Consumer perceptions of insect consumption: a review of western research since 2015

Abstract

Edible insects have been touted as a sustainable food of the future, but for Western consumers, the concept of entomophagy is largely unfamiliar and often disgusting. This review article discusses current trends in perceptual entomophagy research in Australia, Canada, Europe and the USA since 2015, along with an analysis of the guiding theoretical approaches to predicting insect consumption. Instead of trying to convince unwilling consumers, sensory and consumer science should turn to optimising insect-eating experiences for potential early adopters. Hedonic evaluations of insect-based products highlight differences in regional palates, but certain emotional responses seem consistent, including a group of newly coined 'food-evoked sensation seeking emotions'. Through clear-cut insect-inclusive legislation and effective product development, entomophagy-specific fear and disgust may diminish over time. Researchers, food companies and governments all play critical roles in integrating insects into modern food systems, but consumer behaviour will ultimately determine the success of novel foods like insects.

Effect of Informed Conditions on Sensory Expectations and Actual Perceptions: A Case of Chocolate Brownies Containing Edible-Cricket Protein

“…All participants were informed of any allergens present in the test samples. Subsequently, subjects agreed with and signed a consent form included in the research protocol approved (IRB # HE 18-9 and # HE [18][19][20][21][22] by the LSU Agricultural Center Institutional Review Board.…”

Effect of Disclosed Information on Product Liking, Emotional Profile, and Purchase Intent: A Case of Chocolate Brownies Containing Edible-Cricket Protein

“…The research protocol was approved by Louisiana State University (LSU) Agricultural Center Institutional Review Board (IRB # HE 18-9 and # HE [18][19][20][21][22]. Participants (n = 210 untrained consumers 18 years of age and older; Table 1) were recruited from a pool of faculty, staff, and students at the LSU campus, Baton Rouge, LA, USA.…”

“…Food neophobia is mainly related to unfamiliarity with novel foods while disgust is thought to be originated from mental associations with other disgusting variables, which makes it more complex to be understood and overcome or counterbalance. Both negative-product-elicited traits are considered the major limitation for the willingness to try edible insects in Western societies [21,49,50] although La Barbera et al [22] found them uncorrelated and determined that "disgusting" feelings were more important than neophobia when predicting the willingness to eat insects. Although ECP+ disclosed information communicated environmental and nutritional benefits associated with anthropo-entomophagy, the negative feelings and expectations exerted a stronger effect than the environmental or nutritional consciousness and positive sensations.…”

“…Foods 2021, 10, x FOR PEER REVIEW 8 of 26 societies [21,49,50] although La Barbera et al [22] found them uncorrelated and determined that "disgusting" feelings were more important than neophobia when predicting the willingness to eat insects. Although ECP+ disclosed information communicated environmental and nutritional benefits associated with anthropo-entomophagy, the negative feelings and expectations exerted a stronger effect than the environmental or nutritional consciousness and positive sensations.…”

“…Acceptable food products containing edible insect ingredients in bakery [8,[10][11][12][13][14][15], energy/protein bars [16], extruded snacks [17], pasta [18], and meat [19,20] categories have been reported. However, there is still a significant reluctance to consume edible insect food products mainly in western cultures, where entomophagy is not a common practice [21]. Such rejection has been associated primarily with disgust [22] and neophobia [23].…”