Akzeptanz von Insekten als verarbeitetes Lebensmittel in Österreich

Abstract

The master’s thesis examines the acceptance of insects as processed food in Austria. Particular attention is given to the percentage content as well as the processing form of the insects. The analysis examines whether insects in processed products are more readily accepted than in foods where the insect body is visible. The study is based on the growing demand for protein and the potential role of insect farming in agriculture. Insects are considered a sustainable protein source with low resource consumption and high nutritional value. They are characterized by their high protein content, valuable micronutrients, and a small ecological footprint. However, acceptance barriers exist mainly due to neophobia (“disgust factor”), lack of familiarity and cultural influences. To answer the research questions, a sensory tasting with 70 participants was conducted. Three self-developed burger patties with 0 %, 5 %, and 10 % mealworm content were tested and evaluated, regarding: appearance, smell, taste, texture, and overall impression. The patty with 5 % insect meal content was most frequently preferred. Significant differences were found in appearance, texture, and overall impression, while smell and taste did not show significant differences. In addition, a voluntary sample with chocolate worms as a visible insect form was tested. No significant differences in overall evaluation could be found between the visible (N=50) and non-visible (N=70) forms of presentation. The factors gender and consumption experience also influenced the results: men rated the samples overall more positively than women. First time consumers preferred the variant without insect meal (0 %), while repeat consumers tended to prefer products with a low proportion (5 %). A nutritional calculation further showed that the protein content increased by 1,65 g per 100 g sample when 10% insect meal was added instead of minced beef. In addition, expert interviews were conducted with a producer, a food expert, and an innovation consultant, which provided valuable practical insights and expertise. The results show that insects as processed food in Austria fundamentally hold potential, particularly when they are used in familiar products. Targeted consumer education, time, and clear legal frameworks are essential to increase the acceptance of insects as food.

Date of Award	2025
Original language	German (Austria)
Supervisor	Tanja Ramharter-Koll (Supervisor)