Consumers perception of insect-based foods in Lebanon: A novel sustainable food source

Abstract

The focus on sustainable food innovation is driving interest in insect-based foods as a unique and environmentally friendly protein alternative. The aim of the study was to assess consumer perception, knowledge and acceptability of insect-based food among Lebanese consumers. A cross-sectional study recruited a convenience sample of 384 adults living in Lebanon, females (61.7%), with a mean age of 32.28 years old. A questionnaire was sent via WhatsApp in a link form, to assess the behavior towards insect-based food, between August and October 2023. The findings showed that only 14.3% of Lebanese consumers are willing to try insects as food, due to several reasons, mainly because they believe that it is disgusting (60.7%), dirty (57.6%), weird (29.4%) and not safe to eat (28.4%). Several factors appear to affect the acceptability or willingness to try insect-based food such as knowledge and religion. Moreover, males are more likely to try insect-based food than females (p = 0.016). Further awareness campaigns, regulations and strong marketing strategies could pave the ground for higher acceptance and willingness to try insect-based food, though it may take time for Lebanese consumers to fully embrace this alternative.