A large number of consumer studies on edible insects in Western countries have been published in 2019. A total of 33 studies are brought together in this article that provides an overview of current findings and signals further developments in today’s scholarly attention in the field of human consumption of insects. To outline this body of knowledge, this literature review presents established threads of research about: (1) Westerners’ unfamiliarity with; and (2) fear of eating insects; or (3) consumer reactions to processed or unprocessed insect food products. In addition, new avenues of study in entomophagy research are identified. Present-day studies open up new vistas by: (1) taking different consumer segments and food styles into account; (2) starting to examine the role of emotions and affective factors; and (3) employing a research design that includes multiple insect food products to explore consumer responses to various product options. Studies from 2019 also show that sustainability and circularity gains of insects are in their nascent stage as far as consumer studies are concerned.
Aiking, H. and De Boer, J., 2019. Protein and sustainability – the potential of insects. Journal of Insects as Food and Feed 5: 3-7.https://doi.org/10.3920/JIFF2018.0011
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'Could consumption of insects, cultured meat or imitation meat reduce global agricultural land use? ' () 15 Global Food Security : 22 -32.
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'The social insectivore: peer and expert influence affect consumer evaluations of insects as food ' () 141 Appetite : 104338.
Brunner, T.A. and Nuttavuthisit, K., 2019. A consumer-oriented segmentation study on edible insects in Switzerland and Thailand. British Food Journal 122: 482-488.
'A consumer-oriented segmentation study on edible insects in Switzerland and Thailand ' () 122 British Food Journal : 482 -488.
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Chan, E.Y., 2019. Mindfulness and willingness to try insects as food: the role of disgust. Food Quality and Preference 71: 375-383.
'Mindfulness and willingness to try insects as food: the role of disgust ' () 71 Food Quality and Preference : 375 -383.
Circus, V.E. and Robinson, R., 2019. Exploring perceptions of sustainable proteins and meat attachment. British Food Journal 121: 533-545.
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Elorinne, A-L., Niva, M., Vartiainen, O. and Väisänen, P., 2019. Insect consumption attitudes among vegans, non-vegan vegetarians, and omnivores. Nutrients 11: 292.
'Insect consumption attitudes among vegans, non-vegan vegetarians, and omnivores ' () 11 Nutrients : 292.
Grasso, A.C., Hung, Y., Olthof, M.R., Verbeke, W. and Brouwer, I.A., 2019. Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union. Nutrients 11: 1904.
'Older consumers’ readiness to accept alternative, more sustainable protein sources in the European Union ' () 11 Nutrients : 1904.
Hartmann C. and Bearth, A., 2019. Bugs on the menu: drivers and barriers of consumer acceptance of insects as food. In: Sogari, G., Mora, C. and Menozzi, D. (eds) Edible insects in the food sector: methods, current applications and perspectives. Springer Nature, Cham, Switzerland, pp. 45-55.
'Bugs on the menu: drivers and barriers of consumer acceptance of insects as food ', () 45 -55.
Hartmann C. and Siegrist, M., 2017a. Insects as food: perception and acceptance. Findings from current research. Ernahrungs Umschau 64: 44-50.
'Insects as food: perception and acceptance ' () 64 Ernahrungs Umschau : 44 -50.
Hartmann C. and Siegrist, M., 2017b. Consumer perception and behaviour regarding sustainable protein consumption: a systematic review. Trends in Food Science & Technology 61: 11-25.
'Consumer perception and behaviour regarding sustainable protein consumption: a systematic review ' () 61 Trends in Food Science & Technology : 11 -25.
House, J., 2019a. Modes of eating and phased routinisation: insect-based food practices in the Netherlands. Sociology 53: 451-467.
'Modes of eating and phased routinisation: insect-based food practices in the Netherlands ' () 53 Sociology : 451 -467.
House, J., 2019b. Are insects animals?: the ethical position of insects in Dutch vegetarian diets. In: Linzey, A. and Linzey, C. (eds) Ethical vegetarianism and veganism. Routledge, London, UK, pp. 201-209.
