Entomophagy Research Articles

Exploring Edible Insects: From Sustainable Nutrition to Pasta and Noodle Applications—A Critical Review

Edible insects provide an alternative source of high-quality proteins, essential lipids, minerals, and vitamins. However, they lack the acceptability and consumption rates of more common staple foods. In contrast, pasta and noodles are globally appreciated foods that are consumed across various cultures. These products contribute greatly to the population’s energy intake but generally lack essential nutrients. Recently, edible insects have gained in popularity due to their numerous benefits, both environmental and nutritional. Current research indicates that incorporating edible insect ingredients into pasta and noodle formulations enhances their nutritional quality by increasing protein and fiber content and reducing carbohydrates. However, adding new ingredients to enrich common foods often carries technological and sensory challenges, such as changes in processing parameters, texture, flavor, and appearance. Technology assessment, scientific research, information campaigns, and public policies can help overcome these issues. This review aims to summarize the benefits of entomophagy (the consumption of insects as food) for sustainability, nutrition, and health; highlight the potential of pasta and noodles as carriers of nutritious and bioactive ingredients, including insects; and critically address the advancements in insect-enriched pasta and noodle technology, identifying current challenges, knowledge gaps, and opportunities.

Shaping Attitudes Toward Sustainable Insect-Based Diets: The Role of Hope

Amid growing global food demands and environmental concerns, entomophagy (insect consumption) offers a sustainable protein alternative, though its acceptance is limited in regions where it is not traditionally practiced. This study explores the role of cognitive goal-oriented hope in shaping attitudes toward entomophagy. We surveyed 270 adults, measuring their attitudes before and after providing information about entomophagy. The results show that individuals with higher levels of cognitive goal-oriented hope experienced significantly more positive attitude shifts after receiving information on entomophagy. The findings highlight that hope not only correlates with positive attitude changes but also plays a direct role in moderating the impact of information on attitudes. This suggests that hope enhances openness to new ideas and can be cultivated through targeted policy, education, and communication strategies to promote sustainable dietary practices. These insights offer a foundation for designing effective interventions to encourage the acceptance of insect-based foods.

Reviving the entomophagy tradition among the younger generation: An application of the theory of planned behavior

Edible insects are sustainable sources of animal protein. Although insects are novel foods in Western societies, the Asia-Pacific region preserves traditional entomophagy cultures. In parts of the Asia-Pacific region, the amount consumed gradually declined with each passing generation. Reviving the entomophagy tradition among the younger generation is crucial for the future market for edible insects. This study examined young consumers’ perceptions of edible insects and the psychological determinants of their consumption. This study was conducted in Japan, which is a typical example of generational differences in insect consumption due to traditional eating habits. We adopted the theory of planned behavior (TPB) to identify psychological determinants of entomophagy and conducted two online surveys among 391 and 342 young Japanese consumers, respectively. We extended the original TPB by adopting a treatment–control design in which respondents in the treatment group received information on product availability. The results revealed that edible insects remained a novel food among respondents. The TPB revealed that subjective normsand perceived behavioral control (PBC) were determinants of consumption intention, whereas intention and PBC were determinants of behavior. Information on product availability had a significant positive impact on intention; however, it had little impact on behavior. Furthermore, we found that food safety control was the most valued product attribute and hedonistic attributes were prioritized over functionalist attributes. Based on these findings, this study proposes possible promotional strategies that provide valuable insights for marketers and policymakers in Japan and other countries to revive the entomophagy tradition among younger generations.

Uncovering the Potential Somatic Angiotensin-Converting Enzyme (sACE) Inhibitory Capacity of Peptides from Acheta domesticus: Insights from In Vitro Gastrointestinal Digestion.

