Factors influencing consumer perception and acceptability of insect-based foods

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Factors influencing consumer perception and acceptability of insect-based foods. / Wendin, Karin M. E.; Nyberg, Maria E.

In: Current Opinion in Food Science, Vol. 40, 2021, p. 67-71.

Research output: Contribution to journal › Review › Research › peer-review

Harvard

Wendin, KME & Nyberg, ME 2021, 'Factors influencing consumer perception and acceptability of insect-based foods', Current Opinion in Food Science, vol. 40, pp. 67-71. https://doi.org/10.1016/j.cofs.2021.01.007

APA

Wendin, K. M. E., & Nyberg, M. E. (2021). Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science, 40, 67-71. https://doi.org/10.1016/j.cofs.2021.01.007

Vancouver

Wendin KME, Nyberg ME. Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science. 2021;40:67-71. https://doi.org/10.1016/j.cofs.2021.01.007

Author

Wendin, Karin M. E. ; Nyberg, Maria E. / Factors influencing consumer perception and acceptability of insect-based foods. In: Current Opinion in Food Science. 2021 ; Vol. 40. pp. 67-71.

Bibtex

@article{2897f4653ba94daa9f592163a542126d,
title = "Factors influencing consumer perception and acceptability of insect-based foods",
abstract = "The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers{\textquoteright} perceptions and acceptability of insects as food.",
author = "Wendin, {Karin M. E.} and Nyberg, {Maria E.}",
year = "2021",
doi = "10.1016/j.cofs.2021.01.007",
language = "English",
volume = "40",
pages = "67--71",
journal = "Current Opinion in Food Science",
issn = "2214-7993",
publisher = "Elsevier Ltd. * Current Opinion Journals",

}

RIS

TY - JOUR

T1 - Factors influencing consumer perception and acceptability of insect-based foods

AU - Wendin, Karin M. E.

AU - Nyberg, Maria E.

PY - 2021

Y1 - 2021

N2 - The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers’ perceptions and acceptability of insects as food.

AB - The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers’ perceptions and acceptability of insects as food.

U2 - 10.1016/j.cofs.2021.01.007

DO - 10.1016/j.cofs.2021.01.007

M3 - Review

AN - SCOPUS:85101022160

VL - 40

SP - 67

EP - 71

JO - Current Opinion in Food Science

JF - Current Opinion in Food Science

SN - 2214-7993

ER -

ID: 260551211