Exploring the intention to consume whole vs processed edible insects: Insights from traditional and non-traditional entomophagy countries

Conventional livestock production and consumption contribute to climate change, biodiversity loss, and land scarcity. Among the several alternative protein sources currently under consideration, the use of edible insects as food offers environmental and nutritional advantages. However, consumer acceptance remains a key challenge. This study measures the intention to consume insects as food in a large representative sample of five countries (3260 respondents) with traditions in entomophagy (Mexico and China) and those with no tradition (Belgium, Italy, and the United States). First, we examined the intention to consume whole and processed edible insects within each country by including gender, age, and familiarity with entomophagy. Second, we measured the impact of information on the benefits of insects as an alternative protein on the intention to eat both whole and processed insects for several categories. e.g., Bread or similar baked goods; Meat-like products (such as hamburgers); Pasta and related products; Specialty food ingredients (e.g. sports nutrition, food supplements); Protein bars; Snacks, crackers, or other similar products (e.g. biscuits). Some statistical methods such as one-way ANOVA, t-test, and Pearson have been used to test the effect of variables (e.g. age and gender) on the intention to eat insects and the other product categories, sorted by country, and considering two different groups (informed and not informed respondents). Our results suggest that the intention to eat both whole and processed insects is still low in European Union countries and the United States. On the other hand, the results suggested that Mexico and China are ahead in their willingness to eat such products compared to Western countries. Interestingly, the information did not affect the intention to eat either whole or processed insects. However, some differences exist between product categories with consumers willing to eat whole insects tending to be more likely to consume products with insects in the forms of bread, meat-like products, and pasta products. Our results can help scholars and practitioners to explore the acceptance of insects as food.