Although entomophagy as a diet has been known since the dawn of humanity, it is still considered a novelty to the European market and consumers. This study was performed to evaluate the acceptance of a trend promoted by the FAO diet regarding selected young Polish consumers and it presents the results of a survey conducted among them. The primary goal of this study was to assess the acceptance of new edible insect products with mealworms Tenebrio molitor L. and house crickets Acheta domesticus L. These products were prepared in the form of four different types of bars; one without insects, one with whole mealworms, one with ground mealworms and one with ground crickets. According to consumers, the worst bars were the ones which contained the whole mealworms. Additionally, the main problems with accepting this product were caused by the colour of the ground crickets and visible whole pieces of the insects in the edible bars. The study proved that the acceptance of insect bars as food depends on the tastiness and smell. The acceptance of bars also depends on variants. The basic bar had the highest acceptance rate, while the bar with whole mealworms had the lowest one.
Extracts from the edible insects Acheta domesticus and Tenebrio molitor with improved fatty acid profile due to ultrasound assisted or pressurized liquid extraction