Survey on Serbian consumer acceptance of edible insects as alternative source of animal proteins

Đorđe Pajičić; Ivan Vićić; Neđeljko Karabasil; Nikola Čobanović

doi:10.18485/meattech.2025.66.3.46

Đorđe Pajičić University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0009-0004-0777-3572
Ivan Vićić University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-8762-2811
Neđeljko Karabasil University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0001-6097-3216
Nikola Čobanović University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology, Belgrade, Serbia https://orcid.org/0000-0003-2650-6272

DOI: https://doi.org/10.18485/meattech.2025.66.3.46

Keywords: consumer acceptance, public perception, edible insects, entomophagy, survey

Abstract

This study aimed to evaluate the state of public perception of edible insects as an alternative source of animal proteins as part of the human diet in Serbia. Data were gathered via an online survey involving 1,845 participants who completed a Google Forms questionnaire shared via social media channels. The findings indicate that 37.8% of participants expressed a willingness to consume edible insects. In comparison, only 8.5% of respondents reported having previously consumed edible insects in some form (whole, processed as flour, or in dishes). Logistic regression analysis revealed that women were more open to the possibility of consuming edible insects as food compared to men. Additionally, 57.1% of participants selected grasshoppers as the most suitable edible insect for consumption. The majority of respondents preferred processed insects or dishes made from insects as the most favourable way to consume them, rather than whole insects. Regarding the age of the participants and willingness to consume edible insects, no statistical significance was determined between different age class types. In conclusion, this study revealed that the population in Serbia shows a low readiness to consume edible insects as an alternative source of animal proteins. Furthermore, this study demonstrated a higher acceptability of processed insects as food, which could be very useful for promoting specific market strategies in the future.