Consumer Preferences for Insect‐Based Food Products Across Generations: The Role of Food Neophobia, Disgust, and Entomophagy Attitudes

ABSTRACT This study aimed to investigate generational differences in consumer preferences for visually presented insect‐based food products and to examine the associations between knowledge, food neophobia, and entomophagy attitudes and these responses. This cross‐sectional study included 450 adults. Data were collected using experience regarding the consumption of edible insects, the Food Neophobia Scale (FNS), and the Entomophagia Attitude Questionnaire (EAQ). In insect‐based product preferences, participants most frequently chose crispy grasshoppers (38.9%), silkworm pasta (32.0%), and insect‐based granola (32.9%). Regression analysis revealed that greater food neophobia was associated with higher disgust (β = 0.206; p < 0.001) and lower interest in insect consumption (β = −0.093; p < 0.001). In conclusion, generational differences in preferences for insect‐based food products were shaped by food neophobia, disgust, and cultural and religious factors, highlighting key barriers to consumer acceptance.