Park Suyeon, Chambers Edgar, Lee Jeehyun
Department of Food Science and Nutrition, College of Human Ecology, Pusan National University, Busan 46241, Republic of Korea.
Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USA.
Foods. 2025 Feb 28;14(5):841. doi: 10.3390/foods14050841.
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.
到2050年，世界人口将增至90亿，这意味着蛋白质产量必须翻番。我们应考虑更具可持续性的替代蛋白质形式。解决办法之一是食用昆虫，昆虫富含蛋白质，且与家禽、猪肉和牛肉生产相比需水量更少。本研究的目的是评估13个国家的消费者对于食用特定种类昆虫作为五种食品类型中的粉状成分的意愿。使用多项选择（CATA）在线调查来评估13个国家的消费者认知。每个国家约630名消费者接受了调查（总计n>8100）。使用 Cochr an检验对CATA数据进行分析，结果显示各国之间存在高度显著差异。食用昆虫的意愿因国家、食品类型和昆虫种类而异。本研究结果可用于了解消费者对昆虫的认知，并为未来开发含昆虫食品时提供一个可用指标。
