Titel:	Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review
Autor(en):	Kröger, Tieneke Dupont, Jacqueline Büsing, Lucy Fiebelkorn, Florian
ORCID des Autors:	https://orcid.org/0000-0002-7972-6925
Zusammenfassung:	Consuming insects is a possible alternative to meat consumption that has few detrimental impacts on the environment and human health. Whether novel foods made from insects will become established in Western societies in the coming years depends largely on their acceptance by the respective populations. Numerous studies on the acceptance of insects as a novel food have already been conducted. In this systematic review, the main findings of quantitative, experimental, and tasting studies on the acceptance of insects as a novel food are summarized. The present paper is designed to serve as an orientation for practitioners in the food industry and provides information useful for the design of marketing strategies and target group-oriented product development. In addition, we highlight in which fields future studies could be conducted to further improve the understanding of the acceptance of insects as food in Western societies.
Bibliografische Angaben:	Kröger T., Dupont J., Büsing L. and Fiebelkorn F. (2022): Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review. Front. Nutr. 8:759885.
URL:	https://doi.org/10.48693/233 https://osnadocs.ub.uni-osnabrueck.de/handle/ds-202301278085
Schlagworte:	edible insects; entomophagy; novel food; acceptance; willingness to consume; Western countries
Erscheinungsdatum:	21-Feb-2022
Lizenzbezeichnung:	Attribution 4.0 International
URL der Lizenz:	http://creativecommons.org/licenses/by/4.0/
Publikationstyp:	Einzelbeitrag in einer wissenschaftlichen Zeitschrift [Article]
Enthalten in den Sammlungen:	FB05 - Hochschulschriften Open-Access-Publikationsfonds

Diese Ressource wurde unter folgender Copyright-Bestimmung veröffentlicht: Lizenz von Creative Commons