Understanding and changing attitudes toward eating protein derived from insects

Publication date: 05/08/2024
Extent: 20 pages

Contributions by: Ashkan Pakseresht, Brunel University London, Brunel Business School, UK; and Lynn Frewer, Newcastle University, School of Natural and Environmental Sciences, UK

Chapter synopsis:

This chapter covers understanding and changing attitudes towards eating protein derived from insects. 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. However, though insects are consumed in some cultures, in others, 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. This chapter begins by exploring changing attitudes toward insect-based food and the psychological factors that affect these attitudes. It then moves on to discuss product-related determinants of consumer acceptance of insect-derived proteins. Finally, the impact of sociocultural factors on consumer acceptance is reviewed.

DOI: 10.19103/AS.2024.0139.18