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Consumer Perception of Edible Insects

In: Consumer Perceptions and Food

Author

Listed:
  • Diána Bánáti

    (University of Szeged)

  • Diana Bogueva

    (Curtin University Sustainability Policy (CUSP) Institute, Curtin University)

  • Andrej Ovca

    (University of Ljubljana)

Abstract

Insect proteins, known for their nutritional value, provide a rich supply of proteins with a balanced profile of essential amino acids and also serve as a valuable source of essential fatty acids and trace elements. Despite the nutritional benefits of edible insects, incorporating new foods into the diet is a complex matter that requires consumer acceptance and finding a place for them in the culinary system. In the first half of this chapter, the authors provide an overview of the history of insect consumption (entomophagy), the global demand for alternative protein sources, and the diversity of edible insect species. They also discuss the degree of novelty and regulatory aspects in different parts of the world from a consumer protection perspective. In the second half, they examine the factors that influence consumer perceptions and the reasons for the acceptance of edible insects. Knowledge and familiarity are also analysed. In the final section, future prospects are outlined alongside the conclusion.

Suggested Citation

  • Diána Bánáti & Diana Bogueva & Andrej Ovca, 2024. "Consumer Perception of Edible Insects," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 183-198, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_9
    DOI: 10.1007/978-981-97-7870-6_9
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