Beyond Food Neophobia: Factors Associated with Willingness to Consume Cultured Meat and Edible Insects

This study examined stated willingness to consume cultured meat and edible insects and the associations of unwillingness with food neophobia, sociodemographic characteristics, dietary habits, awareness, and prior consumption experience. This cross-sectional study included 2520 adults aged 18–35 years recruited from urban areas of six cities in Türkiye. Data were collected through face-to-face interviews, in which participants reported their willingness to consume each product. Food neophobia was assessed using the validated Turkish Food Neophobia Scale, and dietary intake using a 24 h dietary recall. Separate binary logistic regression analyses were performed. Stated willingness to consume edible insects and cultured meat was 9.4% and 15.6%, respectively. Disgust (73.2%) and perceived unhealthiness (28.7%) were the main reasons for unwillingness, respectively. Food neophobia was not independently associated with unwillingness to consume cultured meat (adjusted OR = 0.989, 95% CI: 0.977–1.002; p > 0.05). For edible insects, food neophobia was significant in the crude model (OR = 1.017, 95% CI: 1.002–1.032; p < 0.05), but not after adjustment (adjusted OR = 1.015, 95% CI: 0.998–1.031; p > 0.05). Greater general awareness of alternative foods and previous consumption experience of alternative foods were independently associated with lower unwillingness to consume both products (p < 0.05). Willingness to consume cultured meat and edible insects appears more closely related to general awareness of alternative foods and previous consumption experience than to general food neophobia. These findings reflect stated willingness rather than observed purchasing or consumption.