Correlates of the willingness to consume insects: a meta-analysis
In: Journal of Insects as Food and FeedSearch for other papers by B. Wassmann in
Current site
Google Scholar
Search for other papers by M. Siegrist in
Current site
Google Scholar
Search for other papers by C. Hartmann in
Current site
Google Scholar
Although insects are a sustainable meat alternative, the willingness to consume (WTC) them remains generally low. We synthesised the effects of WTC correlates reported in 37 studies and also investigated the moderating effects of certain study characteristics. Across a large number of studies, affect-based factors, such as ‘food neophobia’, ‘disgust’ and ‘the expected unpleasant taste of insects’, were consistently strongly correlated with WTC (r̄=-0.33-0.55). Information-based factors, such as ‘the perceived sustainability of insects as food’ and ‘the perceived nutritiousness of insects as food’, also impacted WTC (r̄=0.32-0.55). However, the number of contributing studies in this regard was low. Curiosity appears to be relevant to WTC because ‘food sensation and innovation seeking’ (r̄=0.29) positively impacted WTC. ‘Age, education and gender’ were relatively unrelated to WTC (r̄=-0.14-0.00) across a large number of studies. Combatting affective barriers through gradual and/or early exposure – i.e. increasing the ‘familiarity with the concept of eating insects’ (r̄=0.10) and allowing consumers’ experiences with ‘insect consumption’ (r̄=0.35) to develop over time – will help foster entomophagy acceptance in the long run. In comparison, information-based interventions may have limited effectivity, but they can be implemented in the short term. As meta-regressions have shown, future researchers must consider whether the presentation of the edible insects has moderating effects, e.g. presenting specific as compared to non-specific products (β=-0.47) or actual products (β=-0.56) and pictures of such products (β=-0.55) as compared to mere verbal descriptions. Classical psychological entomophagy factors have been explored comprehensively, and research should also adopt a more market-oriented focus.
-
Baker, M.A., Shin, J.T. and Kim, Y.W., 2016. An exploration and investigation of edible insect consumption: the impacts of image and description on risk perceptions and purchase intent. Psychology & Marketing 33: 94-112.
'An exploration and investigation of edible insect consumption: the impacts of image and description on risk perceptions and purchase intent ' () 33 Psychology & Marketing : 94 -112.
-
Barsics, F., Megido, R.C., Brostaux, Y., Barsics, C., Blecker, C., Haubruge, E. and Francis, F., 2017. Could new information influence attitudes to foods supplemented with edible insects? British Food Journal 119: 2027-2039.
'Could new information influence attitudes to foods supplemented with edible insects? ' () 119 British Food Journal : 2027 -2039.
-
Belluco, S., Losasso, C., Maggioletti, M., Alonzi, C.C., Paoletti, M.G. and Ricci, A., 2013. Edible insects in a food safety and nutritional perspective: a critical review. Comprehensive Reviews in Food Science and Food Safety 12: 296-313.
'Edible insects in a food safety and nutritional perspective: a critical review ' () 12 Comprehensive Reviews in Food Science and Food Safety : 296 -313.
-
Birch, L.L., McPheee, L., Shoba, B., Steinberg, L. and Krehbiel, R., 1987. ‘Clean up your plate’: effects of child feeding practices on the conditioning of meal size. Learning and Motivation 18: 301-317.
'‘Clean up your plate’: effects of child feeding practices on the conditioning of meal size ' () 18 Learning and Motivation : 301 -317.
-
Boland, M.J., Rae, A.N., Vereijken, J.M., Meuwissen, M.P., Fischer, A.R., Van Boekel, M.A., Rutherfurd, S.M., Gruppen, H., Moughan, P.J. and Hendriks, W.H., 2013. The future supply of animal-derived protein for human consumption. Trends in Food Science & Technology 29: 62-73.
'The future supply of animal-derived protein for human consumption ' () 29 Trends in Food Science & Technology : 62 -73.
-
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.
-
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.
