The value of food innovation with children: The case of ‘insect snack balls for kids’

Abstract

In the current study, we examined the value of co-creation with and for children within the context of the ideation and development of novel snack products with insects as a core ingredient. A panel of children (n = 21, M age = 9.7 years) took part in creative focus groups aimed at conceptualising flavours for insect snack balls. The three most popular concepts were further developed into prototypes. In a tasting session, with a second panel of children (n = 44, M age = 11.4 years), these prototypes were assessed and compared with three alternative snack ball flavour concepts, separately conceived by adults. Children rated the adults’ concepts significantly higher than the children’s concepts in terms of flavour liking, wanting, and overall acceptance. Children exhibited neither a higher rate of correct flavour identification for the adult concepts nor were they able to recognize whether the concepts were conceived by adults or children. We conclude that food product co-creation with and for children is feasible but does not necessarily lead to more acceptable products – at least not in the context of novel foods.