Information and taste interventions for improving consumer acceptance of edible insects: a pilot study
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Information and taste interventions for improving consumer acceptance of edible insects: a pilot study. / Woolf, E; Maya, Cassandra; Yoon, J; Shertukde, S; Toia, T; Zhao, J; Zhu, Y; Peter, P C; Liu, C.
In: Journal of Insects as Food and Feed, Vol. 7, No. 2, 2021, p. 129-139.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Information and taste interventions for improving consumer acceptance of edible insects: a pilot study
AU - Woolf, E
AU - Maya, Cassandra
AU - Yoon, J
AU - Shertukde, S
AU - Toia, T
AU - Zhao, J
AU - Zhu, Y
AU - Peter, P C
AU - Liu, C
N1 - (Ekstern)
PY - 2021
Y1 - 2021
N2 - Insects are a sustainable protein source with poor consumer acceptance in developed countries. An Eating Insects Conference and Tasting Demonstration was hosted with a goal of promoting consumption of edible insects. The event consisted of an educational session that provided information about entomophagy followed by a cooking and tasting demonstration of edible insects. Pre- and post-intervention surveys were conducted to assess the effect of the event on participants' acceptance of entomophagy. Forty-three attendees completed the surveys. After attending the event, participants felt more knowledgeable about entomophagy, which positively correlated with willingness to consume edible insects. Participants who believed that entomophagy is sustainable were more willing to consume edible insects than those who did not. Although all participants consumed insects at the tasting demonstration, those with prior consumption experiences had significantly higher post-intervention willingness scores, indicating repeated exposures may be necessary for improving consumer acceptance of edible insects. The event raised awareness of using insects as food and provided useful information for developing effective interventions to promote insect consumption.
AB - Insects are a sustainable protein source with poor consumer acceptance in developed countries. An Eating Insects Conference and Tasting Demonstration was hosted with a goal of promoting consumption of edible insects. The event consisted of an educational session that provided information about entomophagy followed by a cooking and tasting demonstration of edible insects. Pre- and post-intervention surveys were conducted to assess the effect of the event on participants' acceptance of entomophagy. Forty-three attendees completed the surveys. After attending the event, participants felt more knowledgeable about entomophagy, which positively correlated with willingness to consume edible insects. Participants who believed that entomophagy is sustainable were more willing to consume edible insects than those who did not. Although all participants consumed insects at the tasting demonstration, those with prior consumption experiences had significantly higher post-intervention willingness scores, indicating repeated exposures may be necessary for improving consumer acceptance of edible insects. The event raised awareness of using insects as food and provided useful information for developing effective interventions to promote insect consumption.
KW - Cooking
KW - Demonstration
KW - Entomophagy
KW - Exposure
KW - Gastronomy
U2 - 10.3920/JIFF2020.0057
DO - 10.3920/JIFF2020.0057
M3 - Journal article
AN - SCOPUS:85102842997
VL - 7
SP - 129
EP - 139
JO - Journal of Insects as Food and Feed
JF - Journal of Insects as Food and Feed
SN - 2352-4588
IS - 2
ER -
ID: 259512203