For past so many years, many food experts in Western countries have encouraged the idea of insect eating on the basis of its nutritional and environmental benefits.

Insects are rich in protein, cost-effective and a lower carbon footprint than other animals like cows or chicken. But there are many countries in Africa, Asia and Central and South America where insects are served as part of the local cuisine.

Now, the United Nation's Food and Agriculture Organization of the United Nations (FAO) has been supporting the practice of eating insects. Despite many efforts, the practice is yet to catch on in the United States and other western countries.

A University of London researcher seems to be having an answer. A journal Nature-published study stated that in order to make consumers eat insects, it is important to make the dish appealing rather than talking about its benefits.

Researcher Ophelia Deroy from the University of London's Centre for the Study of the Senses was of the view, "Most of the insects eaten in the world are cooked as part of interesting preparations that make them a genuine competitor to other foods, and often a more attractive option".

One of the basic facts being missed by studies is that insects can be eaten out of choice, and not by necessity. It will be better to give importance to recipes and presentation.

Some entrepreneurs are already using these tactics. Greg Sewitz, co-CEO of a cricket-flour protein bar company called Exo, shared that their main aim was to ensure that the product tastes well. They lay emphasis on how delicious the bugs taste and making people to have its first bite.

Deroy said it is important to improve the appeal rather than just talking about what kind of choices people should make.