Gatekeepers in the food industry: acceptability of edible insects

For billions of consumers around the world, insects are not only considered edible, they are considered delicious! Currently, in the United States, there is a distinct movement from 'yuck' to 'yum' in terms of insects as food. This movement towards acceptance can be seen in the market-demand for edible insects, but the pace of the demand is modified by the level to which key gatekeepers in education, research, and the food industry are providing supportive information to consumers. In this paper, we hypothesised that there would be differences in the perceptions of edible insect acceptability across three gatekeeper groups, entomologists (specifically, members of the North Central Branch of the Entomological Society of America), food technologists (specifically, members of the Southern California Institute for Food Technology), and secondary family and consumer sciences teachers (specifically, members of the Montana Association of Family and Consumer Sciences). Further, we hypothesised that nutrition and environmental information would be the most important among entomologists. We exposed each group to information and tasting opportunities. Our findings supported our hypotheses with statistically significant differences using the Fisher's exact test across the three gatekeeper groups in terms of acceptability (P-values of less than 0.01 in all pairings; P=1.003e(-12) overall). We found differences between entomologists and family and consumer sciences (FCS) teachers in the importance of nutrition as a factor (P=0.014) but not between other pairings. Environmental impact information was statistically different across the groups (P=0.024) and statistically significant in FCS teachers compared to the other groups but not food technologists versus entomologists (P=0.95). We offer theoretical reasons why differences exist and offer suggestions on how we can move towards more acceptance among gatekeepers leading to more support for consumer demand.