Encouraging Sustainable Insect-based Diets: The role of disgust, social influence, and moral concern in insect consumption
Sign Up to like & getrecommendations! Published in 2021 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2021.104187
Abstract: Abstract Disgust, social influence, and moral concern seem to play a pivotal role in insect consumption. Research examining these factors, particularly in the UK, is currently lacking. As a result, two studies were conducted to… read more here.
Keywords: role; insect based; consumption; insect consumption ... See more keywords
Acceptance of insect-based food in Chile: Evidence from a survey using the entomophagy attitude questionnaire (EAQ)
Sign Up to like & getrecommendations! Published in 2021 at "Food Quality and Preference"
DOI: 10.1016/j.foodqual.2021.104269
Abstract: Abstract Research interest in the acceptability of insects as food has dramatically grown in recent years. Investigators have studied the antecedents of people willingness to eat whole insects, processed (non-visible) insects, and insect-fed animals as… read more here.
Keywords: insect based; insects; food; questionnaire ... See more keywords
Tasting the differences: Microbiota analysis of different insect-based novel food.
Sign Up to like & getrecommendations! Published in 2020 at "Food research international"
DOI: 10.1016/j.foodres.2020.109426
Abstract: Traceability, quality and safety of edible insects are important both for the producers and the consumers. Today, alongside the burst of edible insects in western countries, we are facing a gap of knowledge of insect… read more here.
Keywords: insects; food products; analysis; insect based ... See more keywords
Insects as food in the Netherlands: Production networks and the geographies of edibility
Sign Up to like & getrecommendations! Published in 2018 at "Geoforum"
DOI: 10.1016/j.geoforum.2018.05.011
Abstract: Abstract A nascent subfield within food geographies research investigates edibility, or how things ‘become food’. In the context of efforts to create more sustainable foodways in Europe and the US (the ‘West’), this question is… read more here.
Keywords: insects; edibility; production; based foods ... See more keywords
Acceptability of insect ingredients by innovative student chefs: An exploratory study
Sign Up to like & getrecommendations! Published in 2021 at "International Journal of Gastronomy and Food Science"
DOI: 10.1016/j.ijgfs.2021.100362
Abstract: Abstract Background In Western societies, the acceptability of entomophagy is low despite the sustainable and nutritional benefits of insects. It is recognized that insect meals incorporated in into familiar foods increases willingness to eat insects.… read more here.
Keywords: insect based; innovative student; acceptability; student chefs ... See more keywords
Nutritional Evaluation of Milk-, Plant-, and Insect-Based Protein Materials by Protein Digestibility Using the INFOGEST Digestion Method.
Sign Up to like & getrecommendations! Published in 2023 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.2c07273
Abstract: The INFOGEST method is a valuable tool for understanding and monitoring food digestion as an alternative to in vivo assays. However, few studies have compared animal and alternative protein sources in terms of protein quality… read more here.
Keywords: based protein; insect based; protein digestibility; milk ... See more keywords
Investigation of Consumer Acceptance of Foods Containing Insects and Development of Non-Snack Insect-based Foods
Sign Up to like & getrecommendations! Published in 2020 at "Industrial Biotechnology"
DOI: 10.1089/ind.2019.0028
Abstract: A focus group survey was conducted to investigate how consumers from western cultures can be convinced to eating insect-based foods regularly. The survey suggested that consumer demands include mor... read more here.
Keywords: insects; based foods; investigation consumer; insect based ... See more keywords
Smallholder farmers’ knowledge and willingness to pay for insect-based feeds in Kenya
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DOI: 10.1371/journal.pone.0230552
Abstract: Edible insects are increasingly being considered as sustainable alternatives to fish and soybean meals in animal feed because of their high nutritional quality and environmental benefits. However, successful introduction of a new product to the… read more here.
Keywords: insects; willingness pay; meals animal; insect based ... See more keywords
Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods
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DOI: 10.3389/fnut.2021.631934
Abstract: Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact. However, there is a need to… read more here.
Keywords: innovative insect; based foods; toward innovative; insect based ... See more keywords
Effectiveness of a teaching unit on the willingness to consume insect-based food – An intervention study with adolescents from Germany
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.889805
Abstract: This study investigated the effect of a four-lesson teaching unit titled “Entomophagy and Sustainability” on the willingness of adolescents in Germany to consume insect-based food (N = 114; MAge = 15.77 years; SDAge = 1.12… read more here.
Keywords: insect based; teaching unit; food; based food ... See more keywords
Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia
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DOI: 10.3390/foods10040805
Abstract: Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect… read more here.
Keywords: impact covid; insect based; food; consume ... See more keywords