Understanding and changing attitudes toward eating protein derived from insects

Description

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.

Table of contents

• 1 Introduction
• 2 Changing attitudes toward insect-based food
• 3 Psychological factors affecting attitudes toward insect-based food
• 4 Product-related determinants of consumer acceptance of insect-based food
• 5 The impact of sociocultural impacts on consumer acceptance of insect-based food
• 6 Conclusion and future directions of research
• 7 References