Consumer perceptions of insect consumption: a review of western research since 2015

Summary Edible insects have been touted as a sustainable food of the future, but for Western consumers, the concept of entomophagy is largely unfamiliar and often disgusting. This review article discusses current trends in perceptual entomophagy research in Australia, Canada, Europe and the USA since 2015, along with an analysis of the guiding theoretical approaches to predicting insect consumption. Instead of trying to convince unwilling consumers, sensory and consumer science should turn to optimising insect‐eating experiences for potential early adopters. Hedonic evaluations of insect‐based products highlight differences in regional palates, but certain emotional responses seem consistent, including a group of newly coined ‘food‐evoked sensation seeking emotions’. Through clear‐cut insect‐inclusive legislation and effective product development, entomophagy‐specific fear and disgust may diminish over time. Researchers, food companies and governments all play critical roles in integrating insects into modern food systems, but consumer behaviour will ultimately determine the success of novel foods like insects.