Sensory attributes of edible insects and insect-based foods – Future outlooks for enhancing consumer appeal

Abstract

BackgroundEdible insects are considered a new alternative sustainable source of proteins that exhibits higher feed-conversion efficiency and has a less negative environmental impact, compared to conventional animal-derived protein sources. Highly nutritional edible insects may help solve issues of global malnutrition and food insecurity, while byproducts have the potential for practical application in the food industry, agriculture, and medicine. Despite these numerous benefits, negative attitudes toward insects as food exist in societies where it is not part of their culture to consume insects, raising barriers to the wider introduction of edible insects in the diet on a regular basis. Scope and approachIn this review, we discuss the sensory characteristics, such as flavor and texture, of edible insect and insect-based foods, their contribution to consumers’ attitudes toward edible insects, and approaches to alter the quality of sensory attributes—from insect farming and processing to novel product formulation and taste education. Key findings and conclusionsSensory and visual characteristics of edible insects, and availability of information on their origin and safety, are important factors in consumer appeal and their willingness to try eating insects in the future. Flavor and texture of edible insects depend largely on the insect species, its development stage, and the way it is processed. Recent findings on insect production, processing, and formulation of insect-based foods, as well as ways to increase familiarity with edible insects, demonstrate the potential to enhance the acceptability of insects as a novel food.