A systematic approach to developing whole-wheat snack crackers containing cricket powder based on US consumer perception

Authors: Ardoin, Ryan; PRINYAWIWATKUL, WITOON - Louisiana State University Agcenter

Submitted to: Meeting Abstract
Publication Type: Abstract Only
Publication Acceptance Date: 1/2/2022
Publication Date: N/A
Citation: N/A

Interpretive Summary: Edible insects can provide high quality protein which can be produced more sustainably than traditional livestock, but U.S. consumers are generally averse to eating insects. This research led to the development of snack crackers made with cricket powder and new methods for determining ingredient limits based on product acceptability ratings. Using these methods, acceptable snack crackers can be produced while limiting the negative effects of cricket powder on color, texture and flavor of the product. While this research dealt with insect consumption, the new rejection threshold methods developed through this research will be used to set practical limits on off-flavor compounds in catfish fillets and other aquacultural food products.

Technical Abstract: Introduction: Expanding the consumption of edible insects has been proposed as a strategy for global food security due to their sustainability of production and high nutritional value. In the U.S.A., the idea of eating insects is generally unappealing. This research took a methodical approach to understanding U.S. consumers perceptions of insects as food- specifically, products made with cricket powder. Methods: An online survey of 1,005 U.S. consumers was conducted to investigate appropriate products for insect protein powder incorporation (based on willingness to try; WTT), identify reasons for aversion, and evaluate the effect of entomophagy benefit information on WTT. Based on the findings, whole-wheat snack crackers were formulated, substituting whole-wheat flour with cricket (Acheta domesticus & Gryllodes sigillatus) powder at increasing levels. Liking, preference, and acceptability of snack crackers were measured, and data were used to propose a newly developed consumers’ rejection tolerance threshold (RTT) and rejection range (RR). Subsequently, the effects of cricket powder on physical properties and U.S. consumers’ perceptions (color, texture, flavor, and overall perceptions) of snack crackers were analyzed. Results: Western consumers are hesitant to accept insects as food, and while disgust and fear are prevalent responses, so are a group of newly coined “food-evoked sensation seeking emotions.” Protein supplementation (protein bars, protein shakes), snacks (crackers) and baked/cereal products (bread, muffins) were most appropriate for insect incorporation, and unfamiliarity with entomophagy was the biggest hurdle to trial intent, followed by concerns about sensory quality. In this study, the newly proposed RTT and RR would offer practical limits on cricket powder addition in snack crackers. Cricket-based snack cracker development should continue using between 4% and 7.9% cricket powder, until issues of darkness, hardness, and flavor are improved, or until cricket’s sensory properties become familiar and appreciated. Information can influence intention, but familiarity and positive eating experiences through enjoyable insect-based products may be key to changing attitudes, negative emotions, and ultimately consumption behaviors. Conclusion: This study demonstrated a systematic approach to successfully develop food products (whole-wheat snack cracker as a model) containing cricket powder based on the new RTT and RR methodologies and consumer perception. Keywords: entomophagy, insect as food, product appropriateness, rejection threshold, consumer perception