Editorial

3 pages, 171 KiB

Open AccessEditorial

by Fabio Verneau, Mario Amato and Francesco La La Barbera

Insects 2021, 12(5), 472; https://0-doi-org.brum.beds.ac.uk/10.3390/insects12050472 - 19 May 2021

Cited by 10 | Viewed by 2635

Starting in 2008 and lasting up until 2011, the crisis in agricultural and, in particular, cereal prices triggered a period of riots that spread from the Mediterranean basin to the rest of the world, reaching from Asia to Central America and the African [...] Read more.

Starting in 2008 and lasting up until 2011, the crisis in agricultural and, in particular, cereal prices triggered a period of riots that spread from the Mediterranean basin to the rest of the world, reaching from Asia to Central America and the African continent. [...] Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

Research

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16 pages, 1978 KiB

Open AccessArticle

Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?

by Davide Menozzi, Giovanni Sogari, Cristina Mora, Marta Gariglio, Laura Gasco and Achille Schiavone

Insects 2021, 12(5), 435; https://0-doi-org.brum.beds.ac.uk/10.3390/insects12050435 - 12 May 2021

Cited by 24 | Viewed by 3861

Abstract

The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to [...] Read more.

The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

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11 pages, 263 KiB

Open AccessArticle

Perceived Risk of Insect-Based Foods: An Assessment of the Entomophagy Attitude Questionnaire Predictive Validity

by Francesco La Barbera, Mario Amato, Roberto Fasanelli and Fabio Verneau

Insects 2021, 12(5), 403; https://0-doi-org.brum.beds.ac.uk/10.3390/insects12050403 - 30 Apr 2021

Cited by 11 | Viewed by 2553

Abstract

Insects are a promising alternative protein source and their possible integration in the human diet has been extensively studied, also with reference to the degree of consumer acceptability and the main factors determining reluctance among Western consumers. Several studies have also proposed the [...] Read more.

Insects are a promising alternative protein source and their possible integration in the human diet has been extensively studied, also with reference to the degree of consumer acceptability and the main factors determining reluctance among Western consumers. Several studies have also proposed the use of protein meals derived from insects in animal feed as a possible way to promote the development of the insect chain. Consumer attitudes, perceived risks, and intention to eat insect-based foods have been extensively researched, yet the relationships between those factors are still unclear. On a sample of 202 Italian consumers, the present research used the Entomophagy Attitude Questionnaire (EAQ) to analyse the degree of acceptability of insects as food and meat obtained from animals raised on insect-based feeds with a specific focus on the role of attitudes and perceived risk. The research also evaluated the differences in acceptability between different types of animals fed with insects. The results show that the intention to engage in entomophagy is significantly correlated with all three of the EAQ’s subscales, as well as with perceived risk. However, the effect of perceived risk does not significantly improve the predictive validity of EAQ with respect to the intention to eat insect-based food. The results also show that the degree of acceptability for different insect meal-reared animals changes among consumers: beef and pork are characterized by a lower degree of acceptability, while poultry and fish are more accepted by consumers. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

12 pages, 1903 KiB

Open AccessArticle

Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

by Roberta Moruzzo, Simone Mancini, Fabio Boncinelli and Francesco Riccioli

Insects 2021, 12(2), 123; https://0-doi-org.brum.beds.ac.uk/10.3390/insects12020123 - 29 Jan 2021

Cited by 26 | Viewed by 4127

Abstract

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which [...] Read more.

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

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19 pages, 1291 KiB

Open AccessArticle

Indigenous Knowledge about Consumption of Edible Insects in South Africa

by Zabentungwa T. Hlongwane, Rob Slotow and Thinandavha C. Munyai

Insects 2021, 12(1), 22; https://0-doi-org.brum.beds.ac.uk/10.3390/insects12010022 - 31 Dec 2020

Cited by 46 | Viewed by 7533

Abstract

Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or [...] Read more.

Consumption of edible insects is an indigenous practice that has played an essential role in human nutrition across Africa. The traditional use of insects forms an important part of food culture in Africa, and insects are consumed either as a delicacy, emergency, or staple source of food. However, indigenous knowledge about insect consumption is being lost because recent generations have adopted western methods and paid less attention to traditional practices. We conducted 500 questionnaires in five local municipalities in Kwazulu-Natal (KZN), and 122 questionnaires in four local municipalities in Vhembe district in Limpopo, South Africa, to document indigenous knowledge about edible insects’ consumption, collection, and preparation methods used in Limpopo and KZN. Eight insect species belonging to five insect orders were used as food in Limpopo and KZN, with mopane worms (94%) and termites (70%) being the most preferred species by respondents in Limpopo and KZN, respectively. Ninety-five percent of the respondents occasionally consumed insects in Limpopo, while only 28% did so in KZN. Nutritional benefits and tradition were the main reasons for consuming insects. Edible insects are a nutritious diet and play an important role in people’s livelihoods in rural areas. However, there was a notable decline in entomophagy, particularly in KZN. The decline may be related to occidental acculturation, discomfort associated with eating insects, and declining insect availability. To promote entomophagy, the authorities should encourage people to include edible insects in their diets because of their nutritional value. In addition, edible insect flour should be incorporated in food products such as biscuits, bread, energy bars, cereal, and cookies to promote acceptability. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

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12 pages, 260 KiB

Open AccessArticle

Assessing the Role of Food Related Lifestyle in Predicting Intention towards Edible Insects

by Fabio Verneau, Francesco La Barbera, Mario Amato, Roberta Riverso and Klaus G. Grunert

Insects 2020, 11(10), 660; https://0-doi-org.brum.beds.ac.uk/10.3390/insects11100660 - 25 Sep 2020

Cited by 25 | Viewed by 3567

Abstract

Although recent literature has shown that switching to an insect-based diet could provide several relevant advantages—from a nutritional, environmental, economic and ecological point of view—the potential growth of insects as everyday food is still unclear. Despite a growing literature on consumer acceptance and [...] Read more.

