Insect-based Food Research Articles (Page 1)

Insect farming is frequently promoted as a sustainable food solution, yet current evidence challenges many environmental benefits claimed by industry proponents. This review critically examines the scientific foundation for assessing the environmental impacts of insect farming in both human food and animal feed applications. Our analysis reveals substantial limitations in existing research. Most studies have been conducted in small-scale settings, which may not accurately reflect real-world, industrial conditions. There are significant uncertainties, with many authors highlighting the fact that the future environmental impact of large-scale insect production is unknown. This is especially true given claims that insects can be fed on food waste and that insect frass can be used as fertiliser, both of which have considerable challenges to overcome at scale. Furthermore, insect-based foods predominantly substitute for plant products with limited environmental impact rather than meat, while evidence indicates that insect feed and pet food applications, when not utilising genuine food waste, generate greater environmental impacts than conventional alternatives. By providing a comprehensive overview, this review highlights key areas for further research and ensures policymakers have a clearer picture of the remaining uncertainties surrounding this emerging industry.

Purpose This study aims to analyse the consumer attitudes towards experimenting with and consuming insect-based foods in Rio Grande do Sul, Brazil. This state is globally recognised for its strong historical and cultural appeal related to meat consumption. Design/methodology/approach A cross-sectional survey was applied to 386 individuals living in Rio Grande do Sul. The data collection instrument used was the entomophagy attitude questionnaire (EAQ), which was divided into entomophagy disgust behaviour, entomophagy interest and acceptance of consumption of animals fed with insects. Then, the respondents were shown images of different types of food made with insects and asked about their intention to try the food and include it in their regular diet. Confirmatory factor analysis and structural equation modelling tests were used to analyse the data. Findings The results show that the three dimensions of the EAQ significantly predict respondents’ intention to try insect-based foods. The disgust dimension is the most influential predictor of trying whole and processed insects, while the entomophagy interest dimension strongly correlates to trying raw insects. The indirect entomophagy dimension is linked to the experimentation of products involving indirect entomophagy and processed insects. Originality/value Despite studies on entomophagy, its propensity in populations where meat plays a central role in meals still lacks attention. The originality of the research involves exploring consumers from Rio Grande do Sul, a territory characterised by hedonic and psychosocial aspects related to meat consumption.

Edible insects are often promoted in Europe as an environmentally sustainable and affordable protein source. This perspective has guided product development toward insect flours blended into conventional foods such as pasta, bread, or pastries. While nutritionally promising, this approach has done little to overcome cultural resistance. By reducing insects to a generic commodity protein, it fails to address the sensory and culinary dimensions that drive consumer acceptance of new foods. Food culture demonstrates that novel ingredients succeed when they are celebrated for their distinctive flavors, textures, and preparation rituals. In France, few consumers could describe the intrinsic taste of snails, frog legs, or scallops, yet these foods enjoy enduring popularity due to the iconic dishes and sauces built around them. We argue that insect-based foods should follow a similar path - developed as flavorful, high-quality culinary ingredients, not as hidden protein supplements. Moreover, positioning insects as premium, aspirational products rather than low-cost substitutes may accelerate adoption. The history of electric vehicles illustrates this dynamic: only when premium models demonstrated desirability and performance did public perception shift. To unlock the full potential of insects for sustainable diets, we must invest in gastronomic innovation, sensory research, and the cultural narratives that transform ingredients into cuisine.

Predicting Consumer Interest in Insect-Based Foods:The Importance of Integrating Implicit Measurements

Edible insects, particularly Tenebrio molitor (Linnaeus) (mealworm) and Zophobas morio (Fabricius) (superworm), have drawn increasing attention as alternative protein sources. This study aims to develop an accurate molecular detection method for T. molitor, an EU-approved food species, and to differentiate it from Z. morio, which remains unapproved for human consumption in the EU. The process enables precise and sensitive identification methods by optimizing singleplex and duplex PCR techniques targeting 16S rRNA and COI gene regions. The DNA of T. molitor was detected in various food matrices, including pastries, chocolate, and porridge, while avoiding cross-reactivity with Z. morio, Gryllus asimilis, and Locusta migratoria. The detection limit for both singleplex and duplex PCR was 10 pg of DNA, ensuring robustness against inhibitory effects from complex food matrices. The developed approach ensures reliable detection and compliance with EU regulations regarding insect-based foods, providing a critical tool for food authentication and preventing adulteration. The key advancements of this approach lie in its improved specificity and sensitivity, allowing for the ability to detect complex food matrices. An applied perspective was evaluated using real commercial food products.

