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Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods
Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact. However, there is a need to investigate the acceptance of these innovative foods, especially in traditional...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8256853/ https://www.ncbi.nlm.nih.gov/pubmed/34235165 http://dx.doi.org/10.3389/fnut.2021.631934 |
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author | Junges, Juliana Rotunno do Canto, Natália Rohenkohl de Barcellos, Marcia Dutra |
author_facet | Junges, Juliana Rotunno do Canto, Natália Rohenkohl de Barcellos, Marcia Dutra |
author_sort | Junges, Juliana Rotunno |
collection | PubMed |
description | Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact. However, there is a need to investigate the acceptance of these innovative foods, especially in traditional meat-eating markets, such as in Southern Brazil (land of the Gauchos). The purpose of this manuscript is to analyze consumers' attitudes toward innovative insect-based foods. The methodological procedures were divided into two stages. In the qualitative stage, 14 interviews were conducted regarding meat consumption habits. In the quantitative stage, a survey was carried out with 433 consumers. A factor and cluster analysis were performed, and two different groups of consumers were found. The results clearly show a segment with positive attitudes toward insect-based foods. This group had a low degree of neophobia. The products were perceived as not tasty and disgusting, but they were considered modern, with high nutritional value, positive, safe, and beneficial to the environment. Appearance, price, and packaging, combined with flavor, proved to be the attributes considered by consumers as the most important for their acceptance. |
format | Online Article Text |
id | pubmed-8256853 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-82568532021-07-06 Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods Junges, Juliana Rotunno do Canto, Natália Rohenkohl de Barcellos, Marcia Dutra Front Nutr Nutrition Considering that the demand for food will increase by 70% by 2050, consuming insect-based foods appears as a protein alternative due to their nutritional quality and low environmental impact. However, there is a need to investigate the acceptance of these innovative foods, especially in traditional meat-eating markets, such as in Southern Brazil (land of the Gauchos). The purpose of this manuscript is to analyze consumers' attitudes toward innovative insect-based foods. The methodological procedures were divided into two stages. In the qualitative stage, 14 interviews were conducted regarding meat consumption habits. In the quantitative stage, a survey was carried out with 433 consumers. A factor and cluster analysis were performed, and two different groups of consumers were found. The results clearly show a segment with positive attitudes toward insect-based foods. This group had a low degree of neophobia. The products were perceived as not tasty and disgusting, but they were considered modern, with high nutritional value, positive, safe, and beneficial to the environment. Appearance, price, and packaging, combined with flavor, proved to be the attributes considered by consumers as the most important for their acceptance. Frontiers Media S.A. 2021-06-16 /pmc/articles/PMC8256853/ /pubmed/34235165 http://dx.doi.org/10.3389/fnut.2021.631934 Text en Copyright © 2021 Junges, do Canto and de Barcellos. https://creativecommons.org/licenses/by/4.0/This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Nutrition Junges, Juliana Rotunno do Canto, Natália Rohenkohl de Barcellos, Marcia Dutra Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods |
title | Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods |
title_full | Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods |
title_fullStr | Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods |
title_full_unstemmed | Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods |
title_short | Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods |
title_sort | not as bad as i thought: consumers' positive attitudes toward innovative insect-based foods |
topic | Nutrition |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8256853/ https://www.ncbi.nlm.nih.gov/pubmed/34235165 http://dx.doi.org/10.3389/fnut.2021.631934 |
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