From fear to fork—exploring food neophobia and the inclination towards entomophagy in Italy

Abstract This study explored how sociodemographic factors, food preferences, and individual characteristics influence food neophobia and the acceptance of insect-based foods among Italian consumers. Findings revealed that age, monthly income, and education level significantly influenced food neophobia, while gender, age, and education level were associated with the propensity for entomophagy. Additionally, there was a correlation between food neophobia and the inclination towards entomophagy, indicating that more neophobic individuals were less willing to consume insects or insect-based foods. The research underscored the importance of prior experience with insect-based products, familiarity with entomophagy, species, and presentation form of insects in shaping consumer acceptance. Crickets emerged as the most popular insect species for consumption, with cricket flour being the preferred form for incorporation, particularly in pasta and bakery products. Overall, the study underscores the importance of understanding consumer profiles and utilizing attractive insect species or developing appealing attributes for insect-based products to overcome psychological barriers and increase acceptance of entomophagy.