Entomophagy is being proposed as a sustainable and nutritious alternative protein source. Additionally, insect consumption is also associated with some health benefits mediated by bioactive compounds produced during gastrointestinal (GI) digestion. The antihypertensive property resulting from the inhibition of the somatic angiotensin-converting enzyme (sACE) by small peptides is one of the most common bioactivities related to insect consumption. This study aimed to investigate the potential sACE-inhibitory capacity of six peptides (AVQPCF, CAIAW, IIIGW, QIVW, PIVCF, and DVW), previously identified by the in silico GI digestion of Acheta domesticus proteins, validate their formation after in vitro GI digestion of A. domesticus by LC-MS/MS, and assess the bioactivity of the bioaccessible digesta. The results showed that the IC50 values of AVQPCF, PIVCF, and CAIAW on sACE were 3.69 ± 0.25, 4.63 ± 0.16, and 6.55 ± 0.52 μM, respectively. The obtained digesta demonstrated a sACE-inhibitory capacity of 77.1 ± 11.8 µg protein/mL extract (IC50). This is the first report of the sACE-inhibitory capacity attributed to whole A. domesticus subjected to GI digestion without any pre-treatment or protein concentration. This evidence highlights the potential antihypertensive effect of both the digesta and the identified peptides.

BATS: Bat‐aggregated time series—A python‐based toolkit for landscape‐level monitoring of free‐tailed bats via weather radar

Abstract The US operates a system of 160 S‐band Doppler weather radars known as NEXRAD (NEXt generation weather RADar) that continuously monitors the airspace around the majority of the United States and outlying territories. These radars detect and track birds, insects, and bats. Free‐tailed bats (Genus Tadarida) provide considerable ecosystem services through their voracious insect consumption; but their movements and ecosystem service provision have historically been difficult to track/study in space and time. We introduce ‘BATS’, a Python toolkit that streamlines the process of downloading, classifying, and aggregating time series of free‐tailed bats across large landscapes. BATS retrieves data from NOAA's weather radar data repositories and classifies the processed radar data using a pre‐trained ML trained to detect and classify radar echoes associated with free‐tailed bats. We trained various machine learning approaches at classifying pixels containing free‐tailed bats and compared the effectiveness across approaches. With an AUC of 0.963, the neural network approach is highly effective in identifying free‐tailed bats in NEXRAD data over our study sites in California and Texas. Furthermore, BATS is capable of quickly distilling 6 months of radar data from a single tower (3.5 Tb) into a single 15 Mb‐sized map of bat occurrence, contingent on available computing resources. BATS will help scientists and stakeholders identify areas of high bat occupancy at the landscape level over long periods of time. This ability has the potential to increase our understanding of the economic and agricultural value of these species.

Edible Insects: Consumption, Perceptions, Culture and Tradition Among Adult Citizens from 14 Countries.

Although edible insects (EIs) are encouraged as a sustainable source of protein, their consumption is not as generalised as other types of food that are internationally accepted. While in some regions of the world, EIs are part of the gastronomic and cultural traditions, in other regions, people are not so receptive to this type of food, and some people even express some disgust towards it. Hence, this research focused on the habits of the participants regarding the consumption of insects as well as their perceptions about EIs being or not a part of the local culture or gastronomic patrimony. A questionnaire survey was implemented in fourteen countries (Brazil, Croatia, Greece, Latvia, Lebanon, Lithuania, Mexico, Poland, Portugal, Romania, Serbia, Slovenia, Spain, and Turkey), and globally, 7222 adult participants responded to the questionnaire. SPSS software (version 28) was used to process the data and carry out chi-square tests and Factor Analyses (FA). The obtained results showed significant differences between countries for all the questions included in the survey, either those regarding the habits of the participants or their opinions about the facts linked with EI tradition or cultural aspects. It was found that participants from Mexico consume EIs more than in all other countries and that strong motivations that would lead to consumption among those who do not consume include curiosity and food shortage. The solution obtained with FA considering the ten statements of the scale consisted of two factors: F1-Culture and Tradition of EIs (α = 0.675) and F2-Acceptance of EIs (α = 0.614). In conclusion, the consumption of EIs and the perceptions of people are highly variable according to geographic location and cultural environment.

