Common alternatives include the use of plant protein found for example in peas and legumes, another alternative could be to use insect protein. Further, consumers need to be informed about what alternative protein sources that may be available.

It is necessary to find and use new production sources of protein and other important nutrients. However, food production currently has a huge impact on the environment and eating habits need to change, in particular by replacing meat with other protein sources. FAO (Food and Agriculture Organization of the United Nations) estimates that food production must increase by 70 percent by 2050 to ensure an adequate food supply for the increasing population. The world’s population is increasing and is expected to reach around 11 billion in 2050, thus increasing pressure on the earth’s resources. The addition of the antioxidant agent decreased the changes in color, rancidity and separation. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. Sensory analysis and instrumental analyses were performed on the samples. Further, the effect of adding an antioxidant agent was evaluated. Twelve different samples were produced according to the factorial design. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production.

The next step is to make insects available for use in the more widespread production of food and meals. The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans.

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