The influence of product preparation,familiarity and individual traits on the consumer acceptance of insects as food |
| |
| Affiliation: | 1. Food Quality and Design, Wageningen University, P.O. Box 17, 6700AA Wageningen, The Netherlands;2. Marketing and Consumer Behaviour, Wageningen University, P.O. Box 8130, 6700EW Wageningen, The Netherlands;3. Division of Human Nutrition, Wageningen University, P.O. Box 8129, 6700EV Wageningen, The Netherlands;1. Department of Agriculture, University of Napoli Federico II, via Università 96, 80055, Portici, NA, Italy;2. Department of Political Sciences, University of Napoli Federico II, via Rodinò 22, 80138, Napoli, NA, Italy;3. Department of Management, Aarhus University, Bartholins Allé 10, building 1328, DK-8000, Aarhus C, Denmark;1. Department of Agricultural Economics, Ghent University, Coupure Links 653, Gent 9000, Belgium;2. Department of Movement and Sport Sciences, Ghent University, Watersportlaan 2, Gent 9000, Belgium;1. Department of Marketing and International Business, Turku School of Economics, 20014 University of Turku, Finland;2. Functional Foods Forum, 20014 University of Turku, Finland;3. Pori Unit, Turku School of Economics, 20014 University of Turku, Finland;4. Faculty of International Relations, University of Economics, W. Churchill Sq. 4, 130 67 Prague 3, Czech Republic;5. Department of Management/MAPP, Aarhus University, Bartholins Allé 10, 8000 Aarhus C, Denmark;6. Department of Psychology & CTF, Service Research Center, Karlstad University, Universitetsgatan 2, 651 88 Karlstad, Sweden;1. Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy;2. Department of Economics and Management, University of Parma, Via J. F. Kennedy 6, 43125 Parma, Italy |
| |
| Abstract: | Insects are highly valued as food in many cultures but have only recently gained interest in the West as a sustainable alternative to reduce the environmental impact of meat production. Despite the growing consumer interest in insect consumption, there is still a great disparity between curious trying and actual acceptance. The aim of this study was to examine how the product preparation, familiarity and individual traits (e.g. food neophobia) influence the consumer acceptance of insects as food. Dutch consumers (n = 976) evaluated 8 mealworm product images on 4 acceptability measures (product appropriateness, expected sensory-liking, willingness to buy, willingness to try). Product images varied according to mealworm visibility (visible/invisible), carrier flavour (savoury/sweet) and carrier origin (Western/Asian). High product acceptability was not simply achieved by adding mealworms to familiar foods. Acceptability depended very much on the perceived appropriateness of mealworms as food and the perceived appropriateness of the product combination. However, mealworm products were always expected to be inferior to the carrier products, even when visually identical. Familiarity with mealworms and individual traits played a relatively minor role, and influenced the willingness to try more than the other acceptability measures. We conclude that appropriate product design is important but insufficient to achieve consumer acceptance of insects as food in the West. Additional incentives are required to encourage acceptance beyond the mere willingness to try. We discuss the complexities underlying the consumer acceptance of insects as food and reflect on how acceptance might be increased in the future. |
| |
| Keywords: | Edible insects Novel food Food rejection Appropriateness Familiarity Food neophobia |
| 本文献已被 ScienceDirect 等数据库收录！ |
|
