Exploring the potential of mealworm (Tenebrio molitor) larvae for food applications by focusing on processing and consumer acceptance

The FAO predicts that global food demand will more than double by 2050, intensifying challenges such as undernourishment and climate change. T. molitor (TM) larvae, the first insect approved as novel food by the EFSA, represent a sustainable and nutritious alternative protein source. Despite their potential, consumer acceptability remains a pivotal challenge for the consumption of edible insects. For this reason, the current study examined the influence of various processing methods on sensory properties and consumers acceptance of TM larvae. At nine weeks of age, larvae from a single production batch were divided into four experimental groups based on killing and drying methods: blanching and oven drying (BO); blanching and microwave drying (BM); freezing and microwave drying (FM); and cryogenic freezing with controlled atmosphere drying (CA). Sensory traits of larvae were assessed by 201 students and staff members from the University of Padova, who scored them based on visual, olfactory, and overall appearance. Data were analysed using a mixed model (PROC MIXED) to examine how consumers' personal traits influenced sensory analysis scores. Fixed effects included larvae killing and drying methods as well as personal traits, while consumers were treated as random effects. The Bonferroni test was used to calculate least square means, with significance thresholds set at P<0.05 and P<0.01. Results showed that FM and BM groups achieved the highest scores for visual, olfactory and overall acceptance (P<0.001), due to Maillard reactions and lipid oxidation enhancing colour and flavour profile. Contrarily, larvae of group BO and CA were less appreciated by the consumers. As expected, participants with prior insect consumption experience and willingness to consume them gave higher scores, while male participants demonstrated greater acceptance of entomophagy compared to females. These findings emphasize the potential of TM larvae as a sustainable protein source, highlighting the need to optimize processing methods and increase consumer education to improve acceptance and support their integration into global food systems.