Three dried cricket products – Oven-roasted Cricket Meal (ORCM), Oven-roasted Cricket Powder (ORCP), and Spray-dried Cricket Powder (SDCP) – were prepared and compared to assess their relative nutritional, functional, and sensory properties. The range of particle sizes in SDCP was wider than that of ORCP; while SDCP had more particles in the 7.78-22.0 µm range, it also had more particles in the 176-498 µm range, which contributed to differences in functional and sensory properties. ORCM and SDCP meet the FDA definition of an "excellent source" of vitamin B2, ORCP is a "good source" of vitamin B2, and all three products are an "excellent source" of vitamin B12 and vitamin E at a serving size of 100 g. The addition of ORCP to a protein drink at 30% did not significantly affect its sensory acceptance, while the drink prepared with SDCP was rated significantly worse in every attribute, and the drink prepared with ORCM had varied effects on the different sensory attributes.

[pt] Esta pesquisa apresenta os resultados de uma investigação sobre a aceitação de um serviço ecoeficiente hipotético para o reuso do mobiliário do quarto infantil. Identificou-se que a composição do quarto infantil passa por constante renovação pois sofre uma obsolescência funcional. Seu mobiliário tem uso de curta duração pois perde função à proporção que a criança cresce e se desenvolve. Esta prática de remobiliar amplia o consumo de móveis e produz impactos no ambiente. Sugere-se um serviço ecoeficiente como solução para reduzir os impactos deste consumo. Serviços ecoeficientes são considerados inovações na economia, que por meio de ciclos de reuso ecoeficientes, podem tornar o sistema de produção e consumo mais sustentável. Estes serviços baseiam-se na transferência da propriedade do consumidor para o produtor, o qual será responsável por manter a ecoeficiência de produção. Porém, a aceitação de serviços desprovidos de propriedade, enfrenta barreiras ao demandar uma mudança no comportamento de consumo. O método de pesquisa contou com investigação de literatura e estudo de campo baseado em entrevistas semiestruturadas e questionários direcionados ao consumidor. Esta pesquisa identificou fatores que influenciam a aceitação pelo consumidor e dentre os fatores materiais mais relevantes destacam-se: a relação custo-benefício e a percepção da adequação do serviço à composição do quarto. Identificou-se como fatores psicossociais mais relevantes o valor simbólico de objetos novos, a mudança na relação com o objeto e o valor ambiental da proposta. Concluiu-se que, embora a pronta aceitação do serviço dependa da percepção do consumidor sobre os benefícios do serviço em comparação com a compra e a propriedade, há uma atitude positiva em relação aos serviços ecoeficientes. / [en] This research presents the results of an investigation into the acceptance of a hypothetical eco-efficient service for the reuse of children s bedroom furniture. It was identified that the composition of children s bedroom undergoes constant renovation due to a functional obsolescence. Children s furniture has short-term use as it loses its function to keep pace with child growth and development. This refurbish practice increases furniture consumption and has negative impacts on the environment. Therefore, an eco-efficient service issuggested as a solution to reduce the impacts of this consumption. Eco-efficient services are considered as an innovative strategy in the economy, which through eco-efficient reuse cycles can make the production and consumption system more sustainable. These services are based on the transfer of ownership from the consumer to the producer, who will be responsible for maintaining the eco-efficiency of production and extending product s use life. Research, however, asserts that consumer acceptance of nonownership services faces barriers and is subject to change in consumption behaviour. Literature and field studies were carried out. Field studies were based on semi-structured interviews and consumer-oriented questionnaires. This research identified factors that influence consumer acceptance. Among the most relevant material factors were: the cost-benefit ratio and the perception of service adequacy to bedroom s furniture composition. The most relevant psychosocial factors identified were the symbolic value attributed to new objects, the change in the selfobject relationship and the environmental value of the proposal. It was concluded that, whilst readiness to accept service depends on consumer s perception of service benefits when compared to purchase and ownership, there is a positive attitude towards eco-efficient services.

