Insects as a sustainable food ingredient: Identifying and classifying early adopters of edible insects based on eating behavior, familiarity, and hesitation

2021 ◽  
Author(s):  
Dominic Rovai ◽  
Elizabeth Michniuk ◽  
Elizabeth Roseman ◽  
Samir Amin ◽  
Ruta Lesniauskas ◽  
...  
Keyword(s):  
Eating Behavior ◽  
Edible Insects ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Early Adopters

scholarly journals No Way, That’s Gross! How Public Exposure Therapy Can Overcome Disgust Preventing Consumer Adoption of Sustainable Food Alternatives

Foods ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1380
Author(s):  
Jan Andre Koch ◽  
Jan Willem Bolderdijk ◽  
Koert van Ittersum
Keyword(s):  
Environmental Benefits ◽  
Alternative Strategy ◽  
Consumer Acceptance ◽  
Edible Insects ◽  
Consumer Adoption ◽  
Sustainable Food ◽  
The Social ◽  
Public Exposure ◽  
Main Barrier ◽  
Promising Avenue

Two prominently discussed sustainable food alternatives—lab-meat and edible insects—elicit disgust among consumers, thereby preventing acceptance. While providing prospective consumers with more information on, for instance, the environmental benefits of lab-meat has shown some success in increasing consumer acceptance, we argue that the disgust response—the main barrier to the societal acceptance of these foods—is not addressed. This is, we argue, because disgust is not the result of misperceptions (e.g., edible insects carry diseases) and thus unlikely to be overcome by information alone. Building on the latest insights into the social origins of disgust, this manuscript reviews an alternative strategy to foster the broader acceptance of sustainable food alternatives that currently elicit disgust. Specifically, we explain why and how public exposure could be a promising avenue for marketers to reduce consumers’ disgust response and thus increase the acceptance of sustainable food alternatives.

scholarly journals Indigenous Knowledge of the Edible Weaver Ant Oecophylla smaragdina Fabricius Hymenoptera: Formicidae from the Vientiane Plain, Lao PDR

2014 ◽  
Vol 5 ◽  
pp. 4-12 ◽  
Author(s):  
Joost Van Itterbeeck ◽  
Niane Sivongxay ◽  
Bounthob Praxaysombath ◽  
Arnold Van Huis
Keyword(s):  
Indigenous Knowledge ◽  
Biological Control Agent ◽  
Lao Pdr ◽  
Control Agent ◽  
Edible Insects ◽  
Oecophylla Smaragdina ◽  
Group Discussions ◽  
Core Element ◽  
Sustainable Food ◽  
Collection Practices

Of major importance in realizing the potential of edible insects as a core element in improving food security, sustainable food production, and biodiversity conservation, are developments in sustainable exploitation of wild edible insect populations and in (semi-)cultivating and farming edible insects. Such developments can draw on both western science and indigenous knowledge. Oecophylla smaragdina Fabricius Hymenoptera: Formicidae, of which particularly the queen brood is commonly consumed in Thailand and the Lao PDR, is believed to have the potential to act as flagship/umbrella species in forest conservation and management, to be incorporated simultaneously as biological control agent and direct source of human food in agroforestry practices, and to be (semi-)cultivated. We provide a detailed account of indigenous knowledge of O. smaragdina and ant brood collection practices from the Vientiane Plain, Lao PDR, through focus group discussions and participant observations, and then reflect on sustainability and conservation issues, and on semi-cultivating constraints and possibilities embedded in indigenous knowledge and ant brood collection practices. 

scholarly journals Nutritional Composition of Edible Insects Consumed in Africa: A Systematic Review

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2786
Author(s):  
Zabentungwa T. Hlongwane ◽  
Rob Slotow ◽  
Thinandavha C. Munyai
Keyword(s):  
Food Security ◽  
Economic Benefits ◽  
Nutritional Composition ◽  
Edible Insects ◽  
Sustainable Food ◽  
Food Shortages ◽  
Rich Natural Resource ◽  
Protein Rich ◽  
Year 2000 ◽  
Excellent Source

