Consumer behavioral factors of the new EU regulatory framework for the feeding of insect-derived products

Abstract

Purpose

To analyze the intention to consume insect derivatives after the 2023 regulatory changes in Europe that allow their commercialization for human consumption. It is necessary to know if society is willing to consume these new foods taking into consideration their ecological value, animal empathy, social stigma and neophobia.

Design and methodology

The research was carried out by means of a survey of 1,278 consumers in Spain. The analysis of the results obtained was carried out through a mixed PLS-SEM and fs/QCA methodology.

Findings

Ecological value and social stigma are the most significant variables in terms of the intention to consume insect derivatives by humans. In contrast, empathy for animals does not influence this behavior, suggesting changes from parallels shown in animal research.

Practical and social implications

The findings of this study are significant as they provide valuable information on how ecological value and social stigma are key to the intention to consume insect derivatives, while animal empathy is a construct that does not exert an influence. These results are relevant for society, as the consumption of insect derivatives is becoming an increasingly popular alternative in terms of sustainability and food security in compliance with the goals of the 2030 Agenda. In addition, this study contributes to filling a gap in the scientific literature on edible insect derivatives in the context of their recent commercialization and the variables that influence or not their acceptance.

Value and originality

This paper provides useful information after the regulation of January 3, 2023 which proceeds to the amendment of the Implementing Regulation (EU) 2017/2470 on the consumption of insect derivatives, so it can be a tool that helps to raise business strategies. The results obtained are original, being a new growing field, and relevant, due to the importance that this new form of food is sustainably acquiring worldwide.