Maria Dermiki

Current reformulation strategies call for the development of healthier nutrient-dense foods. Chickpeas are high in fiber and protein, while grape powder (GP) and grape skin powder (GSP) are grape-derived ingredients that could positively affect the functional properties of foods. This study evaluated the impact of GP and GSP addition on the properties of chickpea-based chocolate spreads. Three formulations (Control, GP-fortified, and GSP-fortified) were developed, and their in vitro radical-scavenging activity and their physicochemical properties, such as moisture, pH, color (L*, a*, b*), texture, oil separation, were tested, while their nutritional composition was calculated. Sensory evaluation was conducted with 47 naïve participants using a 5-point hedonic scale. The addition of GP and GSP reduced measured moisture content and enhanced the in vitro radical-scavenging activity under the assay conditions used. GSP resulted in the lowest pH, darkest color, highest oil separation, highest firmness, lowest instrumental spreadability, and lowest acceptance due to reported bitterness and astringency. However, addition of GP did not affect significantly instrumental spreadability and overall liking compared to the control. Overall, among the three formulations evaluated, the GP-fortified spread resulted in minimum changes in the physicochemical properties while maintaining sensory acceptability compared to the control, making it a promising ingredient for food formulations.

Edible insects are recognised as a sustainable, high-protein food source, yet consumption in Western diets remains limited due to cultural barriers and concerns about taste, appearance, and safety. This study explored the factors affecting the acceptance of familiar products where insects have been added as ingredients, and how purchase intent is influenced by label information. During sensory evaluation, 59 participants tested pasta-only and pasta-with-sauce samples that were presented with and without insects (controls). Results showed no significant differences in preference between insect and control samples (pasta only: p = 0.150; pasta with sauce: p = 0.193). Open-ended feedback highlighted flavour, texture, and familiarity as key drivers. Label design strongly shaped purchase intent, with participants preferring labels that combined clear allergen and ingredient information with credible nutrition and eco-certification logos. Benefit-focused price framing (protein and sustainability) significantly increased willingness to pay (p < 0.001), while prior insect consumption, age and gender had no effect. Overall, the findings show that adding insects into a well-known ready-meal format, supported by transparent labelling and benefit-based communication, has the potential to improve acceptance. This approach highlights a practical way to bring insect proteins into mainstream food systems while contributing to nutrition and sustainability goals.

The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect‐based ingredients and examined the effect on physicochemical, techno‐functional and sensory properties, as well as consumer acceptance and willingness to buy hybrid beef–insect products. Beef–insect hybrid burgers were developed by replacing 10%–40% of ground beef with a cricket‐based ingredient formulated to approximate the protein and functional properties of beef. The physicochemical properties (colour, texture, moisture and cooking loss) were tested, and consumer preference testing was conducted with 67 participants. Data were analysed using ANOVA, nonparametric tests, and multiple linear regression. Replacement of beef up to 40% did not significantly affect texture, moisture, or cooking loss compared with the control beef‐only burger. Colour differences were limited to the lightness ( L ^∗ ) of raw samples, with the samples with a 40% replacement level appearing darker. Consumer rankings showed a clear preference for higher beef content; however, no significant differences were observed between the control and burgers with 20% beef replacement, suggesting that moderate substitution can be achieved without reducing acceptance. Regression analysis revealed that environmental impact, cost and protein content jointly explained 31% of the variance in willingness to buy, with environmental impact and cost exerting the strongest negative effects. Overall, cricket‐based hybrid burgers demonstrated technological feasibility and partial consumer acceptance, particularly at modest substitution levels (≤ 20%). Broader adoption will depend on maintaining sensory appeal while communicating nutritional and environmental benefits effectively. These findings highlight the potential of insect‐based hybrid meats as a practical pathway towards more sustainable protein consumption in Western markets.

