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Wendin, K. & Nyberg, M. (2021). Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science
Open this publication in new window or tab >>Factors influencing consumer perception and acceptability of insect-based foods
2021 (English)In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000Article in journal (Refereed) In press
Abstract [en]

The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers’ perceptions and acceptability of insects as food.

Keywords
Insects as food, perception, acceptability, disgust, sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21637 (URN)10.1016/j.cofs.2021.01.007 (DOI)
Available from: 2021-02-08 Created: 2021-02-08 Last updated: 2021-02-08Bibliographically approved
Wendin, K. & Nyberg, M. (2021). Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science, 40, 67-71
Open this publication in new window or tab >>Factors influencing consumer perception and acceptability of insect-based foods
2021 (English)In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000, Vol. 40, p. 67-71Article in journal (Refereed) Published
Abstract [en]

The interest in eating insects as food is increasing, not least forsustainability reasons. However, the acceptance amongconsumers remains low. The aim of this review was to identifythe key factors influencing consumer perception andacceptability of insect-based foods described in recentliterature. Even though sustainability factors are important, theyare seldom the main reasons influencing insect consumption.Instead, a complexity of emotional factors, such as disgust andneophobia, as well as familiar tastes, textures and contexts,were found to have a major influence. In addition, exposure andpositive tasting experiences have been identified as importantfactors for increasing acceptance. It could be concluded thatthere is a great complexity of different factors influencingconsumers’ perceptions and acceptability of insects as food.

Keywords
Consumer, perception, acceptance, insect-based food
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21667 (URN)10.1016/j.cofs.2021.01.007 (DOI)
Available from: 2021-02-16 Created: 2021-02-16 Last updated: 2021-02-17Bibliographically approved
Olsson, V., Höijer, K., Nyberg, M., Rothenberg, E. & Wendin, K. (2021). How are health and sustainability adressed in studies of public meals?. In: Margarida Vieira, Paola Pittia, Cristina L.M. Silva, Florence Dubois-Brissonnet, Rui Costa Foteini Chrysanthopoulou (Ed.), Sustainable development goals in food systems - challenges and opportunities for the future: . Paper presented at 6th International ISEKI-Food Conference, held online, 23 - 25 June, 2021 (pp. 199-199). Wien: ISEKI-Food Association, Article ID 322.
Open this publication in new window or tab >>How are health and sustainability adressed in studies of public meals?
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2021 (English)In: Sustainable development goals in food systems - challenges and opportunities for the future / [ed] Margarida Vieira, Paola Pittia, Cristina L.M. Silva, Florence Dubois-Brissonnet, Rui Costa Foteini Chrysanthopoulou, Wien: ISEKI-Food Association , 2021, p. 199-199, article id 322Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.

Place, publisher, year, edition, pages
Wien: ISEKI-Food Association, 2021
Keywords
health, sustainability, public meals, Europe
National Category
Other Social Sciences not elsewhere specified Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-22389 (URN)978-989-9023-52-9 (ISBN)
Conference
6th International ISEKI-Food Conference, held online, 23 - 25 June, 2021
Note

Övrig titelinformation: Bridging training and research for industry and the wider community.

Publication type: book of abstracts.

Available from: 2021-08-29 Created: 2021-08-29 Last updated: 2021-08-31Bibliographically approved
Höijer, K., Lindö, C., Mustafa, A., Nyberg, M., Olsson, V., Rothenberg, E., . . . Wendin, K. (2020). Health and sustainability in public meals: an explorative review. International Journal of Environmental Research and Public Health, 17(2), Article ID 621.
Open this publication in new window or tab >>Health and sustainability in public meals: an explorative review
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2020 (English)In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, Vol. 17, no 2, article id 621Article in journal, Editorial material (Refereed) Published
Abstract [en]

The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing

Keywords
health; sustainability; public meals; Europe
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20276 (URN)10.3390/ijerph17020621 (DOI)000516827400242 ()
Available from: 2020-01-19 Created: 2020-01-19 Last updated: 2020-10-27Bibliographically approved
Gerberich, J., Wendin, K., Olsson, V., Nyberg, M., Birch, K., Forsberg, S., . . . Rask, S. (2020). Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter. tad
Open this publication in new window or tab >>Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter
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2020 (Swedish)Report (Other (popular science, discussion, etc.))
Abstract [sv]

Att äta insekter är egentligen inte något märkligt. I alla fall inte sett ur ett internationellt perspektiv. De flesta av världens olika kulturer har insekter i sin kost och det finns fler än 2000 ätbara insektsarter.

Place, publisher, year, edition, pages
tad: , 2020. p. 12
Keywords
Recept insekter
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-20498 (URN)978-91-87973-49-9 (ISBN)
Funder
Knowledge Foundation, 20170141
Available from: 2020-03-24 Created: 2020-03-24 Last updated: 2020-03-25Bibliographically approved
Nyberg, M., Olsson, V. & Wendin, K. (2020). Reasons for eating insects?: responses and reflections among Swedish consumers. International Journal of Gastronomy and Food Science, 22
Open this publication in new window or tab >>Reasons for eating insects?: responses and reflections among Swedish consumers
2020 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22Article in journal (Refereed) Published
Abstract [en]

When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.   

