Add another study to the collection that focuses on a question of consumer acceptance of pork pâté enriched with cricket powder. This one is:
“Nutritional Analysis and Evaluation of the Consumer Acceptance of Pork Pâté Enriched with Cricket Powder – Preliminary Study,” Krzysztof Smarzyński, Paulina Sarbak, Szymon Musiał, Paweł Jeżowski, Michał Piątek, and Przemysław, and Łukasz Kowalczewski, Open Agriculture, vol. 4, no. 1, 2019.
The authors, at the Nature University of Poznań, Poland, conclude:
It was shown that the cricket powder additive significantly increases the content of protein, fat and minerals. It also changes the color of the product, which is darker, and the color balance is shifted towards the blue. Consumer assessment showed that the 2% cricket powder additive allows to obtain a product of high attractiveness for consumers.
This photo shows two of the authors presenting the poster version of the research:
(Thanks to Corky White for bringing this to our attention.)