Profiling consumers who are ready to adopt insects as a meat substitute in a Western society

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Consumers’ perception of bakery products with insect fat as partial butter replacement (2020, background): “This study focused on young adults, as these are the readiest to adopt insects as food products (Verbeke, 2015).”
Why we still don't eat insects: Assessing entomophagy promotion through a diffusion of innovations framework (2015, background): “3% of females are likely to adopt insects as a meat substitute (Verbeke, 2015), representing a fraction of the early adopter population and only expressing “willingness” rather than actual usage.”
Opportunities and hurdles of edible insects for food and feed (2017, background): “3% of females were likely to adopt insects as a substitute for meat (Verbeke 2015) and another that 19% of individuals were prepared to eat insects as a meat substitute (Hartmann & Siegrist 2017).”
Effect of post-harvest starvation and rinsing on the microbial numbers and the bacterial community composition of mealworm larvae (Tenebrio molitor) (2017, background): “In Western countries, the use of insects in feed and food is gaining increasing attention (Caparros Megido et al., 2014; Mlcek, Rop, Borkovcova, & Bednarova, 2014; Verbeke, 2015).”