Skip to main content
SLU publication database (SLUpub)

Abstract

Entomophagy—the consumption of insects—offers a sustainable and healthy alternative protein source. However, psychological barriers, cultural norms and food neophobia hinder its adoption in Western societies. This study explores explicit and implicit factors that potentially predict interest in insect-based foods among young adults in Switzerland. Combining sensory engagement through a tasting session with informational interventions and evaluating implicit associations as well as emotions provides a holistic perspective on consumer acceptance of entomophagy. A total of 188 students and employees from a Swiss university were randomly assigned to one of four information groups – nutritional, environmental, taste-focused or control. While tasting an insect-based protein bar, their sensory and emotional responses were measured. Implicit attitudes were assessed using the Single Category Implicit Association Test. Multiple linear regression was performed to identify the key predictors influencing consumer interest in insect-based foods. Several factors were found to significantly predict interest. Green consumption values (prioritising environmental protection in purchasing decisions) and a positive emotional as well as sensory evaluation of the insect bar were the strongest predictors, followed by lower food neophobia and a less negative implicit association. The provision of information did not prove to be a significant predictor, which emphasises the limitations of short-term information interventions. These results emphasise the importance of sensory and emotional involvement during tasting experiences, as well as the importance of considering implicit attitudes when investigating a sensitive topic, such as entomophagy.

Keywords

Entomophagy; Edible insects; Sustainable protein sources; Consumer behaviour; Implicit association test; Tasting

Published in

Future foods
2025, volume: 12, article number: 100780

SLU Authors

UKÄ Subject classification

Food Science

Publication identifier

  • DOI: https://doi.org/10.1016/j.fufo.2025.100780

Permanent link to this page (URI)

https://res.slu.se/id/publ/143973