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dc.contributor.authorKauppi, Saara-Maria
dc.contributor.authorPettersen, Ida Nilstad
dc.contributor.authorBoks, Casper
dc.date.accessioned2019-10-03T13:30:47Z
dc.date.available2019-10-03T13:30:47Z
dc.date.created2019-06-20T10:35:44Z
dc.date.issued2019
dc.identifier.citationThe International Journal of Food Design. 2019, 4 (1), 39-62.nb_NO
dc.identifier.issn2056-6522
dc.identifier.urihttp://hdl.handle.net/11250/2620135
dc.description.abstractEdible insects are regarded as one of the most sustainable animal protein sources for human consumption, but for western people insects are a rather unusual food ingredient. In the media, however, insect consumption is gaining increasing attention and people are starting to acknowledge insects as a potential source of protein. The eating of insects, ‘entomophagy’, is bringing new insect food companies, ‘ento-preneurs’ to the market, yet current research is still insufficient and relatively fragmented to support the commercialization of insect-based food products. Therefore, more systematic research approaches are needed in this area. This review article introduces the benefits and challenges of insect-eating, discusses the factors that are known to influence consumer acceptance, and categorizes factors including adoption strategies into a framework that can be applied in future consumer studies on entomophagy. In addition, the article introduces three distinctive examples of design interventions to illustrate how design can contribute as a strategy to support the general adoption of insect foods by western consumers.nb_NO
dc.language.isoengnb_NO
dc.publisherIntellectnb_NO
dc.titleConsumer acceptance of edible insects and design interventions as adoption strategynb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber39-62nb_NO
dc.source.volume4nb_NO
dc.source.journalThe International Journal of Food Designnb_NO
dc.source.issue1nb_NO
dc.identifier.doi10.1386/ijfd.4.1.39_1
dc.identifier.cristin1706345
dc.description.localcode© 2019. This is the authors' accepted and refereed manuscript to the article. Locked until 1.4.2020 due to copyright restrictions. The final authenticated version is available online at: https://doi.org/10.1386/ijfd.4.1.39_1nb_NO
cristin.unitcode194,61,45,0
cristin.unitnameInstitutt for design
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode1


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