The study found that the majority of participants preferred insect proteins to grain substitutes
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For anyone on the fence about eating insect-based foods, a taste test may be enough to change some minds.
To find out how consumers react to insect-based foods, researchers from the University of Beira in Portugal measured the brain activity and heart rate of people while they sampled insect foods. The scientists also included traditional surveys in their research.
Thirty-eight adults who had never tried an insect-based diet before participated in the study. They tasted both an insect protein bar and a cereal bar while the researchers measured their physiological responses.
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The findings were presented at the annual meeting of the Society for the Study of Swallowing Behavior.
“The researchers expected that the participants would have a low awareness of insect-based foods, choose a cereal bar and show a stronger physiological reaction to an insect-based product,” the news release on the study noted. “Instead, the findings revealed that people were often more curious and receptive than expected.”
Researchers recently conducted a study on people who had never tried eating insects before to find out how they would react. (Stock)
Some participants were told which bar they were eating, others were told they were eating a cereal bar, which actually contained insects.
“Physical measurements showed that participants were more alert and engaged while consuming insect-based supplements,” the release said.
The participants’ heart rate also increased during the tasting sessions, indicating “higher arousal and attention.” This response was present even if the participants did not know they were eating an insect-based product.
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Most of the participants said they preferred the insect bar to the cereal bar, the researchers found. They also determined that “curiosity and attention may outweigh initial disgust about insect-based foods.”
The findings are consistent with previous polls that suggest Americans may be more open to insect-based foods than commonly thought. A 2021 YouGov survey found that 25% of Americans were willing to eat insect supplements, while 18% said they would eat bugs.
“We will need to innovate to ensure people are fed and nourished in the 21st century – and this research suggests we can be curious and willing to try new things.”
“The findings were very surprising,” said lead author Andrea CB Ferreira, a Ph.D. candidate at the University of Beira Interior.
“This was a really unexpected result as the literature told us that consumers tend to reject these new foods. The results show us the importance of taste testing in promoting this new alternative.”
Insects are considered by many as a sustainable alternative to protein. (Stock)
The market for edible insects is growing, according to Fortune Business Insights, which estimates that the global market will grow from $1.73 billion in 2025 to $13.23 billion in 2034, driven by growing interest in sustainable food, resource efficiency and diverse protein sources.
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Beetles dominated the insect-based food market by 2025, with a 33% share, Persistence Market Research reports.
Yellowworm and roundworms also topped the list, while locusts and grasshoppers were among the fastest-growing insect categories.
Ashley Gearhardt, Ph.D., a professor of psychology at the University of Michigan, told Fox News Digital that “it’s exciting to see that consumers may be open to many new sources of nutrition.”
There has been increasing interest in insect-based foods as a new source of nutrition. (Chip Somodevilla/Getty Images)
“We will need to be creative to ensure that people are fed and nourished in the 21st century – and this study suggests that we may be curious and willing to try new things,” added Gearhardt, who was not involved in the research.
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Many insect-based food products are now available to consumers. Chirps are tortilla-style chips made from cricket flour, while other companies sell cricket protein powders and snack bars.
Jiminy’s grain-free dog cookies are made with crickets and grubs.
In some parts of the world, insects are common street food and snacks. In America, several brands have emerged that use crickets and cricket flour. (Stock)
Insect-based foods should be promoted as fresh and beneficial for both their nutritional and sustainability aspects, says Ferreira.
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Exposing people to unfamiliar foods by tasting a sample may make them view novel foods differently, the researchers concluded.
“In this study, participants often expressed uncertainty or surprise when discussing insect-based foods before tasting them, yet many reported positive reactions after trying the product,” according to the release.
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It also noted that this was a very small study – and that larger, cross-sectional studies are needed to obtain more complete information.