-
Chapman, H.A. and Anderson, A.K., 2012. Understanding disgust. Annals of the New York Academy of Sciences 1251: 62-76.
'Understanding disgust ' () 1251 Annals of the New York Academy of Sciences : 62 -76.
-
Costa-Font, M., Gil, J.M. and Traill, W.B., 2008. Consumer acceptance, valuation of and attitudes towards genetically modified food: review and implications for food policy. Food Policy 33: 99-111.
'Consumer acceptance, valuation of and attitudes towards genetically modified food: review and implications for food policy ' () 33 Food Policy : 99 -111.
-
De Boer, J., Schösler, H. and Boersema, J.J., 2013. Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or ‘hybrid’ meat. Food Quality and Preference 28: 32-35.
'Motivational differences in food orientation and the choice of snacks made from lentils, locusts, seaweed or ‘hybrid’ meat ' () 28 Food Quality and Preference : 32 -35.
-
Deeks, J.J., Higgins, J., Altman, D.G. and Green, S., 2011. Cochrane handbook for systematic reviews of interventions version 5.1. Cochrane, London, UK.
'Cochrane handbook for systematic reviews of interventions version 5.1', ().
-
Dupont, J. and Fiebelkorn, F., 2020. Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany. Food Quality and Preference 85: 103983.
'Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany ' () 85 Food Quality and Preference : 103983.
-
Ebenebe, C.I., Amobi, M.I., Udegbala, C., Ufele, A.N. and Nweze, B.O., 2017. Survey of edible insect consumption in south-eastern Nigeria. Journal of Insects as Food and Feed 3: 241-252.https://doi.org/10.3920/JIFF2017.0002
-
Egolf, A., Siegrist, M. and Hartmann, C., 2018. How people’s food disgust sensitivity shapes their eating and food behaviour. Appetite 127: 28-36.
'How people’s food disgust sensitivity shapes their eating and food behaviour ' () 127 Appetite : 28 -36.
-
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.
-
Fiebelkorn, F. and Kuckuck, M., 2019. Insekten oderin-vitro-Fleisch-Was ist nachhaltiger? Eine Beurteilung mithilfe der Methode des „Expliziten Bewertens“. Praxis Geographie 6: 14-21.
'Insekten oderin-vitro-Fleisch-Was ist nachhaltiger? Eine Beurteilung mithilfe der Methode des „Expliziten Bewertens“ ' () 6 Praxis Geographie : 14 -21.
-
Fiebelkorn, F. and Puchert, N., 2018. Aufgetischt: Mehlwurm statt Rindfleisch. Unterricht Biologie 42: 12-16.
'Aufgetischt: Mehlwurm statt Rindfleisch ' () 42 Unterricht Biologie : 12 -16.
-
Fischer, A.R. and Steenbekkers, L.B., 2018. All insects are equal, but some insects are more equal than others. British Food Journal 120: 852-863.
'All insects are equal, but some insects are more equal than others ' () 120 British Food Journal : 852 -863.
-
Fisher, Z. and Tipton, E., 2015. Robumeta: an R-package for robust variance estimation in meta-analysis. Available at:https://arxiv.org/abs/1503.02220
-
Funder, D.C. and Ozer, D.J., 2019. Evaluating effect size in psychological research: sense and nonsense. Advances in Methods and Practices in Psychological Science 2: 156-168.
'Evaluating effect size in psychological research: sense and nonsense ' () 2 Advances in Methods and Practices in Psychological Science : 156 -168.
-
Gere, A., Székely, G., Kovács, S., Kókai, Z. and Sipos, L., 2017. Readiness to adopt insects in Hungary: a case study. Food Quality and Preference 59: 81-86.
'Readiness to adopt insects in Hungary: a case study ' () 59 Food Quality and Preference : 81 -86.
-
Gmuer, A., Guth, J.N., Hartmann, C. and Siegrist, M., 2016. Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food Quality and Preference 54: 117-127.
'Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat ' () 54 Food Quality and Preference : 117 -127.
-
Gómez-Luciano, C.A., De Aguiar, L.K., Vriesekoop, F. and Urbano, B., 2019. Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic. Food Quality and Preference 78: 103732.
'Consumers’ willingness to purchase three alternatives to meat proteins in the United Kingdom, Spain, Brazil and the Dominican Republic ' () 78 Food Quality and Preference : 103732.
-
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.
-
Halloran, A., Roos, N., Eilenberg, J., Cerutti, A. and Bruun, S., 2016. Life cycle assessment of edible insects for food protein: a review. Agronomy for Sustainable Development 36: 57.
'Life cycle assessment of edible insects for food protein: a review ' () 36 Agronomy for Sustainable Development : 57.
-
Hartmann, C., Shi, J., Giusto, A. and Siegrist, M., 2015. The psychology of eating insects: a cross-cultural comparison between Germany and China. Food Quality and Preference 44: 148-156.
'The psychology of eating insects: a cross-cultural comparison between Germany and China ' () 44 Food Quality and Preference : 148 -156.
-
Hartmann, C. and Siegrist, M., 2016. Becoming an insectivore: results of an experiment. Food Quality and Preference 51: 118-122.
'Becoming an insectivore: results of an experiment ' () 51 Food Quality and Preference : 118 -122.
-
Hartmann, C. and Siegrist, M., 2017a. 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.
-
Hartmann, C. and Siegrist, M., 2017b. 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.
-
Hedges, L. and Olkin, I., 2014. Statistical methods for meta-analysis. Academic press, Cambridge, MA, USA.
'Statistical methods for meta-analysis', ().
-
Hunter, J.E. and Schmidt, F.L., 2004. Methods of meta-analysis: correcting error and bias in research findings. Sage, Thousand Oaks, CA, USA.
'Methods of meta-analysis: correcting error and bias in research findings', ().
-
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.
-
Kim, T.-K., Yong, H.I., Kim, Y.-B., Kim, H.-W. and Choi, Y.-S., 2019. Edible insects as a protein source: a review of public perception, processing technology, and research trends. Food Science of Animal Resources 39: 521.
'Edible insects as a protein source: a review of public perception, processing technology, and research trends ' () 39 Food Science of Animal Resources : 521.
-
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.
-
La Barbera, F., Verneau, F., Amato, M. and Grunert, K., 2018. Understanding Westerners’ disgust for the eating of insects: the role of food neophobia and implicit associations. Food Quality and Preference 64: 120-125.
'Understanding Westerners’ disgust for the eating of insects: the role of food neophobia and implicit associations ' () 64 Food Quality and Preference : 120 -125.
-
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., Ryu, 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.
-
Loewen, R. and Pliner, P., 1999. Effects of prior exposure to palatable and unpalatable novel foods on children’s willingness to taste other novel foods. Appetite 32: 351-366.
'Effects of prior exposure to palatable and unpalatable novel foods on children’s willingness to taste other novel foods ' () 32 Appetite : 351 -366.
-
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.
-
Looy, H. and Wood, J.R., 2006. Attitudes toward invertebrates: are educational’ bug banquets’ effective? The Journal of Environmental Education 37: 37-48.
'Attitudes toward invertebrates: are educational’ bug banquets’ effective? ' () 37 The Journal of Environmental Education : 37 -48.
-
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 ' () 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.
-
Martins, Y., Pelchat, M.L. and Pliner, P., 1997. ‘Try it; it’s good and it’s good for you’: effects of taste and nutrition information on willingness to try novel foods. Appetite 28: 89-102.
'‘Try it; it’s good and it’s good for you’: effects of taste and nutrition information on willingness to try novel foods ' () 28 Appetite : 89 -102.
-
Martins, Y. and Pliner, P., 2006. ‘Ugh! That’s disgusting!’: identification of the characteristics of foods underlying rejections based on disgust. Appetite 46: 75-85.
