Packed with nutrients and considered to be an economically viable alternative to traditional animal proteins, many experts think insect proteins are the food of the future. But convincing westerners to partake faces more hurdles then simply finding a way past the yuck factor, according to researchers with the Global Food Forums, Inc.
As a food source insects are sustainable—able to provide nutrients with relatively low agricultural input. To assess consumer perceptions on this topic, researchers at Global Food Forums, Inc. conducted an R&D Protein Trends Survey among food technologists attending its third annual Protein Trends & Technologies Seminar in May 2015.