Consumers' Attitudes Facing Entomophagy: Polish Case Perspectives.

Area of Science:

• Food Science
• Sustainable Agriculture
• Consumer Behavior

Background:

• Edible insects are a sustainable, nutritious protein source with low production costs.
• Widespread consumer rejection in Western countries, including Poland, stems primarily from cultural factors.
• Shifting consumer mentality is crucial for integrating edible insects into diets as a meat alternative.

Purpose of the Study:

• To investigate Polish consumers' knowledge, attitudes, and behaviors regarding edible insects.
• To identify key factors influencing the adoption of insects as a food source.
• To assess the impact of psychological barriers on insect consumption willingness.

Main Methods:

• A two-part study conducted at Wroclaw University of Economics and Business, Poland.
• A survey administered to 464 students to gauge perceptions and willingness to consume insects.
• A tasting session involving 402 participants to evaluate the acceptability of insect-based food products.

Main Results:

• Low willingness among Polish students to adopt insects as a meat substitute, attributed to neophobia and disgust.
• Significantly higher acceptance for processed insect products (e.g., bread, biscuits) compared to unprocessed whole insects.
• Environmental benefits had minimal influence on students' willingness to try edible insects.
• High participation in a tasting session featuring insect powder bread suggests positive sensory experiences enhance acceptability.

Conclusions:

• Psychological barriers like neophobia and disgust are significant obstacles to insect consumption in Poland.
• Processing insects into familiar food formats can overcome some consumer resistance.
• Sensory evaluation and positive taste experiences are critical for improving the acceptance of edible insects.
• Future strategies should focus on product development and sensory appeal rather than solely on environmental advantages.