Thesis submitted in fulfilment of the requirements for the degree Master of Technology: Consumer Science: Food and Nutrition in the Faculty of Applied Sciences at the Cape Peninsula University of Technology 2012 / The chronic diseases of lifestyle, tuberculosis and Human immunodeficiency virus/Acquired immunodeficiency syndrome have a high prevalence in South Africa. These diseases are characterised by oxidative stress and a chronic inflammatory state that contribute to both the development and the acceleration of these diseases. Research into the phytochemical plant food components suggest that these substances could possibly play a vital role in the prevention of such disease. Corn steep liquor (CSL) is a waste product with an exceptionally high polyphenol content and total antioxidant capacity (TAC). This led to the suggestion that it could be utilised in the development of food products with functional food characteristics. Stock cubes, due to the widespread use among consumers of different socio-economic backgrounds, were identified as vehicle for the delivery of the CSL with its phytochemical content. This lead to the development of a stock cube utilising CSL as a source of phytochemical polyphenolic antioxidants with the micronutrients zinc, selenium and copper as added support to immunonutrition, along with iron due to the wide spread prevalence of iron deficiency in the South African population. The acceptability of the developed stock cube was tested by preparing savoury rice and pea soup and having blue collar (n = 50) and white collar (n = 49) participants rate the acceptability on a 9-point hedonic scale, ranging from “dislike extremely” to “like extremely”. The savoury rice received a 41% “like very much” rating followed by a 24% “like moderately” rating. The pea soup was rated even more positively as it received a 42% “like very much” rating and a 29% “like extremely” rating. In addition, among the blue collar participants, significant (p < 0.05 for each) findings occurred with a greater liking of the sample dishes prepared with the developed stock cube by participants of the ethnic Black grouping, with Xhosa as home language and being married, as well as those participants who habitually prepare the meals in the household. A significant (p < 0.05) finding with the white collar participants was a greater liking of the sample dishes prepared with the developed stock cube among those participants who would be willing to make use of a stock cube with health benefits. The developed stock cube was also subjected to six months accelerated shelf-life stability testing, reflecting twelve months real time storage. The parameters measured were microbial growth, oxidative rancidity, antioxidant status and organoleptic changes. All microbial growths tested remained within the acceptable specification ranges. Oxidative rancidity, measured as the peroxide value, was detected analytically at the fifth and sixth samplings, but was not detectable organoleptically. The antioxidant status, measured as the TAC and the total polyphenol content, remained relatively stable during the testing period. Though no noticeable organoleptic changes were observed during the stability testing, there was a darkening of the colour by the second sampling. The results of the acceptance testing, as well as the shelf-life stability testing, support the conclusions that the study objectives of developing a stock cube with functional food characteristics and it being received positively by consumers were achieved. Keywords: stock cubes; corn steep liquor; phytochemicals; consumer acceptance; new product development

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The Anthropocene climate crisis and a growing global population present significantchallenges to contemporary food systems and global food security. In response to thesechallenges, a shift towards sustainable and nutritious food alternatives is required. Edibleinsects have emerged as a promising option due to their nutritional profile and potential as asustainable food source. However, despite their acknowledged benefits and widespreadconsumption in many regions, resistance towards insect-based foods persists in Westerncountries. Disgust, unfamiliarity and entrenched food cultures emerge as key obstacles to theadoption of edible insects. To foster acceptance in Western societies, research suggests thatimpactful communication and marketing efforts are essential. This study examines themarketing strategies perceived to be most effective in promoting edible insects and fosteringconsumer acceptance. Insights were gathered through semi-structured interviews with foodindustry representatives regarding the challenges and potential avenues for introducing insectproducts in Sweden. The results were compared with previous research and analysed usingconcepts of edibility formation to explain how something can become considered as foodwithin a given sociocultural context. The findings suggest that a mix of practical productinterventions and communication efforts could enhance the acceptance of edible insects.Emphasizing the value of incorporating insects in foods and creating familiar end products,primarily promoted with a focus on the individual benefits of insect consumption. However,widespread acceptance of insects as food in Sweden faces significant barriers that require arange of deliberate and context-specific measures over time. Factors such as availability,competitive pricing, and taste emerge as additional key challenges in this regard.