Insects in the Western Diet: Prospects for Replacing Traditional Meat

Psychological and Cultural Barriers:

One of the main obstacles to the popularization of insects as a protein source is the "disgust factor." Many consumers in Western countries are averse to the idea of ​​eating insects, even if they are processed, such as powders or additives to familiar foods. The study found that only about 20% of respondents are willing to try insect products, while the willingness to experiment with plant-based meat reaches 91%. This demonstrates deep-rooted cultural prejudices that are difficult to overcome.

Economic Aspects

: From an economic perspective, the study also found that less than 1% of investment in the insect industry is directed toward developing products that could directly compete with meat. Most investment is focused on snacks and pasta, which do not replace meat but merely complement it. This creates additional challenges for the industry, as consumers do not see insects as a viable alternative to traditional meat.
 

Limited environmental benefit

thoughWhile insects are considered a clean source of protein, their advantages over plant-based alternatives are less clear. The study found that insects perform worse than plant-based protein sources on a number of environmental indicators. For example, the use of black soldier fly larvae in animal feed has a more negative climate impact than soy, calling into question the environmental viability of mass insect production.

Future Outlook:

Dr. Dustin Crummett, executive director of the Insect Institute and one of the study's authors , noted that high levels of aversion and economic barriers make the successful introduction of insects into Western consumer diets unlikely in the near future. He urged investors and policymakers to focus on more promising alternative protein sources, such as plant-based proteins, which have a much higher chance of long-term acceptance and adoption.

Taking all of the above factors into account, it can be concluded that insects are unlikely to become a primary source of protein in Western consumer diets. Psychological and cultural barriers, along with economic and environmental considerations, pose significant obstacles to their popularization. While plant-based meat alternatives continue to gain popularity, the insect industry must rethink its strategies and focus on more acceptable and marketable products to have a chance of future success.