The Experts below are selected from a list of 978 Experts worldwide ranked by ideXlab platform
Klaus G. Grunert - One of the best experts on this subject based on the ideXlab platform.
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Cross-validation of the Entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters
Food Quality and Preference, 2021Co-Authors: Fabio Verneau, Mario Amato, Klaus G. Grunert, Yanfeng Zhou, Francesco La BarberaAbstract:Abstract Research interest in direct Entomophagy (the eating of insects) and indirect Entomophagy (the eating of insects-fed animals) has grown exponentially in recent years. The use of insects as food and feed is a potential avenue to meet the growing global food demand, and for enhancing the sustainability of animal diets as well. The Entomophagy Attitude Questionnaire (EAQ) has been recently proposed as a specific measure of attitudes towards direct and indirect Entomophagy. First aim of the current study was to cross-validate the EAQ in a non-Western country. An additional aim was to explore the differences between who have previously eaten insects and who have not. Hence, the EAQ was administered to a convenience Chinese sample (N = 395), together with measures of intention to eat insects either directly or indirectly. Confirmatory Factor Analysis showed a satisfactory fit of the EAQ three-factor model. The instrument showed adequate psychometric properties, and evidences of convergent and divergent validity of EAQ’s latent constructs were found. In addition, EAQ was found to predict effectively participants’ intention to engage both in direct and indirect Entomophagy. Results thus support the validity of EAQ and the conceptualization underpinning it in a non-Western country. The main difference emerged between eaters and non-eaters regards the role of disgust, which is more predictive of intention for non-eaters, whereas positive attitude (interest) is more predictive for eaters. Hence, different communication strategies are suggested for individuals who already have vs. have not experienced the direct or indirect eating of insects.
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A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire
Food Quality and Preference, 2020Co-Authors: Francesco La Barbera, Fabio Verneau, Pernille Nørgaard Videbæk, Mario Amato, Klaus G. GrunertAbstract:Abstract Research has made steps towards the understanding of the main drivers and barriers related to Western consumers’ acceptance of food with ingredients derived from insects. Nevertheless, research has been hampered by the absence of a comprehensive, specific, and validated instrument for measuring consumer attitudes towards Entomophagy. The current study presents a new self-report instrument for addressing this issue. The instrument was built upon three conceptual cores, which are reflected in the three factors emerged and tested through factor analyses performed on a representative sample of the Danish population (Study 1: N = 975), and a convenience Italian sample (Study 2: N = 543). The first factor represents the negative evaluation of direct Entomophagy and is closely connected to disgust. The second factor represents the positive evaluation of direct Entomophagy and is closely linked to individuals’ interest to try novel experiences and to eat novel foods. The third factor addresses indirect Entomophagy, that is, the attitude towards using insects for feeding other animals that are reared for human consumption. Compared to existing measures of disgust and neophobia, the new instrument performs better in predicting intention in relation to both direct and indirect Entomophagy.
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Disgusting or delicious? Examining attitudinal ambivalence towards Entomophagy among Danish consumers
Food Quality and Preference, 2020Co-Authors: Pernille Nørgaard Videbæk, Klaus G. GrunertAbstract:Abstract Current meat consumption habits will need to change, especially those of Western consumers. The level of meat consumption is unsustainable, and a recent study estimates a necessary reduction of 90% of the current intake. Insects are a promising alternative to existing protein sources, but previous literature has emphasised the initial level of disgust displayed towards insects as a food option. The overall aim of this paper is to understand the attitude of consumers towards eating insects, also termed Entomophagy, in order to outline the barriers that prevent adoption and provide insights in order to overcome these. Data were collected through an online questionnaire with a representative sample of Danish consumers (n = 975). Several constructs from the literature were measured: food neophobia, disgust, intention to try and intention to eat regularly. In addition, a new attitude scale was used, that specifically measures the attitude towards Entomophagy. A discrete choice experiment was a part of the questionnaire. Using LatentGold 5.1 a segmentation analysis based on the choice experiment was conducted. The influences of intention were analysed using hierarchical regression in SPSS 25. Results of the choice experiment indicate that different segments of consumers of Entomophagy exist, and that different segments are interested in different types of insects. Younger consumers and males are more positive towards Entomophagy in general and the insect options in the choice experiment. Results of the regression analysis indicate that the attitude toward eating insects is multidimensional and that there seem to be indications of attitude ambivalence in all segments. The interest in Entomophagy is important, as it will be a key factor in overcoming the barrier of disgust and turning insects into an acceptable food choice in the Western world.
