the tasting session (among 402 participants). The main findings suggest that there is low willingness to adopt edible insects as a meat substitute among Polish students due to the psychological barriers, such as neophobia and disgust. However, the willingness to eat processed insect food (bread, biscuit) is far higher than for unprocessed whole insects. Environmental benefits are the factors that least affected students’ willingness to try edible insects. Additionally, the tasting session of the bread with powdered insects was attended by the vast majority of participants, which indicates that a positive sensory experience can improve the acceptability of insects as food.

Mini Livestock Ranching

2017 ◽  
pp. 188-212
Author(s):  
Dimple Singh-Ackbarali ◽  
Rohanie Maharaj
Keyword(s):  
Value Added ◽  
Food Sources ◽  
Insect Species ◽  
Edible Insects ◽  
Protein Food ◽  
Small Areas ◽  
Edible Insect ◽  
Food And Feed ◽  
Insects As Food ◽  
Nutritional Profiles

The rising demand and cost of animal protein, food and feed insecurity, environmental and climatic challenges of livestock agriculture have made the option of insects as food sources a viable topic. This chapter presents existing information and research on edible insects, insect farms and value-added insect products and assesses insects as a potential source of food and feed. Mini livestock ranching where edible insect species are reared, can reduce some of the negative environmental effects of livestock agriculture as it will produce significantly less greenhouse gas emissions compared with traditional livestock and have similar nutritional profiles. Edible insect species also; have a much lower feed to meat ratio, require small areas of land and have an almost negligible water requirement. There is an untapped potential to increase access to this nutritious, climate-smart food via intensified semi-cultivation and raising insects in farming environments, developing value added products and also a potential for a significant source of income.

Understanding Edible Insects as Food in Western and Eastern Societies

2019 ◽  
pp. 166-181 ◽  
Author(s):  
Giovanni Sogari ◽  
Aijun Liu ◽  
Jie Li
Keyword(s):  
Literature Review ◽  
Product Category ◽  
Protein Source ◽  
Human Consumption ◽  
Edible Insects ◽  
Asian Countries ◽  
Edible Insect ◽  
Alternative Protein ◽  
Long Time ◽  
Insects As Food

In the forthcoming decades, insects might become an important alternative protein source for human consumption. However, what do consumers think about eating insects? The answer is still not very clear, and large differences exist between Western and Eastern societies. While the former has never really experienced edible insects as food, (some) Eastern countries have already practiced entomophagy for a long time. To better understand consumers' perception in both types of societies, a literature review was carried out. The results show that in the Western countries, the consumption of edible insects will depend primarily on availability in the market (i.e., regulatory framework and industry), product category (i.e., processed or unprocessed, familiar or unfamiliar), communication, and marketing. Nonetheless, more research studies are needed to explore Eastern consumers and the development of the edible insect market and industry in Asian countries.

Entomophagy and Power

2016 ◽  
Vol 2 (2) ◽  
pp. 121-136 ◽  
Author(s):  
A. Müller ◽  
J. Evans ◽  
C.L.R. Payne ◽  
R. Roberts
Keyword(s):  
Power Relations ◽  
Food Systems ◽  
Technical Innovation ◽  
Edible Insects ◽  
Health Resource ◽  
Critical Research ◽  
Edible Insect ◽  
Insects As Food ◽  
Global Food ◽  
Insect Trade

Edible insects are being framed as a panacea for health, resource and climate challenges, and the ‘entomophagy movement’ is growing rapidly. Yet as the insect ‘solution’ is scaled up, there is a greater focus on technical innovation and less on the structural inequalities that govern who produces within, who controls, and who benefits from the edible insect trade. We ask: To what extent is the promotion of ‘entomophagy’ challenging or reproducing power relations in global food systems? Drawing on evidence from academia, industry, and the local insect trade in Southeast Asia we critically investigate the rising interest in insects as food. We conducted a systematic literature review, a systematic company and product review of products available online, and fieldwork in Thailand where the edible insect market is growing. Our analysis suggests that the emerging edible insects movement is – generally but not exclusively – reinforcing the existing power relations that many of its actors suggest it could challenge. We conclude our paper with recommendations for further research to investigate the disparity between the claims and consequences of this ‘quick-fix’ approach to food systems. Beyond relying on solely technical and market-based solutions, we recommend more ‘power-aware’ approaches in academia and business, accountability and transparency in research and trade, more detailed critical research in different contexts, and the inclusion of marginalised actors in the discourse, as means to realise the potential of edible insects in a democratic way.

