How will better products improve the sensory-liking and willingness to buy insect-based foods?

Food Research International

Volumn 92, Issue , 2017, Pages 95-105

  Tan, Hui Shan Grace ^a   Verbaan, Yoeri Timothy ^a   Stieger, Markus ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Edible insects; Motivated eaters; Novel foods; Product appropriateness; Regular consumption

Indexed keywords

FOOD TECHNOLOGY;

EDIBLE INSECTS; MOTIVATED EATERS; NOVEL FOODS; PRODUCT APPROPRIATENESS; REGULAR CONSUMPTION;

RESEARCH;

ADOLESCENT; ADULT; AGED; ANIMAL; CONSUMER ATTITUDE; DECISION MAKING; DIET; FEMALE; FOOD PREFERENCE; HUMAN; INSECT; MALE; MIDDLE AGED; QUESTIONNAIRE; SOCIOECONOMICS; TASTE; TENEBRIO; YOUNG ADULT;

ADOLESCENT; ADULT; AGED; ANIMALS; CHOICE BEHAVIOR; CONSUMER BEHAVIOR; DIET; FEMALE; FOOD PREFERENCES; HUMANS; INSECTA; MALE; MIDDLE AGED; SOCIOECONOMIC FACTORS; SURVEYS AND QUESTIONNAIRES; TASTE; TENEBRIO; YOUNG ADULT;

EID: 85007595736     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.12.021     Document Type: Article

References (53)

