Possibilities of the Development of Edible Insect-Based Foods in Europe

All over the world, a large proportion of the population consume insects as part of their diet. In Western countries, however, the consumption of insects is perceived as a negative phenomenon. The consumption of insects worldwide can be considered in two ways: on the one hand, as a source of protein in countries affected by hunger, while, on the other, as an alternative protein in highly-developed regions, in response to the need for implementing policies of sustainable development. This review focused on both the regulations concerning the production and marketing of insects in Europe and the characteristics of edible insects that are most likely to establish a presence on the European market. The paper indicates numerous advantages of the consumption of insects, not only as a valuable source of protein but also as a raw material rich in valuable fatty acids, vitamins, and mineral salts. Attention was paid to the functional properties of proteins derived from insects, and to the possibility for using them in the production of functional food. The study also addresses the hazards which undoubtedly contribute to the mistrust and lowered acceptance of European consumers and points to the potential gaps in the knowledge concerning the breeding conditions, raw material processing and health safety. This set of analyzed data allows us to look optimistically at the possibilities for the development of edible insect-based foods, particularly in Europe.

Trend Observations in Home Parenteral Nutrition. Prevalence, Hospitalizations and Costs: Results from a Nationwide Analysis of Health Care Provider Data

BACKGROUND

The population of patients on home parenteral nutrition (HPN) worldwide is growing. Since only a few counties provide data from national registries long-term observations are valuable to address this specific area of nutrition support. This study is a nationwide analysis determining the trends in the epidemiology of HPN (prevalence, age distribution, death rates), indications for HPN, causes for hospitalizations, and cost analysis of HPN reimbursement in Poland between 2010-2020.

METHODS

A retrospective analysis of data obtained from the national health fund (NHF) of Poland on adult patients on HPN.

RESULTS

The prevalence of adult patients on HPN in Poland in 2020 was 53.26 per million citizens with a 2.99-fold increase and a growing trend observed from 2010. Significant decrease in the percentage of patients between 18-34, 45-54 and an increase in patients between 65-74 and patients over 75 years old was observed. Trend analysis showed an increase in new patients between 65-74 and a decrease between 35-54. Malnutrition (34.28%), postprocedural disorders of the GI tract (19.61%), intestinal malabsorption/other intestinal diseases (20.41%) and GI obstruction due to cancer (17.36% as primary and 23.16% as secondary diagnosis) were mostly reported as the primary indications for HPN. Cancer patients were mostly gastric, ovarian and colon cancer (34.74%, 17.83% and 12.3%). HPN and total health cost reimbursement increase was 2.6 and 2.57-fold respectively. Costs of HPN and total health care costs in 2020 per patient were € 10,015 and € 16,038, respectively. Overall death risk rate during the first year of nutrition was 0.59 with a significant increase in the observation period p-trend < 0.004. A significant increase in the death rate was observed in patients above 75 years old (estimate 1.629, p-trend < 0.030). Cancer, infection, malnutrition and GI symptoms were the most common indications for hospitalizations of HPN patients. The rate of patients with a maximal length of HPN of 5 months in 2010 was 54.9% and was growing up to 78.1% in 2020.

CONCLUSIONS

The prevalence of HPN in Poland is growing. Trends of age distribution show increasing numbers of patients with more advanced age and shorter survival. Costs of HPN are comparable with other European data.

Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours

Edible insects represent a new functional source of nutrients that can contribute to solving nutritional deficiency problems. The antioxidant potential and bioactive compounds of nut bars with the addition of three edible insects were evaluated. Acheta domesticus L., Alphitobius diaperinus P. and Tenebrio molitor L. flours were used. A 30% share of insect flour in the bars resulted in significantly greater antioxidant activity (TPC increased from 190.19 for standard bars to 309.45 mg catechin/100 g for bars with 30% addition of cricket flour). Insect flour contributed significantly to an increase in 2,5-dihydrobenzoic acid (from 0.12 for bars with a 15% share of buffalo worm flour to 0.44 mg/100 g in the case of bars with a 30% share of cricket flour) and chlorogenic acid in all bars (from 0.58 for bars with a 15% share of cricket flour to 3.28 mg/100 g for bars with a 30% addition of buffalo worm flour), compared to the standard. The highest content of tocopherols was found in bars with cricket flour, compared to standard bars (43.57 and 24.06 mg/100 g of fat, respectively). The dominant sterol in bars enriched with insect powder was cholesterol. The highest amount of it was found in cricket bars, and the lowest in mealworm bars (64.16 and 21.62 mg/100 g of fat, respectively). The enrichment of nut bars with insect flours raises the levels of valuable phytosterols in the final product. The addition of edible insect flours reduced the perception of most sensory attributes of the bars, compared to the standard bar.

