For many people, the idea of eating insects sounds unpleasant. Bugs are often associated with dirt or something strange and unfamiliar.
But new research suggests that many people may be more open to insect-based foods than they think—and some may even prefer them after giving them a try.
The study, published in the Journal of Neuroscience, Psychology, and Economics, explored how people react to foods made from insects.
Researchers are increasingly interested in insects as a possible food source because they are rich in protein and generally require less land, water and feed than traditional livestock.
As concerns about food security and environmental sustainability grow, insect-based foods are attracting more attention around the world.
In Europe, interest in edible insects has been rising in recent years.
The European Union officially recognized insects as a novel food source in 2018 and has since approved several species for human consumption.
These include mealworms, crickets and locusts, which can be sold frozen, dried or ground into powders and added to foods.
Researchers from the University of Beira Interior in Portugal wanted to learn how people would respond to these products. They recruited 38 adults between the ages of 18 and 55 who had never eaten insect-based foods before.
At the beginning of the study, participants completed surveys about their knowledge and opinions of insect foods. The researchers expected people to be cautious and assume they would prefer a regular snack.
Participants were then asked to taste two products: an insect protein bar and an ordinary cereal bar. While they ate, researchers monitored their brain activity and heart rate using specialized equipment.
The findings surprised the researchers.
Instead of rejecting the insect-based food, many participants appeared curious and interested. Their brain activity suggested they were more attentive and engaged while eating the insect protein bar. Their heart rates also increased slightly, which researchers interpreted as signs of greater alertness and interest.
To test whether expectations influenced people’s reactions, some participants were told they were eating an insect-based product, while others were told they were eating a cereal bar even though it actually contained insect protein.
Interestingly, the same patterns appeared even when people did not know they were eating insects. This suggests that their reactions were not simply caused by preconceived ideas about bugs.
After tasting both products, participants were asked which bar they preferred. Overall, they were more likely to choose the insect protein bar over the regular cereal bar.
The researchers believe these results show the importance of direct experience. People often feel uncertain about unfamiliar foods, but their opinions may change after they actually try them. Simply tasting an insect-based product may help reduce hesitation and make consumers more willing to consider it in the future.
The scientists say better communication is also important. Instead of presenting insect foods simply as something new or unusual, information should emphasize their nutritional benefits and potential environmental advantages.
The researchers caution that their study was relatively small and involved only a limited group of participants. Larger studies involving people from different countries and cultures will be needed to better understand how consumers around the world respond to insect-based foods.
Still, the findings suggest that if someone offered you a snack made with insect protein, you might enjoy it more than you ever expected.