Adult dietary experience influences mortality of the pest melon fly, Zeugodacus cucurbitae (Diptera: Tephritidae), to an ingested toxin

AbstractIngested toxins formulated as baits can be effective in the management of insect pests, but their efficacy may be influenced by insect foraging alongside active ingredients. There are several components that might influence insect consumption of toxic baits, one of which being prior nutritional exposure. In our study, we investigated how protein deprivation following adult emergence influences lethal and sublethal effects of boric acid on the pest tephritid melon fly, Zeugodacus cucurbitae. We performed a series of experiments to address the impact of prior diet on mortality, diet consumption, enzymes involved in detoxification and antioxidation and fly activity. Newly emerged melon fly adults were provided either diet containing 3:1 sucrose/yeast hyrdrolysate or just sucrose for three days prior to bioassays. Overall, protein deprivation had a strong effect on fly interactions with boric acid. In two separate experiments (continuous exposure and short duration feeding), insects only pre‐fed sucrose had significantly higher mortality compared with those pre‐fed protein. Insects that were pre‐fed only sucrose removed more liquid diet over the same duration of the experiments, suggesting compensatory foraging behaviours. Adults pre‐fed sucrose had higher catalase (1.5×) and superoxide dismutase (1.7×) activities compared with adults pre‐fed sucrose‐yeast, but we found no effect of boric acid on their activity or that of glutathione‐S‐transferase or acetylcholinesterase activity. Boric acid consumption also significantly reduced the activity of melon flies. Overall, our results demonstrate that prior diet in fly adulthood can impact subsequent exposure to and efficacy of ingested toxicants.

곤충 단백질을 활용한 고령친화식품 개발을 위한 소비자 요구도 조사

This study aims to investigate consumer perceptions of senior-friendly foods, specifically focusing on the development of such products using edible insects, to address the nutritional issues faced by the elderly. The study surveyed 125 elderly individuals aged 65 and older (45 men, 80 women, average age of 75.9 years) who use senior cultural centers in Seoul. Of these, 86.4% had medical conditions, with the most common being high blood pressure, high cholesterol, arthritis, and osteoporosis. The prevalence of arthritis and osteoporosis was significantly higher in women (p<0.05). Both men and women consumed meat 1-3 times a week, while fish and eggs were consumed more than once a day. Both men and women ate three regular meals. Men preferred softer foods more than women and favored foods that were ‘water-like’ in consistency when swallowing. The most preferred types of processed foods were ‘rice’, ‘tofu’, ‘fermented foods.’ The most important factor in food purchasing decisions was ‘nutrition’, with ‘meal replacement foods’ being the most preferred type of senior-friendly food. Regarding edible insect consumption, 83.2% had no experience with it (p<0.05), and 40.8% expressed willingness to try edible insects in the future (p<0.05). The concern about insect consumption was ‘unfamiliarity’, and the most preferred edible insect product was ‘nutritional supplements.’ This study highlights the preferences of the elderly for foods that are easy to chew, soft in texture, easy to swallow like water, and nutritionally balanced as meal replacements, suggesting these as key considerations for the development of senior-friendly foods in the future

ENTOMOPHAGY AS A POTENTIAL TOURISM PRODUCT: THE CASE OF THE MOPANI DISTRICT, LIMPOPO PROVINCE, SOUTH AFRICA

Entomophagy and entomophagy tourism have been gaining traction as a growing trend in various parts of the world. Although the concept may be relatively new in some regions, entomophagy has existed for many years and offers various benefits for farmers, local communities, and tourists alike. Entomophagy tourism involves a tourist visiting an area to learn about and experience insect-based foods in various forms such as tasting dishes or participating in insect harvesting and preparation. When implemented sustainably, entomophagy tourism can generate additional farmer income, create job opportunities, utilise more farm resources, and preserve natural and cultural heritage. This study aimed to explore and assess the potential of entomophagy tourism in the Mopani District, Limpopo Province, South Africa. This involved investigating the cultural, ecological, and economic dimensions of insect consumption in the region, specifically focusing on how entomophagy can be leveraged to promote tourism. Ultimately, the goal was to provide insights and recommendations that can contribute to the sustainable development of entomophagy tourism in the Mopani District, fostering cultural preservation and economic growth in the region.