This study investigated consumer segmentation regarding insect-based foods among Polish Generation Z students. Data from 947 respondents were analyzed using exploratory factor analysis (EFA) followed by k-means clustering. Two segmentation solutions were identified: a four-cluster model based on product categories and a three-cluster model based on product attributes. In the four-cluster solution, the segments were labeled insect product enthusiasts, pragmatic consumers of processed products, cautious explorers, and skeptical and disengaged. In the three-cluster solution, the clusters were identified as conscious enthusiasts, quality-oriented pragmatists, and skeptical and disengaged. Across both approaches, the clusters differed significantly in terms of food neophobia, perceptions of sustainability, and product-related attributes such as safety, nutritional value, and sensory appeal. Notably, socio-demographic factors such as gender, place of residence, economic status, and field of study did not show statistically significant differences across clusters. Food neophobia emerged as a strong and highly significant differentiator (p < 0.001), reinforcing its role as a major psychological barrier, while positive perceptions of safety, taste, and nutritional value enhanced acceptance. These findings extend current knowledge on consumer heterogeneity in sustainable food markets and provide practical guidance for developing tailored communication strategies to promote the acceptance of edible insects among young consumers.

The global insect farming sector is rapidly expanding, driven by rising demand for sustainable protein sources and its potential to contribute to food security solutions. This study focuses on the quantification of chitin by comparing two gravimetric methods (ADF-ADL and crude fiber estimation) with a purification method considered as a reference method. It also aims to use the near-infrared spectroscopy (NIRS) to rapidly assess the quality of insect meals, in particular the macronutrients (moisture, protein, fat) and chitin content in a large data set of insect samples. Both alternative methods overestimated chitin content compared to the enzymatic purification method, which is the most reliable but more complex and expensive. Given their advantages (fairly simple, no significant investment, higher sample throughput, relatively short time execution), they can serve for rapid screening when precise chitin determination is not required. Calibration models showed good performance, particularly for protein and fat determination, and satisfactory results for chitin prediction. The NIRS models show promises for rapid and reliable prediction of insect products, although the chitin assessment remains to be further validated. Its implementation could streamline chemical quality control in insect-based food and feed production, offering speed and flexibility for industrial applications.

Abstract Modified atmosphere packaging (MAP) constituted by 30:70 N2:CO2 was used to package fresh pasta prepared by a lab-scale process, with and without mixing semolina to a cricket flour. For comparison, pasta with and without insects was also prepared and packaging in regular air. Pasta quality was monitored during storage at 4 °C for 15 days. Mesophilic and psychrotrophic bacteria, Staphylococcus spp., coliforms, and moulds were assessed during storage. The values of headspace composition, pH, moisture content, and water activity (aw) were also checked during storage. The sensory quality of raw and cooked samples was assessed by a trained sensory panel. Considering all the above quality indexes, the shelf life was evaluated. The results indicated that MAP greatly controlled microbial and mould proliferation, having no difference between pasta with insects and without insects. The moisture content, the aw and the pH slightly changed during the two weeks of storage, but they appeared to be not very influenced by the packaging conditions. On the other hand, the sensory quality of both raw and cooked pasta was affected by the MAP adoption. When the gas mixture was substituted for the regular air, a better maintenance of sensory properties was found, regardless of whether the pasta was produced with or without insect flour. Findings of the current study can give a significant advance in knowledge of insect-based food, considering the very few pieces of information dealing with packaging of these products and their possible valid techniques to preserve quality.

Abstract The growing environmental impact of livestock farming has emphasised the need for more sustainable diets with lower meat consumption, identifying insects as a potential alternative protein source. The Sustainable Insect Chain (SUSINCHAIN) project aimed to incorporate six new insect protein products into regular dinner meals, aiming to replace 20% of meat protein through a six-week dietary intervention in Denmark and Portugal, namely a randomised controlled study targeting families with children and young and childless couples respectively. This paper presents the process undertaken by project partners to develop the specifications and establish the quality criteria for the six study products. Quality criteria focused on the immediate appeal and sensory properties of edible insects as food ingredients, particularly taste, texture, and appearance to promote acceptability. Initial sensory evaluations of product prototypes provided essential feedback for improvement. The development of insect-based food products, including those mimicking traditional meat products, highlighted the significance of sensory quality and consumer perception in product acceptance. Non-meat mimicking items had high sensory appeal, but were not perceived as meat replacements, typically being later added as side dishes or supplements by intervention participants. Balancing insect protein content with sensory appeal presented challenges, highlighting the need to consider portion sizes and presentation. Overall, animal meat protein replacement in dinner meals using insect-based foods requires an integrated approach that combines innovative product development, ongoing quality assessments, and a deep understanding of consumer preferences, crucial for market acceptance and adoption.

