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Contextual acceptance of insect-based foods

Abstract:

Insect-based foods have gained much attention as an alternative source of protein in recent years because of their high nutritional content and low production costs. However, consumer acceptance of insect-based foods still poses a big challenge in many societies. Across three studies, we examined how social companions (alone, friend, family, acquaintance, partner) and location (cafe, bar, pub, food festival) are associated with people’s willingness to eat insect-based foods. We also examined ...

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Publication status:
Published
Peer review status:
Peer reviewed

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Publisher copy:
10.1016/j.foodqual.2020.103982

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Institution:
University of Oxford
Division:
MSD
Department:
Experimental Psychology
Role:
Author
ORCID:
0000-0003-2111-072X
Publisher:
Elsevier
Journal:
Food Quality and Preference More from this journal
Volume:
85
Article number:
103982
Publication date:
2020-05-20
Acceptance date:
2020-05-14
DOI:
EISSN:
1873-6343
ISSN:
0950-3293
Language:
English
Keywords:
Pubs id:
1105055
Local pid:
pubs:1105055
Deposit date:
2020-07-31

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