Consumer acceptance of insects and ideal product attributes

What is it about?

With growing population and consequent food demand, edible insects have significant potential as a value added ingredient. However, consumer acceptance is crucial for the future of entomophagy. We identify the main acceptance barriers and drivers towards consumption, and what ideal product attributes New Zealand consumers are looking for in food products that contain extracted insect protein. It finds consumers are attracted to convenient, healthy and sustainable sweet snack, drink or breakfast options, as opposed to a meat substitute.

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