Search Results (105)

Edible insects (EIs) have been suggested as a sustainable alternative to meat from traditional sources. However, despite EIs being consumed by humans since time immemorial, it is also true that, in many areas, especially in Western countries, there is some resistance and even neophobia to their acceptance as food. This work aimed to investigate the perceptions about EIs and validate a corresponding scale. This descriptive cross-sectional study was carried out by means of a questionnaire survey on a sample of 3711 participants in six countries (Croatia, Lebanon, Lithuania, Mexico, Portugal and Romania). Data were analysed by factor and cluster analyses, as well as other statistical tools. The results showed that, out of the initial 36 items in the questionnaire, 24 were validated in the scale of perceptions, distributed across six factors. Cluster analysis showed that the participants could be grouped according to three clusters (Traditionalists, Shoppers and Innovators). Statistical tests revealed significant differences (p < 0.05) between the clusters in practically all sociodemographic and consumption variables studied. Finally, a word analysis of the 2263 words indicated by the participants when thinking about EIs revealed that the most frequent words were ‘disgusting’, ‘protein’, and ‘nutritive’ in all three clusters. However, differences were observed after the fourth position in the list of most frequent words. In conclusion, these results indicate that perceptions of EIs were highly variable across countries of origin and other sociodemographic groups, and that, globally, participants exhibited some neophobia towards EIs. However, they recognised their value in terms of nutrition, particularly protein. This work evidences some relevant aspects that can be useful to adapt and define targeted policies to demystify the negative perceptions about EIs and improve consumer acceptance, thus contributing to more sustainable food systems. Full article

Eucalyptus spp. are the most important timber and pulpwood species in southern China. This tree species is frequently and severely damaged by the leaf-eating pest Buzura suppressaria, which significantly impairs photosynthesis and hinders the healthy and sustainable development of the Eucalyptus industry. To investigate the defensive responses of Eucalyptus urophylla × Eucalyptus grandis to pest (B. suppressaria)-feeding and leaf-clipping stress, this study measured the temporal changes in defense enzyme activities and defense compounds in Eucalyptus under conditions of pest-feeding and leaf-clipping stresses, aiming to provide a theoretical basis for resistance breeding in Eucalyptus. The results show that pest-feeding and leaf-clipping stress groups significantly affected the peroxidase (POD), polyphenol oxidase (PPO), and phenylalanine ammonia-lyase (PAL) activities in Eucalyptus leaves. Within a short period after stress (3 h), POD activity was significantly reached 444.83 U by leaf-clipping stress, whereas it was significantly inhibited (34.83 U) by pest-feeding stress. PPO activity was significantly enhanced to 95.25 U under pest-feeding stress within 3 h, while leaf clipping induced a lower level of PPO activity (58.75 U). PAL activity was significantly induced to 474.38 U by leaf-clipping stress at 3 h, whereas pest-feeding stress resulted in a moderate increase to 238.00 U. Both pest-feeding and leaf-clipping stresses had significant effects on the contents of defense compounds in Eucalyptus leaves. Within a short period (3 h), both leaf-clipping and pest-feeding stresses significantly induced the accumulation of salicylic acid (0.226 μg/g and 0.326 μg/g, respectively), jasmonic acid (0.239 μg/g and 0.278 μg/g, respectively), and tannin (0.581 μg/g and 0.657 μg/g, respectively). The POD activity and salicylic acid content were identified as the primary factors in Eucalyptus responses to pest-feeding and leaf-clipping stresses. In conclusion, biotic (pest-feeding) and abiotic (leaf-clipping) stresses can induce higher activities of related defense enzymes while also promoting the synthesis of greater quantities of defensive chemical compounds, thereby enhancing the resilience to biotic and abiotic stresses in Eucalyptus. This study provides important practical guidance for insect-resistant Eucalyptus breeding and implementing integrated pest management strategies. Full article

Edible insects, despite their high nutritional value, are widely rejected due to neophobia associated with eating them whole. This study evaluated crispy corn tortillas (tostadas) enriched with cricket flour (CF) and defatted cricket flour (DCF) to increase protein content and acceptability. The tostadas were prepared using CF and DCF as substitutes for corn flour (5–25%). Physicochemical evaluation was conducted using proximal analysis, color measurements, and pH measurements. Sensory evaluation included Check all that apply (CATA); general liking, Just about right (JAR); preference mapping; and penalty analysis. The results showed increases in protein, fat, and ash content, and decreases in moisture and carbohydrates. The samples with cricket flour exhibited b* values similar to the control, an increase in a*, and a decrease in L*. The most notable descriptors for the tostadas with cricket flour were herb flavor, brown color, and granular texture. The treatments containing 5% and 15% CF showed the highest liking scores, whereas the control sample presented the lowest level of acceptance. In this regard, the control sample reduced the overall mean liking score. Therefore, most consumers exhibited preference patterns toward the samples formulated with CF and DCF, which were associated with higher overall acceptability. The penalty analysis indicated that the samples should be saltier and darker. In conclusion, tortillas enriched with cricket flour increase protein content and acceptability, although the formulation could be further improved to enhance overall liking. Full article