'‘Ugh! That’s disgusting!’: identification of the characteristics of foods underlying rejections based on disgust ' () 46 Appetite : 75 -85.
-
Megido, R.C., Gierts, C., Blecker, C., Brostaux, Y., Haubruge, É., Alabi, T. and Francis, F., 2016. Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52: 237-243.
'Consumer acceptance of insect-based alternative meat products in Western countries ' () 52 Food Quality and Preference : 237 -243.
-
Megido, R.C., Sablon, L., Geuens, M., Brostaux, Y., Alabi, T., Blecker, C., Drugmand, D., Haubruge, É. and Francis, F., 2014. Edible insects acceptance by Belgian consumers: promising attitude for entomophagy development. Journal of Sensory Studies 29: 14-20.
'Edible insects acceptance by Belgian consumers: promising attitude for entomophagy development ' () 29 Journal of Sensory Studies : 14 -20.
-
Menozzi, D., Sogari, G., Veneziani, M., Simoni, E. and Mora, C., 2017. Eating novel foods: an application of the theory of planned behaviour to predict the consumption of an insect-based product. Food Quality and Preference 59: 27-34.
'Eating novel foods: an application of the theory of planned behaviour to predict the consumption of an insect-based product ' () 59 Food Quality and Preference : 27 -34.
-
Nowak, V., Persijn, D., Rittenschober, D. and Charrondiere, U.R., 2016. Review of food composition data for edible insects. Food Chemistry 193: 39-46.
'Review of food composition data for edible insects ' () 193 Food Chemistry : 39 -46.
-
Oonincx, D.G.A.B., Van Itterbeeck, J., Heetkamp, M.J., Van den Brand, H., Van Loon, J.J.A. and Van Huis, A., 2010. An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption. PLoS ONE 5: e14445.
'An exploration on greenhouse gas and ammonia production by insect species suitable for animal or human consumption ' () 5 PLoS ONE : e14445.
-
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: 108573.
'Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany ' () 125 Food Research International : 108573.
-
Payne, C.L., Scarborough, P., Rayner, M. and Nonaka, K., 2016. A systematic review of nutrient composition data available for twelve commercially available edible insects, and comparison with reference values. Trends in Food Science & Technology 47: 69-77.
'A systematic review of nutrient composition data available for twelve commercially available edible insects, and comparison with reference values ' () 47 Trends in Food Science & Technology : 69 -77.
-
Pelchat, M.L. and Pliner, P., 1995. ‘Try it. You’ll like it’. Effects of information on willingness to try novel foods. Appetite 24: 153-165.
'‘Try it. You’ll like it’. Effects of information on willingness to try novel foods ' () 24 Appetite : 153 -165.
-
Piha, S., Pohjanheimo, T., Lähteenmäki-Uutela, A., Křečková, Z. and Otterbring, T., 2018. The effects of consumer knowledge on the willingness to buy insect food: an exploratory cross-regional study in Northern and Central Europe. Food Quality and Preference 70: 1-10.
'The effects of consumer knowledge on the willingness to buy insect food: an exploratory cross-regional study in Northern and Central Europe ' () 70 Food Quality and Preference : 1 -10.
-
Pliner, P., 1982. The effects of mere exposure on liking for edible substances. Appetite 3: 283-290.
'The effects of mere exposure on liking for edible substances ' () 3 Appetite : 283 -290.
-
Pliner, P. and Salvy, S., 2006. Food neophobia in humans. Frontiers in Nutritional Science 3: 75.
'Food neophobia in humans ' () 3 Frontiers in Nutritional Science : 75.
-
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.
-
R Core Team, 2010. R: a language and environment for statistical computing. R Foundation for Statistical Computing, Vienna, Austria.
-
Rozin, E. and Rozin, P., 1981. Culinary themes and variations. Natural History 90: 6-14.
'Culinary themes and variations ' () 90 Natural History : 6 -14.
-
Rozin, P., Haidt, J. and Fincher, K., 2009. From oral to moral. Science 323(5918): 1179-1180.
