Would you try a cricket burger or algae salad?
While it might sound unusual now, scientists believe that foods made from alternative protein sources like insects and plants could play a major role in the future of our diets.
But what makes some people more willing to accept these foods, while others are hesitant?
A team of international researchers—including scientists from SWPS University in Poland—set out to answer that question.
They reviewed hundreds of studies to better understand what influences people’s choices when it comes to alternative protein foods, or APFs.
These include foods made from insects, krill, mushrooms, fungi, microbial biomass, or plants like peas and rapeseed.
The growing interest in APFs is closely tied to global concerns about climate change.
While meat, eggs, and dairy provide high-quality protein, they also have a major environmental impact. Farming animals requires a lot of land, water, and energy, and produces large amounts of greenhouse gases.
Shifting to more sustainable protein sources could help reduce this damage and still meet people’s nutritional needs.
Health is also a key motivation. Studies have shown that replacing just 3% of animal protein in your diet with plant protein may lower the risk of death from any cause by 10%, and reduce the risk of death from heart disease by up to 12%.
This makes alternative proteins not just better for the planet, but also better for our bodies.
So who’s most open to eating these foods? According to the researchers, people with good cooking skills, greater knowledge of APFs, and more experience trying these products were more likely to say they’d choose them again. It also helps if family and friends support these choices.
In short, people are more open to trying something new when they feel confident in the kitchen and when their social circle is open to change.
The type of APF matters too. Plant-based proteins tend to be more widely accepted, especially by women and people with higher education. Insect-based foods are more of a tough sell, but men and younger people seem more open to trying them.
Knowing more about the nutritional and environmental benefits of insect proteins also increased people’s willingness to give them a shot.
However, old habits and cultural traditions can be hard to break. In many countries, meals that rely heavily on animal-based proteins are seen as the norm. This makes it harder for insect-based or unfamiliar foods to become mainstream.
That’s why the researchers suggest that more public education, cooking classes, and food promotion efforts could help people become more comfortable with alternative proteins.
The study also highlights that while many people say they’re open to trying APFs, fewer actually do. More research is needed to understand how often people really eat these foods, not just whether they say they would.
The research was part of a European project called “LIKE A PRO: From Niche to Mainstream,” which aims to make alternative proteins more accessible to everyone, everywhere. And as more people learn about the benefits—for their health and for the planet—APFs may just find their way onto more dinner plates.
Source: KSR.