'Are insects animals?: the ethical position of insects in Dutch vegetarian diets ', () 201 -209.
Iannuzzi, E., Sisto, R. and Nigro, C., 2019. The willingness to consume insect-based food: an empirical research on Italian consumers. Agricultural Economics 65: 454-462.
'The willingness to consume insect-based food: an empirical research on Italian consumers ' () 65 Agricultural Economics : 454 -462.
Jensen, N.H. and Lieberoth, A., 2019. We will eat disgusting foods together – evidence of the normative basis of Western entomophagy-disgust from an insect tasting? Food Quality and Preference 72: 109-115.
'We will eat disgusting foods together – evidence of the normative basis of Western entomophagy-disgust from an insect tasting? ' () 72 Food Quality and Preference : 109 -115.
Kauppi, S-M., Nilstad Pettersen, I. and Boks, C., 2019. Consumer acceptance of edible insects and design interventions as adoption strategy. International Journal of Food Design 4: 39-62.
'Consumer acceptance of edible insects and design interventions as adoption strategy ' () 4 International Journal of Food Design : 39 -62.
Kornher, L., Schellhorn, M. and Vetter, S., 2019. Disgusting or innovative-consumer willingness to pay for insect based burger patties in Germany. Sustainability 11: 1878.
'Disgusting or innovative-consumer willingness to pay for insect based burger patties in Germany ' () 11 Sustainability : 1878.
Kusch, S. and Fiebelkorn, F., 2019. Environmental impact judgments of meat, vegetarian, and insect burgers: unifying the negative footprint illusion and quantity insensitivity. Food Quality and Preference 78: 103731.
'Environmental impact judgments of meat, vegetarian, and insect burgers: unifying the negative footprint illusion and quantity insensitivity ' () 78 Food Quality and Preference : 103731.
La Barbera, F., Verneau, F. and Coppola, A., 2019. Entomophagy: a contribution to the understanding of consumer intention. Calitatea 20: 329-334.
'Entomophagy: a contribution to the understanding of consumer intention ' () 20 Calitatea : 329 -334.
Lammers, P., Ullmann, L.M. and Fiebelkorn, F., 2019. Acceptance of insects as food in Germany: is it about sensation seeking, sustainability consciousness, or food disgust. Food Quality and Preference 77: 78-88.
'Acceptance of insects as food in Germany: is it about sensation seeking, sustainability consciousness, or food disgust ' () 77 Food Quality and Preference : 78 -88.
Legendre, T.S., Jo, Y.H., Han, Y.S., Kim, Y.W., Rye, J.P., Jang, S.J. and Kim, J., 2019. The impact of consumer familiarity on edible insect food product purchase and expected liking: the role of media trust and purchase activism. Entomological Research 49: 158-164.
'The impact of consumer familiarity on edible insect food product purchase and expected liking: the role of media trust and purchase activism ' () 49 Entomological Research : 158 -164.
Lombardi, A., Vecchio, R., Borrello, M., Caracciolo, F. and Cembalo, L., 2019. Willingness to pay for insect-based food: the role of information and carrier. Food Quality and Preference 72: 177-187.
'Willingness to pay for insect-based food: the role of information and carrier ' () 72 Food Quality and Preference : 177 -187.
Madau, F.A., Arru, B., Furesi, R. and Pulina, P. 2020. Insect farming for feed and food production from a circular business model perspective. Sustainability 12: 5418.
'Insect farming for feed and food production from a circular business model perspective ' () 12 Sustainability : 5418.
Mancini, S., Moruzzo, R., Riccioli, F. and Paci, G., 2019a. European consumers’ readiness to adopt insects as food: a review. Food Research International 122: 661-678.
'European consumers’ readiness to adopt insects as food: a review ' () 122 Food Research International : 661 -678.
Mancini, S., Sogari, G., Menozzi, D., Nuvoloni, R., Torracca, B., Moruzzo, R. and Paci, G., 2019b. Factors predicting the intention of eating an insect-based product. Foods 8: 270.