Does larger mean riskier? Investigating risk perception and product size preference in insect-based food

Disgusting, sustainable, odd: A study on consumers' social representation of insect-based food and its association with TPB variables

Due to their nutritional value and sustainability, edible insect-based foods are gaining popularity in Europe. Their use is regulated by EU legislation, which defines authorised species and sets labelling requirements. Molecular tools are being developed to authenticate such products. In this study, yellow mealworm (Tenebrio molitor) larvae authorised for human consumption were fed wheat flour-based diets containing varying proportions of house cricket (Acheta domesticus) flour for 21 days. This was followed by a 48 h starvation period to assess the persistence of insect DNA in the digestive tract. Two novel, species-specific, single-copy markers were designed: ampd gene for the Acheta domesticus and MyD88 gene for the Tenebrio molitor. These were applied using qPCR and ddPCR. Both methods successfully detected cricket DNA in the guts of starved larvae. Linear regression analysis revealed a strong, statistically significant correlation between the proportion of Acheta domesticus flour in the diet and the normalised relative quantity of DNA. ddPCR proved to be more sensitive than qPCR, particularly in the detection of low DNA levels. These results suggest that the presence of DNA from undeclared insect species in edible insects may be indicative of their diet rather than contamination or adulteration. This highlights the importance of contextual interpretation in food authenticity testing.

The aim of the article was to assess Polish consumers’ attitudes towards insect-based products according to respondents’ gender, age, place of residence, level of education and material situation. The study used a quantitative approach based on data from an online survey conducted in 2023 with 631 Polish respondents. The survey included 15 variables measured on a five-point scale describing consumers' attitudes towards insect-based food. Descriptive statistics and exploratory factor analysis were used to identify the key components that define consumer attitudes and behaviours towards insect-based food. The results suggest that Polish consumers generally lack sufficient information on this category of products and are not inclined to spend time looking for it. Instead, they show a certain level of reluctance towards this type of food. Consumers do not perceive it as healthy, safe or nutritious. The research findings suggest that the adoption of insect-based food among Polish consumers may be problematic.

The consumption and farming of insects are gaining global attention as sustainable alternatives to conventional protein sources. Industrial processing of insects into powders or pastes complicates species identification, raising concerns about product authenticity, food safety, and potential fraud. In Western countries, particularly in Europe, the sector is expanding under a stringent regulatory framework, especially regarding rearing substrates, which hinders economic development. This study aimed to assess the species authenticity of commercial insect-based food and feed products and detect the presence of animal-derived DNA from unauthorized substrates. A total of 119 samples (pure insect meals and processed products) were collected from various origins. Species-specific real-time PCR assays targeted Tenebrio molitor, Hermetia illucens, Alphitobius diaperinus, Acheta domesticus, Bombyx mori, and Gryllodes sigillatus, alongside assays for ruminant, porcine, and poultry DNA. High-throughput sequencing (HTS) using metabarcoding confirmed and broadened species detection. Most samples contained the declared species; however, cases of mislabeling, substitution, and cross-contamination were observed. A few insect meals contained animal DNA which could suggest potential use of prohibited substrates. These findings highlight the urgent need for standardized authentication methods and improved transparency to ensure regulatory compliance, consumer trust, and sustainable development of the insect-based sector.

Amid the expansion of the global population, the demand for sustainable, high-quality food rises. Edible insects provide an innovative and promising alternative to traditional sources of animal protein. Abundant types of insects are recognized as safe to eat worldwide and various edible insect-based food products have been widely developed globally. This research is a narrative review that identified articles using keywords in English and Bahasa. Searches were conducted on Google Scholar, Scopus, Science Direct, and MDPI. Twenty out of 106 articles were selected for the final used in the review. The review emphasizes the diverse range of edible insect species present in Indonesia and their remarkable nutritional benefits, which include energy, carbohydrate, protein, fat, and micronutrients. These insects have been integrated into local delicacies, leading to the creation of some innovative products such as pempek, cookies, sausages, and meat substitutes. However, the wider acceptance of edible insects in everyday diets is still hindered by religious, cultural, food safety, and perceptual obstacles. Further multidisciplinary research is needed to make edible insects a viable solution for a sustainable food system in the future.

