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Eat’em or not?: insects as a culinary delicacy
Kristianstad University, Sweden; University of Copenhagen, Denmark.
SLU Swedish University of Agricultural Sciences, Sweden.
RISE - Research Institutes of Sweden, Biovetenskap och material, Jordbruk och livsmedel.
Kristianstad University, Sweden.
Vise andre og tillknytning
2017 (engelsk)Inngår i: PROCEEDINGSICCAS 2017 Exploring Future Foodscapes Copenhagen, 2017, s. 100-106, artikkel-id #39Konferansepaper, Publicerat paper (Fagfellevurdert)
Abstract [en]

Introduction: The world´s population is increasing and thus the pressure on the earth´s resources. To ensure food supply and sustainability, food habits in western societies have to change. By reducing the ecological footprint of food consumption, e.g., decrease meat consumption, significant contribution to global sustainability can be achieved. Advantages concerning nutrition and sustainability have been found by inclusion of insects in the diet. Insects as food has a large potential, and the “culinary way” seems to be an effective way to reach consumer acceptance for insect based food products. The aim was to examine consumer acceptance and neophobia related to the use of insects as ingredients in food

sted, utgiver, år, opplag, sider
2017. s. 100-106, artikkel-id #39
Emneord [en]
Insects, Food, Consumer, Acceptance, Neophobia
HSV kategori
Identifikatorer
URN: urn:nbn:se:ri:diva-32909OAI: oai:DiVA.org:ri-32909DiVA, id: diva2:1169081
Konferanse
10th International Conference on Culinary Arts and Sciences
Prosjekter
Utmaningsdriven Innovation, Steg 1. Insekter som mat och foder
Forskningsfinansiär
VINNOVA, 2016-0600Tilgjengelig fra: 2017-12-22 Laget: 2017-12-22 Sist oppdatert: 2019-02-05bibliografisk kontrollert

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