Reasons for eating insects? Responses and reflections among Swedish consumers

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Reasons for eating insects? Responses and reflections among Swedish consumers. / Nyberg, M.; Olsson, V.; Wendin, K.

In: International Journal of Gastronomy and Food Science, Vol. 22, 100268, 2020.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Nyberg, M, Olsson, V & Wendin, K 2020, 'Reasons for eating insects? Responses and reflections among Swedish consumers', International Journal of Gastronomy and Food Science, vol. 22, 100268. https://doi.org/10.1016/j.ijgfs.2020.100268

APA

Nyberg, M., Olsson, V., & Wendin, K. (2020). Reasons for eating insects? Responses and reflections among Swedish consumers. International Journal of Gastronomy and Food Science, 22, [100268]. https://doi.org/10.1016/j.ijgfs.2020.100268

Vancouver

Nyberg M, Olsson V, Wendin K. Reasons for eating insects? Responses and reflections among Swedish consumers. International Journal of Gastronomy and Food Science. 2020;22. 100268. https://doi.org/10.1016/j.ijgfs.2020.100268

Author

Nyberg, M. ; Olsson, V. ; Wendin, K. / Reasons for eating insects? Responses and reflections among Swedish consumers. In: International Journal of Gastronomy and Food Science. 2020 ; Vol. 22.

Bibtex

@article{252eb42c8b70438cb17206c1fea03f39,
title = "Reasons for eating insects? Responses and reflections among Swedish consumers",
abstract = "When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.",
keywords = "Acceptance, Consumer, Eating insects, Novel food",
author = "M. Nyberg and V. Olsson and K. Wendin",
year = "2020",
doi = "10.1016/j.ijgfs.2020.100268",
language = "English",
volume = "22",
journal = "International Journal of Gastronomy and Food Science",
issn = "1878-450X",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Reasons for eating insects? Responses and reflections among Swedish consumers

AU - Nyberg, M.

AU - Olsson, V.

AU - Wendin, K.

PY - 2020

Y1 - 2020

N2 - When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.

AB - When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.

KW - Acceptance

KW - Consumer

KW - Eating insects

KW - Novel food

U2 - 10.1016/j.ijgfs.2020.100268

DO - 10.1016/j.ijgfs.2020.100268

M3 - Journal article

AN - SCOPUS:85092622643

VL - 22

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

SN - 1878-450X

M1 - 100268

ER -

ID: 251406246