Potential of enhancing consumer acceptance of edible insects via information

Abstract

Edible insects represent a potential sustainable alternative protein and food source that can contribute to global food security. However, in industrialised countries, consumption is still low and profound knowledge as well as comprehensive strategies for improvement of knowledge as well as consumption rates are lacking. Objective of the study is to gain insight into German consumers’ perceptions of insects as food in general and the impact of information given on willingness to try insects as food in particular. At the science night 2017 at Technische Universität Berlin, an interview combined with a tasting was conducted. If the interviewee declined the tasting, a random single piece of information was given and edible insect samples were offered again. It was recorded if a tasting occurred. With 75.2% (n=112), the willingness to taste was high. Information showed to be an effective means to increase the willingness to try insects as food. Almost 20% (9 out of 42) of the interviewees could be persuaded to taste insects by a piece of information. Additionally, an imagination-behaviour-gap was observed. Although 78.5% (n=117) of the interviewees stated that they could imagine to eat insects, 12.0% (14 out of 117) of them were not willing to taste the insects offered. It is noteworthy that more than half of the interviewed vegans and vegetarians tasted insects. Given that information about insects as food is able to stimulate tasting and by this creates familiarity with the uncommon food item. More research is required for the development of targeted strategies facilitating the implementation of insects in the Westerner’s diet.