'From oral to moral ' () 323 Science : 1179 -1180.
-
Rozin, P. and Ruby, M.B., 2019. Bugs are blech, butterflies are beautiful, but both are bad to bite: admired animals are disgusting to eat but are themselves neither disgusting nor contaminating. Emotion 20: 854-865.
'Bugs are blech, butterflies are beautiful, but both are bad to bite: admired animals are disgusting to eat but are themselves neither disgusting nor contaminating ' () 20 Emotion : 854 -865.
-
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.
-
Ruby, M.B., Rozin, P. and Chan, C., 2015. Determinants of willingness to eat insects in the USA and India. Journal of Insects as Food and Feed 1: 215-225.
'Determinants of willingness to eat insects in the USA and India ' () 1 Journal of Insects as Food and Feed : 215 -225.
-
Schäufele, I., Albores, E.B. 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.
-
Schösler, H., De Boer, J. and Boersema, J.J., 2012. Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution. Appetite 58: 39-47.
'Can we cut out the meat of the dish? Constructing consumer-oriented pathways towards meat substitution ' () 58 Appetite : 39 -47.
-
Siegrist, M. and Hartmann, C., 2020. Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries. Appetite 155: 104814.
'Perceived naturalness, disgust, trust and food neophobia as predictors of cultured meat acceptance in ten countries ' () 155 Appetite : 104814.
-
Smetana, S., Mathys, A., Knoch, A. and Heinz, V., 2015. Meat alternatives: life cycle assessment of most known meat substitutes. The International Journal of Life Cycle Assessment 20: 1254-1267.
'Meat alternatives: life cycle assessment of most known meat substitutes ' () 20 The International Journal of Life Cycle Assessment : 1254 -1267.
-
Sogari, G., Menozzi, D., Hartmann, C. and Mora, C., 2019a. 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. Springer, Berlin, Germany, pp. 27-44.
'How to measure consumers acceptance towards edible insects? A scoping review about methodological approaches ', () 27 -44.
-
Sogari, G., Menozzi, D. and Mora, C., 2019b. 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.
-
Steptoe, A., Pollard, T.M. and Wardle, J., 1995. Development of a measure of the motives underlying the selection of food: the food choice questionnaire. Appetite 25: 267-284.
'Development of a measure of the motives underlying the selection of food: the food choice questionnaire ' () 25 Appetite : 267 -284.
-
Sullivan, S.A. and Birch, L.L., 1990. Pass the sugar, pass the salt: experience dictates preference. Developmental Psychology 26: 546.
'Pass the sugar, pass the salt: experience dictates preference ' () 26 Developmental Psychology : 546.
-
Tableau Software Inc, 2003. Tableau desktop (version 2018.1.10). Mountain view. Tableau Software Inc., Palo Alto, CA, USA. Available at:https://www.tableau.com/products/desktop.
-
Tan, H.S.G., Fischer, A.R., Van Trijp, H.C. and Stieger, M., 2015. Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects. Food Quality and Preference 48: 293-302.
'Tasty but nasty? Exploring the role of sensory-liking and food appropriateness in the willingness to eat unusual novel foods like insects ' () 48 Food Quality and Preference : 293 -302.
-
Tan, H.S.G., Van den Berg, E. and Stieger, M., 2016. The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food. Food Quality and Preference 52: 222-231.
'The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food ' () 52 Food Quality and Preference : 222 -231.
-
Tan, H.S.G., Verbaan, Y.T. and Stieger, M., 2017. How will better products improve the sensory-liking and willingness to buy insect-based foods? Food Research International 92: 95-105.
'How will better products improve the sensory-liking and willingness to buy insect-based foods? ' () 92 Food Research International : 95 -105.
-
Tuorila, H., Meiselman, H.L., Bell, R., Cardello, A.V. and Johnson, W., 1994. Role of sensory and cognitive information in the enhancement of certainty and linking for novel and familiar foods. Appetite 23: 231-246.
