{"id":3402,"date":"2024-05-14T15:24:02","date_gmt":"2024-05-14T15:24:02","guid":{"rendered":"https:\/\/dailywashingtoninsider.com\/index.php\/2024\/05\/14\/disgust-factor-must-be-overcome-if-planet-friendly-insect-food-to-become-mainstream\/"},"modified":"2024-05-14T15:24:02","modified_gmt":"2024-05-14T15:24:02","slug":"disgust-factor-must-be-overcome-if-planet-friendly-insect-food-to-become-mainstream","status":"publish","type":"post","link":"https:\/\/dailywashingtoninsider.com\/index.php\/2024\/05\/14\/disgust-factor-must-be-overcome-if-planet-friendly-insect-food-to-become-mainstream\/","title":{"rendered":"\u2018Disgust factor\u2019 must be overcome if planet-friendly insect food to become mainstream"},"content":{"rendered":"
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The “disgust factor” must be overcome if insect-based foods are to become mainstream, according to a study.<\/p>\n

Insects can be high in protein and making them more acceptable could help cut the high greenhouse gas emissions that come from farming cattle.<\/p>\n

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There are also potential benefits for cutting obesity and researchers say the idea of farming insects is gaining more attention.<\/p>\n

Hundreds of millions of people in Asia, Africa and Latin America are estimated to already eat insects to some degree.<\/p>\n

There are hopes Western attitudes could shift over time, perhaps in a similar way that food such as sushi has become mainstream.<\/p>\n

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“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,” said study lead Dr Lauren McGale, from Edge Hill University in Lancashire.<\/p>\n

“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.”<\/p>\n

However, most people are still very reluctant due to preconceptions over taste and appearance.<\/p>\n

But the study also found they were significantly more likely to give insects a go if they are ground into a powder.<\/p>\n

“This has been done successfully with rice products fortified with cricket or locust flours in other parts of the world,” said co-author Dr Maxine Sharps from De Montfort University.<\/p>\n

Only 13% of the 603 people questioned in the UK study said they would be willing to regularly eat insect food.<\/p>\n

Some 47% said they wouldn’t eat it regularly, and 40% were unsure.<\/p>\n

More than 82% of people expected insect food to be crunchy, 64.6% salty, and 62.4% bitter.<\/p>\n

Only 24% said they expected to like the flavour, with just 14.1% believing insect food would look appetising.<\/p>\n

Younger people also appeared more squeamish – and each year younger was associated with a 2% increase in saying “no” to the idea.<\/p>\n

“The disgust factor is one of most important challenges to be overcome,” said Dr Sharps.<\/p>\n

“After all, there may be eventually no choice with climate change and projected global population growth.”<\/p>\n

The study’s findings are being presented at this week’s European Congress on Obesity (ECO) in Venice.<\/p>\n<\/p>\n

This post appeared first on sky.com<\/div>\n<\/div>\n

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