Chemical Composition, Antioxidant Properties and Sensory Aspects of Sponge Cakes Supplemented with Edible Insect Flours

The chemical composition, antioxidant properties, and sensory aspects of sponge cakes with the addition of flours from edible insects (buffalo worm, cricket, and mealworm) were evaluated. The addition of edible-insect flours increased the protein, fat, and dietary fiber content in all cases. The utilization of edible insects demonstrated a notable augmentation in the phenolic compounds (especially protocatechuic acid and protocatechuic aldehyde, and syringic, ferulic, and sinapic acids). This resulted in an increase in the antioxidant activity measured against the ABTS radical cation, the DPPH radical, and ferric ions. The antioxidant potential, assessed by four different methods, unequivocally confirmed that the aforementioned polyphenolic compounds found in edible insects provide significant radical-scavenging and antioxidant activity in sponge cakes containing them. The polyunsaturated fatty acid contents were significantly lower in cakes with insect flour compared to the standard wheat cakes. Products and raw materials exhibited high values of the n - 6/n - 3 ratio, which may be associated with negative health effects, with a high oleic acid content. The amino acid score (AAS) for the essential amino acids exceeded 100% for all obtained products. The sponge cakes were accepted by consumers and the taste was the most important predictor for overall acceptability, whereas the structure and appearance had less impact.

Spices and Seasoning Mixes in European Union-Innovations and Ensuring Safety

Spices are an important group of food products of great importance in nutrition and food technology. They are mainly used to shape the sensory properties of food in gastronomy, in home cooking, and in industry. Ensuring quality and safety is one of the basic tasks of spice producers. The aim of this review is to present the threats to the consumer related to the presence of spices and seasoning mixes in the diet. Therefore, special attention was paid to such risks as excess sodium chloride (and sodium) in spice mixtures, the use of additives influencing the sensory experience, and irregularities in the labeling of spices and seasoning mixes for the presence of additives and allergens. The threats regarding microbiological safety and the presence of heavy metals, pesticides, plant protection products, as well as synthetic fertilizers and undeclared additives are also presented and the issue of adulteration and lack of authenticity of spices and spice mixtures is discussed. Using data from IJHARS planned inspections and notifications registered in the EU Rapid Alert System for Food and Feed (RASFF) for 2015-2019, as well as the results of own research, an analysis of the risks caused by herbs and spices was carried out. Strategic activities of companies producing spices focus, among others, on improving production and expanding the commercial offer with new, attractive products. The article reviews product and process innovations in spice mixes and the methods of ensuring safety in this group of food products.

Chemical Composition, Nutritional Value, and Acceptance of Nut Bars with the Addition of Edible Insect Powder

Six types of nut-based bars with the addition of edible insect flour were obtained. Flours made from three different insects (Tenebrio molitor L., Acheta domesticus L., Alphitobius diaperinus P.) were used at two different additive levels (15% and 30%) in relation to the weight of the nuts. The addition of insect flour significantly increased protein content and the insoluble fraction of dietary fiber. The largest amount of these compounds was found in bars with 30% cricket flour, 15.51 g/100 g and 6.04 g/100 g, respectively, in comparison to standard bars, 10.78 g/100 g and 3.14 g/100 g, respectively. The greatest consumer acceptance was found in relation to bars with buffalo worm flour. The overall acceptance of these bars was 6.26-6.28 points compared to 6.48 for standard bars. Bars and raw materials were characterized by the high biological value of the protein. Cis linoleic acid dominated among unsaturated fatty acids. The percentage of this compound was in the range of 69.56%, for bars with a 30% addition of buffalo worm flour, to 73.88%, for bars with 15% cricket flour. Instrumental analysis of taste and smell compounds showed the presence of compounds such as 3-methylbutanoic acid, hexanal, and 2,3-pentanedione.

Dietary Habits in Children with Respiratory Allergies: A Single-Center Polish Pilot Study

BACKGROUND

The rising trend in allergic diseases has developed in parallel with the increasing prevalence of obesity, suggesting a possible association. The links between eating habits and allergies have not been sufficiently clarified.

AIM

To evaluate the nutritional status, eating habits, and risk factors of obesity and pulmonary function in children with allergic rhinitis.

