In Poland, there has been a significant surge of interest in exploring insects as a novel food source in recent years. This increased interest is evident in various sectors of society, from researchers and food manufacturers to consumers and culinary experts. For example, research institutions have been conducting studies to assess the nutritional value and environmental impact of insect-based foods, while food companies are actively experimenting on how incorporating insect-based ingredients into their product lines affects consumer preferences. Although insect-based food products are highly valued in many parts of the world, their development has only gained attention in Poland over the last decade. Researchers and startups began conducting studies and developing insect-based food alternatives at the beginning of 2015. Therefore, the aim of this study was to examine the market availability of insect-based food products in Poland. Since the success of insect-based food products in the Polish market depends on the willingness of consumers to buy this type of food alternative, the results of a narrow recent literature review have been summarized in this study and point out consumer perceptions and barriers to choosing insect-based food products. The aim of this narrow literature review was to provide information on consumer perceptions and barriers to consuming insect-based food products so that producers and manufacturers in Poland can design marketing strategies. To achieve the aim of this study, the websites of several food stores were examined that sell insect-based food products in Poland and created a database. Then, to identify the perceptions and barriers towards insect-based food products, the results of a few studies conducted in Poland and other countries were summarized. Six online food stores operating in Poland that sell insect-based food products were found. In total, seventy-three products that were available on the market were analyzed. The results showed that Polish consumers have access to a large variety of insect-based food alternatives, such as whole insects, protein bars, and several types of powdered insect-based food products. However, their purchasing behavior is reluctant due to several barriers, such as food neophobia and disgust, lack of familiarity with the product, lack of information about the handling and preparation of insects, and ways to incorporate insects into the daily diets of consumers. Insect-based food producers and manufacturers in Poland should consider these results when tailoring their marketing strategies.

The paper presents an influence of raw material composition and technological process applied on selected physical properties of food powders. Powdered multi-component nutrients were subjected to the process of mixing, agglomeration, coating, and drying. Wetting liquids ie water and a 15% water lactose solution, were used in agglomeration and coating. The analyzed food powders were characterized by differentiated physical properties, including especially: particle size, bulk density, wettability, and dispersibility. The raw material composition of the studied nutrients exerted a statistically significant influence on their physical properties. Agglomeration as well as coating of food powders caused a significant increase in particle size, decreased bulk density, increased apparent density and porosity, and deterioration in flowability in comparison with non-agglomerated nutrients.