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Insects, the next European foodie craze?
Caparros Megido, Rudy; Haubruge, Eric; Francis, Frédéric
2018In Edible Insects in Sustainable Food Systems
Peer reviewed
 

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Abstract :
[en] Edible insects are systematically targeted as a major future food for European consumers but success in introducing entomophagy in Western society depends on factors governing consumers’ attitudes towards insect-based products. Effectively, as for sushi in the 2000s, edible insects are considered as new food products in Europe and are deeply related to a fear or a reject feeling by consumers called “food neophobia“. Consequently, several studies have been achieved to face the actual aversion of European consumers for insects. These studies principally tried to understand the insect-related neophobia, to highlight positive arguments for entomophagy development and also to test possible ways of integration of insects as food. The purpose of this chapter is to get an overview of the actual literature on edible insect acceptability in Europe to propose conceivable solutions for product development and new approaches for further studies.
Disciplines :
Entomology & pest control
Author, co-author :
Caparros Megido, Rudy  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs
Haubruge, Eric  ;  Université de Liège - ULiège > Premier Vice-Recteur
Francis, Frédéric  ;  Université de Liège - ULiège > Agronomie, Bio-ingénierie et Chimie (AgroBioChem) > Gestion durable des bio-agresseurs
Language :
English
Title :
Insects, the next European foodie craze?
Publication date :
2018
Main work title :
Edible Insects in Sustainable Food Systems
Publisher :
Springer
Pages :
353-361
Peer reviewed :
Peer reviewed
Available on ORBi :
since 21 September 2017

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