The potential of insect-based feed (IBF) as a sustainable alternative to conventional animal feed is widely reported, yet there is extremely limited information on its acceptance in Ireland, a country with a strong farming background. Therefore, this study aims to provide baseline data on factors affecting acceptance of IBF amongst a segment of consumers and farmers in Ireland. Quantitative and qualitative data were collected amongst 233 consumers, 73 of which were farmers. Non-parametric statistical tests revealed that the willingness to consume foods from animals fed with IBF depends on the type of food and is affected by a combination of consumer- and product-related factors. Consumers’ age, gender, diet, and education level, the foods’ packaging information, safety, and price, and whether insects are part of an animal’s natural diet or environmentally friendly had a significant effect. Safety concern regarding use of IBF was the main factor affecting farmers’ willingness to use it. Qualitative findings revealed concerns emanating from the bovine spongiform encephalopathy outbreak and a general need for more information. Accordingly, information on the benefits of using IBF increased its acceptance. Thus, IBF acceptance might depend on dedicated educational interventions which include addressing the safety aspect of the feed even among those with higher level of education.

In the context of globalization, cross-cultural studies have become increasingly important for understanding differences in consumer acceptance of various foods. This study examines and compares the acceptance of insect-based foods between consumers in Greece and Ireland, two EU countries where insect-based foods are not widely available. An online survey was distributed in both countries and responses from 489 participants (Greece: n = 283; Ireland: n = 206) were analysed, using non-parametric tests for the quantitative data, and a combination of thematic and content analysis for the qualitative data. Overall, the Mann–Whitney U test showed that participants from Greece were significantly less willing to consume insect-based foods than those in Ireland. Among EU-approved insects, the Friedman test showed that participants in Ireland significantly preferred yellow mealworms over house crickets and migratory locusts, whereas participants in Greece showed no significant preference among these species. Both groups were more willing to consume insect-based foods when the insects were not visible, while they differed in their preference of inclusion percentage of insect protein in foods. However, no differences were found in the willingness to consume different types of non-visible insect products. The Mann–Whitney U test showed that participants in Ireland could be more influenced to consume insect-based foods by external factors, with live demonstrations by chefs being the most influential. However, family members would be the most influencing factor for those from Greece. Nuances in participants’ willingness to buy insect-based foods are presented and discussed. These findings could inform strategies aimed at increasing the acceptance of insects as food among consumers in European countries with limited exposure to such products.

While insect-based foods could contribute towards sustainable protein consumption and production, their successful adoption relies largely on consumer acceptance. This case study aims to explore factors affecting acceptance and to identify the insect-based foods that participants would like to be developed and introduced to the market. Three focus groups incorporating optional tasting sessions of insect-based foods were conducted in Ireland, a country where these foods were unavailable at the time of the study. Findings showed that before the tasting sessions, public opinion, portion size comparisons (insects vs. meat), and witnessing entomophagy-related disturbing experiences through television were some of the factors that negatively influenced acceptance. Lack of availability in Ireland was the main factor that hindered consumption among participants willing to consume these foods. Participants’ usual food choice motives, sensory attributes, and inclusion percentages of insects in food were some factors which affected acceptance following the tasting sessions. A variety of insect-based foods was suggested for product development, which were mostly components of a main meal. The findings of this study could give an initial indication of product ideas that could be explored further for product development in regions where insect-based foods are not readily available on the market. These findings could contribute to future studies that would aim to build quantitative tools.

Edible insects are recognised as a sustainable, high-protein food source, yet consumption in Western diets remains limited due to cultural barriers and concerns about taste, appearance, and safety. This study explored the factors affecting the acceptance of familiar products where insects have been added as ingredients, and how purchase intent is influenced by label information. During sensory evaluation, 59 participants tested pasta-only and pasta-with-sauce samples that were presented with and without insects (controls). Results showed no significant differences in preference between insect and control samples (pasta only: p = 0.150; pasta with sauce: p = 0.193). Open-ended feedback highlighted flavour, texture, and familiarity as key drivers. Label design strongly shaped purchase intent, with participants preferring labels that combined clear allergen and ingredient information with credible nutrition and eco-certification logos. Benefit-focused price framing (protein and sustainability) significantly increased willingness to pay (p < 0.001), while prior insect consumption, age and gender had no effect. Overall, the findings show that adding insects into a well-known ready-meal format, supported by transparent labelling and benefit-based communication, has the potential to improve acceptance. This approach highlights a practical way to bring insect proteins into mainstream food systems while contributing to nutrition and sustainability goals.

The need for sustainable protein alternatives has led to an exploration of edible insects as meat extenders. This study investigated the feasibility of reducing beef content in burgers by incorporating insect‐based ingredients and examined the effect on physicochemical, techno‐functional and sensory properties, as well as consumer acceptance and willingness to buy hybrid beef–insect products. Beef–insect hybrid burgers were developed by replacing 10%–40% of ground beef with a cricket‐based ingredient formulated to approximate the protein and functional properties of beef. The physicochemical properties (colour, texture, moisture and cooking loss) were tested, and consumer preference testing was conducted with 67 participants. Data were analysed using ANOVA, nonparametric tests, and multiple linear regression. Replacement of beef up to 40% did not significantly affect texture, moisture, or cooking loss compared with the control beef‐only burger. Colour differences were limited to the lightness ( L ^∗ ) of raw samples, with the samples with a 40% replacement level appearing darker. Consumer rankings showed a clear preference for higher beef content; however, no significant differences were observed between the control and burgers with 20% beef replacement, suggesting that moderate substitution can be achieved without reducing acceptance. Regression analysis revealed that environmental impact, cost and protein content jointly explained 31% of the variance in willingness to buy, with environmental impact and cost exerting the strongest negative effects. Overall, cricket‐based hybrid burgers demonstrated technological feasibility and partial consumer acceptance, particularly at modest substitution levels (≤ 20%). Broader adoption will depend on maintaining sensory appeal while communicating nutritional and environmental benefits effectively. These findings highlight the potential of insect‐based hybrid meats as a practical pathway towards more sustainable protein consumption in Western markets.