Understanding and changing attitudes towards eating protein derived from insects

Pakseresht, A; Frewer, LJ

Understanding and changing attitudes towards eating protein derived from insects

Lookup NU author(s): Professor Lynn Frewer ORCiD

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Abstract

In recent years, there has been growing interest regarding the role of insects as novel protein sources to meet the increasing global demand for sustainable and nutritious food. While insects are currently being consumed in certain cultures, some cultures, in particular those where insects are not traditionally part of the human diet, the inclusion of insects has been met with scepticism and strong resistance. An interaction between contextual, cognitive, and affective factors are shaping consumers responses towards insects as food and ingredients. Lack of familiarity and knowledge regarding entomophagy can lead to a negative affective response (e.g., disgust) which acts as a significant obstacle to consumer acceptance. While price plays an important role in determining consumer willingness to purchase for “insect based” products, future research should prioritize sensory and food characteristics (e.g., substrates used, different species used, and degree of visibility) when developing novel foods. This is because these features influence on attitudes and emotional responses towards insect-based products.