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Factors Predicting the Intention of Eating an Insect-Based Product

This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regard...

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Autores principales: Mancini, Simone, Sogari, Giovanni, Menozzi, Davide, Nuvoloni, Roberta, Torracca, Beatrice, Moruzzo, Roberta, Paci, Gisella
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678388/
https://www.ncbi.nlm.nih.gov/pubmed/31331106
http://dx.doi.org/10.3390/foods8070270
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author Mancini, Simone
Sogari, Giovanni
Menozzi, Davide
Nuvoloni, Roberta
Torracca, Beatrice
Moruzzo, Roberta
Paci, Gisella
author_facet Mancini, Simone
Sogari, Giovanni
Menozzi, Davide
Nuvoloni, Roberta
Torracca, Beatrice
Moruzzo, Roberta
Paci, Gisella
author_sort Mancini, Simone
collection PubMed
description This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regarding insects as food. Before and after the informative seminar, two questionnaires about sociodemographic attributes and beliefs about the consumption of insects as food were given. Participants were then asked to carry out a sensory evaluation of two identical bread samples, but one was claimed to be supplemented with insect powder. Results showed that perceived behavioral control is the main predictor of the intention, followed by neophobia and personal insect food rejection. The disgust factor significantly decreased after the participants attended the informative seminar. Sensory scores highlighted that participants gave “insect-labelled” samples higher scores for flavor, texture, and overall liking, nevertheless, participants indicated that they were less likely to use the “insect-labelled” bread in the future. Our findings provide a better understanding of insect food rejection behavior and help to predict the willingness to try insect-based products based on some important individual traits and information.
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spelling pubmed-66783882019-08-19 Factors Predicting the Intention of Eating an Insect-Based Product Mancini, Simone Sogari, Giovanni Menozzi, Davide Nuvoloni, Roberta Torracca, Beatrice Moruzzo, Roberta Paci, Gisella Foods Article This study provides a framework of the factors predicting the intention of eating an insect-based product. As part of the study, a seminar was carried out to explore how the provision of information about ecological, health, and gastronomic aspects of entomophagy would modify consumer beliefs regarding insects as food. Before and after the informative seminar, two questionnaires about sociodemographic attributes and beliefs about the consumption of insects as food were given. Participants were then asked to carry out a sensory evaluation of two identical bread samples, but one was claimed to be supplemented with insect powder. Results showed that perceived behavioral control is the main predictor of the intention, followed by neophobia and personal insect food rejection. The disgust factor significantly decreased after the participants attended the informative seminar. Sensory scores highlighted that participants gave “insect-labelled” samples higher scores for flavor, texture, and overall liking, nevertheless, participants indicated that they were less likely to use the “insect-labelled” bread in the future. Our findings provide a better understanding of insect food rejection behavior and help to predict the willingness to try insect-based products based on some important individual traits and information. MDPI 2019-07-19 /pmc/articles/PMC6678388/ /pubmed/31331106 http://dx.doi.org/10.3390/foods8070270 Text en © 2019 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Mancini, Simone
Sogari, Giovanni
Menozzi, Davide
Nuvoloni, Roberta
Torracca, Beatrice
Moruzzo, Roberta
Paci, Gisella
Factors Predicting the Intention of Eating an Insect-Based Product
title Factors Predicting the Intention of Eating an Insect-Based Product
title_full Factors Predicting the Intention of Eating an Insect-Based Product
title_fullStr Factors Predicting the Intention of Eating an Insect-Based Product
title_full_unstemmed Factors Predicting the Intention of Eating an Insect-Based Product
title_short Factors Predicting the Intention of Eating an Insect-Based Product
title_sort factors predicting the intention of eating an insect-based product
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6678388/
https://www.ncbi.nlm.nih.gov/pubmed/31331106
http://dx.doi.org/10.3390/foods8070270
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