ArticleFoods (Basel, Switzerland)2021
Relationship between Acceptance of Insects as an Alternative to Meat and Willingness to Consume Insect-Based Food-A Study on a Representative Sample of the Polish Population.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
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Who cites it
16 citing papers in PubMed.
- Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers.International journal of food science · 2026Article
- Article
- Local knowledge, perception and practices regarding edible insects among different ethnic groups in Northern Uganda.Journal of ethnobiology and ethnomedicine · 2025Article
- Factors Influencing the Intention to Eat Insects as an Alternative Protein Source: A Sample from Turkey.Foods (Basel, Switzerland) · 2025Article
- Cross-Cultural Perspectives on Insect-Based Foods: Insights from Consumers in Greece and Ireland.Foods (Basel, Switzerland) · 2025Article
- Willingness to Consume and Purchase Food with Edible Insects among Generation Z in Poland.Foods (Basel, Switzerland) · 2024Article
- Acceptance of Muffins (Sweet and Savory) with the Addition ofFoods (Basel, Switzerland) · 2024Article
- Consumer Perception of Innovative Fruit and Cereal Bars-Current and Future Perspectives.Nutrients · 2024Article
- Is Sustainable Consumption a Sufficient Motivator for Consumers to Adopt Meat Alternatives? A Consumer Perspective on Plant-Based, Cell-Culture-Derived, and Insect-Based Alternatives.Foods (Basel, Switzerland) · 2024Article
- Determinants of Consumers' Acceptance and Adoption of Novel Food in View of More Resilient and Sustainable Food Systems in the EU: A Systematic Literature Review.Foods (Basel, Switzerland) · 2024Review
- Attitudes and purchase intentions of polish university students towards food made from insects-A modelling approach.PloS one · 2024Article
- Research on Influencing Factors of Food Choice and Food Consumption.Foods (Basel, Switzerland) · 2023Article
- The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View.Foods (Basel, Switzerland) · 2023Article
- Consumers' Acceptability and Perception of Edible Insects as an Emerging Protein Source.International journal of environmental research and public health · 2022Article
- The Motivations for Consumption of Edible Insects: A Systematic Review.Foods (Basel, Switzerland) · 2022Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Despite their nutritional and ecological potential, insect-based food is rarely accepted by consumers. There may be a discrepancy between the consumers' understanding of the need to reduce meat consumption and their personal food preferences. Our goal was to investigate the relationship between the acceptance of insects as a meat substitute, the willingness to buy and consume insect-based food, and the underlying factors. The study was conducted on a representative sample of the Polish population, and as in previous studies, our results showed that men who are more familiar with entomophagy pay more attention to the environmental impact of their food choices, are convenience-orientated and are more willing to accept insects as a meat substitute. However, people with higher levels of food neophobia and disgust sensitivity and lower levels of variety-seeking tendency are less willing to consume insects. Our study showed that the acceptance of insects as an alternative to meat (general perspective) does not translate into a willingness to buy and eat them (individual perspective). Consumers who declare their acceptance of insects as a meat substitute might not be willing to purchase insects for their consumption.
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Registered trials
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