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The use of edible insects as a potential component of food products is gathering interest among scientists, policy makers and the food industry. Although recent research suggests that a growing number of Western consumers might be willing to consume food products containing edible insects or insect-based protein, little is known about the influence of ingredient information on product evaluation. The aim of this study was to examine (i) the overall liking, perceived quality and nutritiousness, and (ii) the emotional and sensory profiling of three commercially available burgers (insect-based, plant-based and meat-based), under blind, expected and informed conditions. In total, 97 young adults took part in this experiment, divided into two sessions to assess the effect of blind tasting. The findings of the study revealed that although the overall liking for the insect burger was comparable to the liking for the plant-based …