Edible insects are an important protein rich natural resource that can contribute to resilient food security. Edible insects not only play an important role in traditional diets, but are also an excellent source of protein in traditional dishes in Africa. We systematically searched Web-of-Science and Google Scholar from year 2000–2019 for studies on the consumption of insects and their nutritional composition in Africa, resulting in 98 eligible papers, listing 212 edible insect species from eight orders. These insects were rich in protein, fats, and fibre. The highest protein content was reported for Lepidoptera (range: 20–80%). Coleoptera had the highest carbohydrate content (7–54%), while Lepidoptera had the highest fat content (10–50%). Considering the excellent source of nutrition, and potential socio-economic benefits, from edible insects, they can contribute strongly to improved food security, and rural development in developing countries. In addition, edible insects can be used as a sustainable food source to combat food shortages in the future, for example, providing resilience during times of drought or other climate stressors.

scholarly journals Consumer acceptance of edible insects and design interventions as adoption strategy

2019 ◽  
Vol 4 (1) ◽  
pp. 39-62 ◽  
Author(s):  
Saara-Maria Kauppi ◽  
Ida Nilstad Pettersen ◽  
Casper Boks
Keyword(s):  
Review Article ◽  
Consumer Acceptance ◽  
Systematic Research ◽  
Human Consumption ◽  
Edible Insects ◽  
Food Ingredient ◽  
Protein Sources ◽  
Potential Source ◽  
The Media ◽  
General Adoption

Edible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.

scholarly journals Validation of Cocoa Shell as a Novel Antioxidant Dietary Fiber Food Ingredient: Nutritional Value, Functional Properties, and Safety

2020 ◽  
Vol 4 (Supplement_2) ◽  
pp. 773-773
Author(s):  
Miguel Rebollo-Hernanz ◽  
Silvia Cañas ◽  
Yolanda Aguilera ◽  
Vanesa Benitez ◽  
Andrea Gila-Díaz ◽  
...  
Keyword(s):  
Dietary Fiber ◽  
Functional Properties ◽  
Nutritional Value ◽  
Antioxidant Properties ◽  
Potential Candidate ◽  
Oral Toxicity ◽  
Food Ingredient ◽  
Sustainable Food ◽  
Cocoa Shell

Abstract Objectives To study the nutritional value of cocoa shell, analyzing the chemical composition and functional properties as antioxidant, hypoglycemic and hypocholesterolemic effects, as well as validate the safety of cocoa shell as a sustainable food ingredient. Methods Proximate composition was determined following the AOAC methods. Soluble and insoluble fractions of dietary fiber (DF) were determined using enzymatic-gravimetric and chemical methods. The phenolic profile was analyzed by UPLC-MS/MS and antioxidant properties were tested using ABTS. Furthermore, physicochemical, hypoglycemic, and hypocholesterolemic properties were assessed in vitro. Acute and subchronic oral toxicity experiments were performed following OECD Guidelines 452 and 408 (5 male and 5 female C57BL/6 mice per group, vehicle/cocoa shell) to assess the food safety of cocoa shell flours. Results Cocoa shell was composed of carbohydrates (62%), proteins (16%), and fat (2%). DF represents 59%, being the insoluble dietary fiber (IDF) the main fraction (82%). IDF fraction was constituted by lignin (58%) and polysaccharides (42%); cellulose was inferred as the main polysaccharide of IDF, followed by hemicelluloses (arabinans and galactans). High content of phenolic compounds (33.7 mg/g) was shown, being a significant phenolic fraction (51%) bound to DF, which confers cocoa shell its antioxidant potential (73.1 mg Trolox eq/g). The main phenolics were protocatechuic acid, (−)-epicatechin, and (+)-catechin. Cocoa shell exhibited adequate water and oil holding properties to be included in food matrices. During in vitro digestion, starch hydrolysis and dialyzed glucose diminished (34 and 13%, respectively) due to α-amylase inhibition (18%) and glucose adsorption (31%). Cocoa shell also inhibited cholesterol and bile salts absorption (72 and 70%, respectively). The intake of acute (2000 mg/kg) and subcronical (1000 mg/kg) doses of the ingredient did not cause significant lesions in selected isolated vital organs (liver, spleen, and kidney) nor changes in histological parameters, ensuring the safety of this sustainable food ingredient. Conclusions Results validate the use of cocoa shell as an antioxidant dietary fiber ingredient, being a safe potential candidate to be incorporated in the development of foods for specific health uses. Funding Sources Ministry of Science and Innovation.

