"René Redzepi, Danish chef and co-owner of the celebrated Noma restaurant, warns producers to be cautiously optimistic about bug proteins. “Unless the world is coming to an end and there is nothing else to eat, if it is not delicious, you don’t get people to eat it. If it is delicious, it is a whole different story.” Redzepi has introduced bugs into his rotating menu with positive reception, but does not believe it is a suitable meat substitute for now."
Probably, in five to ten years eating bugs will be normal thing for a good proportion of Americans and Europeans. We already eat lobsters, shrimp and crayfish plus Mexicans eat chapulines. It did not take Americans long to accept eating raw fish in sushi. As quoted above the, acceptance will be because of good tasting recipes and inclusion in in other products such as protein bars, candy, and used as flour in standard recipes.Development of devices that make it easy for people to grow their own bugs would most likely accelerate the process.