MATERIALS AND METHODS

We evaluated 106 children with allergic rhinitis (mean age 12.1 ± 3.4 years; M/F 60/46) from the Department of Allergology. Clinical data were collected regarding allergies, physical activity, nutritional status (Bodystat), dietary habits (Food Frequency Questionnaire validated for the Polish population), skin prick test with aeroallergens (Allergopharma), and spirometry (Jaeger).

RESULTS

All children suffered from allergic rhinitis; among them, 43 (40.6%) presented symptoms of asthma. There were differences between children with only allergic rhinitis (AR group) and children with both rhinitis and asthma (AA group) in pulmonary function (forced expiratory volume in one second (FEV₁) 100 ± 11 vs. 92.1 ± 15.0; p < 0.05). A total of 84 children (79%) presented a normal body mass index (BMI) (10-97 percentile), 8 (7.5%) were underweight, and 14 (13.5%) were overweight or obese. There were no differences in body composition between the AR and AA groups. Incorrect eating habits were demonstrated by most of the children, e.g., consumption of three or fewer meals in a day (38%), sweets every day (44%), snacking between meals every day (80%), and eating meals less than 1 h before bedtime (47%). Compared to the AR group, the AA group was more likely to eat more meals a day (p = 0.04), snack more often (p = 0.04), and eat before sleeping (p = 0.005). Multiple regression analysis showed a significant association between high BMI and snacking between meals and low physical activity (adjusted R² = 0.97; p < 0.05).

CONCLUSIONS

The risk factors for obesity in children with allergies include snacking and low physical activity. Most children with respiratory allergies, especially those with asthma, reported incorrect eating habits such as snacking and eating before bedtime. A correlation between pulmonary function and body composition or dietary habits was not found.

Theogallin-to-Gallic-Acid Ratio as a Potential Biomarker of Pu-Erh Teas

There are two types of Pu-erh tea available on the world market: Raw and Ripe. It is not difficult to tell them apart if the Raw version is relatively young. Researchers have already developed various tools to identify Pu-erh teas. However, they are quite complicated and require advanced statistical analyses. In addition, they are characterized by different levels of accuracy. The aim of the work was to identify relationships or differences that would easily give specific results for identifying types of Pu-erh tea. The content of selected methylxanthines was determined by high-performance liquid chromatography (HPLC) on an Agilent 1200 chromatograph with a UV-VIS diode array detector. The total analysis time was 28 min. A combination of liquid chromatography and a triple quadrupole mass spectrophotometer was used to identify gallic acid and theogallin in the analyzed samples. A multivariate cluster analysis was used to compare the results for single samples, and its results were presented in horizontal hierarchical tree plots. The quantitative determination showed that theophylline is present only in Ripe Pu-erh teas. In addition, it was shown that the ratio of theogallin to gallic acid can be an effective tool to verify the authenticity of Pu-erh varieties.

Cardiopulmonary exercise test and bioimpedance as prediction tools to predict the outcomes of obesity treatment

INTRODUCTION Obesity impacts the global population. Bioelectrical impedance analysis (BIA) and cardiopulmonary exercise test [CPET]) may help modify the treatment. OBJECTIVES We aimed to compare BIA and CPET results in obese and lean indivisuals, assess changes in BIA and CPET during obesity treatment, and indentify parameters predicting treatment outcome. PATIENTS AND METHODS We enrolled 200 obese patients, of whom 45 underwent a lifestyle modification treatment, and 32 lean individuals (controls). Lifestyle modifications included diet, rehabilitation, education, and behavioral therapy. The diet was based on body composition assessed by BIA and fat metabolism assessed by CPET. The intensity of exercise in the rehabilitation program was based on CPET, mainly peak oxygen uptake (VO2peak), fat metabolism (FAT), and fat heart rate (FAT HR). The protocol duration was 12 weeks. RESULTS Obese patients differed from lean controls with regard to VO2peak (P <0.0001), oxygen uptake at anaerobic threshold (P <0.0002), respiratory exchange ratio (P <0.014), oxygen uptake to work rate slope (P <0.0004), FAT (P <0.001), FAT HR (P <0.0008), anaerobic threshold heart rate (P <0.0003), as well as fat mass (P = 0.01), fat‑free mass (P = 0.007), resting metabolic rate (RMR) (P = 0.007), total body water (P = 0.01), and extracellular water (P = 0.004). The treatment resulted in increased RMR (P <0.02) and VO2peak (P <0.002), as well as reduced fat tissue (P <0.006) and resting heart rate (P <0.017). The prediction model based on FAT HR, resting heart rate, and FAT enabled the prediction of treatment outcomes in 92% of patients. CONCLUSIONS Obese patients had pathological FAT and impaired exercise tolerance. Changes in BIA and CPET prove the metabolic impact of lifestyle modification treatment.