Although recent literature has shown that switching to an insect-based diet could provide several relevant advantages—from a nutritional, environmental, economic and ecological point of view—the potential growth of insects as everyday food is still unclear. Despite a growing literature on consumer acceptance and product preference for insect-based food, a segmentation of this future and possible market has never been proposed. Therefore, in the present paper, a market segmentation based on the Food Related Lifestyle Scale (FRLS), was performed in order to predict consumers’ willingness to eat (WTE) edible insects. Moreover, the role of perceived behavioural control is taken into account. Results shows that the novelty and benefits of insect consumption have generated much interest in edible insects amongst consumers belonging to the Rational cluster, who showed the highest intention to introduce insects in their diet, thus confirming the presence of a niche of “early adopters”. In addition, perceived behavioural control was the major driver of intention. Implications for attempts to encourage people to incorporate insect-based foods into their diet are discussed, with special reference to the role of marketing campaigns. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

32 pages, 1446 KiB

Open AccessFeature PaperArticle

Social Representations of Insects as Food: An Explorative-Comparative Study among Millennials and X-Generation Consumers

by Roberto Fasanelli, Ida Galli, Roberta Riverso and Alfonso Piscitelli

Insects 2020, 11(10), 656; https://0-doi-org.brum.beds.ac.uk/10.3390/insects11100656 - 24 Sep 2020

Cited by 13 | Viewed by 3405

Abstract

The aim of the research here presented is to describe and compare the social representations of entomophagy co-constructed and circulating among different groups of consumers. Social representations theory (SRT) allows us to understand a social reality that the individual builds based on his [...] Read more.

The aim of the research here presented is to describe and compare the social representations of entomophagy co-constructed and circulating among different groups of consumers. Social representations theory (SRT) allows us to understand a social reality that the individual builds based on his own experience in everyday life symbolic exchanges, whose primary function is to adapt concepts and abstract ideas using objectification and anchoring processes. We carried out this research within the structural approach methodological framework. We explored the structure (central core and peripheral schemes) and the content (information, opinions, attitudes, and beliefs) of the social representations of entomophagy by using mixed methodological strategies (hierarchized evocations, validated scales, check-list, projective tool, open-ended questions). Data were processed employing different R packages. The main results show an essential role played by generative processes (objectification and anchoring) as well as cognitive polyphasia and thémata in the co-construction of the social representations of entomophagy. Data could help in understanding the sensory characteristics of “insects as food” that should be used or avoided, for example, in communication aimed to promote entomophagy. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

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13 pages, 3994 KiB

Open AccessArticle

From a Food Safety Prospective: The Role of Earthworms as Food and Feed in Assuring Food Security and in Valuing Food Waste

by Doriana Eurosia Angela Tedesco, Marta Castrica, Aldo Tava, Sara Panseri and Claudia Maria Balzaretti

Insects 2020, 11(5), 293; https://0-doi-org.brum.beds.ac.uk/10.3390/insects11050293 - 11 May 2020

Cited by 15 | Viewed by 3476

Abstract

The Sustainable Development Goals are a set of global goals that provide a framework for shared action. These goals also include the reduction of food waste and the definition of sustainable solutions to achieve food security. In this context, the aim of the [...] Read more.

The Sustainable Development Goals are a set of global goals that provide a framework for shared action. These goals also include the reduction of food waste and the definition of sustainable solutions to achieve food security. In this context, the aim of the study was to describe all phases of a pilot earthworm rearing project started in September 2017 and concluded in December 2017, together with a risk analysis carried out in order to evaluate if earthworms can represent a safe and sustainable protein source for human consumption and/or animal nutrition. The conversion rate, that in this study is more appropriately identified as the “waste reduction efficiency,” was also calculated in order to define the extent to which earthworm rearing can contribute to the objective of reducing fruit and vegetable waste (FVW). The results showed that earthworms can bio-convert 3750 kg of FVW in three months producing 1050 kg of compost and 82 kg of fresh earthworms with minimal environmental impact showing good waste reduction efficiency. Moreover, the risk analysis conducted on earthworm rearing highlighted a microbiological hazard after the freeze-drying phase. The critical control point was therefore identified, and, in order to guarantee the total food safety of the finished product, corrective action was taken consisting in the implementation of heat treatment—sterilization at 121 °C for 20 min. The results of microbiological analyses carried out on the earthworm meal after the sterilization treatment showed that the treatment guarantees microbiological safety for the consumer and ensures a balanced approach in relation to two main topics—public health and food-borne diseases. In conclusion, earthworm meal is a concentrate of valuable nutrients useful for human and animal nutrition and can also transform fruit and vegetable waste into a resource. Full article

(This article belongs to the Special Issue Edible Insects and Global Food Security)

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