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Edible insects, what about the perceptions of Belgian youngsters?

Edible insects, what about the perceptions of Belgian youngsters? Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.Design/methodology/approachA survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).FindingsMany respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.Originality/valueFew studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png British Food Journal Emerald Publishing

Edible insects, what about the perceptions of Belgian youngsters?

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References (96)

Publisher
Emerald Publishing
Copyright
© Emerald Publishing Limited
ISSN
0007-070X
DOI
10.1108/bfj-08-2020-0754
Publisher site
See Article on Publisher Site

Abstract

Edible insects are considered as a novel food in western countries, with their introduction to cuisine having to overcome major barriers, such as disgust. The studies related to acceptance of entomophagy have exponentially grown since 2015. However, such studies generally focus on people older than 18 years old. The purpose of this study is to assess the perceptions of youngsters towards edible insects.Design/methodology/approachA survey associated with an optional tasting session was conducted to record opinion of 151 youngsters in Belgium (9–17-year-olds).FindingsMany respondents are acquainted with entomophagy and had already eaten insect-based food. Most youngsters associated insects as snacks and salty foods, and they agreed to consume processed insects (falafel) during the tasting session. Tasters had to evaluate the falafel, and higher ratings were recorded in male respondents, as highlighted in studies including adults. More negative evaluations would be expected among older respondents if unprocessed insects were served, as they were more willing to consume processed insects than entire insects. Finally, attitudes towards entomophagy evolved positively after the tasting session. Such events are consequently recommended to promote entomophagy across western youngsters.Originality/valueFew studies explored the attitude of western youngsters towards entomophagy. This paper aims to fill this gap by focusing on this young component of the Belgian population.

Journal

British Food JournalEmerald Publishing

Published: Jun 28, 2021

Keywords: Entomophagy; Novel food; Western consumers; Tasting session; Teenagers; Children

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