Are obesity and asthma in school-age children still strongly related to breastfeeding in infancy? - A real-life study

OBJECTIVE

Although breastfeeding has been suggested as a candidate for the prevention of obesity and allergies, recent studies have reported mixed results. The aim of the study was (1) to assess breastfeeding length in obese children or children with allergic diseases compared to healthy children; (2) to evaluate the impact of the duration of breastfeeding on the incidence of obesity, allergy rhinitis and asthma.

PATIENTS AND METHODS

408 children were evaluated (mean age 11.9±3.7 years; M/F 220/188) and divided into three groups (Obesity, n=103; Allergy, n=163; and Healthy, n=142). Breastfeeding history was collected during an interview. Physical examination, anthropometry, allergy (skin prick test with aeroallergens; Allergopharma) and a spirometry (Jaeger) assessment were performed in each participant.

RESULTS

Most of the children (75%) were breastfed with a mean duration of 7.5 months (range 0-36; SD=7.9 months). The time of breastfeeding was longer in the healthy compared to the obese and allergic groups (p=0.003) and was correlated with BMI centile in all groups of subjects (R Spearman = -0.2, p<0.05). There was a higher number of subjects with hypersensitivity to the allergen of house dust mites and animals in the non-breastfed compared to the breastfed children (p<0.003, p<0.000, respectively). Non-breastfed children compared to the breastfed presented more often asthma (chi2=3.6 df=1 p=0.05), but not allergic rhinitis (chi2=9.0 df=1 p=0.002). Non-breastfed asthmatics, compared to the breastfed asthmatics, presented a significantly higher severity of asthma (OR=0.43; p=0.008). In multivariate regression models, a short breastfeeding time was associated with a higher risk of both obesity and asthma.

CONCLUSIONS

School-age children with obesity and asthma were breastfed less often and for a shorter duration than their healthy peers. Longer breastfeeding may result in a reduced number of children with obesity, asthma, and allergy to house dust mites, but further investigation is needed on a larger population of school-age children.

[Set of neuropsychological tests for the assessment of language disorders after damage to the right cerebral hemisphere: preliminary results]

A set of five experimental tests was prepared for the assessment of language disturbances in right hemisphere-damaged (RHD) patients. The Right Hemisphere Language Battery by Bryan (1995) was a basis for these tests. The set comprises the Metaphor Picture Test, the Written Metaphor Test, the Inferential Meaning Test, the Humour Test and the Lexical Semantic Test. Thirty-six RHD, 15 left hemisphere damaged (LHD) without aphasia and 30 control (C) subjects took part in the investigation. All test significantly differed between the RHD and C groups. No significant differences were noted between LHD and control groups, except for the Inferential Meaning Test. The quantitative performance of tests was different in all the groups. Results of the study indicated patients with right frontal damages to make more errors than those with right posterior lesions.

Acceptance of Muffins (Sweet and Savory) with the Addition of T. molitor, A. diaperinus, A. domesticus, R. differens, Considering Psychological Factors (Food Neophobia Scale, Consumer Attitude)

The aim of the study was to analyze the acceptance of muffins containing a 15% addition of powder from four edible insect species (Alphitobius diaperinus, Tenebrio molitor, Acheta domesticus, Ruspolia differens) in both savory and sweet versions, focusing on the psychological factors influencing their consumption. The study involved 106 adult consumers. Initially, the level of food neophobia (FNS) among participants was determined. Over 80% displayed low to medium levels of neophobia. Similar results were obtained when assessing attitudes towards insects, with most participants showing positive and ambivalent attitudes. Based on these findings, the acceptance of insect-based muffins was evaluated. The level of acceptance of insects varied and depended mainly on taste, smell, and texture. Participants with lower levels of neophobia and positive attitudes towards consuming insects generally rated the insect muffins higher compared to those with higher levels of neophobia and negative attitudes. The sweet versions of insect powder muffins were rated higher, which also indicates preferences and dietary habits. Products with grasshopper powder (GS, GCL) were rated the lowest for both taste versions. Conversely, products based on buffalo worms (BS, BCL) were seen as having the greatest potential for acceptance. Understanding consumer attitudes, neophobia, and levels of acceptance provides valuable insights for designing new insect-based foods.

