[en] In this study, sociocultural and food formulation aspects related to edible insects were investigated on Belgian consumers. Hedonic tests were realized to assess the acceptability of insect-based burgers and insect-based breads. In the first experiment, four burgers (beef, lentil, beef/insect and lentil/insect) were presented to the participants. In the second experiment, entire mealworms, mealworm bread and mealworm crepes were presented to the participants. No difference of appreciations was noticed between a beef and a beef/insect burger and between a lentil and a lentil/insect burger. Crepes made of mealworm flour were slightly preferred in comparison with mealworm bread and entire mealworms. These results confirm that shape and appearance but also popularization and information spreading are key conditions in the acceptation of insect products in western countries and that insects will preferentially be consumed, in the future, if they are presented in an invisible way and associated with familiar flavors.
Disciplines :
Entomology & pest control
Author, co-author :
Caparros Megido, Rudy ; Université de Liège - ULiège > Sciences agronomiques > Entomologie fonctionnelle et évolutive
Gierts, Chloé
Blecker, Christophe ; Université de Liège - ULiège > Chimie et bio-industries > Science des alim. et formul.
Alabi, Taofic ; Université de Liège - ULiège > Sciences agronomiques > Entomologie fonctionnelle et évolutive
Haubruge, Eric ; Université de Liège - ULiège > Vice-Recteur de Gembloux Agro Bio Tech
Francis, Frédéric ; Université de Liège - ULiège > Sciences agronomiques > Entomologie fonctionnelle et évolutive
Language :
English
Title :
Consumer acceptance of insect-based products
Publication date :
2014
Event name :
Eating Innovation: the art, culture, science & business of entomphagy