Browsing by Author "Maya, C."
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- Consumer sensory profiling and liking of bolognese-type sauces: how do insect and plant foods really fare against red meat?Publication . Costa, A. I. de Almeida; Monteiro, M. J. P.; Maya, C.; Rocha, C.; Faria, B. F.; Lima, R. C.; Cunha, L. M.; Roos, N.Meeting global targets for healthier and more sustainable diets calls for a substantial reduction of meat consumption in Western nations, especially red and processed meat. This requires a transition to the large-scale production, marketing, and adoption of alternative proteins. The current state of development of new plant- and insect-based foods holds good promise, but optimizing their sensory quality to the point where they can satisfactorily replace everyday meat-eating experiences remains a challenge, demanding a more consumer-oriented approach. This study investigated how Portuguese adults (N = 130, 18-40 years old, 50% female, regular meat eaters) perceived the sensory characteristics of seven Bolognese-style pasta sauces - made with 100% red meat (beef and pork), plant (soya beans or peas) or edible insect (house cricket or yellow mealworm larvae) protein - and how this affected their hedonic preferences for these products. Expectedly, the meat-based sauce was generally the most appreciated. Still, consumers liked all products slightly to moderately apart from mealworm mince. Sensory-mediated disgust affected the evaluations of some insect- and plant-based sauces, while others benefitted from formulations that enhanced savouriness and the prototypical attributes of a tomato pasta sauce. Moreover, the disconfirmation of positive sensory-affective judgements of 'meatiness' induced by mince-like texture cues penalized liking. High inter-individual variation in evaluations was observed. Distinct preferences for spiciness, for instance, moderated the effects of meat substitution on product liking, with over half of participants appreciating a mild or a spicy plant-based option more than the typical beef Bolognese. Sociodemographics, Beef Consumption, Healthy Eating Consciousness and Food Disgust Sensitivity were all important predictors of patterns of product liking, pointing out that the type of protein selected is just one of the many factors driving the acceptance of meat substitutes by consumers that can be leveraged by the food industry.
- Evaluation of innovative insect-based products by Portuguese consumers using a repeated exposure approach under a controlled settingPublication . Barbosa, B.; Rocha, C.; Ribeiro, J. C.; Lima, R. C.; Costa, A. I. A.; Monteiro, M. J. P.; Maya, C.; Roos, N.; Cunha, L. M.In an era of considerable environmental pressures, edible insects have demonstrated their ability to integrate innovative and sustainable food production methods. Nonetheless, there are clear obstacles to their acceptance, particularly in Western countries. With a view to a longitudinal analysis of the consumption moment, the study's main goal was to assess how the repeated exposure approach can impact consumer's liking and sensory perception of different insect-based products. At the same time, these products were compared with commercially available plant-based analogue products, as these types of products can be targeted to the same market. For each group of products, the impact of repeated exposure on participants exposed to the products in a household context was compared with a group of participants who had no intervention at home. This comparative assessment was carried out in a sensory laboratory environment. Five different insect and plant-based products were assessed on a 9-point hedonic scale with open comments to complement the analysis by two panels of 58 participants. Significant differences were found between products throughout the exposure, with most products decreasing the liking scores between exposures. However, no significant differences concerning exposure were identified between the intervention and non-intervention groups. Regarding the evaluation of the samples according to the different exposure groups, it was observed that there was no noticeable impact of exposure on the evaluation of the insect-based products evaluated by the intervention group and the plant-based products tasted by the non-intervention group. This study reinforces the impact of repeated exposure on the overall liking levels of the samples, with valuable findings on sensory perception that can be translated into insect-based product development.
- Insect-based dinner products for meat substitution in ordinary diets: developing the quality criteria and experimental products for consumer interventionsPublication . Maya, C.; Flore, R.; Sun, Y.; Costa, A. I. A.; Cunha, L. M.; Rocha, C.; Monteiro, M. J. P.; Osimani, A.; Aquilanti, L.; Borght, M. Van Der; Vandeweyer, D.; Chiriac, I. E.; Peters, M.; Rukov, J.; Roos, N.The growing environmental impact of livestock farming has emphasised the need for more sustainable diets with lower meat consumption, identifying insects as a potential alternative protein source. The Sustainable Insect Chain (SUSINCHAIN) project aimed to incorporate six new insect protein products into regular dinner meals, aiming to replace 20% of meat protein through a six-week dietary intervention in Denmark and Portugal, namely a randomised controlled study targeting families with children and young and childless couples respectively. This paper presents the process undertaken by project partners to develop the specifications and establish the quality criteria for the six study products. Quality criteria focused on the immediate appeal and sensory properties of edible insects as food ingredients, particularly taste, texture, and appearance to promote acceptability. Initial sensory evaluations of product prototypes provided essential feedback for improvement. The development of insect-based food products, including those mimicking traditional meat products, highlighted the significance of sensory quality and consumer perception in product acceptance. Non-meat mimicking items had high sensory appeal, but were not perceived as meat replacements, typically being later added as side dishes or supplements by intervention participants. Balancing insect protein content with sensory appeal presented challenges, highlighting the need to consider portion sizes and presentation. Overall, animal meat protein replacement in dinner meals using insect-based foods requires an integrated approach that combines innovative product development, ongoing quality assessments, and a deep understanding of consumer preferences, crucial for market acceptance and adoption.
- Introducing menus of three weekly insect- or plant-based dinner meals slightly reduced meat consumption in Danish families: results of a randomized intervention studyPublication . Maya, C.; Wilderspin, D. E.; Costa, A. I. A.; Cunha, L. M.; Roos, N.The environmental concerns associated with excess meat consumption have emphasized the need for sustainable alternatives. Edible insects offer a promising alternative due to their environmental efficiency and nutritious profile, but their widespread adoption in Western diets remains a challenge. The objective of the study was to investigate the impact of exposing families (parents and children) to insect-based or plant-based dinner menus on dietary pattern, meat intake, and protein intake over a six-week intervention period. The study was a two-arm randomized equivalence trial comparing an insect-based menu to a plant-based control. Families received either an insect or plant-based menu to replace meat in dinner meals three times a week for six weeks, aiming to replace 20% of their meat protein intake. Dietary changes were assessed through dietary registrations and daily questionnaires. Both adults and children maintained their estimated daily total protein intake, while reducing daily meat protein intake. Neither group met the 20% weekly meat replacement goal. In the insect-based menu group, adults and children reached an average 5.5% and 2.3% weekly meat replacement, respectively. In the plant-based menu group, adults and children replaced 9.0% and 4.3%, respectively. Meat attachment had an effect on meat protein intake. The menus slightly reduced meat protein intake. The weekly frequency of meat meals slightly declined, but portions remained the same. By enhancing insect and plant-based food quality and understanding consumer behavior, insect- and plant-based products have the potential to be a complementary alternative in a sustainable dietary transition without sacrificing nutrition. Clinical trial registry: ClinicalTrials.gov: NCT05156853; clinicaltrials. gov/study/NCT05156853.