Exploring consumer preferences, sensory and textural characteristics of circular eggs from hens fed with Black Soldier Fly larvae (H.illucens) reared on agroindustrial by-products

Insects as a protein source in animal feed represents an innovative and sustainable alternative to conventional feeding practices. This study aimed to investigate the consumers attitudes for and sensory and textural characteristics of circular eggs, defined as eggs from hens fed with black soldier fly larvae (H. illucens) reared on agroindustrial by-products. Firstly, a questionnaire was administered to 456 subjects (mean age: 40; F=62%) exploring the impact of sociodemographic characteristics, food neophobia (FN), disgust sensitivity (DS), and consumer sustainability awareness on attitude toward circular eggs. Results showed that men, high educated and environmentally-engaged consumers, and subjects with low levels of FN and DS resulted the most prone towards circular eggs. Secondly, circular eggs were compared to conventional eggs through consumers sensory evaluation (liking test and Check-All-That-Apply test) and instrumental texture and colour analysis. Eggs cooked in two different modalities (hard-cooked and poached eggs) were used for sensory test, while raw eggs were analysed instrumentally. Consumers (n=143, mean age: 30; F=60%) significantly preferred the circular eggs in terms of liking for appearance, yolk colour and flavour, and overall flavour. In terms of sensory attributes, the circular eggs resulted more different than conventional eggs when hard-cooked, while less marked differences were observed for the two compared poached eggs. Moreover, texture analysis demonstrated significant improvements for circular eggs in albumen height and Haugh Unit values, both key indicators of freshness and protein quality. No significant colour differences were observed. Showing that circular eggs are a promising sustainable food product with positive consumer attitudes and enhanced quality parameters, this research highlighted the potential of integrating insects in the feeding poultry sector to address food systems sustainability challenges. However, targeted communication strategies addressing food neophobia, disgust sensitivity and economic incentives might be necessary to overcome barriers to widespread acceptance.