Rudy Caparros Megido - One of the best experts on this subject based on the ideXlab platform.
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Edible insects, what about the perceptions of Belgian youngsters?
British Food Journal, 2021Co-Authors: Loïc Detilleux, Gabrielle Wittock, Thomas Dogot, Frédéric Francis, Rudy Caparros MegidoAbstract:PurposeEdible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of Entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.Design/methodology/approachA survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).FindingsMany respondents are acquainted with Entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards Entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote Entomophagy across western youngsters.Originality/valueFew studies explored the attitude of western youngsters towards Entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.
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Insects, The Next European Foodie Craze?
Edible Insects in Sustainable Food Systems, 2018Co-Authors: Rudy Caparros Megido, Eric Haubruge, Frédéric FrancisAbstract:Edible insects are systematically targeted as a major future food for European consumers but success in introducing Entomophagy in Western society depends on factors governing consumers’ attitudes towards insect-based products. Effectively, as for sushi in the 2000s, edible insects are considered as new food products in Europe and are deeply related to a fear or a reject feeling by consumers called “food neophobia”. Consequently, several studies have been achieved to face the actual aversion of European consumers for insects. These studies principally tried to understand the insect-related neophobia, to highlight positive arguments for Entomophagy development and also to test possible ways of integration of insects as food. The purpose of this chapter is to get an overview of the actual literature on edible insect acceptability in Europe to propose conceivable solutions for product development and new approaches for further studies.
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Could new information influence attitudes to foods supplemented with edible insects
British Food Journal, 2017Co-Authors: Fanny Barsics, Rudy Caparros Megido, Yves Brostaux, Catherine Barsics, Christophe Blecker, Eric Haubruge, Frédéric FrancisAbstract:Purpose Broader acceptance of Entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about Entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, Entomophagy familiarity, and Entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.
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Consumer acceptance of insect-based alternative meat products in Western countries
Food Quality and Preference, 2016Co-Authors: Rudy Caparros Megido, Yves Brostaux, Christophe Blecker, Eric Haubruge, Chloé Gierts, Taofic Alabi, Frédéric FrancisAbstract:Abstract During the past few years, Entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western countries, meat substitute consumption is actually very low, principally due to food neophobia and poor sensory qualities in comparison with meat. In insect particular case, food neophobia is clearly high. To reduce insect food neophobia, previous studies suggest to insert invisible insect in food preparation and/or to associate them with known flavors. In this study, a survey on Entomophagy perception and hedonic tests were realized to assess the level of sensory-liking of hybrid insect-based burgers (beef, lentils, mealworms and beef, mealworms and lentils). Participants’ overall liking of the four burgers differed between genders and was influenced by burger appearance and taste. Women clearly preferred beef burger appearance, whereas men preferred the appearance of beef and insect-based burgers. Concerning insect-based burger taste, participants (men and women) rated it intermediately, between that of the beef and lentil burger, with a preference for the mealworm and beef burger. Results also showed that people with previous Entomophagy experience was limited but that they gave globally higher ratings to all preparations. In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with Entomophagy. Nevertheless, insect integration into Western food culture will involve a transitional phase with minced or powdered insects incorporated into ready-to-eat preparations, as people are not ready to add insects to their diets in “whole form.”
