Edible Insects and the Protein Paradox: Why the West Still Says No

The Protein Obsession Meets an Unlikely Food Source

Protein has become a modern obsession. From viral TikTok food hacks to celebrity-backed snacks, people are constantly looking for new ways to increase their intake. Global interest in protein has surged dramatically over the past decade, reaching record levels in 2025.

Yet despite this demand, one highly nutritious protein source remains largely ignored in Western diets: insects.

In many parts of Africa, Asia, Latin America, and Oceania, insects are a regular part of meals. They are affordable, nutrient-dense, and deeply rooted in local food cultures. So why do people in Europe and North America still recoil at the idea?

Disgust, Culture, and Food Conditioning

For many Western consumers, eating insects triggers an immediate feeling of disgust. Studies show that this reaction has less to do with nutrition or safety and more to do with cultural conditioning.

Although several edible insects have been approved for sale in Europe, surveys suggest that only a small fraction of consumers would consider replacing meat with insects. Disgust, fear of unfamiliar foods, and concerns about hygiene remain the biggest barriers.

Psychologists explain that disgust evolved as a protective response, helping humans avoid potential dangers. Over time, this instinct became shaped by cultural norms. When both biology and upbringing reinforce the same reaction, changing attitudes becomes difficult.

Why Insects Make Environmental Sense

From an environmental perspective, edible insects offer clear advantages. They require far less land, water, and feed than traditional livestock and produce significantly fewer greenhouse gas emissions.

Beef production, for example, contributes heavily to methane emissions and is a leading cause of deforestation and water use. In contrast, insects have a much smaller carbon footprint while delivering high-quality protein.

Per kilogram of protein, insects are among the most resource-efficient foods available. For experts focused on climate change and food security, this makes them an attractive option.

Food Insecurity and a Growing Global Challenge

Food insecurity affects billions of people worldwide. As populations grow and climate pressures increase, finding sustainable protein sources is becoming more urgent.

Insects are rich in essential amino acids, making them a complete protein capable of supporting human health. Their nutritional profile includes vitamins, minerals, and healthy fats, which further strengthens their appeal.

Still, experts caution that insects alone cannot solve global hunger. They may contribute to the solution, but only as part of a broader, diversified food system.

The Problem With Seeing the Whole Insect

One reason insects are hard to accept is how they are presented. Unlike meat, insects are often eaten whole, with visible legs and eyes. This makes it harder for consumers to disconnect the food from the living animal.

Modern food systems have created distance between people and the origins of their meals. Processed meat rarely resembles the animal it came from, which reduces emotional discomfort. Insects do the opposite.

This visual reminder plays a powerful role in reinforcing disgust, even when the food is safe and nutritious.

Myths, Markets, and Misconceptions

Many people associate insects with disease and dirt, despite the fact that farmed edible insects are raised under controlled conditions. These negative associations quickly turn into emotional reactions that override logic.

Research shows that most insects currently farmed are used as animal feed rather than human food. Even when insects appear in products, they are usually added in small amounts rather than replacing meat.

There are also efficiency concerns. If insects are fed the same grains as livestock, some of their sustainability benefits are reduced.

Generational Shifts and Changing Attitudes

Younger consumers appear more open to the idea of eating insects. Children often approach insects with curiosity rather than disgust, suggesting that these reactions are learned over time.

As social norms evolve, repeated exposure may reduce resistance. Studies indicate that while disgust lowers the desire to try insect-based foods, it does not necessarily affect how they taste once consumed.

Seeing others eat insects and finding them in familiar food formats could gradually normalise the practice.

Are Insects the Future of Protein?

Experts agree that edible insects are not a silver bullet. Expecting them to replace meat entirely in Western diets is unrealistic, at least for now.

Some researchers point to plant-based proteins as a more culturally acceptable alternative. These options do not trigger the same disgust response and already fit into familiar eating habits.

That said, insects still have a role to play. As part of a wider strategy to address climate change and food insecurity, they offer valuable nutritional and environmental benefits.

A Matter of Choice, Not Force

Eating insects should not be about pressure or fear. It is about expanding options and improving food systems without sacrificing health or sustainability.

As attitudes shift and awareness grows, insects may slowly move from shock factor to accepted ingredient. Not everyone has to eat them, but understanding their value could help create a more resilient future for global food.