Consumer Preferences for Insect-Based Food Products Across Generations: The Role of Food Neophobia, Disgust, and Entomophagy Attitudes
Journal of Sensory Studies, cilt.41, sa.5, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 41 Sayı: 5
- Basım Tarihi: 2026
- Doi Numarası: 10.1111/joss.70186
- Dergi Adı: Journal of Sensory Studies
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Compendex, Psycinfo, Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biological Science Database (ProQuest), Earth, Atmospheric, & Aquatic Science Collection (ProQuest), Engineering Source (EBSCO)
- Anahtar Kelimeler: consumer attitudes, edible insects, entomophagy, food neophobia, generations
- Ankara Üniversitesi Adresli: Evet
Özet
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.