1. Baker, M.A., Shin, J.T., Kim, Y.W., An exploration and investigation of edible insect consumption: The impacts of image and description on risk perceptions and purchase intent. Psychology and Marketing 33:2 (2016), 94–112.
2. Birch, L.L., Development of food preferences. Annual Review of Nutrition 19:1 (1999), 41–62.
3. Boland, M.J., Rae, A.N., Vereijken, J.M., Meuwissen, M.P., Fischer, A.R., van Boekel, M.A.,.. Hendriks, W.H., The future supply of animal-derived protein for human consumption. Trends in Food Science & Technology 29 (2013), 62–73.
4. Bruzzone, F., Vidal, L., Antúnez, L., Giménez, A., Deliza, R., Ares, G., Comparison of intensity scales and CATA questions in new product development: Sensory characterisation and directions for product reformulation of milk desserts. Food Quality and Preference 44 (2015), 183–193.
5. Caparros Megido, R., Gierts, C., Blecker, C., Danthine, S., Paul, A., Brostaux, Y.,.. Francis, F., Consumer acceptance of insect-based alternative meat products in Western countries. Food Quality and Preference 52 (2016), 237–243.
6. Cardello, A.V., Maller, O., Relationships between food preferences and food acceptance ratings. Journal of Food Science 47:5 (1982), 1553–1557.
7. Cardello, A.V., Schutz, H., Snow, C., Lesher, L., Predictors of food acceptance, consumption and satisfaction in specific eating situations. Food Quality and Preference 11:3 (2000), 201–216.
8. Conner, M.T., An individualised psychological approach to measuring influences on consumer preferences. MacFie, H.J.H., Thomson, D.M.H., (eds.) Measurement of food preferences, 1994, Springer US, Boston, MA, 167–201.
9. Deroy, O., Reade, B., Spence, C., The insectivore's dilemma, and how to take the West out of it. Food Quality and Preference 44 (2015), 44–55.
10. Elzerman, J.E., Hoek, A.C., van Boekel, M.A.J.S., Luning, P.A., Consumer acceptance and appropriateness of meat substitutes in a meal context. Food Quality and Preference 22:3 (2011), 233–240.
11. Giacalone, D., Jaeger, S.R., Better the devil you know? How product familiarity affects usage versatility of foods and beverages. Journal of Economic Psychology 55 (2016), 120–138.
12. Gmuer, A., Guth, J.N., Hartmann, C., Siegrist, M., Effects of the degree of processing of insect ingredients in snacks on expected emotional experiences and willingness to eat. Food Quality and Preference 54 (2016), 117–127.
13. Grunert, K., van Trijp, H., Consumer-oriented new product development. Encyclopedia of agriculture and food systems, 2, 2014, 375–386.
14. Hartmann, C., Shi, J., Giusto, A., Siegrist, M., The psychology of eating insects: A cross-cultural comparison between Germany and China. Food Quality and Preference 44 (2015), 148–156.
15. Hoek, A.C., Luning, P.A., Weijzen, P., Engels, W., Kok, F.J., de Graaf, C., Replacement of meat by meat substitutes. A survey on person- and product-related factors in consumer acceptance. Appetite 56:3 (2011), 662–673.
16. Honkanen, P., Olsen, S.O., Verplanken, B., Intention to consume seafood—The importance of habit. Appetite 45:2 (2005), 161–168.
17. Horgen, K.B., Brownell, K.D., Comparison of price change and health message interventions in promoting healthy food choices. Health Psychology, 21(5), 2002, 505.
18. House, J., Consumer acceptance of insect-based foods in the Netherlands: Academic and commercial implications. Appetite 107 (2016), 47–58.
19. Jaeger, S.R., Ares, G., Lack of evidence that concurrent sensory product characterisation using CATA questions bias hedonic scores. Food Quality and Preference 35 (2014), 1–5.
20. Lensvelt, E.J., Steenbekkers, L., Exploring consumer acceptance of entomophagy: A survey and experiment in Australia and The Netherlands. Ecology of Food and Nutrition 53:5 (2014), 543–561.
21. Looy, H., Dunkel, F.V., Wood, J.R., How then shall we eat? Insect-eating attitudes and sustainable foodways. Agriculture and Human Values 31:1 (2014), 131–141.
22. Mandler, G., The structure of value: Accounting for taste. Clark, M.S., Fiske, S.T., (eds.) Affect and cognition: The 17th Annual Carnegie Symposium, 1982, Lawrence Erlbaum Associates, Hillsdale, NJ, 202–230.
23. Meiselman, H.L., A three-factor approach to understanding food quality: The product, the person and the environment. Food Service Technology 3:3–4 (2003), 99–105.
24. Mela, D.J., Determinants of food choice: Relationships with obesity and weight control. Obesity Research 9:S11 (2001), 249S–255S.
25. Pliner, P., Hobden, K., Development of a scale to measure the trait of food neophobia in humans. Appetite 19:2 (1992), 105–120.
26. Pliner, P., Stallberg-White, C., “Pass the ketchup, please”: Familiar flavors increase children's willingness to taste novel foods. Appetite 34:1 (2000), 95–103.
27. Prescott, J., Young, O., Zhang, S., Cummings, T., Effects of added “flavour principles” on liking and familiarity of a sheepmeat product: A comparison of Singaporean and New Zealand consumers. Food Quality and Preference 15:2 (2004), 187–194.
28. Ratneshwar, S., Shocker, A.D., Substitution in use and the role of usage context in product category structures. Journal of Marketing Research, 1991, 281–295.
29. Rozin, P., The integration of biological, social, cultural and psychological influences on food choice. Frontiers in nutritional science, 3, 2006, 19.
30. Rozin, P., Fallon, A.E., A perspective on disgust. Psychological Review, 94(1), 1987, 23.
31. Ruark, A., Vingerhoeds, M.H., Kremer, S., Nijenhuis-de Vries, M.A., Piqueras-Fiszman, B., Insights on older adult' perception of at-home sensory-hedonic methods: A case of Ideal Profile Method and CATA with ideal. Food Quality and Preference 53 (2016), 29–38.
32. Schutz, H.G., Martens, M., Appropriateness as a cognitive-contextual measure of food attitudes. Food, people and society, 2001, Springer, 247–266.
33. Shelomi, M., Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework. Trends in Food Science & Technology 45:2 (2015), 311–318.
34. Shepherd, R., Does taste determine consumption? Understanding the psychology of food choice. Food, people and society, 2001, Springer, 117–130.
35. Southgate, D.A.T., Dietary change: changing patterns of eating. Meiselman, H.L., MacFie, H.J.H., (eds.) Food Choice, Acceptance and Consumption, 1996, Chapman & Hall, 365–391.
36. Stallberg-White, C., Pliner, P., The effect of flavor principles on willingness to taste novel foods. Appetite 33:2 (1999), 209–221.
37. Steptoe, A., Pollard, T.M., Wardle, J., Development of a measure of the motives underlying the selection of food: The food choice questionnaire. Appetite 25:3 (1995), 267–284.
38. Tan, H.S.G., Fischer, A.R.H., van Trijp, H.C.M., Stieger, M., 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 (2016), 293–302.
39. Tan, H.S.G., van den Berg, E., Stieger, M., The influence of product preparation, familiarity and individual traits on the consumer acceptance of insects as food. Food Quality and Preference 52 (2016), 222–231.
40. Tan, H.S.G., Fischer, A.R.H., Tinchan, P., Stieger, M., Steenbekkers, L.P.A., van Trijp, H.C.M., Insects as food: Exploring cultural exposure and individual experience as determinants of acceptance. Food Quality and Preference 42:0 (2015), 78–89.
41. Tucker, C.A., The significance of sensory appeal for reduced meat consumption. Appetite 81 (2014), 168–179.
42. Tuorila, H., Cardello, A.V., Consumer responses to an off-flavor in juice in the presence of specific health claims. Food Quality and Preference 13:7 (2002), 561–569.
43. Tuorila, H., Andersson, Å., Martikainen, A., Salovaara, H., Effect of product formula, information and consumer characteristics on the acceptance of a new snack food. Food Quality and Preference 9:5 (1998), 313–320.
44. Tuorila, H., Meiselman, H.L., Cardello, A.V., Lesher, L.L., Effect of expectations and the definition of product category on the acceptance of unfamiliar foods. Food Quality and Preference 9:6 (1998), 421–430.
45. van Huis, A., Potential of insects as food and feed in assuring food security. Annual Review of Entomology 58 (2013), 563–583.
46. van Huis, A., van Gurp, H., Dicke, M., Het insectenkookboek. 2012, Atlas, Amsterdam.
47. van Trijp, H.C.M., Fischer, A.R.H., Mobilizing consumer demand for sustainable development. The TransForum model: Transforming agro innovation toward sustainable development, 2011, Springer, 73–96.
48. van Trijp, H.C.M., van Kleef, E., Newness, value and new product performance. Trends in Food Science & Technology 19:11 (2008), 562–573.
49. Varela, P., Ares, G., Sensory profiling, the blurred line between sensory and consumer science. A review of novel methods for product characterization. Food Research International 48:2 (2012), 893–908.
50. Verbeke, W., Profiling consumers who are ready to adopt insects as a meat substitute in a Western society. Food Quality and Preference 39 (2015), 147–155.
51. Wansink, B., Changing eating habits on the home front: Lost lessons from World War II research. Journal of Public Policy & Marketing, 2002, 90–99.
52. Woodruff, R.B., Cadotte, E.R., Jenkins, R.L., Modeling consumer satisfaction processes using experience-based norms. Journal of Marketing Research, 1983, 296–304.
53. Worch, T., Punter, P., Ideal profiling as a sensory profiling technique. Rapid sensory profiling techniques: Applications in new product development and consumer research, 2015, 307–332.