ALTERNATIVE SOURCE OF PROTEIN AND AN ELEMENT OF SUSTAINABLE FOOD PRODUCTION

Abstract

The research presented in the paper is an attempt to identify consumers’ attitudes towards using unconventional raw materials in food production, which are alternative protein sources in human diet.
The qualitative study was carried out with the method of focus group interviews. There were two focus sessions consisting of free discussions guided by a moderator according to quite a general scenario, which contained only the problem questions raised during each meeting. The individual blocks of problems focused on the perception and emotional attitude to insects as raw material for food production. The study involved the free association technique, in which respondents finished sentences connected with some free associations, feelings.
The qualitative studies reported in this paper have shown that the knowledge of consumers about the nutritive qualities of insects is very scanty. On the one hand, insects as a food ingredient evoked negative connotations; on the other hand, some consumers had a positive attitude to the dishes and food items they were shown. To accept such type of products and to overcome consumers’ aversion, a key role can be played by the way they are processed, cooked and served. Further consumer research in this scope should set an aim to determine the profile of potential consumers, willing to accept such type of food products, and these consumers are most likely to be young people and athletes.