Table 3.

Sample statistics on acceptance of novel food, innovative technologies for food preparation and other factors affecting the willingness to taste insect-based food.

Criterion	Scale of Measurement	Frequency (%)
Type of insect-based food	1 = I am not willing to eat insect-based food in any form or preparation	22.9%
	2 = I am willing to eat meat, fish, eggs or milk made from animals raised with insect-based feed	50.6%
	3 = I am willing to eat protein food supplements based on insect flour	7.4%
	4 = I am willing to eat cookies made from wheat and insect flour	16.8%
	5 = I am willing to eat cookies with visible insects	2.3%
Novel food acceptance	1 = I do not trust novel food, not even if I know what it contains	7.8%
	2 = I sometimes taste novel food, but only if I am well informed about its characteristics	37.7%
	3 = I am glad to taste novel food if its appearance and smell are attractive	44.5%
	4 = I am always looking for novel and different food, I taste everything	10%
Innovative technologies acceptance	1 = The innovative technologies for food preparation are useless and can be harmful	9%
	2 = There is plenty tasty and nourishing food available on the market, so there is no need to use innovative technologies to produce more food	23%
	3 = The benefits of innovative food technologies are often overrated and can reduce the natural quality of food	21.9%
	4 = The innovative technologies can be fundamental to produce nourishing and sustainable food	46.1%
Presence of a food safety certification	1 = No, I would not taste anyway	26.5%
	2 = It would not change so much	30.6%
	3 = Yes, I would taste	42.9%
Participation to a tasting session leaded by a well-known chef	1 = No, I would not taste anyway	35.2%
	2 = It would not change so much	41.6%
	3 = Yes, I would taste	23.2%