Factors influencing consumer perception and acceptability of insect-based foods

Consumer attitudes toward entomophagy before and after evaluating cricket ( Acheta domesticus )‐based protein powders

(2020) Alanah Barton et al.   JOURNAL OF FOOD SCIENCE

Attitudes and acceptance of young people toward the consumption of insects and cultured meat in Germany

(2020) Jacqueline Dupont et al.   FOOD QUALITY AND PREFERENCE

Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

(2020) Mauricio Castro Delgado et al.   JOURNAL OF FOOD SCIENCE

Consumer Acceptance of Biscuits Supplemented with a Sorghum–Insect Meal

(2020) Temitope D. Awobusuyi et al.   Nutrients

Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

(2020) Agnieszka Orkusz et al.   International Journal of Environmental Research and Public Health

Acceptance of bars with edible insects by a selected group of students from Tri-City, Poland

(2020) Joanna Bartkowicz et al.   CZECH JOURNAL OF FOOD SCIENCES

Disgusting or delicious? Examining attitudinal ambivalence towards entomophagy among Danish consumers

(2020) Pernille N. Videbæk et al.   FOOD QUALITY AND PREFERENCE

Italian consumers’ attitudes towards entomophagy: Influence of human factors and properties of insects and insect-based food

(2020) Fabio Tuccillo et al.   FOOD RESEARCH INTERNATIONAL

Chemistry and Sensory Characterization of a Bakery Product Prepared with Oils from African Edible Insects

(2020) Xavier Cheseto et al.   Foods

Gatekeepers in the food industry: acceptability of edible insects

(2020) H.J. Hunts et al.   Journal of Insects as Food and Feed

Entomophagy knowledge, behaviours and motivations: the case of French Quebeckers

(2020) L. Hénault-Ethier et al.   Journal of Insects as Food and Feed

Edible insect marketing in Western countries: wisely weighing the foodstuff, the foodie, and the foodscape

(2020) D. Marquis et al.   Journal of Insects as Food and Feed

Exploration of consumer acceptance of insects as food in Poland

(2020) E. Zielińska et al.   Journal of Insects as Food and Feed

Contextual acceptance of insect-based foods

(2020) Kosuke Motoki et al.   FOOD QUALITY AND PREFERENCE

The Effect of Labelling and Visual Properties on the Acceptance of Foods Containing Insects

(2020) Klaudia Modlinska et al.   Nutrients

Cricket (Acheta domesticus) protein hydrolysates’ impact on the physicochemical, structural and sensory properties of tortillas and tortilla chips

(2020) G. Calzada Luna et al.   Journal of Insects as Food and Feed

How does it taste? Appreciation of insect-based snacks and its determinants

(2020) Clara Cicatiello et al.   International Journal of Gastronomy and Food Science

Disgust, sushi consumption, and other predictors of acceptance of insects as food by Americans and Indians

(2019) Matthew B. Ruby et al.   FOOD QUALITY AND PREFERENCE

European consumers' readiness to adopt insects as food. A review

(2019) Simone Mancini et al.   FOOD RESEARCH INTERNATIONAL

Food in the Anthropocene: the EAT–Lancet Commission on healthy diets from sustainable food systems

(2019) Walter Willett et al.   LANCET

The iImpact of consumer familiarity on edible insect food product purchase and expected liking: The role of media trust and purchase activism

(2019) Tiffany S. Legendre et al.   ENTOMOLOGICAL RESEARCH

Protein fortification with mealworm (Tenebrio molitor L.) powder: Effect on textural, microbiological, nutritional and sensory features of bread

(2019) Andrea Roncolini et al.   PLoS One

Healthy, but Disgusting: An Investigation Into Consumers’ Willingness to Try Insect Meat

(2019) P Marijn Poortvliet et al.   JOURNAL OF ECONOMIC ENTOMOLOGY

Climate Change and Consumer’s Attitude toward Insect Food

(2019) Hsiao-Ping Chang et al.   International Journal of Environmental Research and Public Health

Factors Predicting the Intention of Eating an Insect-Based Product

(2019) Simone Mancini et al.   Foods

The role of species for the acceptance of edible insects: evidence from a consumer survey

(2019) Isabel Schäufele et al.   British Food Journal

Exploring consumers’ willingness to eat insects in Italy

(2019) Nadia Palmieri et al.   British Food Journal

Mealworms as Food Ingredient—Sensory Investigation of a Model System

(2019) Karin Wendin et al.   Foods

The social insectivore: Peer and expert influence affect consumer evaluations of insects as food

(2019) Sebastian Berger et al.   APPETITE

Acceptance of insects as food in Germany: Is it about sensation seeking, sustainability consciousness, or food disgust?

(2019) Patrik Lammers et al.   FOOD QUALITY AND PREFERENCE

Eating edible insects as sustainable food? Exploring the determinants of consumer acceptance in Germany

(2019) Luigi Orsi et al.   FOOD RESEARCH INTERNATIONAL

Impact of defatting freeze-dried edible crickets (Acheta domesticus and Gryllodes sigillatus) on the nutritive value, overall liking and sensory profile of cereal bars

(2019) José Carlos Ribeiro et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Older Consumers’ Readiness to Accept Alternative, More Sustainable Protein Sources in the European Union

(2019) Alessandra C. Grasso et al.   Nutrients

Consumers’ perception of bakery products with insect fat as partial butter replacement

(2019) Claudia Delicato et al.   FOOD QUALITY AND PREFERENCE

Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

(2019) Maryia Mishyna et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Factors Influencing Consumption of Edible Insects for Chinese Consumers

(2019) Ai-Jun Liu et al.   Insects

We will eat disgusting foods together – evidence of the normative basis of Western entomophagy-disgust from an insect tasting

(2018) Niels Holm Jensen et al.   FOOD QUALITY AND PREFERENCE

Between food delicacies and food taboos: A structural equation model to assess Western students' acceptance of Amazonian insect food

(2018) Katia Laura Sidali et al.   FOOD RESEARCH INTERNATIONAL

Willingness to consume insect-containing foods: A survey in the United States

(2018) Emily Woolf et al.   LWT-FOOD SCIENCE AND TECHNOLOGY