Factors influencing consumer perception and acceptability of insect-based foods

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The interest in eating insects as food is increasing, not least forsustainability reasons. However, the acceptance amongconsumers remains low. The aim of this review was to identifythe key factors influencing consumer perception andacceptability of insect-based foods described in recentliterature. Even though sustainability factors are important, theyare seldom the main reasons influencing insect consumption.Instead, a complexity of emotional factors, such as disgust andneophobia, as well as familiar tastes, textures and contexts,were found to have a major influence. In addition, exposure andpositive tasting experiences have been identified as importantfactors for increasing acceptance. It could be concluded thatthere is a great complexity of different factors influencingconsumers’ perceptions and acceptability of insects as food.

Original languageEnglish
Pages (from-to)67-71
Number of pages5
JournalCurrent Opinion in Food Science
Publication statusPublished - 2021-Aug

Swedish Standard Keywords

  • Food Science (40103)


  • Consumer
  • acceptance
  • insect-based food
  • perception


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