Consumer acceptability in the USA, Mexico, and Spain of chocolate chip cookies made with partial insect powder replacement

Abstract

In the last decade, consumer perception of protein as an important nutrient has increased exponentially andfocused on alternative sources such as plant- or insect-based protein and microalgae. However, many consumers indicatethat they do not consider insect ingredients, a potential source of high quality protein, to be a good choice in foodproducts. But is it because of the sensory aspects? This consumer study was conducted in the United States of America,Mexico, and Spain to compare acceptability of a familiar product, chocolate chip cookies, in three “blind” variations: acontrol 100% wheat flour chocolate chip cookie, and two versions substituting 15% and 30% cricket flour for an equivalentamount of wheat flour. Two hundred consumers from each country were recruited and scored overall acceptability andacceptability of different sensory attributes for the three cookies. Acceptance was measured using a nine-point hedonicscale and a similar format was used for each attribute. US consumers did not find significant differences in liking betweenthe control and 15% sample. The 30% cricket powder cookie showed a decrease in consumer acceptance. Mexican andSpanish consumers liked the 15% sample significantly more than the control and 30% sample. Spanish consumers also likethe control more than the 30% sample. The substitution of 15% cricket powder does not negatively impact liking in thisproduct and, in fact, may improve both liking and protein content. Further research is necessary to determine whetherthis finding can help to mitigate the impact of insect-containing ingredients