With global economic development and rising living standards, expectations regarding the quality of staple rice have become increasingly multifaceted. This shift has imposed more stringent demands on high-quality rice breeding and field management and has stimulated research into the mechanisms underlying changes in rice quality. This article explores how assessments of rice quality have evolved from a primary emphasis on appearance, eating and processing quality to include stronger requirements for nutritional value and safety. In rice production systems, quality outcomes are influenced by interactions among genetic traits, ecological factors and field management practices. Through genetic improvement, biological breeding techniques and precise field management, improvements in appearance, eating and nutritional qualities can be achieved. Although climate change is an uncontrollable external factor affecting rice quality, constructing multi-factor dynamic simulation models that target key genes has been proposed as a strategy to enhance stress resistance and guide rice breeding. Rice safety and quality depend on the rational use of pesticides in terms of timing and dosage, which can help mitigate disease and insect resistance while reducing the risks associated with pesticide residues and toxins. Furthermore, the application of artificial intelligence technologies in biological breeding and field management can shorten breeding cycles, improve disease and pest outbreak prediction and support the timely formulation of treatment prescriptions. Full article

Insects exhibit a range of ecological relationships with plants, including pollination, seed dispersal, parasitism, predation, and herbivory. Interactions between insects and plants are shaped by internal daily timekeeping systems in both sets of organisms termed circadian clocks. This review describes the impact of the circadian clocks of insects and plants on herbivory, which is highly relevant not only to natural ecosystems, but also to agriculture and forest management. Following an introduction to the circadian clocks of plants and insects, we discuss the circadian organization of relevant aspects of plant metabolism and defense. Next, we describe how insect clocks govern herbivory-associated physiology and behavior before exploring how rhythmic processes in plants and insects interact to temporally control herbivory. Finally, we describe how insights from the clock control of herbivory may inform pest management strategies and what future research in this area may contribute. Full article

Introduction: With global protein demand rising, edible insects offer a nutrient-rich and environmentally sustainable alternative protein source that could help address both dietary and ecological challenges. This study investigates the attitudes, perceptions, and willingness of Saudi university students to consume edible insects (entomophagy) as an alternative protein source, with implications for public health, nutrition, and food security across the Arab region. Methods: A cross-sectional survey was conducted among 1711 students (34.4% men, 65.6% women) from multiple Saudi universities. The Eating Attitudes Questionnaire (EAQ) assessed disgust, interest, and attitudes toward using insect-based feed for animals, as well as measures of environmental concern, health risk beliefs, and social influences. Results: Significant gender differences were observed in willingness: men reported higher willingness to consume edible insects (21.1%) compared with women (8.5%). They also reported lower disgust scores, higher interest, greater environmental concern, and lower health risk beliefs. Regression analysis showed that positive attitudes toward using insects as animal feed, interest, environmental concern, and social influences were strong predictors of willingness, whereas disgust and health risk beliefs were negative predictors. Previous experience, familiarity, and religious beliefs were not significant predictors. Conclusions: These findings highlight the importance of targeted interventions that reduce psychological barriers and promote willingness to try edible insects, thereby contributing to Saudi Arabia’s efforts to strengthen food security and advance sustainable nutrition strategies within the kingdom and the broader Arab region. Full article

Drosophila melanogaster has been a cornerstone of biological research, offering critical insights into genetics, neurobiology, and disease modelling. This review examines Drosophila feeding research, including the diverse assays available to study feeding behaviour, and explores its biomedical and entomological applications. We highlight studies that have advanced our understanding of human feeding and eating disorders, vector-borne infectious diseases, and agricultural pest control. In clinical applications, we discuss a two-pronged approach: using Drosophila to model human feeding and eating disorders, as well as to study insect vectors that contribute to human disease transmission. We explore how feeding studies in Drosophila provide valuable insights into energy homeostasis, metabolic regulation, pathogen–host interactions, and vector biology. Beyond clinical relevance, the entomological applications of Drosophila feeding research extend to sustainable pest management and insecticide resistance. Finally, we identify gaps in current research and suggest promising directions for further exploration. By leveraging the genetic and behavioural tools available in this model, researchers can continue to uncover conserved mechanisms with broad implications for human health, disease control, and agricultural sustainability. Full article