Mini Livestock Ranching

2018 ◽  
pp. 278-302
Author(s):  
Dimple Singh-Ackbarali ◽  
Rohanie Maharaj
Keyword(s):  
Value Added ◽  
Food Sources ◽  
Insect Species ◽  
Edible Insects ◽  
Protein Food ◽  
Small Areas ◽  
Edible Insect ◽  
Food And Feed ◽  
Insects As Food ◽  
Nutritional Profiles

The rising demand and cost of animal protein, food and feed insecurity, environmental and climatic challenges of livestock agriculture have made the option of insects as food sources a viable topic. This chapter presents existing information and research on edible insects, insect farms and value-added insect products and assesses insects as a potential source of food and feed. Mini livestock ranching where edible insect species are reared, can reduce some of the negative environmental effects of livestock agriculture as it will produce significantly less greenhouse gas emissions compared with traditional livestock and have similar nutritional profiles. Edible insect species also; have a much lower feed to meat ratio, require small areas of land and have an almost negligible water requirement. There is an untapped potential to increase access to this nutritious, climate-smart food via intensified semi-cultivation and raising insects in farming environments, developing value added products and also a potential for a significant source of income.

Promoting edible insects in Kenya: historical, present and future perspectives towards establishment of a sustainable value chain

2020 ◽  
Vol 6 (1) ◽  
pp. 51-58 ◽  
Author(s):  
J.N. Kinyuru ◽  
N.W. Ndung’u
Keyword(s):  
Value Chain ◽  
Large Scale ◽  
Edible Insects ◽  
Future Perspectives ◽  
Edible Insect ◽  
Current State ◽  
Sustainable Value ◽  
Food And Feed ◽  
Production Research ◽  
Insects As Food

This paper discusses the current state and priorities of Kenya-based research and innovations on insects as food and feed with a view to establishing a vibrant insects’ value chain. The paper is divided into sections that focus on historical insect consumption, farming, utilisation and entrepreneurial priorities. The paper also introduces a new quadrat model for utilisation of edible insects which shows an interrelationship between edible insects, crops, animals and humans. The paper attempts to identify attempts on identifying social and psychological barriers to insects’ acceptance as food and feed since insects are intimately connected to strong cultural and regional values. We conclude with recommendations about the future priorities of edible insect field which include: tracking of production volumes, new innovations to support automation and industrial production, research on consumer attitudes and behaviour that is culturally sensitive, systematic, and large-scale; enactment of national and regional regulations to support the industry and unequivocal acknowledgment of the impacts of developments in the edible insect industry to national and regional development.

Edible insects and their acceptance in Western Societies

2020 ◽  
Author(s):  
Pijus Jauniskis ◽  
Eleni Michopoulou
Keyword(s):  
Intellectual Development ◽  
Cultural Knowledge ◽  
Edible Insects ◽  
Insect Development ◽  
Edible Insect ◽  
Tourism Product ◽  
Tourism Experience ◽  
Cultural Sphere ◽  
Self Discovery ◽  
Tourism And Hospitality

This paper examines current literature on edible insect consumption in western culture through an inductive lens, addressing environmental, nutritional, food security, anthropological and psychological aspects of the topic. Findings show that western aversion towards edible insects is deeply psychological and cultural, mostly ignoring the pleasure dimensions such as taste, texture and flavour. The nature of the problem appears to be predominantly social. Results suggest that a beneficial route of introducing edible insects into the western diet could be formed through a societal perspective. Tourism and hospitality can potentially play a big part in the edible insect development. For instance, food as a tourism product can attract visitors from different backgrounds whilst food consumption as a tourism experience subliminally promises an experience of novelty and potential newfound pleasure in food. Food as an integral part of various cultures and local heritages entails local dishes that can be considered ‘cultural artifacts’ and their consumption symbolises the consumption of ‘other’. Tourism experiences can expose an individual to lasting personal change, self-discovery and intellectual development. Hence, taking into consideration that acquiring new cultural knowledge increases openness to experience, it is possible that tourism could contribute to adopting the practice of insect consumption in the western cultural sphere.