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Risques et valorisation des insectes dans l’alimentation humaine et animale
Annales De La Societe Entomologique De France, 2015Co-Authors: Rudy Caparros Megido, Eric Haubruge, Taofic Alabi, Stéphane Larreché, Alexandra Louxinger, Frédéric FrancisAbstract:Summary: Risks and valorization of insects in a food and feed contextIn a context of dwindling lands and resources, associated with a strong dependence on protein for feed and food, new methods of production and/or new food must be developed without affecting the quality of food, natural habitat and biodiversity of animal and vegetable species. As such, insects appear more and more as a solution of the future. To date, the consumption of insects is indicated by the term “Entomophagy”, from the Ancient Greek “entomos” meaning insect and “phagos” meaning food. In such a context, a global evaluation of Entomophagy seems essential before allowing the introduction of this practice in animal and human feed. Firstly, through this review, elements concerning the potentialities of insect valorization and their nutritional qualities will be brought. Secondly, the environmental impact of such a practice as well as the biological, chemical, physical or sanitary risks and even the potential presence of allergens and a...
Frédéric Francis - One of the best experts on this subject based on the ideXlab platform.
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Edible insects, what about the perceptions of Belgian youngsters?
British Food Journal, 2021Co-Authors: Loïc Detilleux, Gabrielle Wittock, Thomas Dogot, Frédéric Francis, Rudy Caparros MegidoAbstract:PurposeEdible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of Entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.Design/methodology/approachA survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).FindingsMany respondents are acquainted with Entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards Entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote Entomophagy across western youngsters.Originality/valueFew studies explored the attitude of western youngsters towards Entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.
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Insects, The Next European Foodie Craze?
Edible Insects in Sustainable Food Systems, 2018Co-Authors: Rudy Caparros Megido, Eric Haubruge, Frédéric FrancisAbstract:Edible insects are systematically targeted as a major future food for European consumers but success in introducing Entomophagy in Western society depends on factors governing consumers’ attitudes towards insect-based products. Effectively, as for sushi in the 2000s, edible insects are considered as new food products in Europe and are deeply related to a fear or a reject feeling by consumers called “food neophobia”. Consequently, several studies have been achieved to face the actual aversion of European consumers for insects. These studies principally tried to understand the insect-related neophobia, to highlight positive arguments for Entomophagy development and also to test possible ways of integration of insects as food. The purpose of this chapter is to get an overview of the actual literature on edible insect acceptability in Europe to propose conceivable solutions for product development and new approaches for further studies.
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Could new information influence attitudes to foods supplemented with edible insects
British Food Journal, 2017Co-Authors: Fanny Barsics, Rudy Caparros Megido, Yves Brostaux, Catherine Barsics, Christophe Blecker, Eric Haubruge, Frédéric FrancisAbstract:Purpose Broader acceptance of Entomophagy (i.e. human consumption of insects) will depend on factors that impact consumers’ perceptions of edible insects. The purpose of this paper is to examine how a broad-based information session would affect consumers’ perceptions and attitudes about an edible insect product. Design/methodology/approach During a taste testing session, preceded or followed by an information session about Entomophagy, participants rated the organoleptic characteristics of two bread samples on nine-point hedonic scales. The two bread samples were identical, though one was faux-labelled as containing an insect product. Findings Generalised linear model (GLM) analysis showed effects of gender, information session exposure, Entomophagy familiarity, and Entomophagy experience on participants’ ratings of the samples. Wilcoxon-Mann-Whitney ranked sum tests showed that appearance, flavour, and overall liking were significantly better rated for the bread sample labelled as insect free by participants who attended the presentation a priori. Potential ways to improve information content and delivery in favour of encouraging dietary shifts are discussed. Practical implications This study shows that information about insect-based products could change consumers’ perceptions of such products. The results provide clues regarding how the food industry can adapt communication for target audiences. Originality/value Actual edible insect products were not used in this study. Paradoxically, it is the first to show the impact of an information session on the acceptability of edible insect products, by revealing participants’ perceptual expectations.
