Survey of Consumer Demands for Development of Senior-Friendly Food Using Insect Protein

This study aims to investigate consumer perceptions of senior-friendly foods, specifically focusing on the development of such products using edible insects, to address the nutritional issues faced by the elderly. The study surveyed 125 elderly individuals aged 65 and older (45 men, 80 women, average age of 75.9 years) who use senior cultural centers in Seoul. Of these, 86.4% had medical conditions, with the most common being high blood pressure, high cholesterol, arthritis, and osteoporosis. The prevalence of arthritis and osteoporosis was significantly higher in women (p<0.05). Both men and women consumed meat 1-3 times a week, while fish and eggs were consumed more than once a day. Both men and women ate three regular meals. Men preferred softer foods more than women and favored foods that were ‘water-like’ in consistency when swallowing. The most preferred types of processed foods were ‘rice’, ‘tofu’, ‘fermented foods.’ The most important factor in food purchasing decisions was ‘nutrition’, with ‘meal replacement foods’ being the most preferred type of senior-friendly food. Regarding edible insect consumption, 83.2% had no experience with it (p<0.05), and 40.8% expressed willingness to try edible insects in the future (p<0.05). The concern about insect consumption was ‘unfamiliarity’, and the most preferred edible insect product was ‘nutritional supplements.’ This study highlights the preferences of the elderly for foods that are easy to chew, soft in texture, easy to swallow like water, and nutritionally balanced as meal replacements, suggesting these as key considerations for the development of senior-friendly foods in the future