The Acceptance of Cream Soups with the Addition of Edible Insects (Mealworm, T. molitor; House Cricket, A. domesticus; Buffalo Worm, A. diaperinus; Grasshopper, R. differens) among Young People and Seniors in Poland

Research on the acceptance of consuming insects in one's diet shows the increasing importance of this issue in the context of a sustainable food chain and ecology. Insects represent a promising food source due to their high nutritional value, efficiency in production, and minimal environmental impact, as well as the growing awareness of ecological issues. Despite these benefits, cultural and psychological barriers hinder the acceptance of consuming insects in Western countries. In this study, an assessment was made of the acceptance level of cream-type soups made from tomatoes and white vegetables with the addition of 20% flour from four insect species: mealworm (T. molitor); house cricket (A. domesticus); buffalo worm (A. diaperinus); and grasshopper (R. differens), compared to a control sample. One hundred and four subjects (55 seniors and 49 young adults) participated in this study. The acceptance level of various soups with insect flour was evaluated, considering different sensory parameters such as appearance, smell, taste, and texture. The research showed that older people have a lower acceptance for dishes containing insects compared to young adults, but the differences in the responses given were not statistically significant (p = 0.05), rejecting the assumption that insect-based products should be mainly targeted at young people. Of all the proposed test samples, the mealworm (T. molitor) was the most acceptable insect species in the tests in both taste versions for both age groups. The average score was 6.63 points on a 10-point scale. The products with the addition of grasshopper (R. differens) were rated the lowest. The acceptance level ranged between 4.23 and 4.38 points. A multiple regression analysis showed that taste and texture had the strongest influence on the overall acceptance of these dishes, and the results obtained were highly correlated with the general opinion of the testers. The increasing acceptance level and growing interest in this type of food can be a positive step towards sustainable and efficient food production.

Edible Insects from the Perspective of Sustainability-A Review of the Hazards and Benefits

The increasing global population, projected to exceed 9.1 billion by 2050, presents a critical challenge for sustainable food production. Edible insects have emerged as a promising alternative protein source due to their high nutritional value, low environmental footprint, and efficient resource utilization. This review explores the opportunities and challenges of integrating edible insects into food systems. Benefits include their high protein content and quality, low greenhouse gas emissions, low-cost production, and ability to thrive on organic waste. Furthermore, edible insect cultivation requires significantly less land and water compared to traditional livestock. Edible insects are nutritionally rich, containing substantial amounts of essential amino acids, unsaturated fatty acids, and minerals. However, barriers to widespread adoption persist, such as cultural perceptions, regulatory hurdles, potential allergenicity, and biological and chemical contamination. Furthermore, standardizing rearing practices and ensuring food safety are critical for broader adoption. While edible insects represent a nutritious, low-cost food and feed, there are a lot of variables that have not been fully investigated. Only after further research, promising results, and solutions that are relatively easy to apply might edible insects be considered a sustainable food source. Considering the challenges that may arise by 2050, more intensive research is highly advised.

The Influence of Fermentation Technology on the Functional and Sensory Properties of Hemp Bread

In this work, the type of fermentation and baking technology used to make hemp bread was investigated. The physicochemical composition of flour and bread, the protein nutritional quality, fatty acids profile, texture, consumer acceptance, analysis of volatile compounds using an electronic nose and chemical compounds using an electronic tongue were determined. Differences in protein and total dietary fiber content were observed in the obtained breads. The use of sourdoughs had a minor effect on the physical properties of the bread tested (the volume and mass of the loaves, color, or crumb texture). There was no clear effect of the tested sourdoughs on the parameters of the crumb texture and its moisture, assessed physically, both on the day of baking and during storage. In this bread, the limiting amino acid was lysine (amino acid score from 56.22% to 57.63%), but the breads did not differ significantly in the value of this indicator. The n-6/n-3 ratio in breads containing hemp flour (from 3.73 to 4.48) may have a beneficial effect on human health. The best-rated bread was the HB4 with a score of 6.09. The acceptance of remaining breads were in the range from 3.91 for HB1 to 4.91 for HB2.

The Relationship Between the Level of Food Neophobia and Children's Attitudes Toward Selected Food Products

BACKGROUND

Food neophobia, defined as the fear of eating new and unfamiliar foods, can influence the development of children's eating habits and limit the variety in their diets. The present study aimed to assess the level of food neophobia in children based on parents' opinions and to analyse their attitudes towards a variety of foods.

