Willingness to consume insect-based food in France: Determinants and consumer perspectives

Despite having an appealing nutritional profile and lower environmental impacts compared to traditional meat products, edible insects face challenges in gaining consumer acceptance, especially in western societies. No consumer study on edible insects has been conducted in France. Hence, this study aims to evaluate French consumers' willingness to adopt insect-based food (IBF) and identify factors influencing entomophagy (the consumption of insects as food). A 46-question online questionnaire was administered to 617 subjects to assess how various explanatory variables impact IBF acceptance through difference tests, correlation analysis, and multiple correspondence analysis. The results revealed that 69% of respondents were introduced to entomophagy, and 53% had consumed IBF before the survey. Environmental sustainability and nutritional value were identified as major motivators for entomophagy, which could inform promotional strategies for IBF in France. Unfamiliarity and disgust emerged as primary barriers to entomophagy. However, the study suggested that these challenges could be overcome by repeated exposure to entomophagy, which reduced food neophobia and food disgust sensitivity, increased familiarity with entomophagy, and improved insect-eating experiences and willingness to consume IBF. Overall, the study highlights the potential for entomophagy in France and emphasizes the need to address consumer perceptions to foster broader acceptance of IBF.

Automated summary

No consumer study on edible insects has been conducted in France. This study aims to evaluate French consumers' willingness to adopt insect-based food (IBF) and identify factors influencing entomophagy. The results revealed that environmental sustainability and nutritional value were major motivators for entomophagy, while unfamiliarity and disgust were primary barriers.