Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

Research output: Contribution to journalJournal articlepeer-review

Standard

Acceptance of insect foods among Danish children : Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try. / Erhard, Ainslee L.; Águas Silva, Magda; Damsbo-Svendsen, Marie; Menadeva Karpantschof, Bat El; Sørensen, Helle; Bom Frøst, Michael.

In: Food Quality and Preference, Vol. 104, 104713, 2023.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Erhard, AL, Águas Silva, M, Damsbo-Svendsen, M, Menadeva Karpantschof, BE, Sørensen, H & Bom Frøst, M 2023, 'Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try', Food Quality and Preference, vol. 104, 104713. https://doi.org/10.1016/j.foodqual.2022.104713

APA

Erhard, A. L., Águas Silva, M., Damsbo-Svendsen, M., Menadeva Karpantschof, B. E., Sørensen, H., & Bom Frøst, M. (2023). Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try. Food Quality and Preference, 104, [104713]. https://doi.org/10.1016/j.foodqual.2022.104713

Vancouver

Erhard AL, Águas Silva M, Damsbo-Svendsen M, Menadeva Karpantschof BE, Sørensen H, Bom Frøst M. Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try. Food Quality and Preference. 2023;104. 104713. https://doi.org/10.1016/j.foodqual.2022.104713

Author

Erhard, Ainslee L. ; Águas Silva, Magda ; Damsbo-Svendsen, Marie ; Menadeva Karpantschof, Bat El ; Sørensen, Helle ; Bom Frøst, Michael. / Acceptance of insect foods among Danish children : Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try. In: Food Quality and Preference. 2023 ; Vol. 104.

Bibtex

@article{bd4639283db24aef9a2df665aa110ff9,
title = "Acceptance of insect foods among Danish children: Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try",
abstract = "The growing global population and rising demand for meat increasingly pressures the world's resources. Edible insects are a promising alternative protein source to unsustainable conventional meat. Despite this, disgust and neophobia are cited as significant barriers to the adoption of these novel foods in Western diets. The primary aim of this study was to assess the effects of providing three types of information — the taste, health, and sustainability benefits of entomophagy (i.e. the practice of eating insects) — on the willingness to try and hedonic response to insect-based foods among children. In addition, the differences between insects (buffalo worms and cricket) in unprocessed form and in various food applications were examined. Food disgust sensitivity, food neophobia, willingness to try, familiarity, and hedonic response to insect foods were measured. The implications of the appropriateness (as a food ingredient and to be raised as livestock) of two different insect species on acceptance were also explored. The data were collected through an online questionnaire administered in school classrooms from a sample of Danish children (n = 181). Results showed that communicating information about the benefits of entomophagy did not increase the willingness to try insect foods, irrespective of the type of information. Food neophobia was found to be a strong predictor of willingness to try insect foods, whereas food disgust sensitivity had no effect. There was no correlation between food disgust and food neophobia scores. Furthermore, certain types of insect products were found to be better liked than others (e.g. cookies over falafel). There was a species effect on hedonic response when presented as a whole insect although not when presented as processed products made with insect flour.",
keywords = "Children, Disgust, Insects, Neophobia, Sustainability",
author = "Erhard, {Ainslee L.} and {{\'A}guas Silva}, Magda and Marie Damsbo-Svendsen and {Menadeva Karpantschof}, {Bat El} and Helle S{\o}rensen and {Bom Fr{\o}st}, Michael",
note = "Publisher Copyright: {\textcopyright} 2022 The Authors",
year = "2023",
doi = "10.1016/j.foodqual.2022.104713",
language = "English",
volume = "104",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Acceptance of insect foods among Danish children

T2 - Effects of information provision, food neophobia, disgust sensitivity, and species on willingness to try

AU - Erhard, Ainslee L.

AU - Águas Silva, Magda

AU - Damsbo-Svendsen, Marie

AU - Menadeva Karpantschof, Bat El

AU - Sørensen, Helle

AU - Bom Frøst, Michael

N1 - Publisher Copyright: © 2022 The Authors

PY - 2023

Y1 - 2023

N2 - The growing global population and rising demand for meat increasingly pressures the world's resources. Edible insects are a promising alternative protein source to unsustainable conventional meat. Despite this, disgust and neophobia are cited as significant barriers to the adoption of these novel foods in Western diets. The primary aim of this study was to assess the effects of providing three types of information — the taste, health, and sustainability benefits of entomophagy (i.e. the practice of eating insects) — on the willingness to try and hedonic response to insect-based foods among children. In addition, the differences between insects (buffalo worms and cricket) in unprocessed form and in various food applications were examined. Food disgust sensitivity, food neophobia, willingness to try, familiarity, and hedonic response to insect foods were measured. The implications of the appropriateness (as a food ingredient and to be raised as livestock) of two different insect species on acceptance were also explored. The data were collected through an online questionnaire administered in school classrooms from a sample of Danish children (n = 181). Results showed that communicating information about the benefits of entomophagy did not increase the willingness to try insect foods, irrespective of the type of information. Food neophobia was found to be a strong predictor of willingness to try insect foods, whereas food disgust sensitivity had no effect. There was no correlation between food disgust and food neophobia scores. Furthermore, certain types of insect products were found to be better liked than others (e.g. cookies over falafel). There was a species effect on hedonic response when presented as a whole insect although not when presented as processed products made with insect flour.

AB - The growing global population and rising demand for meat increasingly pressures the world's resources. Edible insects are a promising alternative protein source to unsustainable conventional meat. Despite this, disgust and neophobia are cited as significant barriers to the adoption of these novel foods in Western diets. The primary aim of this study was to assess the effects of providing three types of information — the taste, health, and sustainability benefits of entomophagy (i.e. the practice of eating insects) — on the willingness to try and hedonic response to insect-based foods among children. In addition, the differences between insects (buffalo worms and cricket) in unprocessed form and in various food applications were examined. Food disgust sensitivity, food neophobia, willingness to try, familiarity, and hedonic response to insect foods were measured. The implications of the appropriateness (as a food ingredient and to be raised as livestock) of two different insect species on acceptance were also explored. The data were collected through an online questionnaire administered in school classrooms from a sample of Danish children (n = 181). Results showed that communicating information about the benefits of entomophagy did not increase the willingness to try insect foods, irrespective of the type of information. Food neophobia was found to be a strong predictor of willingness to try insect foods, whereas food disgust sensitivity had no effect. There was no correlation between food disgust and food neophobia scores. Furthermore, certain types of insect products were found to be better liked than others (e.g. cookies over falafel). There was a species effect on hedonic response when presented as a whole insect although not when presented as processed products made with insect flour.

KW - Children

KW - Disgust

KW - Insects

KW - Neophobia

KW - Sustainability

U2 - 10.1016/j.foodqual.2022.104713

DO - 10.1016/j.foodqual.2022.104713

M3 - Journal article

AN - SCOPUS:85138112531

VL - 104

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

M1 - 104713

ER -

ID: 320760796