METHODS

The survey was conducted in the form of a questionnaire. The study was conducted in two stages. In the first stage, children's level of neophobia was assessed using the Children's Food Neophobia Scale (CFNS), which was completed by parents/guardians. A total of 133 participants representing paired responses were selected for analysis. In the second stage, children completed an original graphic questionnaire assessing their attitudes towards selected foods, divided into groups: positively, negatively, and neutrally perceived. The survey was conducted in a primary school in Pomeranian Province in January 2025. The Kruskal-Wallis test was used as a non-parametric statistical test to compare three groups. If necessary, post hoc tests (Dunn's or Tukey's) were performed to determine between which specific groups the differences existed. To assess the statistical relationship between the level of neophobia declared by parents and the type of attitudes among children, Pearson's Chi2 test was used with a statistical significance level of p < 0.05.

RESULTS

It was found that 42.11% of children showed a high level of food neophobia, indicating a significant problem in the acceptance of new products in the diet. Commonly known and widely consumed products, such as ice cream, tomatoes, and cutlets, received the highest ratings. Edible insects and edible flowers were the least preferred. The Kruskal-Wallis test revealed significant differences in the level of neophobia among the three groups, and post hoc Tukey tests were conducted to determine the specific groups between which these differences occurred. Children with high and low levels of neophobia can exhibit both positive and negative attitudes toward different types of food.

CONCLUSIONS

The results of the study highlight the importance of nutrition education for children and their parents to reduce fear of new products and promote more variety in the diet. Future research would benefit from examining the influence of family and peer environment on the development of food neophobia.

The Health-Promoting and Sensory Properties of Tropical Fruit Sorbets with Inulin

Inulin is a popular prebiotic that is often used in the production of ice cream, mainly to improve its consistency. It also reduces the hardness of ice cream, as well as improving the ice cream’s organoleptic characteristics. Inulin can also improve the texture of sorbets, which are gaining popularity as an alternative to milk-based ice cream. Sorbets can be an excellent source of natural vitamins and antioxidants. The aim of this study was to evaluate the effect of the addition of inulin on the sensory characteristics and health-promoting value of avocado, kiwi, honey melon, yellow melon and mango sorbets. Three types of sorbets were made—two with inulin (2% and 5% wt.) and the other without—using fresh fruit with the addition of water, sucrose and lemon juice. Both the type of fruit and the addition of inulin influenced the sorbet mixture viscosity, the content of polyphenols, vitamin C, acidity, ability to scavenge free radicals using DPPH reagent, melting resistance, overrun and sensory evaluation of the tested sorbets (all p < 0.05). The addition of inulin had no impact on the color of the tested sorbets, only the type of fruit influenced this feature. In the sensory evaluation, the mango sorbets were rated the best and the avocado sorbets were rated the worst. Sorbets can be a good source of antioxidant compounds. The tested fruits sorbets had different levels of polyphenol content and the ability to scavenge free radicals. Kiwi sorbet had the highest antioxidant potential among the tested fruits. The obtained ability to catch free radicals and the content of polyphenols proved the beneficial effect of sorbets, particularly as a valuable source of antioxidants. The addition of inulin improved the meltability, which may indicate the effect of inulin on the consistency. Further research should focus on making sorbets only from natural ingredients and comparing their health-promoting quality with the ready-made sorbets that are available on the market, which are made from ready-made ice cream mixes.

Willingness to Consume and Purchase Food with Edible Insects among Generation Z in Poland

The consumption of insects (entomophagy) is attracting attention for economic, environmental and health reasons. The wide range of edible insect species, rich in protein, fat, minerals, vitamins and fibre, can play an important role in addressing global food insecurity. However, consumer acceptance remains a major barrier to the adoption of insects as a food source in many countries, including Europe. The aim of this study was to determine whether health and environmental concerns, attitudes and intentions towards purchasing edible insects and foods containing edible insects are associated with willingness to consume edible insects and foods containing edible insects among young consumers (Generation Z) in Poland. An empirical study was carried out in 2023, using a questionnaire with an indirect interview method via an online platform. On the basis of surveys conducted among Generation Z in Poland, it can be concluded that health and environmental concerns determine the willingness to consume selected products containing edible insects. At the same time, it should be noted that the more positive the respondents' attitudes towards health and environmental concerns are, the greater their willingness to consume foods containing edible insects is. Attitudes and intentions towards purchasing foods containing edible insects were positively correlated with willingness to purchase and consume this type of food. The results obtained can contribute to efforts to promote the legitimacy of the production of new foods with edible insects in their composition.