Yes, it is Insects: Psychological and Sensory Determinants of Consumer Responses to Insect-Based Pasta

The ecological issues associated with traditional farming practices underscore the need for creative alternatives that can reliably meet food demand while reducing environmental impact. Currently, insect-based food production offers a sustainable alternative to traditional livestock farming due to their minimal resource requirements and lower greenhouse gas emissions. However, the success of such alternatives depends not only on their sustainability but also on consumer willingness to accept them. To enrich the existing literature on consumer acceptance of insect-based foods, this study aimed to identify the key psychological and sensory factors influencing consumer attitudes and behaviors, using a structured questionnaire administered to a sample of 755 Italian consumers. The results showed that expected taste is the main driver of desire to eat insect-based products. Perceived healthiness also increases willingness to try, while perceived risk and food neophobia reduce interest in these products. The results provide useful insights into the factors that drive positive attitudes toward entomophagy and the psychological barriers that influence consumer choice. In particular, presenting insect-based foods in ways that emphasize their taste appeal could be fundamental in promoting their consumption. Moreover, addressing safety concerns and educating consumers on the nutritional and environmental benefits of the product reduces adoption resistance based on food neophobia.