Not as Bad as I Thought: Consumers' Positive Attitudes Toward Innovative Insect-Based Foods

Juliana Rotunno Junges,Marcia Dutra De Barcellos,Natália Rohenkohl Do Canto

doi:10.3389/fnut.2021.631934

Juliana Rotunno Junges, Marcia Dutra De Barcellos + Show 1 more

Open Access

https://doi.org/10.3389/fnut.2021.631934

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Abstract

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.

Highlights

The Food and Agriculture Organization of the United Nations [1] estimates that food production will increase by 70% due to the population increase that will occur until 2050
Alternatives that replace the consumption of animal proteins are emerging and gaining strength in the market, such as insect-based foods [3]
The literature estimates that there are more than 2,100 species of edible insects, most of which are found in tropical countries [4, 5]

Summary

Introduction

The Food and Agriculture Organization of the United Nations [1] estimates that food production will increase by 70% due to the population increase that will occur until 2050. The increase in food cultivation, especially animal husbandry, will have a negative impact on the environment [2]. The literature estimates that there are more than 2,100 species of edible insects, most of which are found in tropical countries [4, 5]. They cause less environmental impact since they produce lesser amounts of greenhouse gases and require lesser amounts of land for their production compared to other sources of animal proteins [5]. Due to its high reproduction rate, the scale production of insect-based foods would not impact biodiversity [5]. Consuming insectbased foods brings several nutritional benefits, such as calcium, vitamins, minerals, fibers, and high levels of proteins and iron [6]

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