The University of Adelaide is set to undertake a new study to develop accurate and consumer-friendly descriptions for edible insects, one of the most sustainable and protein-rich food sources known. According to a media release on Tuesday, despite the excellent nutrient profile and known sustainability of edible insects, a lot of work still needs to be done before consumers will consider including bugs like mealworms, crickets, grasshoppers, and native ants in their diets. Adelaide University PhD researcher Ishka Bless says part of the solution is to better understand the barriers to eating insects, especially in Western countries, and then develop strategies to overcome them. “One of these barriers is a lack of Western consumer experience with insects as food,” she said. “We can often feel hesitant about trying new foods because we don’t know what flavours and textures to expect. Having an accurate description of what people can expect when …