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are not widely available. An online survey was distributed in both countries and responses from 489 participants (Greece: n = 283; Ireland: n = 206) were analysed, using non-parametric tests for the quantitative data, and a combination of thematic and content analysis for the qualitative data. Overall, the Mann–Whitney U test showed that participants from Greece were significantly less willing to consume insect-based foods than those in Ireland. Among EU-approved insects, the Friedman test showed that participants in Ireland significantly preferred yellow mealworms over house crickets and migratory locusts, whereas participants in Greece showed no significant preference among these species. Both groups were more willing to consume insect-based foods when the insects were not visible, while they differed in their preference of inclusion percentage of insect protein in foods. However, no differences were found in the willingness to consume different types of non-visible insect products. The Mann–Whitney U test showed that participants in Ireland could be more influenced to consume insect-based foods by external factors, with live demonstrations by chefs being the most influential. However, family members would be the most influencing factor for those from Greece. Nuances in participants’ willingness to buy insect-based foods are presented and discussed. These findings could inform strategies aimed at increasing the acceptance of insects as food among consumers in European countries with limited exposure to such products.

The demand for protein‐fortified products has increased due to several factors, with a major one being the growing population of older adults worldwide. The aim of this study was to optimize the formulation of protein‐fortified tomato soup by adding milk protein concentrate (MPC) and pea protein isolate (PPI) individually or in combination. The combination was used to balance the nutritional limitations of plant proteins (such as the low levels of leucine) while enhancing the environmental sustainability of milk proteins. The key objective was to develop a tomato soup with at least 20% of the caloric content coming from protein, with similar physicochemical properties to a control soup, reduced CO₂ emissions, and high leucine content to meet the nutritional needs of older adults. The effects of various protein combinations on the physicochemical properties of the tomato soups were examined using a machine learning approach. The findings revealed that while it is challenging to simultaneously maximize leucine content and minimize carbon emissions, a formulation with double leucine content and a relatively low CO₂ footprint was achievable. The models demonstrated high accuracy for most physicochemical properties but encountered greater complexity for certain attributes, emphasizing the importance of considering both individual and combined protein effects. In conclusion, the study highlights the potential to use machine learning to blend proteins in a strategic manner with the aim to develop nutritious and sustainable food products, addressing the nutritional needs of older adults, while providing more environmentally friendly options in protein fortification.

Significant amounts of fruit and vegetables are lost or wasted along their supply chain. A possible way to achieve reduction of food waste is to reuse the lost materials as upcycled ingredients. The aim of this study was to explore what factors influence the willingness of students from two countries with different culinary traditions to consume foods containing these ingredients. An online survey was distributed to students in France (n = 86) and Ireland (n = 99), gathering data on sociodemographic characteristics, food choice motives, food disgust and neophobia and willingness to consume different food products before and after being provided with information on the origin of the ingredients. Items related to food disgust and neophobia were negatively correlated with willingness to consume the investigated products. The findings showed that willingness to consume products containing upcycled ingredients may be product related in each country as participants in France were more willing to consume ice cream than their Irish counterparts, who after being informed that upcycled ingredients were used were more willing to consume crisps. These differences could be linked to differences in the food choice motives, as students in France considered familiarity, convenience, affordability and tradition important, while naturalness was important for the participants from Ireland. For both groups, paired t-test showed that willingness to consume the foods reduced after participants were informed about the origin of the ingredients. The findings of this pilot study provide the basis for further product development of foods containing upcycled ingredients.

While insect-based foods could contribute towards sustainable protein consumption and production, their successful adoption relies largely on consumer acceptance. This case study aims to explore factors affecting acceptance and to identify the insect-based foods that participants would like to be developed and introduced to the market. Three focus groups incorporating optional tasting sessions of insect-based foods were conducted in Ireland, a country where these foods were unavailable at the time of the study. Findings showed that before the tasting sessions, public opinion, portion size comparisons (insects vs. meat), and witnessing entomophagy-related disturbing experiences through television were some of the factors that negatively influenced acceptance. Lack of availability in Ireland was the main factor that hindered consumption among participants willing to consume these foods. Participants’ usual food choice motives, sensory attributes, and inclusion percentages of insects in food were some factors which affected acceptance following the tasting sessions. A variety of insect-based foods was suggested for product development, which were mostly components of a main meal. The findings of this study could give an initial indication of product ideas that could be explored further for product development in regions where insect-based foods are not readily available on the market. These findings could contribute to future studies that would aim to build quantitative tools.