Insect Allergens on the Dining Table

2020 ◽  
Vol 21 (2) ◽  
pp. 159-169 ◽  
Author(s):  
Kyoung Yong Jeong ◽  
Jung-Won Park
Keyword(s):  
Food Processing ◽  
Adverse Reactions ◽  
Arginine Kinase ◽  
House Dust Mites ◽  
Food Allergies ◽  
Edible Insects ◽  
Dust Mites ◽  
Edible Insect ◽  
Respiratory Allergies ◽  
Inhalant Allergens

Edible insects are important sources of nutrition, particularly in Africa, Asia, and Latin America. Recently, edible insects have gained considerable interest as a possible solution to global exhaustion of the food supply with population growth. However, little attention has been given to the adverse reactions caused by insect consumption. Here, we provide an overview of the food allergens in edible insects and offer insights for further studies. Most of the edible insect allergens identified to date are highly cross-reactive invertebrate pan-allergens such as tropomyosin and arginine kinase. Allergic reactions to these allergens may be cross-reactions resulting from sensitization to shellfish and/or house dust mites. No unique insect allergen specifically eliciting a food allergy has been described. Many of the edible insect allergens described thus far have counterpart allergens in cockroaches, which are an important cause of respiratory allergies, but it is questionable whether inhalant allergens can cause food allergies. Greater effort is needed to characterize the allergens that are unique to edible insects so that safe edible insects can be developed. The changes in insect proteins upon food processing or cooking should also be examined to enhance our understanding of edible insect food allergies.

scholarly journals Australian Smokers’ Sensory Experiences and Beliefs Associated with Menthol and Non-Menthol Cigarettes

2021 ◽  
Vol 18 (11) ◽  
pp. 5501
Author(s):  
Serafino Mancuso ◽  
Emily Brennan ◽  
Kimberley Dunstone ◽  
Amanda Vittiglia ◽  
Sarah Durkin ◽  
...  
Keyword(s):  
Sensory Experience ◽  
Tobacco Products ◽  
Sensory Experiences ◽  
Online Panel ◽  
Menthol Cigarettes ◽  
Sensory Effects ◽  
New Information ◽  
Level Of Risk

Many current smokers incorrectly believe that menthol cigarettes are less harmful, likely due to the biological and sensory effects of menthol, which can lead smokers to have favourable sensory experiences. In this study, we measured the extent to which Australian smokers associate certain sensory experiences with smoking menthol and non-menthol cigarettes, and their beliefs about how damaging and enjoyable they find cigarettes with each of these sensory experiences. A sample of 999 Australian 18–69-year-old weekly smokers was recruited from a non-probability online panel; this study focuses on the 245 respondents who currently smoked menthol cigarettes at least once per week. Current menthol smokers were four to nine times more likely to experience menthol rather than non-menthol cigarettes as having favourable sensory experiences, including feeling smooth, being soothing on the throat, fresh-tasting and clean-feeling. Menthol smokers perceived cigarettes with these favourable sensations as less damaging and more enjoyable than cigarettes with the opposite more aversive sensory experience. Efforts to correct these misperceptions about risk will likely require messages that provide new information to help smokers understand that these sensations do not indicate a lower level of risk. Banning menthol in tobacco products—as has recently been done in some nations—would also be a timely and justified strategy for protecting consumers.

What's eating North America's edible insect industry? An examination of psychological, cultural and regulatory barriers

2021 ◽  
pp. 1-4
Author(s):  
Christl Li ◽  
Sean B. Cash ◽  
Julie Lesnik ◽  
Timothy S. Griffin ◽  
Joel Mason ◽  
...  
Keyword(s):  
Nutritional Value ◽  
Environmental Benefits ◽  
Human Consumption ◽  
Edible Insects ◽  
The European Union ◽  
Edible Insect ◽  
The Us ◽  
Structural Barrier ◽  
Regulatory Barriers ◽  
Specific Regulation

Abstract Although research has demonstrated the positive nutritional value and environmental benefits associated with edible insect consumption, several factors challenge the growth and development of the edible insect industry for human consumption in the US and Canada. Cultural and psychological factors account for much of the aversion US and Canadian consumers display. The absence of specific regulation also constitutes a structural barrier to more widespread production and sale of edible insects. Compared to the US, the European Union has a more developed edible insect industry and has enacted legislation that removes some of the barriers. As consumer awareness of the putative health benefits of edible insects increases, more comprehensive regulations may emerge to keep pace with the growth of this industry. Overall, a multi-disciplinary approach that addresses both benefits and barriers to consumption is needed to facilitate a robust market for edible insects in the US and Canada.

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