Mindfulness and willingness to try insects as food: The role of disgust

@article{Chan2019MindfulnessAW,
  title={Mindfulness and willingness to try insects as food: The role of disgust},
  author={Eugene Y. Chan},
  journal={Food Quality and Preference},
  year={2019}
}
  • Eugene Y. Chan
  • Published 1 January 2019
  • Psychology
  • Food Quality and Preference
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18 Citations
Background Citations
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18 Citations

Acceptance of insects as food in Germany: Is it about sensation seeking, sustainability consciousness, or food disgust?
Correlates of the willingness to consume insects: a meta-analysis
Although insects are a sustainable meat alternative, the willingness to consume (WTC) them remains generally low. We synthesised the effects of WTC correlates reported in 37 studies and also…
Australian Consumers’ Response to Insects as Food
TLDR
The main findings suggest that there is low willingness to accept edible insects as a meat substitute among Australian consumers, due mainly to the strong psychological barriers such as neophobia and disgust, combined with a perception about threats to masculinity.
Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany
A literature review of consumer research on edible insects: recent evidence and new vistas from 2019 studies
A large number of consumer studies on edible insects in Western countries have been published in 2019. A total of 33 studies are brought together in this article that provides an overview of current…
Acceptance of vulgarity in marketing: The moderating roles of product type and consumers’ political ideology
One debate about theories of disgust surround whether the emotion is elicited by adaptationist or by cultural sensitivities. We examine this question by examining the disgust that profanity elicits.…
Factors and conditions influencing the willingness of Irish consumers to try insects: a pilot study
Entomophagy is being explored as a sustainable food source in Western countries to combat the ever-increasing effects of climate change. Studies conducted in various European countries determine the…
Australians’ experience, barriers and willingness towards consuming edible insects as an emerging protein source
Sensory and Consumer Perspectives on Edible Insects
TLDR
It is still necessary to improve the sensory properties of the insect-based foods to drive Western consumers into the adoption of edible insects in their regular diets.
The impact of social media visual features on acceptance of meat substitute
There is a growing demand for meat substitutes among consumers, given that excessive meat consumption is associated with negative consequences for personal health and the environment. However, the…
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