Impact of COVID-19 Pandemic on Willingness to Consume Insect-Based Food Products in Catalonia

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