Consumer Perceptions and Acceptance of Insects As Feed and Food: Current Findings and Future Outlook

Abstract

In recent years, the use of insects as food and feed has gained widespread attention from industry, policy makers, the scientific community, and the general public globally. This chapter is devoted to providing insights on the current state-of-the-art around edible insects and the interlinkages among market, legislation and consumer acceptance. Future research developments are also explored.

Utilization of Agro-Industrial Residues in the Rearing and Nutritional Enrichment of Zophobas atratus Larvae: New Food Raw Materials

“…Chocolate cookies replaced with 15% ground cricket were acceptable, as they showed no noticeable change in taste [ 67 ]. The use of insects in food is still at an early stage of appreciation and regulation as novel foods, but the increasing authorization of their use in Europe has strengthened the market, facilitating access, with a potential increase in consumption [ 68 ] that could be driven by an eventual lower availability of conventional animal protein on the market.…”

What motivates consumers to accept whole and processed mealworms in their diets? A five-country study

“…"Aversion ", "yuck factor ", "dislike ", "disgust ", "rejection of insects ", "lack of interest ", and "psychological barriers " were the most mentioned reasons to reject mealworms. Previous review studies ( Dagevos, 2021 ;Mancini et al, 2019 ;Sogari et al, 2022 ) described similar reactions toward insect-based food. We can conclude that these rejection motivations, mainly based on psychological barriers (e.g., negative emotions), are universal and are not countrydependent.…”

“…In this context, edible insects could constitute an attractive food and feed resource ( van Huis, 2013 ) and provide an important contribution to assure food security ( van Huis, 2015 ). Insect rearing addresses several Sustainable Development Goals (SDGs) outlined by the United Nations to achieve a sustainable food system ( Moruzzo et al, 2021 ;Sogari et al, 2022 ). Indeed, insects could con-tribute to reducing food losses and increasing circularity because of their capability to convert by-products and food waste (that are not currently employed throughout the supply chain) and valorized them to produce new products and benefits ( Gasco et al, 2020 ;Lakemond et al, 2019 ;Moruzzo et al, 2021 ).…”

The role of demand‐based scarcity appeals in promoting cultured meat

“…For example, plant‐based meat alternatives are not expected to benefit much from demand‐based scarcity communications, as the main barriers to their acceptance are not perceptions of risk but other things (e.g., taste and enjoyment) (Perez‐Cueto et al, 2022). Other meat alternatives, such as insect‐based foods, might represent a good opportunity to employ demand‐based scarcity communications, considering that perceptions of risk influence the acceptance of these products (Baker et al, 2016; Sogari et al, 2022). Granted, other constructs, such as disgust, might be more germane to insect‐based food contexts than naturalness—though naturalness worries remain a significant barrier to the acceptance of several other meat alternatives (Hartmann et al, 2022).…”

“…In particular, the link between demand-based scarcity and perceived risk could apply to contexts where perceptions of risk are a significant barrier to food acceptance. considering that perceptions of risk influence the acceptance of these products (Baker et al, 2016;Sogari et al, 2022). Granted, other constructs, such as disgust, might be more germane to insect-based food contexts than naturalness-though naturalness worries remain a significant barrier to the acceptance of several other meat alternatives (Hartmann et al, 2022).…”