The challenges associated with climate change have led to the need for pro-environmental behaviors, including the consumption of sustainable novel foods. Despite the importance of sustainable food for the environment, there is still a need to further investigate the psychological determinants of consumer behavior change putatively able to promote the use of novel foods. In line with this, the aim of the present study was to investigate the role of readiness to change (RTC) in shaping the intention to consume sustainable foods (e.g., chia seeds and edible insects). RTC refers to a valuable construct composed of seven different dimensions, namely perceived importance of the problem/change, motivation, self-efficacy, effectiveness of proposed solution, social support, action and involvement, and perceived readiness. In keeping with this, a cross-sectional study was conducted by collecting from 1252 participants through an online and anonymous survey. In line with the aim above, a linear discriminant analysis was performed to explore potential non-linear relationships between RTC and novel food consumption. The results highlighted certain RTC dimensions (e.g., perceived importance of the problem, action, and self-efficacy) able to positively support the intention to consume novel foods (e.g., chia seeds and spirulina algae). In conclusion, the study pointed out evidence regarding psychological determinants in terms of RTC able to improve sustainable behaviors, namely the use of novel foods. In the context of sustainability, the present study represents a groundwork for the implementation of future studies in this field of research as well as the development of future policies aimed at promoting awareness and encouraging the adoption of sustainable eating behaviors. Full article

Snack foods are increasingly important because of irregular eating patterns in busy lives. Many consumers state that reading ingredients is important to them making rational choices when consuming snacks. This study investigates consumer’s reported avoidance of a wide range of 20 current and potential snack food ingredients. A survey of approximately 630 consumers in each of 13 countries was conducted using a Check-All-That-Apply (CATA) method. Cochran’s Q test was performed to compare percentages of avoidance among countries, and correspondence analysis and cluster analysis were conducted to visualize the similarity of avoidance tendency among countries. Results showed a high tendency to avoid insect powder, SAPP, and BHA, perhaps because of connotations such as disgust or their “non-natural” connotations. The aversion rates for soybean, corn, wheat flour, and pea flour were low. Significant differences (p < 0.05) between countries were found for all 20 ingredients. The countries were grouped into seven clusters based on similar avoidance tendencies. This research offers insights into consumer perceptions of snack food ingredients, helping manufacturers understand ingredient avoidance across cultures. These findings support tailored product strategies to enhance food safety policies. Ultimately, the study contributes valuable data for global marketing strategies and promotes innovation in response to health-conscious consumer trends. Full article

Insects represent a traditional food in different parts of the world, where eating insects is not only related to nutrition, but also results from a variety of sociocultural customs. Insects’ nutritional profiles typically vary by species. Nevertheless, in terms of nutrition, edible insects can be a rich source of protein, dietary fiber, healthy fatty acids, and micronutrients, including minerals and vitamins. Insects have a low carbon footprint and require fewer resources in terms of land, water, and food with respect to animal livestock. Interestingly, insects are a source of bioactive compounds with different pharmacological activities, including antioxidant, antimicrobial, antidiabetic, antiobesity, antihypertensive, and antilipidemic. Among the bioactive compounds, polyphenols, chitosan, and protein hydrolysates are the most important ones, with direct activity on ROS quenching and enzymatic inhibition. Glucosidase, DPP-IV, ACE, and lipases are directly inhibited by insects’ bioactive peptides. Lipids and tocopherols reduce inflammation and lipid peroxidation by acting on LOX and COX-2 enzymes and on ROS quenching. The insects’ nutrient composition, coupled with their easy and economical breeding, is the cause of the growing interest in edible insects. During the last 20 years, the study and development of novel insect-based products increased, with relevant effects on the market. This review focuses on the edible insects currently approved in Europe, namely, Acheta domesticus, Alphitobus diaperinus, Locusta migratoria, and Tenebrio molitor. The nutrient profile and the functional compounds are examined, with an eye on market trends and on the patent applications filed in the last decades. Full article

Background: Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children’s eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents’ opinions and to analyse their attitudes towards a variety of foods. Methods: The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children’s level of neophobia was assessed using the Children’s Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal–Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn’s or Tukey’s) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson’s Chi2 test was used with a statistical significance level of p < 0.05. Results: It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal–Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food. Conclusions: The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia. Full article

