The Potential Future of Insects in the European Food System: A Systematic Review Based on the Consumer Point of View

Are Insect-Based Foods Healthy? An Evaluation of the Products Sold in European E-Commerce

Over the past few years, edible insects have been recognised as potential "new" food sources in Western countries due to their sustainability and adaptability in the food production sector. To determine the distribution in Europe of insect-based food producers within each country, as well as the number and types of products, data from e-commerce were collected and analysed. The FoodEx2 classification was used to categorise the products. Data about the nutritional composition were recorded and the Recommended Daily Allowance (RDA) was calculated. As a result, 523 products offered by fifty-three companies located in 17 countries of Europe were found. The predominant market was based in Western Europe (55.8%), and 24 insect species were sold. Notably, four species were the most representative: Tenebrio molitor (182 products), followed by Acheta domesticus (140), Alphitobius diaperinus (54), and Locusta migratoria (34). Other species were present in lower quantities. The main commercial categories of insect-based food present in the European e-commerce were snacks, chocolate, and similar products. The results emphasise the potential benefits of incorporating insect-based food into the daily diet in terms of protein, energy, and fat intake. The RDA of the different products highlighted the importance of insects as a nutritional ingredient.

Psychosocial determinants of alternative protein choices: a meta-review

This meta-review synthesises evidence concerning individual-level psychosocial characteristics associated with alternative protein food (APF) choices. We investigated the associations between: (i) individual-level determinants based on the COM-B model (capabilities, perceived opportunities, motivation), sociodemographic factors, and (ii) indicators of APF choices (e.g., intention to eat, buy, pay, acceptance, intake). Differences in characteristics of APF made from plants, insects, mushrooms, and other APF sources were explored. Thirteen databases were searched in this pre-registered (CRD42023388694) meta-review and 28 reviews were included. The risk of bias was assessed using the ROBIS tool. For plant-based APF choices, consistent support was obtained for associations with (i) capabilities, including cooking skills, exposure to/familiarity with APF; (ii) motivations, including perceived health-related, pro-environmental, and sustainability benefits, and animal welfare; (iii) younger age and higher education. For insect-based APF choices, consistent support was obtained for (i) capabilities, including formal knowledge about APF, exposure to/familiarity with APF; (ii) perceived opportunities, encompassing positive social and cultural norms, distrust in technology; (iii) motivations, including perceived health benefits, pro-environmental and sustainability benefits, perceived health risks, being adventurous/daring, curiosity, neophilia, disgust; (iv) male gender and younger age. Recognising differences in potential determinants across various APF sources is essential for designing interventions aimed at promoting APF uptake.

Elderly Resistance vs. Youthful Acceptance: A Study on Insect Consumption across Age Groups

Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source.

Consumer Perceptions and Acceptance of Edible Insects in Slovenia

Slovenia, influenced by Slavic, Mediterranean, and Balkan cultures, along with Austro-Hungarian traditions and strong environmental concerns, is an ideal case study for understanding consumer perceptions of edible insects and increasing their acceptance as an alternative protein source. A survey conducted in Slovenian and English with 537 participants examined existing perceptions and acceptance of edible insects as food and livestock feed. Findings show moderate interest in insects, particularly in non-visible, integrated forms, despite most participants not having tried whole insects. Young, educated individuals and those residing in rural areas have tried insects more often than other sociodemographic groups. Men showed more interest in entomophagy compared to women. Crickets, grasshoppers, and locusts were most acceptable, while cockroaches were least favored. Economic factors are crucial, with a preference for insect-based products priced similarly to conventional foods. The majority also support using insects as livestock feed. These results can aid policymakers at regional and national levels, help businesses market these products, and contribute to the literature on consumer responses in different European regions regarding edible insects as a sustainable food source.

Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)

The aim of the study was to analyze the acceptance of muffins containing a 15% addition of powder from four edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, Ruspolia differens) in both savory and sweet versions, focusing on the psychological factors influencing their consumption. The study involved 106 adult consumers. Initially, the level of food neophobia (FNS) among participants was determined. Over 80% displayed low to medium levels of neophobia. Similar results were obtained when assessing attitudes towards insects, with most participants showing positive and ambivalent attitudes. Based on these findings, the acceptance of insect-based muffins was evaluated. The level of acceptance of insects varied and depended mainly on taste, smell, and texture. Participants with lower levels of neophobia and positive attitudes towards consuming insects generally rated the insect muffins higher compared to those with higher levels of neophobia and negative attitudes. The sweet versions of insect powder muffins were rated higher, which also indicates preferences and dietary habits. Products with grasshopper powder (GS, GCL) were rated the lowest for both taste versions. Conversely, products based on buffalo worms (BS, BCL) were seen as having the greatest potential for acceptance. Understanding consumer attitudes, neophobia, and levels of acceptance provides valuable insights for designing new insect-based foods.

Consumers' perception of novel foods and the impact of heuristics and biases: A systematic review

According to the definition adopted in the European Union, novel foods are foods that were not consumed to a significant degree within the Union before May 15, 1997. This includes cultivated meat and insects. Novel foods are meant to play a critical role in the transition towards sustainable food systems. However, their success depends on whether and to what extent they will be incorporated into the diets at the population level. This review investigates consumers' perception of novel food products by narratively synthesising results on the influence of heuristics and biases triggered by emotions, personality traits, and socio-cultural factors. Empirical studies conducted in Western countries and published in English after 1997 were eligible, which led to 182 studies being included. Notably, most included studies focused on insects and cultivated meat. Disgust and fear are shown to be the main emotions driving rejection of novel foods, together with food neophobia and specific cultural norms common across countries included in the scope of the review. Familiarity with novel foods and curiosity both led to higher acceptance. Despite being investigated directly in a minority of studies, heuristics and related biases mostly fell under the "affect," the "natural-is-better," and the "trust" heuristics. The review also discusses to what extent consumers' perception reflects in the regulatory framework applicable to novel foods in the European Union, how it influences the regulation of insects and cultivated meat and which lessons can be drawn for the future of the regulatory framework.

The Potential of Edible Insects as a Safe, Palatable, and Sustainable Food Source in the European Union

Entomophagy describes the practice of eating insects. Insects are considered extremely nutritious in many countries worldwide. However, there is a lethargic uptake of this practice in Europe where consuming insects and insect-based foodstuffs is often regarded with disgust. Such perceptions and concerns are often due to a lack of exposure to and availability of food-grade insects as a food source and are often driven by neophobia and cultural norms. In recent years, due to accelerating climate change, an urgency to develop alternate safe and sustainable food-sources has emerged. There are currently over 2000 species of insects approved by the World Health Organization as safe to eat and suitable for human consumption. This review article provides an updated overview of the potential of edible insects as a safe, palatable, and sustainable food source. Furthermore, legislation, food safety issues, and the nutritional composition of invertebrates including, but not limited, to crickets (Orthoptera) and mealworms (Coleoptera) are also explored within this review. This article also discusses insect farming methods and the potential upscaling of the industry with regard to future prospects for insects as a sustainable food source. Finally, the topics addressed in this article are areas of potential concern to current and future consumers of edible insects.