Calls for insects to be added to processed foods to remove the ‘disgust factor’
Scientists say if insects are to be mainstream part of Western diet, disgust factor is one of most important challenges to be overcome
Your support helps us to tell the story
This election is still a dead heat, according to most polls. In a fight with such wafer-thin margins, we need reporters on the ground talking to the people Trump and Harris are courting. Your support allows us to keep sending journalists to the story.
The Independent is trusted by 27 million Americans from across the entire political spectrum every month. Unlike many other quality news outlets, we choose not to lock you out of our reporting and analysis with paywalls. But quality journalism must still be paid for.
Help us keep bring these critical stories to light. Your support makes all the difference.
Incorporating flour made from insects into processed foods could help people in the UK overcome their reluctance to eat them, a study has suggested.
Insects are protein-rich, easier to farm, lower in fat and have less of an impact on the environment than livestock, according to researchers, and could help tackle obesity.
However, a survey conducted by academics found the majority of people would be unwilling to eat insects.
The online poll of 603 UK adults was carried out between 2019 and 2020.
People were asked questions about their age, gender, ethnicity and education level, as well as their level of concern about the environment.
They were also asked to complete a “food disgust scale”, which rated their disgust at less commonly eaten parts of animals, such as offal, as well as mouldy food.
The poll also included questions on how they would perceive insects to taste or feel.
Almost half (47%) said they would not be willing to eat insects, while 40% said they were unsure.
Only 13% of people who completed the survey said they would be willing to regularly consume insects.
Presenting the findings at the European Congress on Obesity in Venice, Dr Maxine Sharps, of De Montfort University, said: “The disgust factor associated with eating whole insects could be overcome by incorporating insect flours into processed foods.
“This has been done successfully with rice products fortified with cricket or locust flours in other parts of the world.”
Lead author Dr Lauren McGale, of Edge Hill University in Lancashire, added: “Insects are a potentially rich source of protein and micro-nutrients and could help provide a solution to the double burden of obesity and undernutrition.
“Some insect proteins, such as ground crickets or freeze-dried mealworms, are cheaper and easier to farm, often lower in fat and have a lower environmental impact than traditional livestock.”
Dr Sharps said: “But if insects are to be a mainstream part of the Western diet, the disgust factor is one of most important challenges to be overcome.
“Afterall, there may be eventually no choice with climate change and projected global population growth.”
Subscribe to Independent Premium to bookmark this article
Want to bookmark your favourite articles and stories to read or reference later? Start your Independent Premium subscription today.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments