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Insects as food and feed in Portugal and Norway: cross-cultural comparison of determinants of acceptance

2022Journal article Restricted access
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datacite.subject.sdg12:Produção e Consumo Sustentáveispt_PT
dc.contributor.authorRibeiro, José Carlos
dc.contributor.authorGonçalves, Ane Telles Sposito
dc.contributor.authorMoura, Ana Pinto de
dc.contributor.authorCunha, Luís Miguel
dc.date.accessioned2022-12-20T15:04:17Z
dc.date.available2022-12-20T15:04:17Z
dc.date.issued2022
dc.description.abstractEntomophagy – intentional consumption of insects – is practiced in several regions of the world, particularly in Asia, Africa and Latin America. In the Western world, edible insects have been growing in popularity as novel food and feed. The main objective of this cross-cultural study, performed in Portugal and Norway, was to evaluate the determinants of consumers’ acceptance of insects as food and feed. An online-based survey (n = 666, LimeSurvey -Portugal- and EyeQuestion -Norway-) composed of nine different sections, assessing acceptance of insects as food and feed, sociodemographic characteristics, attitudes towards edible insects and food choice motives was applied. Results showed that Norwegian consumers had a higher acceptance of insects as food or feed than Portuguese consumers did. It was also possible to divide consumers into four segments according to their acceptance level: Disgusted, Rejecters, Feed Acceptors and Acceptors. Considering the determinants of acceptance/rejection, disgust towards insects was the variable with the largest negative impact on either forms of entomophagy for both countries. On the other hand, consumers who seek new food experiences tend to have a higher acceptance of insects as food. Sociodemographic characteristics also influenced the acceptance of insects as food and feed, although differently for Norway and Portugal, while food choice motivations (convenience, health and ecological welfare) had minimal impact. These results highlight the importance of diminishing disgust reactions towards edible insects and to successfully marketing entomophagy to more neophilic consumers. This can be potentially obtained by improving the sensory appeal and experiences associated with edible insects.pt_PT
dc.description.sponsorshipAuthor J.C. Ribeiro acknowledges Doctoral Grant No. SFRH/BD/147409/2019 funded by FCT – Foundation for Science and Technology. This work was supported by national funds from the FCT through the research unit GreenUPorto (UIDB/05748/2020 and UIDP/05748/2020). Author P. Varela acknowledges financial support from the Norwegian Fund for Research Fees for Agricultural Products (FFL) through the project “FoodForFuture” (project number 314318).pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationRibeiro, J. C., Gonçalves, A. T. S., Moura, A. P., & Cunha, L. M. (2022). Insects as food and feed in Portugal and Norway – Cross-cultural comparison of determinants of acceptance. Food Quality and Preference, 102 https://doi.org/10.1016/j.foodqual.2022.104650pt_PT
dc.identifier.doi10.1016/j.foodqual.2022.104650pt_PT
dc.identifier.issn0950-3293
dc.identifier.urihttp://hdl.handle.net/10400.2/12773
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationProtein isolate from edible insect Tenebrio molitor: characterization and consumer perception
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.relationGreenUPorto - Research Center in Sustainable Agri-food Production
dc.subjectDisgustpt_PT
dc.subjectEdible insectspt_PT
dc.subjectEntomophagypt_PT
dc.subjectFood culturept_PT
dc.subjectFood neophiliapt_PT
dc.titleInsects as food and feed in Portugal and Norway: cross-cultural comparison of determinants of acceptancept_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleProtein isolate from edible insect Tenebrio molitor: characterization and consumer perception
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardTitleGreenUPorto - Research Center in Sustainable Agri-food Production
oaire.awardURIinfo:eu-repo/grantAgreement/FCT//SFRH%2FBD%2F147409%2F2019/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05748%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05748%2F2020/PT
oaire.citation.titleFood Quality and Preferencept_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameMoura
person.familyNameCunha
person.givenNameAna Pinto de
person.givenNameLuís Miguel
person.identifierR-000-0Z4
person.identifier.ciencia-idEE1F-27E6-C356
person.identifier.orcid0000-0001-9197-8183
person.identifier.orcid0000-0003-3536-4712
person.identifier.ridD-6395-2013
person.identifier.scopus-author-id51161546800
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspt_PT
rcaap.typearticlept_PT
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