'Factors predicting the intention of eating an insect-based product ' () 8 Foods : 270.
Onwezen, M.C., Van den Puttelaar, J., Verain, M.C.D. and Veldkamp, T., 2019. Consumer acceptance of insects as food and feed: the relevance of affective factors. Food Quality and Preference 77: 51-63.
'Consumer acceptance of insects as food and feed: the relevance of affective factors ' () 77 Food Quality and Preference : 51 -63.
Orsi, L., Voege, L.L. and Stranieri, S., 2019. Eating edible insects as sustainable food?: exploring the determinants of consumer acceptance in Germany. Food Research International 125: 1085873.
'Eating edible insects as sustainable food?: exploring the determinants of consumer acceptance in Germany ' () 125 Food Research International : 1085873.
Palmieri, N., Perito, M.A., Macrì, M.C. and Claudio Lupi, C., 2019. Exploring consumers’ willingness to eat insects in Italy. British Food Journal 121: 2937-2950.
'Exploring consumers’ willingness to eat insects in Italy ' () 121 British Food Journal : 2937 -2950.
Parodi, A., Leip, A., De Boer, I.J.M., Slegers, P.M., Ziegler, F., Temme, E.H.M., Herrero, M., Tuomisto, H., Valin, H., Van Middelaar, C.E., Van Loon, J.J.A. and Van Zanten, H.H.E., 2018. The potential of future foods for sustainable and healthy diets. Nature Sustainability 1: 782-789.
'The potential of future foods for sustainable and healthy diets ' () 1 Nature Sustainability : 782 -789.
Piazza, J., Ruby, M.B., Loughnan, S., Luong, M., Kulik, J., Watkins, H.M. and Seigerman, M., 2015. Rationalizing meat consumption: the 4Ns. Appetite 91: 114-128.
'Rationalizing meat consumption: the 4Ns ' () 91 Appetite : 114 -128.
Poortvliet, P.M., Van der Pas, L., Mulder, B.C. and Fogliano, V., 2019. Healthy, but disgusting: an investigation into consumers’ willingness to try insect meat. Journal of Economic Entomology 112: 1005-1010.
'Healthy, but disgusting: an investigation into consumers’ willingness to try insect meat ' () 112 Journal of Economic Entomology : 1005 -1010.
Powell, P.A., Jones, C.R. and Consedine, N.S., 2019. It’s not queasy being green: the role of disgust in willingness-to-pay for more sustainable product alternatives. Food Quality and Preference 78: 103737.
'It’s not queasy being green: the role of disgust in willingness-to-pay for more sustainable product alternatives ' () 78 Food Quality and Preference : 103737.
Ruby, M.B. and Rozin, P., 2019. Disgust, sushi consumption, and other predictors of acceptance of insects as food by Americans and Indians. Food Quality and Preference 74: 155-162.
'Disgust, sushi consumption, and other predictors of acceptance of insects as food by Americans and Indians ' () 74 Food Quality and Preference : 155 -162.
Rumpold, B.A. and Langen, N., 2019. Potential of enhancing consumer acceptance of edible insects via information. Journal of Insects as Food and Feed 5: 45-53.https://doi.org/10.3920/JIFF2018.0041
Sanchez-Sabate, R. and Sabaté, J., 2019. Consumer attitudes towards environmental concerns on meat consumption: a systematic review. International Journal of Environmental Research and Public Health 16: 1220.
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Schäufele, I., Barrera Albores, E. and Hamm, U., 2019. The role of species for the acceptance of edible insects: evidence from a consumer survey. British Food Journal 121: 2190-2204.
'The role of species for the acceptance of edible insects: evidence from a consumer survey ' () 121 British Food Journal : 2190 -2204.
Sogari, G., Bogueva, D. and Marinova, D., 2019b. Australian consumers’ response to insects as food. Agriculture 9: 108.
'Australian consumers’ response to insects as food ' () 9 Agriculture : 108.
