Mealworms in Modern Diets
Document Type
Book
Files
Publication Date
Fall 9-16-2024
Description
Early adopters of edible insects are likely young, progressive, flexitarian eaters who are environment- and health-conscious; and interested in reducing their consumption of meat. University students in New England match this profile and increasingly demand diverse options for sustainable protein. This research used focus group sessions to investigate students’ protein consumption motivations, opinions on novel alternative proteins, and sensory perceptions of insect-based foods. Undergraduate students (43) participated in 9 paid focus groups, during which they sampled 5 mealworm-based foods – falafel, granola, hard pretzels, and two types of cookies. Students preferred falafel and granola not only for flavor, but also for their potential as the main protein components in meals. The cookies and pretzel were well-liked but were viewed either as snacks or as a vehicle to help consumers overcome aversion. However, students expressed a strong interest in the mealworm flour used in these baked goods. In comparison to other alternative proteins like imitation meat, many students saw insects as less processed and more natural or transparent. Vegan and vegetarian students revealed that many of their ethical motivations against eating meat - such as animal welfare and environmental sustainability - also motivate them to eat insects. The findings suggest that this audience is amenable to entomophagy, and acceptance can be further encouraged by contextualizing insects to align with diet motivations.
City
Burlington, Vermont
Keywords
Edible insects, sustainable protein, alternative proteins, sensory perceptions, entomophagy
Recommended Citation
Shafer, Patrick, "Mealworms in Modern Diets" (2024). Food Systems Summit 2024. 32.
https://scholarworks.uvm.edu/fss2024/32
