Sensory Perception Nudge: Insect-Based Food Consumer Behavior

The negative impact that animal protein sources have on the environment is a critical world problem. Finding new acceptable alternatives crucial. Nevertheless, numerous factors influence decision to try an unknown food. By adopting consumer behavior perspective as well approaching possibility of overcoming neophobia, this research examined sensory perception with regard experimentation foods, focusing entomophagy. A theoretical model was developed, and path analysis factor were based structural equation (PLS-SEM), designed in SmartPLS, test relationships. Despite low level awareness concerning benefits entomophagy, study considered many aspects food, specifically our sensorial system. Sensory founded senses, such tactile, olfactory, visual, gustatory which can perception. In line these assumptions, identified three most important decisive individuals’ perceptions: preparation, visual related aspects, presentation shape food regarding entomophagy behavior. People like know method preparation ingredients color These findings are crucial business practitioners, policymakers, marketers, who adopt some process strategies following perception, will contribute changing habits consumers.