Strategic Communication, Wageningen University, EW, Wageningen, the Netherlands.
Food Quality and Design, Wageningen University, Wageningen, the Netherlands.
J Econ Entomol. 2019 May 22;112(3):1005-1010. doi: 10.1093/jee/toz043.
Consumption of insects has gained interest because it may provide a more sustainable and healthier alternative for conventional meat. However, in Western societies, insect consumption is met with resistance due to negative attitudes based on fear and disgust. To further understand consumers' willingness to try insect meat, a 2 (meat type: bovine vs. insect) × 2 (product type: common vs. uncommon) experiment was conducted (n = 130). Four food choice factors were expected to mediate the effect of meat type and product type on willingness to try: health, sensory appeal, risk perception, and disgust. Results indicate that meat type had no effect on willingness to try. Relative to bovine meat, insect meat was perceived as both healthier and more disgusting, which could explain the absence of a meat type effect. Unexpectedly, use of insects in common products (burgers) as compared to uncommon products (skewers) was met with a lower willingness to try. Also, common products with insect meat was considered to be less healthy and more disgusting, compared to uncommon products with insect meat.
昆虫消费引起了人们的兴趣，因为它可能为传统肉类提供更可持续和更健康的替代品。然而，在西方社会，由于基于恐惧和厌恶的负面态度，昆虫消费受到抵制。为了进一步了解消费者尝试昆虫肉的意愿，进行了一项 2（肉类类型：牛 vs. 昆虫）×2（产品类型：常见 vs. 不常见）的实验（n=130）。预计有四个食品选择因素会调节肉类类型和产品类型对尝试意愿的影响：健康、感官吸引力、风险感知和厌恶。结果表明，肉类类型对尝试意愿没有影响。与牛肉相比，昆虫肉被认为更健康，但也更令人厌恶，这可以解释为什么没有出现肉类类型的影响。出乎意料的是，与不常见的产品（串烧）相比，常见的产品（汉堡）中使用昆虫肉会导致更低的尝试意愿。此外，与含有昆虫肉的不常见产品相比，含有昆虫肉的常见产品被认为不太健康，也更令人厌恶。
