Hybrid Meat Products as a Strategy to Promote Entomophagy

One of the obstacles that must be addressed in order to introduce edible insects as a viable food option is to anticipate and respond to consumer preferences regarding the incorporation of edible insects into dietary practices. To reduce aversion to insect consumption, we suggest incorporating insects in a way that makes them undetectable in food preparation or associating them with familiar flavors that increase acceptability, such as the use of hybrid meat products.

This review provides recent findings that hybrid meat products with the addition of edible insects have the potential to align with consumer expectations, as the sensory attributes of these hybrid products closely resemble those of traditional meat products, potentially replacing animal protein.

The current food system is facing challenges due to the pressure on our limited natural resources. With the global population continually growing, traditional sources of protein are becoming unsustainable and there is an urgent need to increase the production of these foods. In this context, the adoption of alternative foods, such as edible insects, is showing promise as a sustainable protein source, as they can be produced with less environmental impact.