The Crick-Eatery: A Novel Approach to Evaluate Cricket (<i>Acheta domesticus</i>) Powder Replacement in Food Products through Product Eating Experience and Emotional Response
Isaac Ho,
Adelynn Peterson,
Jack Madden,
Kylie Wai,
Ruta Lesniauskas,
Jeff Garza,
Attila Gere,
Samir Amin,
Amy Lammert
Affiliations
Isaac Ho
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
Adelynn Peterson
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
Jack Madden
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
Kylie Wai
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
Ruta Lesniauskas
Garza Consulting, Evanston, IL 60201, USA
Jeff Garza
Garza Consulting, Grand Rapids, MI 49501, USA
Attila Gere
Institute of Food Science and Technology, Hungarian University of Agriculture and Life Sciences, H-1118 Budapest, Hungary
Samir Amin
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
Amy Lammert
Department of Food Science and Nutrition, California Polytechnic State University, San Luis Obispo, CA 93407, USA
This study was conducted to evaluate three different food products containing cricket powder for consumer acceptability, emotional response, satiety, and plate waste. US untrained consumers (n = 108), from the San Luis Obispo, CA area, were recruited to evaluate three food products (sausage, pasta, and brownies) as components in a three-course meal that either contain cricket powder (CP) or not (Control). The CP sausage was found to have lower liking scores than the Control for the attributes tested (p p p p p < 0.05). Based on this work, future acceptance of insect-based products may be encouraged by evaluating the products throughout an eating experience.