The consumption of insect-based foods has been widely studied in recent years due to their nutritional value and their contribution to sustainability. In this study, the integrated sustainable neophilic insect-based eating model (ISNIEM) was used to investigate the various parameters that influence the intention of members of Turkish society to consume insect-based foods. Structural equation modeling was used to test the ISNIEM. A total of 1194 participants were reached through an online survey. According to the study data, sustainability attitudes (biospheric values, new human interdependence paradigm, attitude toward sustainability, attention to insect welfare) influence individuals’ intentions to consume insect-based foods by interacting with each other; however, intentions do not influence behavior in the same direction. As expected, food neophobia reduced the number of chosen insect-based foods (NCIBF) (β: −0.121; p < 0.001), while social norms positively influenced the NCIBF (β: 0.176; p < 0.001) and reduced food neophobia (β: −0.307; p < 0.001). Meanwhile, social norms and food neophobia did not affect the intention to eat insect-based food (p > 0.05). The findings of this study suggest that the ISNIEM may be effective in predicting individuals’ intentions and behaviors toward eating insect-based foods in Turkey. Full article

Insect-based dog food is increasingly becoming available in pet food markets, potentially offering environmental and nutritional benefits, depending on insect species and how they are reared, processed, and utilized. However, there is limited understanding of dog owners’ attitudes towards the use of insects as protein alternatives for dogs. An online survey was conducted to explore Australian dog owners’ (n = 201) attitudes towards insect-based pet food, segmenting participants according to their food neophobia, previous insect consumption, and dog-human relationship. Participants’ dog food purchases were highly influenced by perceived health/nutrition, palatability, and product quality, with these factors being of most importance to ‘dog people’ (i.e., participants with closer relationships with their dogs). Participants were reasonably accepting of insect-based pet food made from mealworms and crickets and slightly accepting of products made from black soldier fly larvae. In contrast, participants’ responses to plant-based pet foods were neutral. Food neophiles, and to a lesser extent, insect-eating consumers (i.e., those who had previously eaten insects), were found to be more willing to feed their dogs insects in comparison to non-neophiles and non-insect-eating consumers. Overall, Australian dog owners appear to be supportive of feeding their dogs diets supplemented with insect protein. Insights from this study will help inform the development and marketing of insect-based pet foods. Full article

Background/Objectives: In recent decades, the need for sustainable alternatives to traditional foods for the global population has become urgent. To this aim, edible insects, cultivated meat, and vegetables produced through soil-less farming have been proposed. This cross-sectional study was aimed at exploring willingness to eat these novel foods and its possible correlates in young Italian adults. Methods: An electronic questionnaire was administered to the student populations of 13 universities throughout the Italian territory. Results: The results show that insects and cultivated meat were widely acknowledged as possible food, while soil-free cultivation seems to be less known. Indeed, the percentage of participants who have heard of insects, cultivated meat, and soil-free cultivation was respectively equal to 91.5%, 84.7%, and 32.9%. However, the majority of respondents were uncertain about the sustainability of all the proposed products (52.6% for insects, 39.5% for cultivated meat, and 58.0% for soil-free cultivation, respectively), and the propensity to try and eat insects (9.5%) was lower than that declared for synthetic meat (22.8%) and products from soil-free cultivation (19.2%). However, the regression analysis showed that the propensity to eat these foods regularly is positively related to the confidence in their sustainability (p < 0.001). Willingness to try each of the proposed foods positively correlated with that declared for the others (p < 0.001). Conclusions: These findings highlight the need to implement interventions aimed at increasing awareness about the use of these products as alternatives to less sustainable foods and the importance of identifying consumer groups to which these interventions should be addressed. Full article

By 2050, the world’s population will rise to 9 billion, which implies that it is necessary to double protein production. We should consider more sustainable, alternative forms of protein. A solution to this is the use of insects, which offer high levels of protein and require less water than poultry, pork, and beef production. The objective of this study was to evaluate 13 countries’ consumer perceptions regarding the willingness to eat specific types of insects as powdered ingredients in five food types. An online survey was conducted using Check All That Apply (CATA) to assess consumer perceptions across 13 countries. Approximately 630 consumers in each country were surveyed (total n > 8100). The CATA data were analyzed using Cochran’s Q test, which showed highly significant differences among countries. The willingness to eat insects varied by country, food type, and insect species. The results of this study can be used to understand consumers’ perceptions of insects and offer an indicator that can be used when developing insect-containing foods in the future. Full article