Study Reveals 44% of Canadians Open to Eating Insects
More than 40 per cent of study participants are open to eating insects

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A study from Concordia University in Montreal found that 44% of participants are open to consuming insect-based foods, with 18% having tried them. Disgust remains a key barrier, but environmental benefits may enhance acceptance, particularly among younger adults.
- 0144% of participants expressed openness to eating insects, with 18% having tried them.
- 02Disgust is the primary barrier to acceptance, with many associating insects with dirtiness and danger.
- 03Younger adults are more receptive to insects when incorporated into familiar foods like protein bars.
- 04Men showed greater willingness to try insect-based foods compared to women.
- 05Education level correlates with openness to experimenting with insect-based ingredients.
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A study conducted by Nadezhda Velchovska, an undergraduate at Concordia University in Montreal, surveyed 252 Canadian visitors at the Montreal Insectarium between October 2024 and February 2025. The research, published in the journal Scientific Reports, revealed that 44% of participants are open to consuming insect-based foods, with 18% having already tried them. However, only 27% indicated a willingness to include insects in their daily diet, and 17% would consider preparing them at home. Velchovska identified disgust as a significant barrier, noting that many people associate insects with dirtiness and danger. She emphasized that the form of the product greatly influences acceptance, with insects being more palatable when hidden in familiar foods like baked goods. The study also highlighted that environmental sustainability is a compelling reason for many to consider eating insects, as they require fewer resources than traditional livestock. Interestingly, the willingness to try insect-based foods varies by age and gender, with younger adults and men showing more interest. Education also plays a role, as college-educated individuals are more likely to experiment with insect ingredients.
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The findings may influence food industry trends towards incorporating insect-based products, especially in sustainable food systems.
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