Results 11 to 20 of about 1,077 (175)

Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption. [PDF]

Compr Rev Food Sci Food Saf
ABSTRACT Edible insects are increasingly recognized for their high nutritional value and favorable environmental profile, yet their acceptance (defined as the continuum from willingness to try and purchase to repeated consumption) in Western and globalized food systems remains limited by cultural, sensory, regulatory, and economic barriers.
Suarez JMA, Liceaga AM.
europepmc   +2 more sources

The use of edible insects in human food. [PDF]

J Sci Food Agric
Abstract The world population is expected to reach approximately 10 billion people by 2050, which will significantly increase global food demand and may lead to agricultural shortages and a higher risk of food insecurity. In this context, this review discusses the potential of insects as alternative sources of animal protein, addressing their ...
de Oliveira PB, Fonseca HC, Vieira CR, de Carvalho GGP, Dos Coimbra JSDR, de Carvalho Mesquita BMA.   +5 more
europepmc   +2 more sources

Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers. [PDF]

Int J Food Sci
The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect‐based ingredients and examined the effect on physicochemical, techno‐functional and sensory properties, as well as consumer acceptance and ...
Ranga L, Noci F, Dermiki M.
europepmc   +2 more sources

Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study

Irish Journal of Agricultural and Food Research, 2021
Entomophagy is being explored as a sustainable food source in Western countries to combat the ever-increasing effects of climate change. Studies conducted in various European countries determine the factors affecting willingness to consume insects.
B. Kane, M. Dermiki
doaj   +1 more source

A survey of willingness to consume insects and a measure of college student perceptions of insect consumption using Q methodology

Future Foods, 2021
Entomophagy is a rare practice in the United States and western Europe, but there are signs that it is gaining in popularity. This study seeks to gauge potential growth in entomophagy through two methods.
Melissa Reed, Bailey F. Norwood, W. Wyatt Hoback, Angel Riggs   +3 more
doaj   +1 more source

Exploring the Role of the Behavioral Immune System in Acceptability of Entomophagy Using Semantic Associations and Food-Related Attitudes

Frontiers in Nutrition, 2020
Entomophagy refers to eating insects. Insect food, including cooked insects and other processed food with insect-based ingredients, is consumed in many regions of the world as a part of traditional dietary behavior, or as innovative functional food ...
Kun Qian, Yuki Yamada
doaj   +1 more source

Practices of entomophagy and entomotherapy in Bangladesh [PDF]

Journal of Insects as Food and Feed, 2020
Aspects of entomophagy and entomotherapy of ethnic people in Bangladesh are documented as this practice is believed to ensure future food security. A comprehensive survey was conducted involving six insect-consuming ethnic groups: Garo, Chakma, Tanchangya, Marma, Mro, and Tripura.
Dev, S., Hassan, K., Claes, Johan, Mozahid, M.N., KHATUN, Habiba, Mondal, Md Fuad   +5 more
openaire   +3 more sources

Insects' contribution to the bioeconomy and the reduction of food waste

Heliyon, 2020
The growing global population and awareness of the unsustainability of livestock production have led consumers, companies, organizations, and governments to consider entomophagy (eating insects) as a more sustainable option.
Eili Skrivervik
doaj   +1 more source

Does novel food differ in cultural contexts? A comparative analysis of Japanese and Singaporean cultural acceptance through text analysis of mass media

Current Research in Food Science, 2023
Novel foods include foods which are expected to be major sources of protein, such as cultured meat and insects. They can reduce environmental impacts due to production.
Hikaru Matsuoka, Yuta Uchiyama, Kritdikoon Woraitthinan, Ryo Kohsaka   +3 more
doaj   +1 more source

Diversity of edible insects in a Natural World Heritage Site of India: entomophagy attitudes and implications for food security in the region [PDF]

PeerJ, 2020
Insects not only play a significant role in the ecological process of nature but since pre-historic times have also formed a part of the human diet. With a still growing population and skewed demographic structures across most societies of the world ...
Arup Kumar Hazarika, Unmilan Kalita, Subhash Khanna, Tarali Kalita, Sangeeta Choudhury   +4 more
doaj   +2 more sources