Despite the nutritional value of insect consumption, it is crucial to overcome barriers that prevented consumers from consuming insects, especially in countries where insect-based food is not part of their culture. Individual and social beliefs are important factors that have an influence on the intention and behavior of individuals trying new food. Structural aspects such as neophobia and factors of influence were analyzed.

The objective is to identify characteristics that drive consumers to try new foods. And the methodological framework was developed by evaluating variables and their respective indicators, as well as their relationship and meaning, a new conceptual model to try new food and change the intention about eating behavior. On the one hand, individual beliefs are significantly influenced by reasonable beliefs and very low influenced by emotional belief and sensory Perception. On the other hand, social belief is highly influenced by social acceptability and another reference.

In terms of individuals, the behavior depends on personal and social beliefs, but also on individual perception (namely sensory perception for food products). And experimentation is influenced by vision, as well as by texture, smell, and taste. And people consider it hard to taste food when the insect is seen. So, it is suggested to try new insect-based food such as flour (or another food product such as protein bar).

Why are these influencing variables so important? Structural aspects can represent barriers to changing the behavior and, consequently, sustainability. Nevertheless, good practices can drive us to sustainable development and are suitable for the environment. It is suggested to develop other researchers understand how different countries and different cultures adopt insect-based food in their dietary habits.

Given the projected population growth and increasing life expectancy, nutrition is a challenge in terms of health, as well as economic, social, and environmental. Aiming for sustainability, it is crucial to identify nutrition alternatives within the circular economy.