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Consumer acceptance of insect-based alternative meat products in Western countries
Food Quality and Preference, 2016Co-Authors: Rudy Caparros Megido, Yves Brostaux, Christophe Blecker, Eric Haubruge, Chloé Gierts, Taofic Alabi, Frédéric FrancisAbstract:Abstract During the past few years, Entomophagy has been increasing in significance. As insects are generally high in protein, they are principally considered as meat substitutes. Nevertheless, in Western countries, meat substitute consumption is actually very low, principally due to food neophobia and poor sensory qualities in comparison with meat. In insect particular case, food neophobia is clearly high. To reduce insect food neophobia, previous studies suggest to insert invisible insect in food preparation and/or to associate them with known flavors. In this study, a survey on Entomophagy perception and hedonic tests were realized to assess the level of sensory-liking of hybrid insect-based burgers (beef, lentils, mealworms and beef, mealworms and lentils). Participants’ overall liking of the four burgers differed between genders and was influenced by burger appearance and taste. Women clearly preferred beef burger appearance, whereas men preferred the appearance of beef and insect-based burgers. Concerning insect-based burger taste, participants (men and women) rated it intermediately, between that of the beef and lentil burger, with a preference for the mealworm and beef burger. Results also showed that people with previous Entomophagy experience was limited but that they gave globally higher ratings to all preparations. In conclusion, insect tasting sessions are important to decrease food neophobia, as they encourage people to “take the first step” and become acquainted with Entomophagy. Nevertheless, insect integration into Western food culture will involve a transitional phase with minced or powdered insects incorporated into ready-to-eat preparations, as people are not ready to add insects to their diets in “whole form.”
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Risques et valorisation des insectes dans l’alimentation humaine et animale
Annales De La Societe Entomologique De France, 2015Co-Authors: Rudy Caparros Megido, Eric Haubruge, Taofic Alabi, Stéphane Larreché, Alexandra Louxinger, Frédéric FrancisAbstract:Summary: Risks and valorization of insects in a food and feed contextIn a context of dwindling lands and resources, associated with a strong dependence on protein for feed and food, new methods of production and/or new food must be developed without affecting the quality of food, natural habitat and biodiversity of animal and vegetable species. As such, insects appear more and more as a solution of the future. To date, the consumption of insects is indicated by the term “Entomophagy”, from the Ancient Greek “entomos” meaning insect and “phagos” meaning food. In such a context, a global evaluation of Entomophagy seems essential before allowing the introduction of this practice in animal and human feed. Firstly, through this review, elements concerning the potentialities of insect valorization and their nutritional qualities will be brought. Secondly, the environmental impact of such a practice as well as the biological, chemical, physical or sanitary risks and even the potential presence of allergens and a...
Francesco La Barbera - One of the best experts on this subject based on the ideXlab platform.
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Cross-validation of the Entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters
Food Quality and Preference, 2021Co-Authors: Fabio Verneau, Mario Amato, Klaus G. Grunert, Yanfeng Zhou, Francesco La BarberaAbstract:Abstract Research interest in direct Entomophagy (the eating of insects) and indirect Entomophagy (the eating of insects-fed animals) has grown exponentially in recent years. The use of insects as food and feed is a potential avenue to meet the growing global food demand, and for enhancing the sustainability of animal diets as well. The Entomophagy Attitude Questionnaire (EAQ) has been recently proposed as a specific measure of attitudes towards direct and indirect Entomophagy. First aim of the current study was to cross-validate the EAQ in a non-Western country. An additional aim was to explore the differences between who have previously eaten insects and who have not. Hence, the EAQ was administered to a convenience Chinese sample (N = 395), together with measures of intention to eat insects either directly or indirectly. Confirmatory Factor Analysis showed a satisfactory fit of the EAQ three-factor model. The instrument showed adequate psychometric properties, and evidences of convergent and divergent validity of EAQ’s latent constructs were found. In addition, EAQ was found to predict effectively participants’ intention to engage both in direct and indirect Entomophagy. Results thus support the validity of EAQ and the conceptualization underpinning it in a non-Western country. The main difference emerged between eaters and non-eaters regards the role of disgust, which is more predictive of intention for non-eaters, whereas positive attitude (interest) is more predictive for eaters. Hence, different communication strategies are suggested for individuals who already have vs. have not experienced the direct or indirect eating of insects.
