The emergence of insects as a form of alternative protein in many ways provides the best of both worlds. While they are, unlike some plant-based alternatives, very high in protein, they are also far more sustainable to produce than traditional meat.

For example, according to the World Economic Forum (WEF)​, insect farming requires lower levels of water and land use than cattle. A 2010 study​ suggested insects are connected to a mere 1% of the greenhouse gas emissions ruminants are. In terms of their protein content, one researcher​ suggested that crickets contain nearly three times the protein content of beef.

However, there at least one obvious barrier to their mass adoption: disgust.

How can producers of insect protein combat these levels of disgust? Previous studies have suggested​ increasing consumer familiarity with insects, as well as incorporating them in familiar food forms such as flour – for use in food formulation – could help.

Lauren McGale, lead author of the research, agreed. “Thinking about ways to overcome the disgust people feel is a difficult task. I think social norms and exposure could play a role, whereby the more commonplace eating insects becomes, the more accepting people may be of it as a ‘normal’ practice – especially considering they are already eaten in many cultures around the world,” she told FoodNavigator.

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