Insect-based protein is a low-cost, eco-friendly alternative for supplying a nutrient the world needs — but even that's not enough to make people reach for it, University of Alberta research suggests.
Claims about health and sustainability were only marginally effective in persuading a test group of 548 Albertans to try or like a packaged cricket-based snack.
The finding provides food for thought on the challenges of convincing people to consider eating insects, says Wendy Wismer, associate professor in the Faculty of Agricultural, Life & Environmental Sciences and co-author of the study.
"It's a common perception that consumers want sustainable food products, but even though we provided that information, it didn't turn out to be important or attractive to them.
"You would think it would be good news to the consumer, but in actual fact, it's a real turnoff," adds Wismer, a food scientist. "That's really challenging for selling sustainable food products made with insects, or coffee grounds or other upcycled food."
For the study, researchers surveyed people about their preferences for the types of snack offered, consisting of cricket chips and whole roasted crickets, as well as qualities like taste and texture. Participants were also asked about various photos of the food and about beneficial claims printed on the packaging, such as "certified organic," "sustainable food source" and "tasty snack."
The cricket chips proved to be the most preferred product type for the participants, and though the product benefit claims didn't effectively boost the overall liking or willingness to try the snacks, the kinds of photos shown on the bags turned out to be an important deciding factor.
Participants were more willing to try the snack if it had a picture of the chips on the bag, but the ick factor was much higher when the bag instead showed a roasted cricket.
The right imagery might make insect-based food more familiar and appealing, Wismer notes.
"Visual cues are important; when we don't like the look of insects, no matter how tasty or how sustainable, the food is still a no for people."
The researchers also measured people's personal beliefs about eating insect-based foods. They found that those who'd already tried such foods were more willing to sample and enjoy the cricket-based snack.
Foreign travel or coming from different backgrounds made participants more open to trying the snack, Wismer notes.
It's important for people to recognize cultural biases that get in the way of trying such foods, she adds.
"If sustainable food initiatives are going to be successful, we need to move away from consuming just the products we know and love, and really try different things."
The study also provided insights into what people saw as a more palatable use for insects.
