A survey of 1300 New Zealanders has found the appetite for insects is possible, but only if the bugs are crunchy, suggesting texture is important to consumers' insect eating habits, according to a new AgResearch report.
The Crown Research Institute assessed which native insects respondents would be likely to consume. Given the choice, black field cricket nymphs and locust nymphs led the insect consumption market, followed by manuka beetle and huhu beetle grubs.
Participants said they were least likely to consume porina caterpillars and wax moth larvae, suggesting people are more open to eating “crunchier” insects, rather than “squishier” insects.
The research further found 60 per cent of participants thoughts eating insects was more environmentally sustainable than eating beef, lamb, pork and chicken produced from traditional New Zealand farms.
“The reasons behind this are culturally and socially complex, but tend to orient around psychological barriers such as disgust toward insects as food, poor presentation of insects as an appealing food choice, and lack of familiarity,” AgResearch scientist Penny Payne said.
“In particular, in most Western countries people may associate insects with connotations of pests and disease transmission, due to this being the most common way they are portrayed. However, insects can also be highly beneficial.
“The survey findings suggest that an insect product with clearly explained environmental and health benefits may be successful in the New Zealand market. However, the insect would benefit from being disguised in the form of a ground up powder to reduce the aversion to the texture of insects and the disgust factor.
Payne said insects are not to be marketed as an alternative to meat, rather, “they are best marketed as a distinct category rather than an extension of the ‘meat’ category, to minimise expectations of similar sensory attributes (taste, appearance, smell) as meat.”
In addition, the study also found women were more neophobic – less willing to try new food – and less willing to eat insects based on higher levels of “disgust levels”, as well as having safety concerns.
Participants were also more likely to consume insects if they were fried or processed into a powder and added into food.