The rising interest in alternative proteins has led to exploring insects as a sustainable option, but food neophobia hinders acceptance. This study analyzed insect-based food neophobia among 620 Mexican consumers via an online survey, considering emotions, memories, protein type, gender, and consumer context. A Google Forms questionnaire assessed neophobia based on cognitive dimensions, with high reliability (Cronbach's α = 0.93-0.94). ANOVA revealed that protein type and gender significantly influenced emotions, while protein type, gender, and consumer context affected memory recall. Men experienced more emotions and memories than women, and urban consumers recalled more memories than rural ones. Both genders associated insect-based food with negative memories. Cognitive mapping showed that insect-based food elicited negative emotions (disgust, aggression, worry, wildness, boredom) and memories (disease, poverty, pain, accidents, stench, hurt, conflict). These results highlight the need to address cognitive factors to improve consumer acceptance of insect-based food as a sustainable food source. Practical Application: This research helps food producers and marketers understand the psychological barriers to insect-based food acceptance among Mexican consumers. By identifying key emotions and memories linked to neophobia, companies can develop targeted strategies-such as educational campaigns or product reformulation-to improve consumer perception. These insights can support the sustainable food industry in making insect-based proteins more appealing and accessible.

Pre-treatment and drying techniques are vital in producing high-quality insect products. Pre-treatments ensure that moisture and undesirable elements, such as gut contents and microorganisms, are removed while preserving the nutritional values of insects. Drying techniques are also crucial to reducing moisture levels, halting bacterial and fungal growth, and extending product shelf life. Several studies have reported on pre-treatment and oven, freeze, sun, smoke, fluidised bed, vacuum, and microwave drying. High-quality insect products, including powders and flakes, have been successfully produced through pre-treatment and drying technique combinations. Generally, insect pre-treatment and drying approaches depend upon the intended usage and desired attributes of the products. This study reviewed pre-treatment and drying methods for insect products to enhance the effectiveness of the insect-based food sector, and their potential applications as sustainable options for both animal feed and human food, while briefly discussing insects as a solution to global protein shortages, their nutritional benefits and associated health risks.

PurposeThis study aimed to use a mixed-method approach to develop a comprehensive tool to measure the perceived benefits of consuming insect-based food.Design/methodology/approachIn the first step, the construct and item generation was developed by literature review and in-depth interviews, and 67 initial items were generated. In the second step, 41 items were evaluated and refined through expert reviews. The third step involved a pretest with 45 locals, followed by an exploratory factor analysis to validate the scale. In the fourth step, a pilot test was conducted with 200 residents to refine the scale items. Finally, data were collected from 1,089 Chinese consumers to further validate the reliability and validity of the scale.FindingsThe results showed that insect-based food consumption benefits consisted of six dimensions (health, nutritional, taste and flavor, cultural, financial, and environmental value benefits). The overall structure demonstrated satisfactory reliability and validity. The perceived benefits of insect-based food influence customers' attitudes, consumption values, and consumption intentions differently based on gender, age, and education level.Research implicationsBy exploring the benefits of consuming insect-based food, this study provides a specific measurement tool to help promote insect-based food consumption, enriching the existing literature in the food fields.OriginalityTo the best of the authors' knowledge, this is the first study to develop a measurement tool to measure the benefits of eating insect-based foods from a consumer perspective.

Purpose Entomophagy (eating insects as food) is an important step in the transition toward alternative sources of protein, but is not culturally accepted in Western countries. This study aims to identify which communication strategies on the benefits of entomophagy resonate most with consumers based on their diet. Design/methodology/approach A quantitative study was carried out on 720 French adults, who were divided into three groups depending on their diet (omnivore, flexitarian or vegetarian) and then exposed to a different message on the benefits of entomophagy (environment, health and animal welfare). Findings Flexitarians show the highest level of acceptance toward entomophagy. Communication content has no main effect, but the interaction with diet has a main effect, meaning that the communication content needs to be adapted depending on the consumers’ diet. The message explaining the environmental benefits of entomophagy seems to be more effective for flexitarians, while the message on health benefits seems to be more effective for vegetarians and omnivores. Practical implications The results can help promoters of insect-based food products (public organizations and insect food suppliers) to guide their marketing campaigns to promote entomophagy in Western food cultures. Originality/value This study contributes to emerging research on alternative food consumption by examining the type of information that needs to be communicated to consumers – depending on their current diet – to promote entomophagy. This study highlights Construal Level Theory as essential in understanding the cognitive processes involved in consumers’ acceptance of entomophagy.

Factors influencing the acceptance of alternative protein sources.