Norwegian consumers’ willingness to try food made from insects: The role of trust, food choice motives and OCEAN personality traits

Entomophagy, the consumption of insects, may reduce the negative health and environmental impacts of meat. As one of the novel protein alternatives expected to replace conventional meat consumption, its success will depend on consumer acceptance. To investigate the consumer acceptance of entomophagy, three rounds of a Norwegian survey with 8633 useable responses conducted in 2019/2020, 2021/2022, and 2023/2024 were used. Generalized structural equation modelling was used to test the developed hypotheses. The direct effects of trust, food choice motives, and OCEAN personality traits were investigated. The mediating effects of food safety concerns on the relationship between trust and willingness to try (WTT) food made from insects were also investigated. Social trust and trust in food authorities were positively associated with WTT. No association was found for trust in retailers. Negative associations were found between the effects of social trust and trust in food authorities on food safety concerns, and food safety concern was also a significant mediator. Respondents who emphasized environmental friendliness, health, and novelty were more willing to try, and those who emphasized natural ingredients and familiarity were less willing. Openness was positively associated with WTT, while conscientiousness, extraversion, and agreeableness had a negative association. Gender, education, age and urban living were also found as significant moderators in some paths. The findings of the study imply the need to foster trust among consumers and to emphasize the environmental and health benefits of entomophagy while focusing on increasing consumer familiarity and use of natural ingredients. Personality-focused marketing strategies may also be implored to target consumers high in openness and low in conscientiousness, extraversion, and agreeableness.

Effects of insect consumption on exercise performance, body composition and metabolism: a review

Abstract Insects contain a number of beneficial macronutrients, micronutrients, and bioactive compounds that play crucial roles for optimal bodily functions and exercise. This review aims to consolidate information from studies involving humans and animals that investigated the effect of insect consumption, either alone or in combination with exercise, on exercise performance, body composition, and metabolism. In humans, insect supplementation with exercise could improve strength. Insect supplementation, with or without exercise, could also improve body composition. However, the lack of dietary and physical activity control may have influenced these findings. Insect consumption alone caused increased blood amino acids, followed by activation of the mammalian target of rapamycin complex-1 (mTORC1) signalling and increased muscle protein synthesis, which is further elevated when combined with resistance exercise. In animals, insect consumption alone could improve endurance and fatigue biomarkers. It could also reduce fat mass and increase muscle mass. The reduction in fat mass was attributed to improvements in blood lipid profiles, while the increase in muscle mass is attributed to elevated blood amino acids and mTORC1. Interestingly, in combination with exercise, greater changes in these variables were observed, including increases in energy metabolism. Findings from animal studies, such as changes in muscle mass and protein metabolism, have been validated in humans, while outcomes regarding endurance, fat mass, and blood lipids have not been validated in humans. This encourages future research to focus on these parameters. Due to ethical constraints and impracticality, there has been a reliance on animal studies to elucidate certain mechanisms and parameters in humans. Overall, insect consumption, with or without exercise, in both humans and animals showed promising results in improving exercise performance, body composition, and metabolism and thus, could function as an alternative exercise supplement. Additionally, utilizing animal models has allowed researchers to better understand the key mechanisms behind these improvements.

Education: an efficient tool to increase the willingness of children to consume farmed crickets in Madagascar

Abstract Insects are increasingly promoted as a sustainable protein alternative for human consumption. Yet consumers have shown varied levels of acceptance, especially in countries without a tradition of eating insects. Even in countries where people traditionally eat insects, farmed insects might be considered novel foods if they are not the same species locals traditionally consume. In this work, we measured acceptance of a farmed cricket (Gryllus madagascariensis) as food at eight primary schools in the central highlands of Madagascar, a country with a long tradition of eating insects but not this species. We evaluated the role of education as a strategy to increase acceptance of insects as food. We also assessed whether education interventions affect children’s willingness to try cricket-based products, comparing three five-minute education interventions : historical overview of entomophagy in Madagascar, nutritional benefits of consuming insects, and preparation of cricket-based meals. Out of the 483 children, 73% had consumed insects in the past. The percentage of children willing to eat novel farmed crickets in school meals jumped from 16% before the education sessions to 87% after the education sessions. Education based on preparation of cricket-based meals was the most effective, as 86% of the reluctant children changed their minds. Finally, we found strong evidence that males were more willing to try insects than females before and after education. Our results are in line with past studies, and underscore the importance of education in promoting insect consumption. The drastic increase in the proportion of children willing to try insects suggests that barriers to consuming farmed insects are low in countries with a tradition of insect consumption and can be overcome through education. Our study supports the acceptability of novel farmed insects as an alternative protein solution to combat malnutrition in children in developing countries like Madagascar.

Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups.

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source.

Individual dietary specialization and intraspecific morphological divergence of an endemic fish species: the case of Glanidium ribeiroi in the Iguassu ecoregion

ABSTRACT Because of the importance of information about endemic species and global biodiversity ecoregion, we tested the hypothesis that individuals of Glanidium ribeiroi (endemic species in the Iguassu ecoregion) are specialists and that this specialization decreases with increasing body size, especially concerning the size of the mouth and head, which can be limiting for the quantity and size of prey consumed by smaller individuals. Fish sampling was conducted monthly using gill nets and longlines from 2013 to 2016 in the main channel of the Iguaçu River and two tributaries. We observed the consumption of aquatic insects by smaller individuals and seeds, unidentified fish, and Decapoda by larger individuals. Individual dietary specialization was high and related to head width. The morphological traits of smaller-sized individuals were related to displacement and movement (larger peduncle), and the larger-sized individuals were related to high performance in the exploitation and prey acquisition (larger head and mouth, dorsal eyes, longer intestines). Our results highlight the importance of assessing individual variations within a population, favoring an understanding of population dynamics. In addition, morphological differences may imply differences in the use of habitat and food resources between individuals of larger and smaller body sizes and influence individual specialization.

Processing, Uses and Constraints to Edible Insect Consumption in Ekiti State, Nigeria

Insects have played an important role in the history of human nutrition, especially as important sources of high protein. This study investigates the processing, uses and constraints to edible insect consumption in Ekiti State. The study area was stratified based on ecological zones into; tropical rainforest and derived savanna. Four local government areas were selected from each ecological zone, and two villages were selected from each LGA. Structured questionnaires were administered to twenty (20) respondents in each of the eight selected villages. Field observations revealed that the majority of the respondents were female (65%), with (48%) of them above 30 years and (41%) of the respondents were farmers. The result revealed that six (6) insects were consumed by the respondents in the study area, with Marcrotermes nigeriensis (31%) being the most consumed insect, followed by Rhynchophorus phoenicis (22%), Cirina forda (20%), while Gryllotalpa africana (6%) was the least consumed insect. The result on the functional values of edible insects revealed that (32%) of the respondents stated that edible insects are rich in protein, while (25%) consume insects as meat for a cheaper alternative source of protein. Another (18%) stated that edible insects are medicinal. The result shows that the commonly used processing method by the respondents is roasting (44%). Lack of knowledge of the nutritional values and seasonal availability were the major challenges against the consumption of edible insects in the study area. The study recommends creating public awareness about the health and nutritional benefits of these edible insects, alongside adopting improved processing and preservation techniques.

Socio-economic and cultural drivers of local perceptions and willingness to consume edible insects in Benin

Insects serve as alternative protein sources for humans. While entomophagy, the practice of eating insects, has deep historical roots in some regions, it remains less common in Benin. Understanding perceptions and determinants of entomophagy can guide actions for promoting the consumption of edible insects. The present study aimed to assess local perceptions of consuming edible insects and the drivers of their adoption. An ethnozoological study using interviews was conducted with 450 individuals from rural and peri‑urban areas in Benin's humid and semi-arid zones. Data were analyzed using descriptive statistics, univariate inference, and classification models. Findings showed greater acceptance of insects’ consumption in the semi-arid zone (33.56 %) than in the humid zone (23.11 %) and in rural areas (33.11 %) than in peri‑urban areas (23.56 %). Edible insects’ consumption was also higher in rural areas (34.22 %) than in peri‑urban areas (27.11 %), with no significant difference between biogeographical zones. Gender, age, and biogeographical zones were key determinants of local perceptions regarding the consumption of edible insects. Furthermore, factors influencing the decision to adopt the consumption of edible insects included perceptions of their nutritional value, gender, duration of residence, and geographical location. These factors can inform awareness raising about the usefulness of edible insects in promoting their consumption.