'Role of sensory and cognitive information in the enhancement of certainty and linking for novel and familiar foods ' () 23 Appetite : 231 -246.
-
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 feed security. Food and Agriculture Organization of the United Nations, Rome, Italy.
'Edible insects: future prospects for food and feed security', ().
-
Verbeke, W., 2015. Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference 39: 147-155.
'Profiling consumers who are ready to adopt insects as a meat substitute in a Western society ' () 39 Food Quality and Preference : 147 -155.
-
Verneau, F., La Barbera, F., Kolle, S., Amato, M., Del Giudice, T. and Grunert, K., 2016. The effect of communication and implicit associations on consuming insects: an experiment in Denmark and Italy. Appetite 106: 30-36.
'The effect of communication and implicit associations on consuming insects: an experiment in Denmark and Italy ' () 106 Appetite : 30 -36.
-
Videbæk, P.N. and Grunert, K.G., 2020. Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers. Food Quality and Preference 83: 103913.
'Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers ' () 83 Food Quality and Preference : 103913.
-
Viechtbauer, W., 2010. Conducting meta-analyses in R with the metafor package. Journal of Statistical Software 36: 1-48.
'Conducting meta-analyses in R with the metafor package ' () 36 Journal of Statistical Software : 1 -48.
-
Wardle, J., Cooke, L.J., Gibson, E.L., Sapochnik, M., Sheiham, A. and Lawson, M., 2003. Increasing children’s acceptance of vegetables; a randomized trial of parent-led exposure. Appetite 40: 155-162.
'Increasing children’s acceptance of vegetables; a randomized trial of parent-led exposure ' () 40 Appetite : 155 -162.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 0 | 0 | 0 |
| Full Text Views | 1171 | 500 | 35 |
| PDF Views & Downloads | 1285 | 624 | 40 |
Correlates of the willingness to consume insects: a meta-analysis
In: Journal of Insects as Food and FeedSearch for other papers by B. Wassmann in
Current site
Google Scholar
PubMed
Search for other papers by M. Siegrist in
Current site
Google Scholar
PubMed
Search for other papers by C. Hartmann in
Current site
Google Scholar
PubMed
Although insects are a sustainable meat alternative, the willingness to consume (WTC) them remains generally low. We synthesised the effects of WTC correlates reported in 37 studies and also investigated the moderating effects of certain study characteristics. Across a large number of studies, affect-based factors, such as ‘food neophobia’, ‘disgust’ and ‘the expected unpleasant taste of insects’, were consistently strongly correlated with WTC (r̄=-0.33-0.55). Information-based factors, such as ‘the perceived sustainability of insects as food’ and ‘the perceived nutritiousness of insects as food’, also impacted WTC (r̄=0.32-0.55). However, the number of contributing studies in this regard was low. Curiosity appears to be relevant to WTC because ‘food sensation and innovation seeking’ (r̄=0.29) positively impacted WTC. ‘Age, education and gender’ were relatively unrelated to WTC (r̄=-0.14-0.00) across a large number of studies. Combatting affective barriers through gradual and/or early exposure – i.e. increasing the ‘familiarity with the concept of eating insects’ (r̄=0.10) and allowing consumers’ experiences with ‘insect consumption’ (r̄=0.35) to develop over time – will help foster entomophagy acceptance in the long run. In comparison, information-based interventions may have limited effectivity, but they can be implemented in the short term. As meta-regressions have shown, future researchers must consider whether the presentation of the edible insects has moderating effects, e.g. presenting specific as compared to non-specific products (β=-0.47) or actual products (β=-0.56) and pictures of such products (β=-0.55) as compared to mere verbal descriptions. Classical psychological entomophagy factors have been explored comprehensively, and research should also adopt a more market-oriented focus.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 0 | 0 | 0 |
| Full Text Views | 1171 | 500 | 35 |
| PDF Views & Downloads | 1285 | 624 | 40 |
