Sensory attributes and inclusion percentages are key drivers for insect-based food acceptance.
Consumer willingness to adopt insect-based foods is significantly influenced by their sensory characteristics and the proportion of insect ingredients in a product, especially after initial exposure.
Challenges · 2024
Key Findings
- 01Pre-tasting negative influences included public opinion, portion size comparisons to meat, and media portrayals of entomophagy.
- 02Lack of availability was a barrier for those willing to try insect-based foods.
- 03Post-tasting acceptance was affected by usual food choice motives, sensory attributes, and the percentage of insect inclusion.
- 04Suggested product developments were primarily components of main meals.
Application
Design takeaway
Designers should focus on developing insect-based food products that offer familiar tastes and textures, with insect content that is not immediately off-putting, and ensure these products are accessible in the target market.
How to apply
When developing novel food products, conduct qualitative research to understand consumer perceptions and sensory preferences, and iterate on product formulations based on feedback, particularly concerning ingredient visibility and taste profiles.
Project actions
- 01When researching new food products, consider how the taste, smell, and appearance will affect consumer choice.
- 02Explore different ways to include new ingredients so they are appealing and not off-putting.
Method & Evidence
Variables
Strengths & Limitations
Strengths
- +Explores a novel and relevant topic for sustainable food systems.
- +Utilizes qualitative methods to gain in-depth understanding of consumer attitudes.
Limitations
The study was conducted in a specific country (Ireland) where insect-based foods were not common, so results might differ in places where they are more established.
Reliability & validity
The qualitative nature of focus groups provides rich insights but limits generalizability. Validity is enhanced by the inclusion of tasting sessions which move beyond hypothetical acceptance to actual experience. Reliability could be improved with larger, more diverse samples and quantitative follow-up studies.
Think critically
How might the 'novelty' factor of insect-based foods change over time as they become more common, and how would this impact the design strategies for product development?
Design Principles
"Prioritize sensory appeal and gradual integration of novel ingredients to foster consumer acceptance."
For designers and product developers, understanding these factors is crucial for creating novel food products that can overcome consumer hesitation. Tailoring sensory profiles and strategically incorporating insect ingredients can pave the way for successful market entry and broader adoption of sustainable protein sources.
What This Means for Your Design
People are more likely to eat foods made with insects if they taste good, don't look too 'buggy', and are easy to find in stores.
How to use in your project
- 1.Use this study to justify the importance of sensory testing and consumer feedback in the early stages of product development for novel food items.
Add to My Project
Quick Cite
(2024). Insect-Based Foods: A Preliminary Qualitative Study Exploring Factors Affecting Acceptance and New Product Development Ideas through Focus Groups. Challenges. https://doi.org/10.3390/challe15040040 Retrieved from https://designdex.org/study/c14801c4-3880-4c3b-bd9f-ca8babacdcb1/sensory-attributes-and-inclusion-percentages-are-key-drivers-for-insect-based-food-acceptance
Paragraph starter
This qualitative study highlights that consumer acceptance of novel food products, such as those incorporating insect protein, is heavily influenced by sensory attributes and the perceived 'novelty' of the ingredients. Findings suggest that focusing on taste, texture, and a gradual introduction of new components, rather than overwhelming the consumer, is essential for successful product development and market penetration.
Source
Challenges
Insect-Based Foods: A Preliminary Qualitative Study Exploring Factors Affecting Acceptance and New Product Development Ideas through Focus Groups
journal · 2024
View sourceQuestions about this research
- What does the research say about sensory attributes and inclusion percentages are key drivers for insect-based food acceptance?
- Designers should focus on developing insect-based food products that offer familiar tastes and textures, with insect content that is not immediately off-putting, and ensure these products are accessible in the target market. Evidence: Challenges (2024).
- Why does "Sensory attributes and inclusion percentages are key drivers for insect-based food acceptance." matter for design?
- For designers and product developers, understanding these factors is crucial for creating novel food products that can overcome consumer hesitation. Tailoring sensory profiles and strategically incorporating insect ingredients can pave the way for successful market entry and broader adoption of sustainable protein sources.
- How can designers apply this research?
- Designers should focus on developing insect-based food products that offer familiar tastes and textures, with insect content that is not immediately off-putting, and ensure these products are accessible in the target market.
- What were the main findings?
- Pre-tasting negative influences included public opinion, portion size comparisons to meat, and media portrayals of entomophagy.. Lack of availability was a barrier for those willing to try insect-based foods.. Post-tasting acceptance was affected by usual food choice motives, sensory attributes, and the percentage of insect inclusion.. Suggested product developments were primarily components of main meals.
- What research method was used?
- Qualitative research using focus groups with optional tasting sessions..
- How strong is the evidence?
- Evidence strength is rated Moderate effect, based on a 2024 journal from Challenges.
- What should I do differently in my next project?
- When developing novel food products, conduct qualitative research to understand consumer perceptions and sensory preferences, and iterate on product formulations based on feedback, particularly concerning ingredient visibility and taste profiles.
- What are the limitations?
- Findings are preliminary and qualitative, specific to the Irish context at the time of the study, and may not be generalizable to all populations or markets.
- Is there evidence that sensory attributes affects design outcomes?
- Consumer acceptance of insect-based foods is hindered by negative perceptions and lack of familiarity but can be improved by focusing on appealing sensory attributes and appropriate inclusion levels, with a preference for insect ingredients integrated into familiar meal components. For designers and product developers, Source: Challenges (2024).
- Where does this insect-based food research apply?
- Food product development and consumer acceptance in a market with no prior availability of insect-based foods. It sits within innovation & markets research on designdex.org.
Related research topics
sensory attributes design research · evidence on sensory attributes · does sensory attributes improve design outcomes · insect-based food studies for designers · sensory attributes and insect-based food findings · innovation & markets research evidence