scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

Attribute Non-Attendance and Consumer Preferences for Online Food Products in Germany

2020 ◽  
Vol 69 (1) ◽  
pp. 31-48
Author(s):  
P. Christoph Richartz ◽  
Lukas Kornher ◽  
Awudu Abdulai
Keyword(s):  
Latent Class ◽  
Consumer Preferences ◽  
Mixed Logit ◽  
Meat Products ◽  
Food Product ◽  
Latent Class Models ◽  
Preference Heterogeneity ◽  
Significant Heterogeneity ◽  
Processing Strategies ◽  
Class Models

In this article, we apply a choice experiment meth-od to examine consumers’ preferences for online food product attributes, using survey data for German consumers for meat products. We use both mixed logit and latent class models to analyze preference heterogeneity and sources of heterogeneity, as well as endogenous attribute attendance models to account for consumers’ attribute processing strategies. The empirical results reveal significant heterogeneity in preferences for online meat attributes among consumers. We also find that consumers’ willingness to pay estimates are highly influenced by their attribute processing strategies.

Physical Health Risk Behaviours in Young People with Mental Illness

2015 ◽  
Vol 36 (10) ◽  
pp. 781-790 ◽  
Author(s):  
Andrea McCloughen ◽  
Kim Foster ◽  
Nikka Marabong ◽  
David Miu ◽  
Judith Fethney
Keyword(s):  
Mental Illness ◽  
Young People ◽  
Health Risk ◽  
Physical Health ◽  
Risk Behaviours ◽  
People With Mental Illness ◽  
Health Risk Behaviours

scholarly journals Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2774
Author(s):  
Neda Rousta ◽  
Coralie Hellwig ◽  
Steven Wainaina ◽  
Lukitawesa Lukitawesa ◽  
Swarnima Agnihotri ◽  
...  
Keyword(s):  
Protein Content ◽  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Consumer Preferences ◽  
Biomass Concentration ◽  
Downstream Processing ◽  
Food Sources ◽  
Submerged Cultivation ◽  
Minimally Processed ◽  
Oat Flour

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

scholarly journals MORINGA OLEIFERA AND ITS RECENT PRACTICE IN FOOD INDUSTRIES - A SUPER FOOD PRODUCT TO BEAT MALNUTRITION: A REVIEW

2020 ◽  
Vol 8 (12) ◽  
pp. 882-887
Author(s):  
Chaitali Bose ◽  
Keyword(s):  
Food Processing ◽  
Food Industry ◽  
Moringa Oleifera ◽  
Food Product ◽  
Future Research ◽  
Fuel Production ◽  
African Countries ◽  
Food Industries ◽  
Culinary Uses ◽  
Livestock Development

Moringa oleifera commonly known as drumstick tree or horseradish tree is widely distributed in India and other subtropical and tropical parts of the world. Besides its conventional culinary uses, Moringa has profound contribution to herbal medicine, agricultural and livestock development, water purification, bio-fuel production and so on. Being one of the richest sources of different macro and micro nutrients, antioxidants and other bioactive compounds, this miracle tree recently has gained popularity in food processing industry with the aim to curb the sprawling malnutrition. In some countries like African countries, either fresh or dried Moringa leaf, seed and flower powder are being used to fortify different foods. Improved texture, sensory and nutritional quality and extended shelf life of the target products have been making this tree important for food industry. So the aim of this review is to reveal the present application of Moringa as food fortificant in food processing industries in different countries, factors those restrain its further applicability and also to focus on the need of future research in this regard.

scholarly journals Beta Inflated Regression Models on the Physical and Mental Health of Nigerian Stroke Survivors

2021 ◽  
Vol 7 (3) ◽  
pp. 302-312
Author(s):  
KS Oritogun ◽  
OO Oyewole
Keyword(s):  
Mental Health ◽  
Risk Factors ◽  
Blood Pressure ◽  
Health Risk ◽  
Physical Health ◽  
Regression Models ◽  
Outcome Variable ◽  
Stroke Survivors ◽  
Physical And Mental Health ◽  
Health Risk Factors

Background: Stroke is one of the major public health problems worldwide. Physical and mental health data of stroke survivors are often expressed in proportions. Therefore, the Beta Regression models family for data between zero and one will be appropriate. Objectives: To identify a suitable model and the likely risk factors of physical and mental health of stroke survivors. Method: Secondary data of stroke survivors from two tertiary health Institutions in Ogun State, Nigeria, were analysed. Inflated Beta (BEINF) and Inflated-at-one-Beta (BEINF1) models were compared using Deviance (DEV), Akaike Information Criterion (AIC) and Bayesian Information Criteria (BIC) for model selection. The model with minimum DEV, AIC and BIC was considered to be better. Results: The deviance (-86.0604,), AIC (-46.0604) and BIC (6.4391) values of the BEINF1 model for physical health and the deviance (-20.1217), AIC (19.8783) and BIC (72.3778) values of BEINF1 model for mental health were smaller than BEINF models. Therefore, BEINF1 was the better model to identify the health risk factors of stroke survivors. Age, marital status, diastolic blood pressure, disability duration and systolic blood pressure had a significant association with physical health, while BMI had a significant positive association with mental health.  Conclusion: The beta-inflated-at-one (BEINF1) model is suitable for identifying health risk factors of stroke survivors when the outcome variable is a proportion. Both demographic and clinical characteristics were significantly associated with the health of stroke survivors. This study would assist researchers in knowing the appropriate model for analysing proportion or percentage response variables.

scholarly journals Willingness to pay estimates informing agribusiness decision making: a cautionary tale

2018 ◽  
Vol 21 (7) ◽  
pp. 865-882 ◽  
Author(s):  
Courtney Bir ◽  
Ann M. Cummins ◽  
Nicole Olynk Widmar ◽  
Christopher A. Wolf
Keyword(s):  
Decision Making ◽  
Willingness To Pay ◽  
Consumer Preferences ◽  
Food Product ◽  
Cautionary Tale ◽  
Reliability Of Results ◽  
Multiple Methods ◽  
Business Decisions ◽  
Insight Into ◽  
Improve Reliability

Multiple methods to improve reliability of results when using willingness-to-pay (WTP) to evaluate consumer preferences have been developed. This study compared methods of accounting for attribute non-attendance (ANA) in WTP for food product attributes. Both inferred and stated ANA were studied and estimates of WTP for pork chop and bacon attributes were compared. A larger number of significant differences were found between stated or inferred ANA corrected models than between corrected and uncorrected models. Significant correlations between inferred and stated ANA were not present and WTP estimates from correcting for inferred ANA (IANA) or stated ANA were statistically different from one another. Exploring WTP estimates across ANA corrected models is imperative for improving models to provide insight into consumer preferences. These insights can be used in making production decisions in order to meet consumer demands and inconsistent results can lead to conflicting business decisions.

scholarly journals How to Formulate for Structure and Texture via Medium of Additive Manufacturing-A Review

Foods ◽  
2020 ◽  
Vol 9 (4) ◽  
pp. 497 ◽  
Author(s):  
Azarmidokht Gholamipour-Shirazi ◽  
Michael-Alex Kamlow ◽  
Ian T. Norton ◽  
Tom Mills
Keyword(s):  
Additive Manufacturing ◽  
Food Industry ◽  
Food Product ◽  
Great Promise ◽  
Advantages And Disadvantages ◽  
Nutritional Needs ◽  
Full Discussion ◽  
Printed Materials ◽  
Food Printing ◽  
3D Food Printing

Additive manufacturing, which is also known as 3D printing, is an emerging and growing technology. It is providing significant innovations and improvements in many areas such as engineering, production, medicine, and more. 3D food printing is an area of great promise to provide an indulgence or entertaining experience, personalized food product, or specific nutritional needs. This paper reviews the additive manufacturing methods and materials in detail as well as their advantages and disadvantages. After a full discussion of 3D food printing, the reports on edible printed materials are briefly presented and discussed. In the end, the current and future outlook of additive manufacturing in the food industry is shown.

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