Study Finds Consumer Disgust Limits Insect-Based Meat Adoption

Multiple recent studies indicate that insect-based foods face significant barriers to becoming mainstream meat alternatives in Western diets due to deep-rooted consumer disgust and psychological rejection. Although insect farming offers some environmental benefits over conventional livestock, such as lower greenhouse gas emissions and land use, these advantages are not exceptional compared to plant-based proteins, which enjoy much higher consumer acceptance rates. Research shows that willingness to try insect-based foods is around 20%, starkly lower than the 91% for plant-based meat substitutes. Additionally, economic viability and scalability challenges persist, with most insect products targeting niche markets rather than directly replacing meat, which may undermine their potential environmental benefits. Cultural perceptions in Western societies further limit the adoption of insect proteins, as insects are often viewed as pests or novelty items rather than staple foods. Overall, while insect protein could contribute to sustainability goals, consumer attitudes and market dynamics suggest it is unlikely to significantly reduce meat consumption in the near future.