Study
Innovation & MarketsRecentStrong effect

Crunchy Texture Drives Insect Acceptance in Young Consumers

For preadolescents, a 'crunchy' texture is a key sensory attribute that significantly increases the likelihood of liking edible insects.

Food Quality and Preference · 2023

01

Key Findings

  • 01Significant differences in sensory and hedonic responses were observed between insect types.
  • 02Mealworms, buffalo worms, and bee larvae had higher mean liking scores than crickets, wax moth larvae, and grasshoppers.
  • 03The descriptor 'crunchy' was significantly associated with higher liking.
  • 04Higher levels of food neophobia correlated with decreased insect liking.
02

Application

Design takeaway

Focus on developing insect products with a pronounced crunchy texture to enhance appeal among young consumers.

How to apply

When developing new food products featuring insects, conduct sensory testing specifically focusing on texture and its correlation with overall liking.

Project actions

  • 01When researching new food products, consider how texture impacts user preference.
  • 02Investigate how different preparation methods (e.g., roasting, frying) affect the texture of ingredients.
03

Method & Evidence

AimTo investigate the hedonic responses and sensory profiles of edible insects among 11-13-year-old children and identify key attributes influencing acceptance.
MethodSensory evaluation and consumer testing
ProcedureChildren tasted six types of roasted or deep-fried insects, rated their liking on a 15-point scale, and described sensory properties using a CATA (Check-All-That-Apply) format. Food neophobia was also assessed.
SampleNot explicitly stated, but refers to 'children' in a Danish science outreach week.
ContextFood product development, consumer acceptance of novel foods, entomophagy (insect consumption).

Variables

IVInsect type, preparation method (roasted/fried), food neophobia level.
DVHedonic rating (liking), sensory descriptors used.
CVAge range (11-13 years), nationality (Danish), participation in a science outreach week.
04

Strengths & Limitations

Strengths

  • +Utilized a robust sensory evaluation method (CATA) coupled with hedonic ratings.
  • +Investigated the role of individual differences (food neophobia, age, gender).

Limitations

The findings might not be generalizable to all age groups or cultural contexts.

Reliability & validity

The use of a standardized hedonic scale and CATA method contributes to reliability. Validity is supported by identifying specific sensory attributes linked to liking and considering psychological factors like neophobia.

Think critically

Beyond texture, what other sensory attributes (e.g., flavor, aroma, appearance) might influence the acceptance of edible insects among different age groups?

05

Design Principles

"Sensory attributes, particularly texture, play a critical role in the acceptance of novel food products."

Understanding specific sensory drivers of acceptance is crucial for developing novel food products that appeal to new consumer demographics. This insight can guide product formulation and marketing strategies for alternative protein sources.

06

What This Means for Your Design

If you want kids to eat bugs, make sure they are super crunchy!

How to use in your project

  • 1.Use this study to justify focusing on texture in your own product development, especially if targeting younger users or introducing novel ingredients.
07

Add to My Project

08

Quick Cite

(2023). Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children. Food Quality and Preference. https://doi.org/10.1016/j.foodqual.2023.105094 Retrieved from https://designdex.org/study/dbb3fa41-eb8b-4c79-bece-784a6bb3f18a/crunchy-texture-drives-insect-acceptance-in-young-consumers

Paragraph starter

Research indicates that for preadolescent consumers, a 'crunchy' texture is a significant driver of acceptance for novel food items like edible insects. This suggests that prioritizing textural qualities, such as crispness, in product design can enhance user appeal and encourage trial of unfamiliar foods.

09

Source

Food Quality and Preference

Hedonic rating coupled with sensory profiles using CATA for six whole roasted or deep-fried insects among Danish 11-13-year-old children

journal · 2023

View source

Questions about this research

What does the research say about crunchy texture drives insect acceptance in young consumers?
Focus on developing insect products with a pronounced crunchy texture to enhance appeal among young consumers. Evidence: Food Quality and Preference (2023).
Why does "Crunchy Texture Drives Insect Acceptance in Young Consumers" matter for design?
Understanding specific sensory drivers of acceptance is crucial for developing novel food products that appeal to new consumer demographics. This insight can guide product formulation and marketing strategies for alternative protein sources.
How can designers apply this research?
Focus on developing insect products with a pronounced crunchy texture to enhance appeal among young consumers.
What were the main findings?
Significant differences in sensory and hedonic responses were observed between insect types.. Mealworms, buffalo worms, and bee larvae had higher mean liking scores than crickets, wax moth larvae, and grasshoppers.. The descriptor 'crunchy' was significantly associated with higher liking.. Higher levels of food neophobia correlated with decreased insect liking.
What research method was used?
Sensory evaluation and consumer testing with Not explicitly stated, but refers to 'children' in a Danish science outreach week..
How strong is the evidence?
Evidence strength is rated Strong effect, based on a 2023 journal from Food Quality and Preference.
What should I do differently in my next project?
When developing new food products featuring insects, conduct sensory testing specifically focusing on texture and its correlation with overall liking.
What are the limitations?
The study was conducted during a specific outreach event, which might influence participant behavior. The sample was limited to Danish children aged 11-13.
Is there evidence that crunchy texture affects design outcomes?
Children liked insects more when they were crunchy, and those who were more hesitant about trying new foods liked insects less. Understanding specific sensory drivers of acceptance is crucial for developing novel food products that appeal to new consumer demographics. This insight can guide product formulation and mark Source: Food Quality and Preference (2023).
Where does this young consumers research apply?
Food product development, consumer acceptance of novel foods, entomophagy (insect consumption). It sits within innovation & markets research on designdex.org.

Related research topics

crunchy texture design research · evidence on crunchy texture · does crunchy texture improve design outcomes · young consumers studies for designers · crunchy texture and young consumers findings · innovation & markets research evidence