Foods of animal origin are, with controversy, increasingly being associated by consumers with greenhouse gas emissions, pollution, resource depletion, ethics, and health issues. This, along with the increasing global population and the limited resources has led to a search for new sources of food. Insects as food is a trendy topic in this sense. However, most consumers (at least in Western societies) are reluctant to include them in their diets. This book summarizes knowledge about Western consumer perceptions and includes a study carried out by the author, aiming to (1) be useful to the food industry and (2) informative for curious and concerned consumers.