Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany

DC FieldValueLanguage
dc.contributor.authorDupont, Jacqueline
dc.contributor.authorFiebelkorn, Florian
dc.date.accessioned2021-12-23T15:57:52Z-
dc.date.available2021-12-23T15:57:52Z-
dc.date.issued2020
dc.identifier.issn09503293
dc.identifier.urihttps://osnascholar.ub.uni-osnabrueck.de/handle/unios/3180-
dc.description.abstractThe present study examined the willingness of children and adolescents (N = 718, M-Age = 13.67, SD = 2.31; female = 57.5%) from Germany to consume insects and cultured meat. One focus of the study was the comparison of attitudes toward foods made from insects and cultured meat in general and in a specific form (a burger). Another focus was analyzing the influence of selected nutritional-psychological factors on the willingness of children and adolescents to consume these products. In addition to sociodemographic factors (age, sex), meat consumption, familiarity, attitudes, food neophobia, and food disgust were included as variables. The study participants showed a significantly higher willingness to consume the cultured meat burger than the insect burger, although no difference could be shown in their attitudes toward the alternatives as food (i.e., irrespective of their form of preparation). Hierarchical multiple regression revealed that the attitude toward the alternative protein product in burger form, specifically, was the strongest predictor for the willingness to consume both burger alternatives. This illustrates that the attitudes of children and adolescents toward a particular product are especially important. The negative influence of food neophobia on the willingness to consume the meat alternatives, which had previously been reported in other studies, was confirmed in this study. In the regression model with the sociodemographic variables, food disgust showed a negative influence on the willingness to consume the two meat alternatives; however, this negative influence was not detected after including the nutritional-psychological variables in the model. Proposals for the use of the results of this study in designing marketing strategies and educational interventions in schools are presented.
dc.description.sponsorshipRobert Bosch Stiftung [32.5.F082.0034.0]; Students from an A-Level course from the school in which the survey was conducted, as well as their teacher, participated in the planning and implementation of this study as part of the ``Novel Food versus Old Food - Sustainable Nutrition in and around Osnabruck'' project (32.5.F082.0034.0) financed by the Robert Bosch Stiftung. We want to take this opportunity to thank them, as well as the Robert Bosch Stiftung. Furthermore, we would like to thank the school management for their flawless organization and for enabling us to carry out the study.
dc.language.isoen
dc.publisherELSEVIER SCI LTD
dc.relation.ispartofFOOD QUALITY AND PREFERENCE
dc.subjectAdolescents
dc.subjectAttitudes
dc.subjectBEHAVIOR
dc.subjectChildren
dc.subjectCONSUMER ACCEPTANCE
dc.subjectCultured meat
dc.subjectDISGUST
dc.subjectEAT INSECTS
dc.subjectENTOMOPHAGY
dc.subjectFood disgust
dc.subjectFOOD NEOPHOBIA
dc.subjectFood Science & Technology
dc.subjectIN-VITRO MEAT
dc.subjectInsects
dc.subjectPERCEPTIONS
dc.subjectVALIDATION
dc.subjectWILLINGNESS
dc.subjectWillingness to consume
dc.titleAttitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany
dc.typejournal article
dc.identifier.doi10.1016/j.foodqual.2020.103983
dc.identifier.isiISI:000544216300021
dc.description.volume85
dc.identifier.eissn18736343
dc.publisher.placeTHE BOULEVARD, LANGFORD LANE, KIDLINGTON, OXFORD OX5 1GB, OXON, ENGLAND
dcterms.isPartOf.abbreviationFood. Qual. Prefer.
crisitem.author.deptFB 05 - Biologie/Chemie-
crisitem.author.deptidfb05-
crisitem.author.orcid0000-0002-7972-6925-
crisitem.author.parentorgUniversität Osnabrück-
crisitem.author.netidFiFl248-
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