Entomophagy

The fact that only about 2 billion people have insects on their menus, and not all almost 8 billion, despite such clear health and environmental advantages of entomophagy, suggest that there are important aspects that are hindering its adoption: consumer attitudes and perceptions.

Insects are considered delicacies in many parts of the world, particularly in the tropics. In contrast, hesitation in Western societies largely stems from the ‘yuck factor’ – the view of insects as inedible is perpetuated through TV shows such as Fear Factor, where contestants are forced to eat raw insects to advance in the competition and show their daring.

One study reported that in Western societies, only about 13 percent of men and 6 percent of women were likely to eat insects as a meat substitute. This is the major hurdle of how to increase acceptance of entomophagy in Western cultures.

A number of insect farms and edible insect start-ups in Europe and the U.S. are trying to change that. One way to ease consumers’ perceptions is not to offer up the whole bug – which would gross put many people. But by grinding insects into a nutrient-rich powder and added it to conventional foods, such as cakes and breads, the idea of eating insects could become more palatable.

Stressing the many benefits of eating insects will not ultimately be enough to convince people to eat insects. For that we will have to enjoy them.

The example of sushi is a promising example of how perceptions of foods can change radically. Think about it: Thirty years ago, sushi and raw fish was the eww factor; you did not see sushi in grocery stores. Now it’s the cultural norm. Until the 1960s, eating raw fish was seen as radical and more of a niche taste. But despite the noteworthy efforts of pioneering restaurant owners that culminated in the gradual acknowledgement and acceptance of sushi’s niche in the U.S. West Coast food scene, one of the critical moments in the rise of sushi as popular cuisine was marked by its appearance in West Coast supermarkets. And the popularity of sushi exploded.

More perception issue come to light when we look at other popular Western foods. For many Westerners, insects are associated with filth – they go dirty places. Funnily enough though, so do mushrooms, and we eat those all the time. And you don’t want to know about crabs and shrimp and lobster. They are, like insects, arthropods – but instead of eating fresh lettuces and flowers, as many insects do more than half of all insect species are plant eaters), they scavenge debris from the ocean floor. But while lobster is a high-priced delicacy, vegetarian bugs and critter are spurned and disdained.

Fun fact: The 6 billion people who are not fond of insects, are insect-eaters too, albeit unknowing ones, at the tune of “two pounds of flies, maggots and other bugs each year.” These bugs are in vegetables, rice, beer, pasta, spinach and broccoli.  Even more fascinating is that we are actually eating them as part of lunch and dinner or drink with beer (hops may contain up to 2500 greenflies or blackflies per 10g).

The  U.S. Food and Drug Administration (FDA) permits a certain number of insects and insect parts in food products because it’s practically impossible to keep them completely out. The FDA’s Food Defect Levels Handbook outlines the permissible amount of bugs (and other natural contaminants) allowed in food.