This study examines prospects of edible whole insect and processed insect-based food in Germany and investigates determining factors for acceptance... 

The main results show a low willingness to try insects among Germans and the prevalence of psychological and personality barriers to consumption, such as disgust and food neophobia. Focusing on processed insect products is shown to be the most promising strategy to implement entomophagy, as an essential barrier to consumption is the visibility of the insects.

https://www.researchgate.net/publication/334618984_Eating_edible_insects_as_sustainable_food_Exploring_the_determinants_of_consumer_acceptance_in_Germany