Insects on the Menu: Exploring Psychological and Demographic Factors of Novel Food Acceptance

Global food systems face increasing pressures from climate change, population growth, and resource scarcity, highlighting the importance of sustainable protein sources such as edible insects. Despite their nutritional and environmental advantages, insect-based foods remain widely unaccepted in Western societies due to psychological and cultural barriers. This thesis investigates key determinants influencing consumer attitudes and intentions toward insect-based products, specifically examining attitudes toward insects as food and intentions to try and buy raw and processed insect-based foods. Using survey data from 118 Italian participants, regression analyses along with feature engineering techniques were employed to explore demographic, personality traits (according to the Big Five model), eating habits, and food neophobia as predictors of insect-based food attitudes and willingness to try and buy. Results indicated that males, younger age groups, higher openness to experience, preference for ethnic foods, and lower food neophobia significantly predicted greater acceptance and willingness to consume insect-based products. Consumer segmentation identified 'Social Explorers' as the most receptive group. The study provides valuable insights for marketers and policymakers and recommends future research directions including cross-cultural, longitudinal, and experimental approaches.