Sensory and Consumer Perspectives on Edible Insects

Abstract

Edible insects are part of traditional diets in several regions of the world such as Africa or Asia. However, in Western societies, the role of insects as food it is still not fully accepted mostly due to its rejection by consumers and to poor sensory properties of the insect-based food products. Rejection seems to be mainly regulated by disgust and food neophobia, hindering consumers’ willingness to try edible insects or food products containing those as ingredients. In order to reverse this rejection, numerous strategies may be implemented, such as popularizing entomophagy, helping consumers to become familiarized with the concept or highlighting the nutritional and environmental advantages associated with eating insects. In addition to these rational discourses, it is of extreme importance to increase the sensory appeal of products containing edible insects and associate entomophagy with a positive sensory experience. However, there are several reports that the incorporation of insects in food products has a negative effect on their overall liking and yield sensory profiles associated with negative attributes. Therefore, even though rational strategies can be effective in profiling consumers ready to consume insects or increasing the number of consumers willing to try them, it is still necessary to improve the sensory properties of the insect-based foods to drive Western consumers into the adoption of edible insects in their regular diets.