GRINDING insects into flour could help people in the UK overcome their reluctance to eat them, scientists claim.
The market for insects is growing as an alternative protein source to meat.
Critters are protein-rich, easier to farm, lower in fat are environmentally friendly and could help tackle obesity, experts claim.
However, people are disgusted by the thought of eating them, according to a survey presented at the European Congress on Obesity in Venice.
Of more than 600 Brits quizzed between 2019 and 2020, almost half (47 per cent) said they would not be willing to eat insects, while 40 per cent said they were unsure.
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Only 13 per cent of people who completed the survey said they would be willing to regularly consume insects.
Participants had been asked to complete a “food disgust scale”, which rated their disgust at less commonly eaten parts of animals, such as offal, as well as mouldy food.
Dr Maxine Sharps, of De Montfort University, said the ‘disgust factor’ is one of the most important challenges to overcome if insects are to become part of a Western diet.
She adds: “The disgust factor associated with eating whole insects could be overcome by incorporating insect flours into processed foods.
“This has been done successfully with rice products fortified with cricket or locust flours in other parts of the world.
“After all, there may be eventually no choice with climate change and projected global population growth.”
Some online shops already sell insect flour - often labelled as a 'protein powder'.
It is a fine powder that can be used as a substitute for flour, with high levels of protein.
Lead author Dr Lauren McGale, of Edge Hill University in Lancashire, added: “Insects are a potentially rich source of protein and micro-nutrients and could help provide a solution to the double burden of obesity and undernutrition.
“Some insect proteins, such as ground crickets or freeze-dried mealworms, are cheaper and easier to farm, often lower in fat and have a lower environmental impact than traditional livestock.”
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