Exploring Consumer Acceptance of Insect-based Snack Products in Ireland
Megan K. Herbert, Emma Beacom
Abstract
A significant amount of research has emerged in recent years highlighting the nutritional, economic and environmental benefits of using insects as a food source (entomophagy). This study investigates consumer perceptions toward insect-based snack products in the Republic of Ireland, with the aim of generating insights that would help companies achieve future success with these products in the Irish market. A two-phase mixed methods approach was used: (i) online survey, and (ii) online focus groups and consumer idealized design activity. Findings revealed that although the majority had not consumed an insect-based food product before, there was some willingness to try these products, and preferred carriers and flavor combinations were indicated. Further, although this study confirmed that Irish consumers experience many of the barriers to acceptance identified in previous studies, potential drivers to acceptance were also identified, indicating that these barriers could be overcome through product design, education and effective marketing strategies.