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- Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 CountriesPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Costa, Cristina Amaro Da; Correia, Paula; Boustani, Nada M.; Matran, Irina; Jakšić, Krešimir; Chuck-Hernández, Cristina; Bartkiene, Elena; Djekic, Ilija; Papageorgiou, Maria; Arias, Leticia G.; Korzeniowska, Malgorzata; Černelič-Bizjak, Maša; Klava, Dace; Ferreira, Vanessa; Damarli, Emel; Ferreira, ManuelaDownload PDFsettingsOrder Article Reprints This is an early access version, the complete PDF, HTML, and XML versions will be available soon. Open AccessFeature PaperArticle Consumers’ Perceptions about Edible Insects’ Nutritional Value and Health Effects: Study Involving 14 Countries by Raquel P. F. Guiné 1,*ORCID,Sofia G. Florença 1ORCID,Cristina A. Costa 1ORCID,Paula M. R. Correia 1ORCID,Nada M. Boustani 2ORCID,Irina Matran 3ORCID,Krešimir Jakšić 4ORCID,Cristina Chuck-Hernández 5ORCID,Elena Bartkiene 6ORCID,Ilija Djekic 7ORCID,Maria Papageorgiou 8ORCID,Leticia G. Arias 9ORCID,Malgorzata Korzeniowska 10ORCID,Maša Černelič-Bizjak 11ORCID,Dace Klava 12ORCID,Vanessa Ferreira 13ORCID,Emel Damarli 14ORCID andManuela Ferreira 15ORCID 1 CERNAS-IPV Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal 2 Faculty of Business and Administration, Saint Joseph University, Beirut 1104 2020, Lebanon 3 Department of Community Nutrition and Food Safety, George Emil Palade University of Medicine, Pharmacy, Science, and Technology of Targu Mures, 540139 Targu Mures, Romania 4 Department of Psychology, University of Zadar, 23000 Zadar, Croatia 5 Tecnologico de Monterrey, The Institute for Obesity Research, Monterrey 64849, Mexico 6 Department of Food Safety and Quality, Lithuanian University of Health Sciences, LT-47181 Kaunas, Lithuania 7 Department of Food Safety and Quality Management, Faculty of Agriculture, University of Belgrade, 11000 Belgrade, Serbia 8 Department of Food Science and Technology, International Hellenic University, 57001 Thessaloniki, Greece 9 BALAT Research Group, Faculty of Veterinary Medicine, University of León, 24071 León, Spain 10 Faculty of Food Science, Wroclaw University of Environmental and Life Sciences, 51-630 Wrocław, Poland add Show full affiliation list * Author to whom correspondence should be addressed. Animals 2024, 14(11), 1631; https://doi.org/10.3390/ani14111631 Submission received: 6 May 2024 / Revised: 25 May 2024 / Accepted: 29 May 2024 / Published: 30 May 2024 Downloadkeyboard_arrow_down Versions Notes Simple Summary Climate change is one of the drivers of change towards sustainable food systems food security. Therefore, food security is a priority all around the world and across different sectors of society. Edible insects are recommended as a sustainable source of food of animal origin, but their acceptance is very diverse across cultures and countries. Therefore, our work investigated the perceptions of consumers about edible insects in 14 countries. We concluded that depending on origin, the level of knowledge is different, which is a starting point to design more focused campaigns to promote EIs, not only in non-insect-eating countries, but also in insect-eating countries. Better knowledge about the health effects of EIs and their nutritive value is a driver of change. Abstract Insects have been consumed for time immemorial in many regions of the globe. However, in other parts, they are not traditionally eaten. Because they are a more sustainable source of animal protein and provide valuable nutrients as well as bioactive compounds with beneficial effects on the human body, their consumption is encouraged. Knowledge can serve as a tool for better acceptance of insects as food. In this context, the present work investigated the knowledge about the nutritional value and health effects of edible insects in different countries. Data were collected by employing a questionnaire survey translated into the different languages of all participating countries and were treated using statistical tools. A total of 7222 responses were obtained. The results indicated that for many issues, the participants manifested a neutral opinion (neither agree nor disagree), but the participants who manifested agreement/disagreement were generally well informed. They were also able to identify untrue facts and answer accordingly by disagreeing. Factor analysis showed four groups of questions: nutritive value, negative perception and risks, safety and benefits of insects and contamination and harmful components. Finally, significant differences were observed according to the sociodemographic variables studies (sex, age, education, living environment and country), with age and country being the most influential of the sociodemographic factors on knowledge. Therefore, increasing knowledge is envisaged as an essential factor in augmenting the recognition of edible insects as a nutritional food, presenting health benefits apart from being a more sustainable source of animal protein when compared with beef or pork meats.
- Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different CountriesPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Costa, Cristina Amaro Da; Correia, Paula; Cruz-Lopes, Luísa; Esteves, Bruno; Ferreira, Manuela; Fragata, Anabela; Cardoso, Ana Paula; Campos, Sofia; Anjos, Ofélia; Bartkiene, Elena; Djekic, Ilija; Matran, Irina M.; Čulin, Jelena; Klava, Dace; Chuck-Hernández, Cristina; Korzeniowska, Malgorzata; Boustani, Nada M.; Papageorgiou, Maria; Gutiérrez, Bernardo Prieto; Černelič-Bizjak, Maša; Damarli, Emel; Ferreira, VanessaBecause edible insects (EI) have been, in recent years, recommended as a nutritious animal protein food with enormous environmental advantages over other sources of animal protein for human consumption, studies aimed at investigating the consumer perspective have become more prominent. Hence, this study intended to examine the perceptions of participants from different countries about the commercialization and economic and social impacts of edible insects. The study was made using a questionnaire survey, and data were collected in Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey. The final number of received answers was 7222 participants. For the treatment of the results, different statistical techniques were used: factor analysis, internal reliability by Cronbach’s alpha, cluster analysis, ANOVA to test differences between groups, and Chi-square tests. The results obtained confirmed the validity of the scale, constituted by 12 out of the 14 items initially considered, distributed by 4 factors: the first related to the economic impact of EIs, the second related to the motivation for consumption of EIs, the third related to the places of purchase of EIs, and the fourth corresponding to a question presented to the participants as a false statement. A cluster analysis allowed identifying three clusters, with significant differences between them according to all the sociodemographic variables tested. Also, it was found that the participants expressed an exceptionally high level of agreement with aspects such as the difficulty in finding EIs on sale, knowledge acting as a strong motivator for EI consumption, and the role of personalities and influencers in increasing the will to consume EIs. Finally, practically all sociodemographic variables were found to be significantly associated with perceptions (country, sex, education, living environment, and income), but not age. In conclusion, the perceptions about EI commercialization were investigated and revealed differences among samples originating from different countries. Moreover, the sociodemographic characteristics of the participants were found to be strongly associated with their perceptions.
- Are Consumers Aware of Sustainability Aspects Related to Edible Insects? Results from a Study Involving 14 CountriesPublication . Guiné, Raquel P. F.; Florença, Sofia De Guiné E; Anjos, Ofélia; Boustani, Nada M.; Chuck-Hernández, Cristina; Sarić, Marijana Matek; Ferreira, Manuela; Costa, Cristina Amaro Da; Bartkiene, Elena; Cardoso, Ana Paula; Tarcea, Monica; Correia, Paula; Campos, Sofia; Papageorgiou, Maria; Camino, Daniel Abarquero; Korzeniowska, Malgorzata; Černelič-Bizjak, Maša; Kruma, Zanda; Damarli, Emel; Ferreira, Vanessa; Djekic, IlijaIn recent years, edible insects have been suggested as an alternative food that is more sustainable compared with other sources of animal protein. However, knowledge about the sustainability aspects associated with this source of food may play a role in convincing consumers to adopt insects as part of their diet. In this context, the present study investigated the level of knowledge about the sustainability of edible insects in a group of people originating from 14 countries, with some naturally entomophagous and others not. To measure the knowledge, 11 items were selected and the scores obtained were tested with statistical tools (t-test for independent samples, analysis of variance—ANOVA) to search for differences according to sociodemographic and socioeconomic characteristics, geographical origin, and consumption habits of edible insects. The obtained results showed that, in general, knowledge is moderate, with the values of the average scores for the 11 items investigated ranging from 0.23 ± 0.99 to 0.66 ± 1.02, on a scale ranging from –2 (=very low knowledge) to 2 (=very high knowledge). The highest scores were found for items relating to the lower use of animal feed and lower emission of greenhouse gases required for the production of insects compared with beef. When investigating the differences between groups of participants, significant differences were generally found, revealing a trend for higher knowledge among males and young adults, for participants residing in urban areas and in countries such as Spain, Mexico, and Poland, and for participants with higher education levels and higher incomes. When testing the influence of consumption variables on the level of knowledge, the results showed a higher knowledge for participants who had already consumed insects or are willing to consume them. Finally, it was observed that higher knowledge was found for participants whose motivation to consume insects related to curiosity, a wish to preserve the planet, the gastronomic characteristics of insects, and their nutritional value. In conclusion, these results clearly indicate a very marked influence of a number of variables on the knowledge about the sustainability of edible insects, and this may be helpful to delineate strategies to effectively raise knowledge and eventually increase the willingness to consider insects as a more sustainable alternative to partially replace other protein foods, even in countries where this is a not a traditional practice.
- Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 CountriesPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Costa, Cristina Amaro Da; Correia, Paula; Cruz-Lopes, Luísa; Esteves, Bruno; Ferreira, Manuela; Fragata, Anabela; Cardoso, Ana Paula; Campos, Sofia; Anjos, Ofélia; Boustani, Nada M.; Bartkiene, Elena; Chuck-Hernández, Cristina; Djekic, Ilija; Tarcea, Monica; Sarić, Marijana Matek; Kruma, Zanda; Korzeniowska, Malgorzata; Papageorgiou, Maria; Árias, Leticia González; Černelič-Bizjak, Maša; Damarli, Emel; Ferreira, Vanessa; Bayraktaroğlu, Emre; Arpa, Fatmanur OzyurekAlthough edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony. A questionnaire survey was implemented in fourteen countries (Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey), and globally, 7222 adult participants responded to the questionnaire. SPSS software (version 28) was used to process the data and carry out chi-square tests and Factor Analyses (FA). The obtained results showed significant differences between countries for all the questions included in the survey, either those regarding the habits of the participants or their opinions about the facts linked with EI tradition or cultural aspects. It was found that participants from Mexico consume EIs more than in all other countries and that strong motivations that would lead to consumption among those who do not consume include curiosity and food shortage. The solution obtained with FA considering the ten statements of the scale consisted of two factors: F1—Culture and Tradition of EIs (α = 0.675) and F2—Acceptance of EIs (α = 0.614). In conclusion, the consumption of EIs and the perceptions of people are highly variable according to geographic location and cultural environment.
- Information about nutritional aspects of edible insects: Perspectives across different European geographiesPublication . Guiné, Raquel; Florença, Sofia De Guiné E; Costa, Cristina Amaro Da; Correia, Paula; Ferreira, Manuela; Cardoso, Ana Paula; Campos, Sofia; Anjos, Ofélia; Bartkiene, Elena; Sarić, Marijana MatekEdible insects (EIs) have recently gained attention as an alternative and more sustainable food, emerging as an alternative to other protein foods with higher environmental impacts, like bovine meat. EIs contain a valuable composition of macro and micronutrients, important for human nutrition. Nevertheless, their consumption is not yet widespread in Western countries, such as in Europe. This work aimed to study how consumers in three different European locations perceive the role of EIs in human nutrition. Data collection was carried out by a questionnaire survey in three countries (Croatia, Lithuania, and Portugal), and 1723 participants were included in the study. For the treatment of the data, SPSS software was used, and chi-square tests and tree classification analysis were performed. The results showed that for all the statements presented to the participants, significant differences were found in information about EIs according to country. The results further highlighted that the participants were better informed about the high protein content of EIs, while not being well informed about their possible anti-nutritive effects. Tree classification revealed that the most important discriminating variable was country, with Lithuanian participants being better informed than those from Portugal or Croatia.
- Insetos comestíveis como um alimento nutritivo e sustentávelPublication . Florença, Sofia De Guiné E; Guiné, Raquel; Costa, Cristina Amaro Da; Correia, Paula; Bartkiene, Elena; Matec Saric, MarijanaAtendendo a que os insetos säo consumidos desde tempos imemoriais por algumas comunidades em vários países do mundo, e que säo recomendados pela FAO como uma fonte mais sustentável de proteína animal quando comparada com outras carnes, como por exemplo, vaca, porco ou frango, tern-se vindo a observar uma tendência de aumento do consumo de insetos comestiveis (IC) mesmo em paises onde tal näo era tradiçäo. Assim, este estudo reporta-se a uma investigaçäo por questionário feita em diferentes países, e que aborda o nível de conhecimentos dos participantes sobre o valor nutricional dos IC. A recolha de dados ocorreu em três paises europeus, Portugal, Lituânia e Croácia. Os resultados mostraram diferenças entre os paises na forma como os participantes responderam às 10 questões colocadas sobre aspetos ligados à nutriçäo de IC, com diferenşas significativas para todas as questões. A associaçäo mais forte foi encontrada para a questäo relacionada com o conteúdo dos IC em fibra dietética, e a questäo em que os participantes, na globalidade, revelaram mais conhecimento foi a relacionada com o elevado conteúdo em proteína dos IC. Em suma, o trabalho desenvolvido mostrou que embora os três paises considerados sejam todos europeus, existem diferenças muito relevantes em relaçäo à forma como os cidadäos estäo informados sobre o valor nutritivo dos IC, sendo que esta informaçäo poderá ser útil para delinear estratégias de informaçäo levando os cidadäos a terem uma maior aceitaçäo dos IC como um alimento sustentável e nutritivo.
- Drying of Aromatic Plants: Processes and EffectsPublication . Silva, Aida; Barroca, Maria João; Florença, Sofia De Guiné E; Bartkiene, Elena; Castelão, David; Guiné, RaquelAromatic plants have been used since ancient times, and traditionally they have been preserved through drying in order to extend their shelf life. The oldest way to dry foods, also applied to aromatic plants and medicinal herbs, was sun drying in open air. However, due to the development of industrial processing technologies, the drying methods evolved and in the present, modern technologies are used as a way to efficiently obtain the products while at the same time looking for the highest possible quality, i.e., preserving the aroma compounds (mostly highly volatile molecules) and also the possible bioactive molecules which provide additional value to the aromatic plants. In fact, there is a thin line between the aromatic plants and the medicinal herbs, which in many cases refer to the same plant. In view of this, the present chapter aims to address the drying procedures and corresponding operational conditions and their effects on the quality of dried aromatic plants.