SynthesisFrontiers in nutrition2021
Acceptance of Insect-Based Food Products in Western Societies: A Systematic Review.
Synthesis in Frontiers in nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 61 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
61 citing papers in PubMed, 225 citations in OpenAlex.
- Unveiling the patterns and mechanisms of time-specific release of multifunctional peptides from cricket protein.Food chemistry: X · 2026Article
- Consumer Acceptability of Animal-Source Food Alternatives: A Literature Review to Support the Transition to Sustainable, Healthy Diets.Current developments in nutrition · 2026Article
- Alternative Proteins on the Polish Plate: Consumer Acceptance, Current Challenges, and Future Perspectives.Foods (Basel, Switzerland) · 2026Review
- House Cricket (Insects · 2026Review
- Consumer Segmentation and Gender-Specific Adoption Pathways for Edible Insects: Evidence from Saudi Arabia.Insects · 2026Article
- Increasing the Acceptability of Insect-Based Foods as Future Foods: A Comprehensive Review of Barriers, Strategies, and Pathways to Mainstream Adoption.Comprehensive reviews in food science and food safety · 2026Review
- Effects of Edible Insect Enrichment of Meat-Based and Meat Analogue Products on the Nutritional Composition, Techno-Functional Properties, and Acceptability to Consumers: A Systematic Review.Foods (Basel, Switzerland) · 2026Review
- Insects as an Alternative Protein Source: A Sustainable Approach to Future Food Security.Insects · 2026Review
- Article
- Predicting schoolchildren's willingness to eat insect-based snacks: effects of information provision psychological and cognitive traits.NPJ science of food · 2026Article
- Consumer Awareness and Acceptance of Palm Weevil Larvae (International journal of food science · 2026Article
- Intention to consume 3D-printed food: perspectives across generational divides.Frontiers in nutrition · 2026Article
- Product Development and Consumer Evaluation of Beef-Cricket Hybrid Burgers.International journal of food science · 2026Article
- Feasibility of UsingFoods (Basel, Switzerland) · 2025Review
- Development of Fermented Cricket Paste and Its Characteristic Comparison with Traditional Fermented Shrimp Paste (Foods (Basel, Switzerland) · 2025Article
- Research on Development and Challenges of Forest Food Resources from an Industrial Perspective-Alternative Protein Food Industry as an Example.Foods (Basel, Switzerland) · 2025Review
- Edible Insects as Future Proteins: Nutritional Value, Functional Properties, Bioactivities, and Safety Perspectives.Nutrients · 2025Review
- Article
- Functional Ingredients: From Molecule to Market-AI-Enabled Design, Bioavailability, Consumer Impact, and Clinical Evidence.Foods (Basel, Switzerland) · 2025Review
- Improving perceptions of cultivated meat and plant-based proteins in Singapore.Scientific reports · 2025Article
1 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consuming insects is a possible alternative to meat consumption that has few detrimental impacts on the environment and human health. Whether novel foods made from insects will become established in Western societies in the coming years depends largely on their acceptance by the respective populations. Numerous studies on the acceptance of insects as a novel food have already been conducted. In this systematic review, the main findings of quantitative, experimental, and tasting studies on the acceptance of insects as a novel food are summarized. The present paper is designed to serve as an orientation for practitioners in the food industry and provides information useful for the design of marketing strategies and target group-oriented product development. In addition, we highlight in which fields future studies could be conducted to further improve the understanding of the acceptance of insects as food in Western societies.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.