Mexican consumer behaviour evaluation towards functional sausages with grasshopper powder

Abstract

Purpose: to analyse the acceptance of an innovative sausage-type product enriched with grasshopper (Sphenarium purpurascens) powder – an alternative source of animal protein (insects) – in the face of the growing demand for sustainable and nutritious food. The objective was to evaluate consumer behaviour in relation to product acceptance.
Methodology: Two integrated methods were used: first, general liking tests to identify the product characteristics most valued by consumers. Subsequently, a market research study was conducted to measure the overall perception and product acceptability.
Results: The proposed product received a high level of approval, highlighting general liking attributes such as pleasant taste, color, and aroma. Insect flour, when properly processed and presented, can serve as a realistic, viable, and accepted protein source in the Mexican market, especially when emphasizing its flavor. It also represents an innovative alternative focused on sustainability and the responsible management of species.
Implications: policies for sustainable food development support; food education promotion; entomophagy. Future research should explore cultural barriers and marketing strategies for edible insects.
Originality: scientific literature regarding global market uptake level is scarce. Therefore, this study provides evidence on the potential for marketing alternative insect-based foods, supporting the development of more sustainable products aligned with global responsible food trends.