This exploratory pilot study examines food science professionals’ perspectives on edible insects, focusing on their familiarity, food safety concerns and perceptions of challenges to consumer acceptance.
A cross-sectional survey was conducted during the Central European Food Congress in autumn 2022. The online questionnaire assessed personal experience with edible insects, knowledge levels, professional views on food safety, and perceived barriers and promoters to consumer acceptance. Responses from 106 participants representing 30 countries were analysed using descriptive statistics and non-parametric tests to examine differences by geographic origin, employment sector and personal experience.
Just over half of the participants in this sample (51.2%) would accept insect proteins in food production, with 35.2% willing if presented with persuasive evidence. Acceptance was unrelated to prior tasting experience but strongly associated with personal willingness to taste. Safety concerns focused on allergenicity and pathogenic microorganisms. Respondents recognised that consumer resistance stems predominantly from disgust (67.3%) rather than health concerns (4.8%). Processed, non-recognisable formats were ranked above whole insect products. European respondents demonstrated higher agreement on two of seven knowledge statements and greater optimism about acceptance potential compared to non-Europeans. Sustainability was ranked as a promoter primarily among Europeans, while economic factors were perceived as stronger universal motivators.
The study addresses a gap by examining food science professionals, a rarely studied group relevant to innovation and market development. Respondents maintain rigorous safety standards while recognising that technical excellence alone cannot overcome emotional barriers. The results indicate that successful integration requires multifaceted strategies combining safety validation, format innovation and a realistic understanding of psychological barriers.
