Emotional and sensory profiling of insect-, plant- and meat-based burgers under blind, expected and informed conditions

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Consumers’ perception of bakery products with insect fat as partial butter replacement (2020, background): “Previous research indicated that some consumers tend to have negative emotional associations with food products containing insect ingredients, warranting the inclusion of emotions in food product development research (Gmuer et al., 2016; Schouteten et al., 2016).”
Willingness to pay for insect-based food: The role of information and carrier (2019, background): “In any case, examples of start-ups selling insect-based products have already bloomed in France, the Netherlands, Belgium, the UK, Germany and Italy (Schösler, De Boer, & Boersema, 2012; Fellows, 2014; Sexton, 2014; Van Huis et al., 2013; Schouteten et al., 2016).”