Researchers from the University of Beira Interior in Portugal conducted a study on consumer reactions when trying insect-based foods. Thirty-eight adults who had never consumed these products participated in the research. Their brain activity and heart rate were measured while they tasted an insect protein bar and a cereal bar.

The findings indicated that many participants showed greater curiosity and receptivity toward the insect bar, despite the initial assumption that they would prefer the cereal bar. Physiological measurements revealed an increase in attention and engagement, with an increase in heart rate during consumption.

The results were presented at the annual meeting of the Society for the Study of Ingestive Behavior, reported Fox News Digital.

Perceptions about new foods

Participants expressed surprises and positive reactions after trying the products. This suggests that the tasting experience can modify perceptions about unfamiliar foods.

The study's lead author, Andreia CB Ferreira, a doctoral candidate at the University of Beira Interior, called the results “very surprising.”

"This was a really unexpected result, since the literature indicated that consumers tend to reject these new foods. The results demonstrate the relevance of tasting experiments for the promotion of this new alternative," he indicated.

Previous analysis indicates that a significant number of Americans are willing to try insect-based ingredients.

Insect food market

The edible insect market is projected to grow significantly over the next decade, driven by growing interest in sustainable nutrition and diversified protein sources.

The global market is estimated to grow from $1.73 billion in 2025 to $13.23 billion in 2034, according to Fortune Business Insights.

Experts emphasize the need to be creative in 21st century nutrition, considering the possible nutritional and sustainability benefits of these foods.

Nutrition by insect-based foods

Insect-based foods offer similar or greater nutritional value than traditional protein sources such as meat, fish, eggs and plant proteins, with an especially high profile in high-quality protein, key minerals and healthy fats.

High quality protein and better digestibility

Insects contain between 20% and 76% protein in dry matter (after processing), and between 10% and 25% in fresh weight, which exceeds the amounts present in meat, eggs and plant proteins such as soy, lentils and cereals. In addition, its protein has better digestibility than that of traditional meat, which facilitates more efficient absorption of amino acids. The essential amino acid content represents between 46% and 96% of the total amino acids, with high levels of phenylalanine, tyrosine and, in some insects, also lysine, tryptophan and threonine—amino acids that are often deficient in cereal proteins.

Healthy fats with omega-3 and omega-6

Between 10% and 60% of the dry matter composition of insects is fat, predominantly unsaturated and healthy fats, especially in larval stages. Larvae are the best source of fatty acids, and some insects contain omega-3 and omega-6 fatty acids, contributing to a more favorable lipid profile compared to many traditional meats.

Clearly superior micronutrients

Insects are rich in minerals such as copper, iron, magnesium, manganese, phosphorus, selenium and zinc. The iron content is particularly notable: lobsters have between 8 and 20 mg of iron per 100 g dry weight, while beef has only 6 mg per 100 g. They also provide important vitamins such as riboflavin, biotin, folic acid and especially vitamin B12: species such as the mealworm (Tenebrio molitor) and the house cricket are significant sources of B12, a vitamin that is normally only found in foods of animal origin.

Additional fiber and antioxidants

Insects provide fiber (mainly chitin), something that traditional meat does not have, and some, like grasshoppers, have very high levels of antioxidants: up to five times more than fresh orange juice. There is also evidence that they can stimulate the growth of beneficial probiotics in the intestine.

Collectively, edible insects may offer “superior health benefits” thanks to their combination of high-quality protein, iron, zinc, fiber, essential amino acids, omega-3 and omega-6 fatty acids, and antioxidants. Added to this is that they are a sustainable source of protein, with lower greenhouse gas emissions than traditional livestock farming.