Edible insects are being considered as a sustainable source of protein and are continuously appearing in markets in the West. The impact of COVID-19 on the willingness to consume (WTC) two products enriched with insect ingredients, jam and yogurt, was analyzed. A semistructured questionnaire was applied using the Qualtrics© consumer panel. Data was collected from 799 and 481 consumers before and during the COVID-19 lockdown in Catalonia (Spain), respectively. The multinomial logit (MNL) model was used to analyze the determinant factors affecting consumers’ WTC insect-based products and the impact of COVID-19 on such heterogeneity. Results showed that the outbreak of COVID-19 caused a significant decrease in the WTC. Findings also revealed that consumers who contracted the COVID-19, strictly followed the regulations during the confinement, and are well informed about symptoms were more likely to reject the consumption of the insect-based products. Both before and during the lockdown, results showed that young and employed consumers, with low-income level, who give importance to the environmental attribute in food are prone to consume insect-based food products. The COVID-19 outbreak had a homogenizing impact on consumers’ WTC with respect to the gender variable. Consumers’ affirmation towards strict food safety standards of the insect-based products should be remarked.

To fulfill consumer trends in sustainable and healthy food choices, this study explored the application of edible insects and carob powder as sustainable and nutritious ingredients in developing a high‐protein snack, known as a protein ball. Four formulations were developed and characterized in terms of moisture content, water activity, color, texture, microbial count, and nutritional profile. Finally, the sensory profile was determined using the flash profile method, and the developed product was compared to a commercial product. The effect of replacing the conventional protein source with cricket flour and cocoa with its sustainable alternative, carob, on the measured characteristics was determined. The results showed that cricket flour significantly decreased the lightness color values (from 40 to 30) on the internal surface of the protein ball. Texture remained largely unaffected initially; however, after 2 weeks of storage, cricket flour significantly decreased the hardness (from 15 to 12 N) and chewiness values (from 1.6 to 1.0 N mm). Moreover, cricket flour significantly increased the aerobic count (from 3–4 log to 5 log cfu g ⁻¹ ). The sensory space of the cricket samples was separated from the milk protein samples, mainly related to flavor attributes, while the commercial sample was distinguished by dryness and sweetness. In general, carob powder did not affect the measured parameters compared to cocoa. This study demonstrated the suitability of utilizing cricket flour and carob powder in a high‐protein snack without substantially compromising the product's organoleptic properties. Future research could investigate the consumer acceptability of the product.

The use of edible insect ingredients aligns with the emerging trends of sustainable and high-protein diets. The purchase intention of ‘protein balls’, a high-protein snack, and its determinant factors were investigated in this study. Four formulations were prepared using two main protein sources: milk protein and cricket flour, a sustainable and novel protein source. For each protein source, one formulation was flavoured with cocoa and the other with carob, its sustainable alternative. A fifth formulation was introduced which is a commercially available protein ball. Data collection took place at gyms and sports clubs, resulting in 129 valid responses. The participants completed the survey in a home-use context and were economically compensated for their participation. As demonstrated by the results, consumers exhibited a higher preference for the commercial sample and the milk protein formulations in contrast to the cricket formulations. A significant consumer segment (69.0-69.8%) was found to be interested in purchasing the cricket formulations; however, they mostly demanded a 19% discount off the retail price of the commercial sample. Food-related attitudes, including environmental consciousness, concern for the healthiness of snacks, and willingness to try new food significantly influenced purchase decisions. Nevertheless, sensory acceptability exerted the largest influence. Greater sensory acceptability of insect-based products can ultimately increase their market value, given that it is an essential factor driving food choices. This study also highlights the suitability of carob as an alternative to cocoa, which can be an opportunity for food producers in the Mediterranean region to develop new products.