The Culinary Acceptance of Edible Insects: The Mediating Roles of Food Neophobia and Food Interest in the Context of Perceived Future Food Insecurity
INSECTS, cilt.17, sa.7, ss.1-23, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 17 Sayı: 7
- Basım Tarihi: 2026
- Doi Numarası: 10.3390/insects17070748
- Dergi Adı: INSECTS
- Derginin Tarandığı İndeksler: Academic Search Ultimate (EBSCO), Natural Science Collection (ProQuest), Biological Science Database (ProQuest), Scopus, Science Citation Index Expanded (SCI-EXPANDED), BIOSIS, Geobase, Directory of Open Access Journals, Zoological Record
- Sayfa Sayıları: ss.1-23
- Recep Tayyip Erdoğan Üniversitesi Adresli: Evet
Özet
The contribution of edible insects to sustainable food systems is made possible not only by their production and environmental benefits, but also by culinary professionals incorporating these ingredients into recipes and menus. This study focuses on culinary students, a critical intermediary group in the culinary adoption of insects, and examines how their perceptions of future food insecurity are associated with their intentions to incorporate edible insects into recipes. Data were collected via an online survey from 400 students across seven regions of Turkey and analyzed using structural equation modeling. The findings indicate that perceived future food insecurity is not directly related to the intention to incorporate edible insects into recipes; rather, it is indirectly linked through lower food neophobia and higher food interest. The results highlight the potential importance of culinary education; previous research further suggests that low-visibility processed forms may facilitate acceptance.