Insect-based foods and consumer behavior: what has the scientific literature unveiled?
DOI:
https://doi.org/10.5433/2317-627X.2022v10n1p85Keywords:
Insect consumption, Consumer behavior, Alternative source of protein, Meat substituteAbstract
Issues related to food security have intensified in view of the increase in the world population forecast for 2050 and climate change. In this context, it is observed that companies and scientists have developed new alternative sources of protein, including insects (entomophagy), to meet the increased demand for proteins. Studies have been conducted to better understand the acceptance of these new products, based on insects, by the consumer. This study aimed to demonstrate how the topic related to behavioral changes in the consumption of meat proteinbased diets for entomophagy, has been addressed in the literature. We systematically analyzed 21 articles found in the Web of Science and Scopus databases on the subject. The results show that the consumer is becoming, in a modest way, aware of the impacts of his diet on the environment, but they are not able to substitute meat for food based on insects. It is observed that consumers have been shyly considering introducing these products into the diet. The main barriers to consumption were disgust, appearance and inability to prepare. As an alternative to overcome some barriers, the following stand out: a) the creation of processed products based on insects; b) encourage the dissemination of information on environmental and health benefits and c) promote tasting sessions to avoid prejudice and encourage consumption.References
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