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

Abstract

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.

Keywords

• cricket powder
• sausage
• pasta
• chocolate brownies
• plate waste
• emotions