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A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire
Food Quality and Preference, 2020Co-Authors: Francesco La Barbera, Fabio Verneau, Pernille Nørgaard Videbæk, Mario Amato, Klaus G. GrunertAbstract:Abstract Research has made steps towards the understanding of the main drivers and barriers related to Western consumers’ acceptance of food with ingredients derived from insects. Nevertheless, research has been hampered by the absence of a comprehensive, specific, and validated instrument for measuring consumer attitudes towards Entomophagy. The current study presents a new self-report instrument for addressing this issue. The instrument was built upon three conceptual cores, which are reflected in the three factors emerged and tested through factor analyses performed on a representative sample of the Danish population (Study 1: N = 975), and a convenience Italian sample (Study 2: N = 543). The first factor represents the negative evaluation of direct Entomophagy and is closely connected to disgust. The second factor represents the positive evaluation of direct Entomophagy and is closely linked to individuals’ interest to try novel experiences and to eat novel foods. The third factor addresses indirect Entomophagy, that is, the attitude towards using insects for feeding other animals that are reared for human consumption. Compared to existing measures of disgust and neophobia, the new instrument performs better in predicting intention in relation to both direct and indirect Entomophagy.
Fabio Verneau - One of the best experts on this subject based on the ideXlab platform.
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Cross-validation of the Entomophagy attitude questionnaire (EAQ): A study in China on eaters and non-eaters
Food Quality and Preference, 2021Co-Authors: Fabio Verneau, Mario Amato, Klaus G. Grunert, Yanfeng Zhou, Francesco La BarberaAbstract:Abstract Research interest in direct Entomophagy (the eating of insects) and indirect Entomophagy (the eating of insects-fed animals) has grown exponentially in recent years. The use of insects as food and feed is a potential avenue to meet the growing global food demand, and for enhancing the sustainability of animal diets as well. The Entomophagy Attitude Questionnaire (EAQ) has been recently proposed as a specific measure of attitudes towards direct and indirect Entomophagy. First aim of the current study was to cross-validate the EAQ in a non-Western country. An additional aim was to explore the differences between who have previously eaten insects and who have not. Hence, the EAQ was administered to a convenience Chinese sample (N = 395), together with measures of intention to eat insects either directly or indirectly. Confirmatory Factor Analysis showed a satisfactory fit of the EAQ three-factor model. The instrument showed adequate psychometric properties, and evidences of convergent and divergent validity of EAQ’s latent constructs were found. In addition, EAQ was found to predict effectively participants’ intention to engage both in direct and indirect Entomophagy. Results thus support the validity of EAQ and the conceptualization underpinning it in a non-Western country. The main difference emerged between eaters and non-eaters regards the role of disgust, which is more predictive of intention for non-eaters, whereas positive attitude (interest) is more predictive for eaters. Hence, different communication strategies are suggested for individuals who already have vs. have not experienced the direct or indirect eating of insects.
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A self-report measure of attitudes toward the eating of insects: construction and validation of the Entomophagy Attitude Questionnaire
Food Quality and Preference, 2020Co-Authors: Francesco La Barbera, Fabio Verneau, Pernille Nørgaard Videbæk, Mario Amato, Klaus G. GrunertAbstract:Abstract Research has made steps towards the understanding of the main drivers and barriers related to Western consumers’ acceptance of food with ingredients derived from insects. Nevertheless, research has been hampered by the absence of a comprehensive, specific, and validated instrument for measuring consumer attitudes towards Entomophagy. The current study presents a new self-report instrument for addressing this issue. The instrument was built upon three conceptual cores, which are reflected in the three factors emerged and tested through factor analyses performed on a representative sample of the Danish population (Study 1: N = 975), and a convenience Italian sample (Study 2: N = 543). The first factor represents the negative evaluation of direct Entomophagy and is closely connected to disgust. The second factor represents the positive evaluation of direct Entomophagy and is closely linked to individuals’ interest to try novel experiences and to eat novel foods. The third factor addresses indirect Entomophagy, that is, the attitude towards using insects for feeding other animals that are reared for human consumption. Compared to existing measures of disgust and neophobia, the new instrument performs better in predicting intention in relation to both direct and indirect Entomophagy.