University of Adelaide needs bug taste testers

Move over meat and three veg, these researchers want to put a lot more on the menu. But they need your feedback. So how do you like your ants, worms and crickets?

Tickle your tastebuds with the latest foodie craze – edible insects.

The University of Adelaide is recruiting taste-testers to help researchers describe the sensory experience of eating various farmed edible insects, including mealworms, house crickets, tyrant ants and green ants, prepared using different cooking techniques.

PhD student Ishka Bless wants to better understand the barriers to eating insects and develop strategies to overcome these.

University of Adelaide PhD student Ishka Bless tasting edible insects. Picture: NCA NewsWire / Kelly Barnes

“Having an accurate description of what people can expect when eating insects that have been farmed and prepared for human consumption may help them overcome some of the negative connotations often associated with insects, such as ‘pests’ and ‘creepy crawly’,” she said.

“This may also help the food industry better understand how they can incorporate insects in new products and on restaurant menus.”

Ms Bless said the flavours and textures of edible insects were not well described for consumer and industry use.

Her research will be used to create a “vocabulary and sensory wheel” to represent the different sensations.

Edible insect species are rich in protein and fat, with high micronutrient profiles. They can be consumed as a staple food, or used as a supplementary source of vitamins, minerals and fatty acids.

The insects may be dehydrated, boiled, deep fried or roasted.

The market for edible insects is growing in places such as the Netherlands, France, the UK and Belgium.