Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives

Abstract

Based on high nutritional value and low production costs, edible insects are an excellent and sustainable source of animal proteins. However, completely replacing meat with edible insects requires a change in consumer mentality not only in Poland, but also in other European countries. In western countries, most people reject eating insects, mainly for cultural reasons. Concerning this, the objective of the study was to examine the knowledge, behavior, and attitudes of the Polish community about edible insects and to understand the main factors driving edible insect consumption. The study was held at the Wroclaw University of Economics and Business, Poland and consisted of two parts: The survey (among 464 students) and the tasting session (among 402 participants). The main findings suggest that there is low willingness to adopt edible insects as a meat substitute among Polish students due to the psychological barriers, such as neophobia and disgust. However, the willingness to eat processed insect food (bread, biscuit) is far higher than for unprocessed whole insects. Environmental benefits are the factors that least affected students’ willingness to try edible insects. Additionally, the tasting session of the bread with powdered insects was attended by the vast majority of participants, which indicates that a positive sensory experience can improve the acceptability of insects as food.

Sensory and Conceptual Aspects of Ingredients of Sustainable Sources—Finnish Consumers’ Opinion

“…Almost half of the respondents disagreed with the idea trying either crickets or ants. This finding is in line with previous research of the attitudes of Western citizens towards insects [ 17 , 40 , 48 , 49 ].…”

A Critical Appraisal of the Evidence Supporting Consumer Motivations for Alternative Proteins

“…Insects are widely consumed in parts of Africa, South America, and Asia [ 19 ], and are traditionally cooked before consumption [ 20 ]. Insect consumption is less prevalent in Western countries though recent advances in processing has led to their increased use as ingredients—which has greater acceptability among consumers and is gaining popularity in more familiar foods such as biscuits and bread [ 21 ]. Edible algae such as seaweed, Spirulina, and Chlorella are traditionally a part of diets in Asian countries [ 22 ], with rising global demand in recent years [ 23 ].…”

“…Evidence shows that product acceptance can be strongly influenced by psychological factors including situational and emotional factors, where specific situations can promote a positive arousal and impact product acceptance for alternative protein such as insect-based foods [ 29 , 30 ]. In addition, consumers’ food neophobia and perception of disgust have been shown to affect acceptance of alternative proteins [ 31 , 32 ], and could be barriers to consumer acceptance of alternative proteins such as insects and cultured meats in the future [ 21 ]. The current review focuses primarily on the health, environmental, sensory, safety, and animal welfare concerns as the main reasons reported to motivate consumers to opt for alternative proteins, with the perception that these options are healthier [ 22 , 33 ], better for the environment [ 34 ], and less cruel to animals [ 35 ].…”

Edible Insects versus Meat—Nutritional Comparison: Knowledge of Their Composition Is the Key to Good Health

“…In 2021 EFSA gave a positive scientific opinion on the safety of dried yellow mealworm (Tenebrio molitor larva) as a novel food according to Regulation (EU) 2015/2283 [15]. It is worth noting that despite international agencies such as the FAO and EFSA, which advocate the nutritional, environmental, and economic benefits of entomophagy, attitudinal barriers still persist in Western societies [16,17]. Before insects become a large scale food product for humans worldwide, the Western world must overcome culturally determined aversion.…”