Food neophobia and its association with dietary choices and willingness to eat insects.

Growing populations, changing dietary preferences and limitations on natural resources have meant that finding an alternative to traditional animal-based protein sources is a priority. Insects have been proposed as a possible solution due to their many benefits including low resource inputs and rich nutritional profile. However, insects are not consumed on a large scale by Australians. Food neophobia (reluctance to try new foods) could be contributing to this delay and as such, this study aimed to explore the role of food neophobia on protein food source habits and willingness to eat insects as food. A total of 601 participants (76.2% female, 23.8% male) completed an online survey which included a questionnaire measuring food neophobia status, participants' self-reported usual protein dietary habits, their previous insect-eating experience, future willingness to eat insects, and potential motivations to include insects in their diet. Results indicated a strong association between food neophobia and participants' dietary choices such as following a vegan or vegetarian diet (p = 0.024). In addition, food neophobia was correlated with a reduced likelihood of previous insect-eating experience (p < 0.001), as well as a decreased willingness to eat insects in the future (p < 0.001). This study provides a greater understanding of the role of food neophobia status and dietary choices in consumers' willingness to eat insects and identifies possible motivating factors that may increase the likelihood of consumers' future insect eating.

Australians' experience, barriers and willingness towards consuming edible insects as an emerging protein source.

Increasing global populations and limitations on the natural resources required in food production such as land and water will place further pressure on an already strained food production system. To meet the future food production requirements, it is essential to find viable alternatives to current food sources, without the high resource challenges. Protein production is of particular concern and insects are a nutritious and sustainable source yet, despite a rich history in parts of the world, Australians have been reluctant to adopt the practice as a societal norm. This study aimed to explore Australian consumers' experiences with edible insects, identify barriers to consumption, and explore possible factors that may motivate Australians to consume insects. A total of 601 participants (23.8% male, 76.2% female), completed an online survey using a variety of open-ended questions; 5- or 7-point Likert scales and check-all-that-apply questions. Consumer willingness was measured through self-reporting willingness-to-try insects or insect-based foods. Results indicated 35.4% of participants had previously consumed insects, with Orthoptera (crickets, grasshoppers) the most commonly consumed order (60.1%). Participants with no previous experience consuming insects cited 'lack of opportunity' as the main reason (57.2%). 'Increased accessibility' (56.6%) and 'increased nutrition knowledge' (56.6%) were identified as major factors that may increase the likelihood of future insect consumption. Participants reporting that they were willing to try insects were most likely to accept 'insect-based flour' (65.6%) and 'chocolate-covered ants' (52.1%). By providing increased opportunity, accessibility and education of insect-based food products, a higher proportion of Australians may be willing to eat insects, particularly if presented in indistinguishable forms (i.e. flour). This may lead to a greater acceptance of insects as an alternative, more sustainable protein source than previously anticipated.

The Influence of Food Waste Rearing Substrates on Black Soldier Fly Larvae Protein Composition: A Systematic Review.

The Black Soldier Fly (BSF) offers the potential to address two global challenges; the environmental detriments of food waste and the rising demand for protein. Food waste digested by BSF larvae can be converted into biomass, which may then be utilized for the development of value-added products including new food sources for human and animal consumption. A systematic literature search was conducted to identify studies investigating the influence of food waste rearing substrates on BSF larvae protein composition. Of 1712 articles identified, 23 articles were selected for inclusion. Based on the results of this review, BSF larvae reared on 'Fish waste Sardinella aurita' for two days reported the highest total protein content at 78.8% and BSF larvae reared on various formulations of 'Fruit and vegetable' reported the lowest protein content at 12.9%. This review is the first to examine the influence of food waste on the protein composition of BSF larvae. Major differences in larval rearing conditions and methods utilized to perform nutritional analyses, potentially influenced the reported protein composition of the BSF larvae. While this review has highlighted the role BSF larvae in food waste management and alternative protein development, their application in nutrition is still in its infancy.

Effects of a multicomponent exercise program combined with calcium-vitamin D3-enriched milk on health-related quality of life and depressive symptoms in older men: secondary analysis of a randomized controlled trial.

PURPOSE: Osteoporosis is associated with both lower health-related quality of life and depression in older people. We examined the independent and combined effects of a multi-component exercise program and calcium-vitamin D3 fortified milk on health-related quality of life (HR-QoL) and depression in older men. METHODS: In this 12-month, factorial design randomized controlled trial, 180 healthy community-dwelling men aged 50-79 years with normal to below average bone mineral density were allocated into one of four groups: exercise + fortified milk; exercise; fortified milk; or controls. Exercise consisted of high-intensity resistance training with weight-bearing exercise (3 days per week; 60-75 min per session). Men assigned to fortified milk consumed 400 ml/day of low-fat milk containing 1000 mg/day calcium and 800IU/day vitamin D3. Questionnaires were used to assess HR-QoL (SF-36) and depressive symptoms (Center for Epidemiologic Studies Depression Scale) at baseline, and 6 and 12 months. A linear mixed model analysis was used to test whether there was a synergistic interaction between exercise and calcium-vitamin D3. If no significant interactions were detected, the main effects of exercise and fortified milk were examined. RESULTS: Mean adherence to the exercise program and fortified milk was 67% (95% CI 61, 73%) and 90% (95% CI 86, 93%), respectively. There were no exercise-by-fortified milk interactions nor main effects of exercise or calcium-vitamin D for any of the HR-QoL measures or depressive symptoms. CONCLUSION: In healthy community-dwelling older men, exercise training and/or calcium-vitamin D fortified milk did not improve HR-QoL or depressive symptoms.