What do insects taste like? A guide to the flavor and texture of edible insects

Along with textural characteristics, taste and aroma are important factors influencing consumers' attitudes toward and choices of edible insects. In general, insects have a mild, nutty flavor that can be significantly affected by cooking methods and the addition of ingredients such as salt, sugar, or soy sauce.

Insect texture varies from crispy to soft. It is more noticeable in species with hard exoskeletons, such as crickets and grasshoppers, but less so in soft-skinned insects like black soldier flies. Consumer expectations influence how people perceive the texture of unfamiliar foods. For example, those expecting mealworms to be crispy rated them positively, while those anticipating a meat-like texture responded negatively. Processing methods can further modify insect texture. 

Edible insects are traditionally prepared by roasting or frying with spices in tropical regions, though they are also incorporated into dishes like stews and sauces. Studies have explored their use in processed foods, such as cricket flour in rice products, insect-based burgers, and baked goods with termite or cricket powder. Sensory evaluations reveal that insect-based foods often face initial resistance but can become more accepted after tasting. Strategies to enhance appeal include improving sensory properties during production, formulation, and marketing, with education playing a key role in shifting consumer perceptions.