Scoping the potential of insect protein in university student diets in the UK

The project will investigate the affordability, sustainability, and nutritional quality of insect protein-based diets compared to alternative protein diets. Main meals and a dessert option will be developed using mealworms and crickets. Students will be invited to a tasting session of the insect recipes against their equivalent dessert or protein alternative and will complete a survey rating the recipes. Students will be aware of the purpose of the study and that at least one of the recipes contains insects but will not be informed which contains insects. The project will highlight the potential of insect proteins as an affordable and sustainable diet for university students.

Project lead: Stephen Axon (Bournemouth University)

Project collaborators: Bugvita (C.F. Banks Limited), Fern Baker (Bournemouth University), Frank Vriesekoop (Harper Adams University), Jane Eastham (Harper Adams University), James Fair (Bournemouth University), Rounaq Nayak (Bournemouth University)

Findings

1. A clear disgust factor exists when considering insect proteins
2. More nuanced, this disgust factor first applies to aesthetics and then secondly regarding taste
3. A distinction between whole-insects and ground-insects included in recipes is clearly demarcated
4. Ground-insect deserts were more popular than savoury recipes

Suggestions for further research

Future research ideally needs to be focused on explicating the disgust factor regarding insect proteins more clearly. There are many examples whereby insect proteins can act as a nutritional and less carbon intensive food supply yet acceptability remains the largest barrier. Consequently, future research needs to be conducted in broader population acceptability.