, International Journal of Gastronomy and Food Science, Volume 21, October 2020
Entomophagy is increasingly seen as a potential solution to provide a sustainable source of protein. However, the attitude of Western consumers towards insect-based products is generally negative. This study was designed to evaluate the liking of four insect-based snacks among young Italian consumers through a tasting panel involving 62 participants. Two of the products showed the whole insects, while the other two contained insect flour as a main ingredient.