Entomophagy in the Benin republic, new opportunities for mass-rearing of edible insects

Abstract Despite the long-standing tradition of insect consumption in Africa, there are few publications describing their geographical distribution, diversity, availability and consumption practices in the Benin republic. The present study investigated the geographical distribution of edible insects, but also the frequencies of insect citation and consumption across ten phytogeographical zones (PGZ) of the Benin republic. A survey involving 1,267 participants was conducted through focus group discussions (FGDs) and individual interviews, covering one district in each PGZ. The study identified 22 edible species from six different orders: Coleoptera, Hymenoptera, Isoptera, Lepidoptera, Mantodea, and Orthoptera. These species are primarily available during the rainy season and are typically collected using traditional methods. They are consumed in various forms, including roasted, fried, boiled, or raw, depending on the developmental stages. Based on the frequencies of cited edible species, the most cited was established for each PGZ, and a shortlist of 12 species was identified for all PGZs. For each five most cited edible species, the frequency of insect consumption was associated, allowing for the selection of species to promote for mass rearing. This frequency, which is generally low for most edible species, varies according to the species and the PGZ concerned. Brachytrupes membranaceus, Cybister spp., Gryllus bimaculatus, Gymnoproctus sculpturatus, Ornithacris turbida cavroisi, Rhynchophorus phoenicis and Zonocerus variegatus were identified as candidates for promotion in the Benin republic. This study showed that a variety of edible species exist in the Benin republic, but most are rarely consumed. For better promotion of these insects as food, future studies are needed to investigate the mass rearing and/or consumer perception of these promotable edible species.

A study on the differences in edible insect taxonomy groups habitually consumed by people in different regions of China

Abstract A combination of questionnaires and field research was employed to investigate the types, characteristics, preferences, and socio-cultural of insect consumption among diverse groups across various regions of China, with particular emphasis on the types and characteristics of insects consumed in different localities. Findings indicated notable differences in the edible insect preferences among populations in distinct geographical areas. The insect taxonomic groups frequently consumed in China are primarily Lepidoptera, Orthoptera, and Coleoptera – examples of such insects include locusts and domestic silkworm pupae. People in Yunnan, Guizhou, Sichuan, and other regions consume bamboo worms, wasp pupae, and other insects. Insect farming, including yellow mealworms, is prominent in Shandong Province. In the three northeastern provinces, people frequently consume silkworm pupae, ants, and dragonflies. In Yunnan and Guizhou, people preferred bamboo worms and wasp pupae. Deep-frying and stir-frying emerged as the predominant cooking methods for edible insects, while newer approaches like barbecue are becoming increasingly popular. Additionally, our research highlighted that several factors, such as local customs, regional traditions, and economic conditions, shape individuals’ perspectives on edible insects.

Willingness to Consume and Purchase Food with Edible Insects among Generation Z in Poland.

The consumption of insects (entomophagy) is attracting attention for economic, environmental and health reasons. The wide range of edible insect species, rich in protein, fat, minerals, vitamins and fibre, can play an important role in addressing global food insecurity. However, consumer acceptance remains a major barrier to the adoption of insects as a food source in many countries, including Europe. The aim of this study was to determine whether health and environmental concerns, attitudes and intentions towards purchasing edible insects and foods containing edible insects are associated with willingness to consume edible insects and foods containing edible insects among young consumers (Generation Z) in Poland. An empirical study was carried out in 2023, using a questionnaire with an indirect interview method via an online platform. On the basis of surveys conducted among Generation Z in Poland, it can be concluded that health and environmental concerns determine the willingness to consume selected products containing edible insects. At the same time, it should be noted that the more positive the respondents' attitudes towards health and environmental concerns are, the greater their willingness to consume foods containing edible insects is. Attitudes and intentions towards purchasing foods containing edible insects were positively correlated with willingness to purchase and consume this type of food. The results obtained can contribute to efforts to promote the legitimacy of the production of new foods with edible insects in their composition.

A review of cultural aspects and barriers to the consumption of edible insects

A review of cultural aspects and barriers to the consumption of edible insects