Keywords
Eating insects, Novel food, Consumer Acceptance
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21302 (URN)10.1016/j.ijgfs.2020.100268 (DOI)000601297500006 ()
Funder
Knowledge Foundation, 2017-0141*
Available from: 2020-10-18 Created: 2020-10-18 Last updated: 2021-01-28Bibliographically approved
Nyberg, M., Olsson, V. & Wendin, K. (2020). “Would you like to eat an insect?”: children’s perceptions of and thoughts about eating insects. International Journal of Consumer Studies, 1-11
Open this publication in new window or tab >>“Would you like to eat an insect?”: children’s perceptions of and thoughts about eating insects
2020 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, p. 1-11Article in journal (Refereed) Epub ahead of print
Abstract [en]

Interest in eating insects has increased in Western countries; however, substantial challenges exist regarding acceptability and cultural ideas. Researchers have widely studied the acceptance of eating insects, but few studies have focused on children's thoughts. The aim of this study is to explore young children's perceptions about eating insects and how this insight might help understanding of ways to increase the willingness to eat insects. Three focus group interviews were conducted with children aged 4–5 years in a public preschool in Sweden. Each focus group consisted of four to five children; in total 13 (eight girls and five boys) participated. In exploring their perceptions of eating insects, the children were balancing between fantasy and reality, and between curiosity and fear, showing many, sometimes contradictory, emotions and relationships to insects as food. The children expressed a clear normative picture of what was considered food, illustrated by ideas about insects being something that are not allowed to eat. They were also concerned about whether the insect was dead before being eaten. Using children's fantasy and curiosity for new things, experimenting with insect-based products and ingredients in well-known dishes and contexts, and discussing different ways of eating them, acceptance of eating insects might increase.

Keywords
acceptance; entomophagy; familiarity; focus groups; neophobia
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21226 (URN)10.1111/ijcs.12616 (DOI)000571492900001 ()
Funder
Knowledge Foundation, 20170141
Available from: 2020-09-23 Created: 2020-09-23 Last updated: 2020-10-12Bibliographically approved
Olsson, V., Chaetong, K., Nyberg, M., Gerberich, J., Forsberg, S. & Wendin, K. (2019). Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at 11th Conference on Culinary Arts and Sciences - ICCAS (pp. 139-144). Cardiff: CardiffMet
Open this publication in new window or tab >>Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand
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2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper, Published paper (Refereed)
Abstract [en]

Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

Place, publisher, year, edition, pages
Cardiff: CardiffMet, 2019
Keywords
insects food disgust cultural
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-19552 (URN)
Conference
11th Conference on Culinary Arts and Sciences - ICCAS
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-07-09Bibliographically approved
Nyberg, M. & Sylow, M. (2019). Exploring food choice and flexibility practices among staff and residents at care homes in Denmark. Ageing & Society, 41(4), 854-874
Open this publication in new window or tab >>Exploring food choice and flexibility practices among staff and residents at care homes in Denmark
2019 (English)In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 41, no 4, p. 854-874Article in journal (Refereed) Published
Abstract [en]

With a growing number of people reaching older age, the need for care provided in long-term care institutions is increasing. Although the goal is to deliver person-centred care that includes choice and flexibility opportunities, pre-scheduled mealtimes and set menus are still used. The aim was to explore how food choice and flexibility practices were perceived and performed by residents and staff at three care homes in Denmark. Three food journey interviews with eight residents (aged 83 to 96 years) and three focus groups with twelve people from the care and kitchen staff were conducted. Food choice and flexibility practices were mainly performed informally and selectively by the staff, and through personal practices by the residents, implying that many residents were excluded from food choice and flexibility opportunities. However, food choice and flexibility practices were also inhibited by the staff’s time pressure and unfamiliarity with choice possibilities, and by the politeness of the residents, which often resulted in an acceptance of pre-defined mealtimes and the food served. Our findings suggest that food choice and flexibility practices must be understood and performed broadly, and include various ways of relating, listening and responding to the residents’ needs and preferences. Moreover, the study highlighted the importance of incorporating the essential embodied knowledge and emotional know-how, inherent in food choice and flexibility practices, into formal and more inclusive strategies concerning how to think and act in relation to the food and meal situation.

Keywords
care home residents; practices; care homes; food choice; flexibility; meals
National Category
Social Sciences Nursing
Identifiers
urn:nbn:se:hkr:diva-20161 (URN)10.1017/S0144686X19001491 (DOI)000630090000008 ()
Funder
Vinnova
Available from: 2019-12-11 Created: 2019-12-11 Last updated: 2021-04-16Bibliographically approved
Nyberg, M. (2019). Jordnära. Etnologiska reflektioner av ny nordisk mat (recension av bok, Lindqvist, Y & Österlund-Pötzsch, S. [Review]. RIG: Kulturhistorisk tidskrift (3), 188-191
Open this publication in new window or tab >>Jordnära. Etnologiska reflektioner av ny nordisk mat (recension av bok, Lindqvist, Y & Österlund-Pötzsch, S.
2019 (Swedish)In: RIG: Kulturhistorisk tidskrift, ISSN 0035-5267, E-ISSN 2002-3863, no 3, p. 188-191Article, book review (Other (popular science, discussion, etc.)) Published
National Category
Social Sciences
Identifiers
urn:nbn:se:hkr:diva-21081 (URN)
Available from: 2020-08-26 Created: 2020-08-26 Last updated: 2020-10-28Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-7331-1684

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