EC Nutrition

Proper nutritional habits are associated with good health. Proteins for food enrichment are currently produced from vegetable or animal sources with limited sustainability [11], and the stocks are not enough for the market demands. For this purpose, insect proteins are investigated as a practical, cost-effective alternative to traditional animal source of proteins. Insects represent a novel source of edible high nutritional value proteins which are gaining increasing interest as an alternative to traditional animal foods.

The research aimed to assess public opinion on dried mealybug (Tenebrio molitor) larvae usage in food products and consumer acceptance in Lithuania. To achieve the aim of the research, consumer perception and acceptability of insect-based foods in the context of scientific literature were examined and acceptability of edible insects’ usage in food for Lithuanian consumers was assessed.

A questionnaire was used to complete the quantitative study. Statistical analysis was performed using the statistical program SPSS (IBM SPSS Statistics v.29), statistically significant differences among variables, considering age, nutrition, educational and social status, were determined under significance levels α = 0,01 and α = 0,05.

After the analysis of scientific literature had been carried out, it was found that the interest in eating insects as food is increasing. Insects are consumed all over the world, but in Western countries consumption of edible insects is low and restricted mainly to food items based on insect proteins. Three main obstacles facing the edible insect sector were distinguished in research literature: consumer acceptance, technology and regulation. The scientific literature reveals that the most likely users of insects as a novel and more sustainable protein source in Western countries are younger males, who are more open to trying novel foods and interested in the environmental impact of their food choice. There is a great complexity of different factors influencing consumer acceptability of insects as food in different countries. After research was carried out and statistical analysis of the research data was performed, it was found that the majority of research participants in Lithuania, who are promoting a plant-based diet, are not interested and do not intend to include insects and/or their protein flour in their diet. Meanwhile, Lithuanian omnivores are a bit more open to this newly emerging food alternative. Statistically significant differences between omnivores and vegetarians considering acceptability of insect-based foods (intent to purchase, interest in trying insect protein foods) were determined during the study (α = 0,001 and α = 0,003 respectively).

 Keywords: Health; Nutrition; Edible Insects; Omnivores and Vegetarians; Alternative Protein Sources; Entomophagy; Willingness to Consume; Lithuania

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