Sogari, G., Lui, A. and Li, J., 2019d. Understanding edible insects as food in Western and Eastern societies. In: Bogueva, D., Marinova, D., Raphaely, T. and Schmidinger, K. (eds) Environment, health, and business opportunities in the new meat alternatives market. IGI Global, Hershey, PA, USA, pp. 166-181.
'Understanding edible insects as food in Western and Eastern societies ', () 166 -181.
Sogari, G., Menozzi, D. and Mora, C., 2019a. The food neophobia scale and young adults’ intention to eat insect products. International Journal of Consumer Studies 43: 68-76.
'The food neophobia scale and young adults’ intention to eat insect products ' () 43 International Journal of Consumer Studies : 68 -76.
Sogari, G., Menozzi, D., Hartmann, C. and Mora, C., 2019c. How to measure consumers acceptance towards edible insects? – a scoping review about methodological approaches. In: Sogari, G., Mora, C. and Menozzi, D. (eds) Edible insects in the food sector: methods, current applications and perspectives. Springer Nature, Cham, Switzerland, pp. 27-44.
'How to measure consumers acceptance towards edible insects? – a scoping review about methodological approaches ', () 27 -44.
Steel, C., 2020. Sitopia: how food can save the world. Chatto & Windus, London, UK.
'Sitopia: how food can save the world', ().
Stull, V. and Patz, J., 2020. Research and policy priorities for edible insects. Sustainability Science 15: 633-645.
'Research and policy priorities for edible insects ' () 15 Sustainability Science : 633 -645.
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Van der Weele, C., Feindt, P., Van der Goot, A.J., Van Mierlo, B. and Van Boekel, M., 2019. Meat alternatives: an integrative comparison. Trends in Food Science & Technology 88: 505-512.
'Meat alternatives: an integrative comparison ' () 88 Trends in Food Science & Technology : 505 -512.
Van Huis, A., 2020. Nutrition and health of edible insects. Current Opinion in Clinical Nutrition & Metabolic Care 23: 228-231.
'Nutrition and health of edible insects ' () 23 Current Opinion in Clinical Nutrition & Metabolic Care : 228 -231.
Van Huis, A. Van Itterbeeck, J., Klunder, H., Mertens, E., Halloran, A., Muir, G. and Vantomme, P., 2013. Edible insects: future prospects for food and food security. FAO Forestry Paper no. 171. Food and Agriculture Organization of the United Nations (FAO), Rome, Italy. Available at:http://www.fao.org/docrep/018/i3253e/i3253e.pdf.
Van Thielen, L., Vermuyten, S., Storms, B., Rumpold, B. and Van Campenhout, L., 2019. Consumer acceptance of foods containing edible insects in Belgium two years after their introduction to the market. Journal of Insects as Food and Feed 5: 35-44.https://doi.org/10.3920/JIFF2017.0075
Woolf, E., Zhu, Y., Emory, K., Zhao, J. and Li, C., 2019. Willingness to consume insect-containing foods: a survey in the United States. LWT – Food Science and Technology 102: 100-105.
'Willingness to consume insect-containing foods: a survey in the United States ' () 102 LWT – Food Science and Technology : 100 -105.
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A large number of consumer studies on edible insects in Western countries have been published in 2019. A total of 33 studies are brought together in this article that provides an overview of current findings and signals further developments in today’s scholarly attention in the field of human consumption of insects. To outline this body of knowledge, this literature review presents established threads of research about: (1) Westerners’ unfamiliarity with; and (2) fear of eating insects; or (3) consumer reactions to processed or unprocessed insect food products. In addition, new avenues of study in entomophagy research are identified. Present-day studies open up new vistas by: (1) taking different consumer segments and food styles into account; (2) starting to examine the role of emotions and affective factors; and (3) employing a research design that includes multiple insect food products to explore consumer responses to various product options. Studies from 2019 also show that sustainability and circularity gains of insects are in their nascent stage as far as consumer studies are concerned.
All Time | Past 365 days | Past 30 Days | |
---|---|---|---|
Abstract Views | 0 | 0 | 0 |
Full Text Views | 1556 | 1097 | 75 |
PDF Views & Downloads | 1679 | 1143 | 82 |