The Cultural Importance of Edible Insects in Oaxaca, Mexico

2019 ◽  
Vol 112 (6) ◽  
pp. 552-559 ◽  
Author(s):  
Kayla J Hurd ◽  
Shruti Shertukde ◽  
Trevor Toia ◽  
Angelina Trujillo ◽  
Ramona L Pérez ◽  
...  
Keyword(s):  
Rural Communities ◽  
New Product Development ◽  
Urban Areas ◽  
Nutritional Value ◽  
Economic Value ◽  
Edible Insects ◽  
Feed Conversion ◽  
Sustainable Food ◽  
Rural And Urban Areas ◽  
High Feed

Abstract Insects have great potential to serve as a sustainable food source owing to their notable nutritional value, high feed conversion rate, and low environmental footprint. The sharing of well-established recipes in cultures where insect consumption is normalized can facilitate new product development among cultures where consumption is resisted. In the current investigation, we traveled to both rural and urban areas of Oaxaca, Mexico and studied the collection, processing, retailing, and eating practices of edible insects such as chapulines [Sphenarium purpurascens Charpentier (Pyrgomorphidae, Orthoptera) and Melanoplus mexicanus (Saussure) (Acrididae, Orthoptera)], chicatanas [Atta mexicana (F. Smith) (Formicidae, Hymenoptera)], maguey worms [Comadia redtenbacheri (Hammerschmidt) (Cossidae, Lepidoptera)], and cochineal [Dactylopius coccus Costa (Dactylopiidae, Hemiptera)]. In rural communities where access to other animal-based foods has been limited, insects provided important nutritional value that today also translates into important economic value. Community members know the habits of the insects and are skilled at collecting them using sophisticated techniques. After collection, the insects are often toasted with or without seasonings for flavor and preservation. The processed insects are readily available in urban markets, and their importance in Oaxacan cuisine cannot be overestimated. Chapulines, chicatanas, and maguey worms are key ingredients in many spice mixes, salsas, and mole sauces. Cochineal is used as a food colorant. These insects are also found in a variety of foods, both sweet and savory, including omelets, tamales, quesadillas, chocolate truffles, and sorbets. As evidenced by the culinary uses of insects in Oaxaca, there is substantial potential for edible insects to become a delicacy in Western cultures.

scholarly journals Assessing the Role of Food Related Lifestyle in Predicting Intention towards Edible Insects

Insects ◽  
2020 ◽  
Vol 11 (10) ◽  
pp. 660
Author(s):  
Fabio Verneau ◽  
Francesco La Barbera ◽  
Mario Amato ◽  
Roberta Riverso ◽  
Klaus G. Grunert
Keyword(s):  
Recent Literature ◽  
Point Of View ◽  
Consumer Acceptance ◽  
Behavioural Control ◽  
Edible Insects ◽  
Potential Growth ◽  
Early Adopters ◽  
Perceived Behavioural Control ◽  
Product Preference

Although recent literature has shown that switching to an insect-based diet could provide several relevant advantages—from a nutritional, environmental, economic and ecological point of view—the potential growth of insects as everyday food is still unclear. Despite a growing literature on consumer acceptance and product preference for insect-based food, a segmentation of this future and possible market has never been proposed. Therefore, in the present paper, a market segmentation based on the Food Related Lifestyle Scale (FRLS), was performed in order to predict consumers’ willingness to eat (WTE) edible insects. Moreover, the role of perceived behavioural control is taken into account. Results shows that the novelty and benefits of insect consumption have generated much interest in edible insects amongst consumers belonging to the Rational cluster, who showed the highest intention to introduce insects in their diet, thus confirming the presence of a niche of “early adopters”. In addition, perceived behavioural control was the major driver of intention. Implications for attempts to encourage people to incorporate insect-based foods into their diet are discussed, with special reference to the role of marketing campaigns.

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