The greatest barrier to entomophagy (intentional consumption of edible insects) in Western countries is low consumer acceptance, and the topic of consumer perception and sensory evaluation of insect-based food products (IBFP) is one of the most studied topics in edible insects as food. This chapter summarizes the main findings in consumer studies performed in the last decade, focusing on consumer conceptualization of insects as food, determinants of acceptance, and product development (sensory evaluation and package design). As edible insects are novel foods that do not fit consumers’ social and cultural norms, consumer rejection can be caused by strong emotional reactions (e.g., disgust) and food neophobia. However, acceptance has been increasing in recent years mainly due to increased popularization, communication of utilitarian benefits, and introduction of IBFP in Western markets. Still, IBFP have not yet reached widespread success, and positive sensory experiences are essential to reverse some of the negative social and cultural norms that lead to entomophagy rejection. In this regard, sensory evaluation and package design are crucial to ensure increased acceptance, since higher sensory appeal and familiarity with insects’ sensory properties can lead to higher acceptance towards entomophagy.