Consumers’ Acceptability and Perception of Edible Insects as an Emerging Protein Source

Marta Ros-Baró, Violeida Sánchez-Socarrás, Maria Santos-Pagès, Anna Bach-Faig and Alicia Aguilar-Martínez ()
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Marta Ros-Baró: Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
Violeida Sánchez-Socarrás: Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
Maria Santos-Pagès: Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
Anna Bach-Faig: FoodLab Research Group, Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain
Alicia Aguilar-Martínez: FoodLab Research Group, Faculty of Health Sciences, Open University of Catalonia (UOC), 08018 Barcelona, Spain

IJERPH, 2022, vol. 19, issue 23, 1-13

Abstract: In recent years in Western Europe, studies on entomophagy have drawn the attention of many researchers interested in identifying parameters that could improve the acceptability of insect consumption in order to introduce insects as a sustainable source of protein into the future diet. Analysing the factors involved in consumer acceptability in the Mediterranean area could help to improve their future acceptance. A cross-sectional study was conducted using an ad-hoc questionnaire in which 1034 consumers participated. The questionnaire responses allowed us to study the areas relevant to acceptance: neophobia, social norms, familiarity, experiences of consumption and knowledge of benefits. Only 13.15% of participants had tried insects. Disgust, lack of custom and food safety were the main reasons for avoiding insect consumption. Consequently, preparations with an appetising appearance need to be offered, with flours being the most accepted format. The 40–59-year-old age group was the one most willing to consume them. To introduce edible insects as food in the future, it is important to inform people about their health, environmental and economic benefits because that could increase their willingness to include them in their diet.

Keywords: edible insects; food preferences; entomophagy; nutrition surveys; food choice; food neophobia (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2022
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (4)

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