Study Shows Insect Protein Isn’t Winning Over the Public

A fresh wave of research suggests that no matter how sustainable they are, edible insects simply won’t be crawling their way onto Western dinner plates anytime soon. The culprit? Deep-rooted cultural and psychological aversion.

Published in npj Sustainable Agriculture, the international study warns that decades of advocacy around eating bugs as a climate-friendly meat alternative may ultimately be in vain, at least in Western markets where disgust remains a dominant barrier.

Insects vs Plants: A Losing Battle

Yes, crickets and mealworms might have a smaller carbon footprint than steak, but they’re still not beating the soy burger. The researchers compared insect protein to other meat alternatives. They found that insects scored lowest across several key factors, including environmental impact, scalability, and animal welfare.

It gets worse. A UK government, commissioned report recently found that feeding livestock with black soldier fly larvae could result in a climate footprint up to 13.5 times higher than using soy. The analysis showed that insect-based feeds underperformed on 13 out of 16 environmental criteria when raised on standard commercial feed.

Faced with poor consumer demand and high production costs, some insect farming companies are backing away from targeting the human market. Instead, they’re pivoting to pet food and livestock feed. However, even there, margins are tight, and logistics can become complicated. Big names in the sector, like Ÿnsect in France and Aspire Food Group in North America, have already entered bankruptcy proceedings, signalling a broader reckoning in the space.

The findings arrive as the food industry scrambles for climate-conscious protein solutions. Livestock alone accounts for around 14.5 per cent of global greenhouse gas emissions, so searching for low-impact alternatives is more urgent than ever.

Yet despite years of buzz, the takeaway from Beyond the Buzz is clear: insects are unlikely to play a significant role in Western diets. The researchers suggest shifting focus toward innovations with fewer cultural roadblocks. Plant-based meat and lab-grown options, they argue, have a much better shot at mainstream acceptance, and a more meaningful impact on sustainability.