New sustainable protein sources: consumers’ willingness to adopt insects as feed and food

  • Monica Laureati Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano.
  • Cristina Proserpio Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano.
  • Costanza Jucker Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano.
  • Sara Savoldelli Department of Food, Environmental and Nutritional Sciences (DeFENS), Università degli Studi di Milano.

Abstract

The aim of the study was to investigate the willingness of Italian consumers to adopt insects as part of animal and human diets. Furthermore, we evaluated the effect of information about the benefit of introducing insects into the diet on consumers' acceptance. The results showed that Italian consumers were clearly not ready to accept insects as food, whereas a major positive trend was observed regarding their use as feed. The principal factors affecting the Italian consumers’ readiness to adopt insects as food and feed were age, gender, cultural background and food neophobia. Information about the environmental and nutritional benefits of introducing insects as food had a marginal but positive effect on their visual acceptability.

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Published
2016-06-07
How to Cite
LAUREATI, Monica et al. New sustainable protein sources: consumers’ willingness to adopt insects as feed and food. Italian Journal of Food Science, [S.l.], v. 28, n. 4, p. 652-668, june 2016. ISSN 1120-1770. Available at: <http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/476>. Date accessed: 25 nov. 2017. doi: https://doi.org/10.14674/1120-1770/ijfs.v476.

Keywords

consumer acceptance, entomophagy, familiarity, novel protein sources, sustainability