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Sensory Perception Nudge: Insect-Based Food Consumer Behavior

Author

Listed:
  • Oliva M. D. Martins

    (Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal)

  • Rocsana Bucea-Manea-Țoniș

    (Doctoral School, National University of Physical Education and Sport, 060057 Bucharest, Romania)

  • Ana Sofia Coelho

    (Instituto Politécnico de Bragança (IPB), Campus de Santa Apolónia, 5300-253 Bragança, Portugal
    GOVCOPP-UA, University of Aveiro, 3810-193 Aveiro, Portugal)

  • Violeta-Elena Simion

    (Faculty of Veterinary Medicine, Spiru Haret University, 030352 Bucharest, Romania)

Abstract

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

Suggested Citation

  • Oliva M. D. Martins & Rocsana Bucea-Manea-Țoniș & Ana Sofia Coelho & Violeta-Elena Simion, 2022. "Sensory Perception Nudge: Insect-Based Food Consumer Behavior," Sustainability, MDPI, vol. 14(18), pages 1-18, September.
    • Handle: RePEc:gam:jsusta:v:14:y:2022:i:18:p:11541-:d:914935
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    References listed on IDEAS

    as
    1. Oliva M. D. Martins & Rocsana Bucea-Manea-Țoniș & Jasmina Bašić & Ana Sofia Coelho & Violeta-Elena Simion, 2022. "Insect-Based Food: A (Free) Choice," Sustainability, MDPI, vol. 14(12), pages 1-22, June.
    2. Marko Sarstedt & Christian M. Ringle & Joseph F. Hair, 2022. "Partial Least Squares Structural Equation Modeling," Springer Books, in: Christian Homburg & Martin Klarmann & Arnd Vomberg (ed.), Handbook of Market Research, pages 587-632, Springer.
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