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Edible Insects: A Study of the Availability of Insect-Based Food in Poland

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  • Karolina Szulc

    (Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, Nowoursynowska 159c, 02-776 Warsaw, Poland)

Abstract

In Poland, there has been a significant surge of interest in exploring insects as a novel food source in recent years. This increased interest is evident in various sectors of society, from researchers and food manufacturers to consumers and culinary experts. For example, research institutions have been conducting studies to assess the nutritional value and environmental impact of insect-based foods, while food companies are actively experimenting on how incorporating insect-based ingredients into their product lines affects consumer preferences. Although insect-based food products are highly valued in many parts of the world, their development has only gained attention in Poland over the last decade. Researchers and startups began conducting studies and developing insect-based food alternatives at the beginning of 2015. Therefore, the aim of this study was to examine the market availability of insect-based food products in Poland. Since the success of insect-based food products in the Polish market depends on the willingness of consumers to buy this type of food alternative, the results of a narrow recent literature review have been summarized in this study and point out consumer perceptions and barriers to choosing insect-based food products. The aim of this narrow literature review was to provide information on consumer perceptions and barriers to consuming insect-based food products so that producers and manufacturers in Poland can design marketing strategies. To achieve the aim of this study, the websites of several food stores were examined that sell insect-based food products in Poland and created a database. Then, to identify the perceptions and barriers towards insect-based food products, the results of a few studies conducted in Poland and other countries were summarized. Six online food stores operating in Poland that sell insect-based food products were found. In total, seventy-three products that were available on the market were analyzed. The results showed that Polish consumers have access to a large variety of insect-based food alternatives, such as whole insects, protein bars, and several types of powdered insect-based food products. However, their purchasing behavior is reluctant due to several barriers, such as food neophobia and disgust, lack of familiarity with the product, lack of information about the handling and preparation of insects, and ways to incorporate insects into the daily diets of consumers. Insect-based food producers and manufacturers in Poland should consider these results when tailoring their marketing strategies.

Suggested Citation

  • Karolina Szulc, 2023. "Edible Insects: A Study of the Availability of Insect-Based Food in Poland," Sustainability, MDPI, vol. 15(20), pages 1-15, October.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:20:p:14964-:d:1261395
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    References listed on IDEAS

    as
    1. Corina Zugravu & Monica Tarcea & Mirela Nedelescu & Daniela Nuţă & Raquel P. F. Guiné & Ciprian Constantin, 2023. "Knowledge: A Factor for Acceptance of Insects as Food," Sustainability, MDPI, vol. 15(6), pages 1-11, March.
    2. Giotis, Thomas & Drichoutis, Andreas C., 2020. "Consumer acceptance and willingness-to-pay for insect-based foods: The role of proximity of insects in the food chain," MPRA Paper 104840, University Library of Munich, Germany.
    3. Agnieszka Orkusz & Wioletta Wolańska & Joanna Harasym & Arkadiusz Piwowar & Magdalena Kapelko, 2020. "Consumers’ Attitudes Facing Entomophagy: Polish Case Perspectives," IJERPH, MDPI, vol. 17(7), pages 1-15, April.
    4. Vilma Halonen & Ville Uusitalo & Jarkko Levänen & Jani Sillman & Lauri Leppäkoski & Anna Claudelin, 2022. "Recognizing Potential Pathways to Increasing the Consumption of Edible Insects from the Perspective of Consumer Acceptance: Case Study from Finland," Sustainability, MDPI, vol. 14(3), pages 1-21, January.
    5. Giovanni Sogari & Diana Bogueva & Dora Marinova, 2019. "Australian Consumers’ Response to Insects as Food," Agriculture, MDPI, vol. 9(5), pages 1-15, May.
    6. Hsiao-Ping Chang & Chun-Chieh Ma & Han-Shen Chen, 2019. "Climate Change and Consumer’s Attitude toward Insect Food," IJERPH, MDPI, vol. 16(9), pages 1-17, May.
    7. Marta Ros-Baró & Violeida Sánchez-Socarrás & Maria Santos-Pagès & Anna Bach-Faig & Alicia Aguilar-Martínez, 2022. "Consumers’ Acceptability and Perception of Edible Insects as an Emerging Protein Source," IJERPH, MDPI, vol. 19(23), pages 1-13, November.
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