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Mancini S, Sogari G, Menozzi D, et al. Factors Predicting the Intention of Eating an Insect-Based Product. Foods. 2019;8(7)doi: 10.3390/foods8070270.
Mancini, S., Sogari, G., Menozzi, D., Nuvoloni, R., Torracca, B., Moruzzo, R., & Paci, G. (2019). Factors Predicting the Intention of Eating an Insect-Based Product. Foods (Basel, Switzerland), 8(7), . https://doi.org/10.3390/foods8070270
Mancini, Simone, et al. "Factors Predicting the Intention of Eating an Insect-Based Product." Foods (Basel, Switzerland) vol. 8,7 (2019). doi: https://doi.org/10.3390/foods8070270
Mancini S, Sogari G, Menozzi D, Nuvoloni R, Torracca B, Moruzzo R, Paci G. Factors Predicting the Intention of Eating an Insect-Based Product. Foods. 2019 Jul 19;8(7). doi: 10.3390/foods8070270. PMID: 31331106; PMCID: PMC6678388.
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Foods. 2019 Jul 19;8(7). doi: 10.3390/foods8070270.

Factors Predicting the Intention of Eating an Insect-Based Product.

Foods (Basel, Switzerland)

Simone Mancini, Giovanni Sogari, Davide Menozzi, Roberta Nuvoloni, Beatrice Torracca, Roberta Moruzzo, Gisella Paci

Affiliations

  1. Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy. [email protected].
  2. Department of Food and Drug, University of Parma, Parco Area delle Scienze 27/A, 43124 Parma, Italy.
  3. Department of Veterinary Sciences, University of Pisa, Viale delle Piagge 2, 56124 Pisa, Italy.
  4. Interdepartmental Research Center Nutrafood "Nutraceuticals and Food for Health", University of Pisa, Via del Borghetto 80, 56124 Pisa, Italy.

PMID: 31331106 PMCID: PMC6678388 DOI: 10.3390/foods8070270

Abstract

This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regarding insects as food. Before and after the informative seminar, two questionnaires about sociodemographic attributes and beliefs about the consumption of insects as food were given. Participants were then asked to carry out a sensory evaluation of two identical bread samples, but one was claimed to be supplemented with insect powder. Results showed that perceived behavioral control is the main predictor of the intention, followed by neophobia and personal insect food rejection. The disgust factor significantly decreased after the participants attended the informative seminar. Sensory scores highlighted that participants gave "insect-labelled" samples higher scores for flavor, texture, and overall liking, nevertheless, participants indicated that they were less likely to use the "insect-labelled" bread in the future. Our findings provide a better understanding of insect food rejection behavior and help to predict the willingness to try insect-based products based on some important individual traits and information.

Keywords: disgust; edible insects; entomophagy; neophobia; novel food

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