Familiarisation et diffusion de l’entomophagie en France

Céline Gallen, Gaëlle Pantin-Sohier and Dominique Peyrat-Guillard

Innovations, 2021, vol. N° 64, issue 1, 153-182

Abstract: In a context of protein transition, human consumption of insects is a challenge for the food industry in France. This research investigates the factors underlying familiarization and diffusion of these discontinuity innovations among French consumers. A qualitative study with insects and insect-based foods has been conducted with 37 consumers aged from 20 to 30 years old. On the one hand, the results show that familiarization increases acceptance thanks to known taste markers, transformation, or even hiding insects in known foods. On the other hand, the study enlightens the diffusion factors on the adoption process of this innovation, namely: relative advantage; compatibility with consumers? values, practices and needs; complexity of use; triability; observability of the effects. JEL Codes: M31, Q010

Keywords: Enthomophagy; Protein Transition; Discontinuous Innovation; Familiarization; Diffusion (search for similar items in EconPapers)
JEL-codes: M31 Q01 (search for similar items in EconPapers)
Date: 2021
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Citations: View citations in EconPapers (1)

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