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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...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2019
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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. |
format | Online Article Text |
id | pubmed-6678388 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | MDPI |
record_format | MEDLINE/PubMed |
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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