Edible Insects in the Food Sector by Giovanni Sogari & Cristina Mora & Davide Menozzi

Author:Giovanni Sogari & Cristina Mora & Davide Menozzi
Language: eng
Format: epub
ISBN: 9783030225223
Publisher: Springer International Publishing

Keywords

EntomophagyAcceptanceNeophobiaInsect-based foodRejectionDisgust

Introduction

Entomophagy (the practice of eating insects) is a part of traditional diets in several parts of the world (more specifically in Africa and Asia) with more than 2,000 species being consumed (van Huis et al. 2013). The main reasons for this practice are the nutritional value of insects (Rumpold and Schluter 2013), as replacement of conventional food sources when these are not available (Randrianandrasana and Berenbaum 2015) and also as consumers consider them tasty (Nonaka 2009). In the West, the situation is very different with insects not having been implemented in consumers’ diets, but this situation has been changing in the last few years with a growing interest by the academic community and the food industry. While the legal uncertainty in the European Union (Belluco et al. 2017) and doubts surrounding food security (Ribeiro et al. 2018a; Vandeweyer et al. 2017) have hindered the implementation of entomophagy in the West, the main barrier is related to consumer acceptance. In this chapter entomophagy is analyzed from a consumer and sensory perspective. The main factors underlying entomophagy rejection and acceptance are reviewed. Strategies to increase entomophagy acceptance in the West are also revised. Lastly, studies assessing sensory properties of insect-containing products are assessed.

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