Food with insects? The largest survey to date in Italy-whose results we publish, a national preview-shows that 1 in 5 consumers are willing to taste. In the form of protein flours incorporated into other foods, perhaps, as is customary in other countries of Europe.
Foods with insects, why?
The conversion index of insects (from feed to product) expresses extraordinary efficiency, unknown to the rest of the animal world. With equally significant and important water savings, given that the OECD predicts an increase in the water deficit in Italy of up to 25 percent between now and the next few years. Without needing to be reminded of the need to feed a growing global population that is increasingly hungry.
At the nutritional level, insects provide quality protein (with appreciable essential amino acid contents) as well as minerals such as iron, potassium, phosphorus, and calcium. They represent a highly sustainable food source and, although still far from our habits, can be added in the form of flour in various food matrices from baked goods, pasta, snacks and foods aimed at sportsmen.
From entomology to entomophagy.
, the Author of the research (Carlotta Totaro Fila) therefore conducted an online survey, enlisting the support of Great Italian Food Trade.
Aiming to test the concrete propensity of Italian consumers to taste foods containing insect meal. Over 1900 respondents nationwide.
Food with insects, 1 in 5 Italians are willing to taste it
Beyond the celebration of their own food culture heritage, which can only rival that of China, Italians reveal a good deal of pragmatism. So much so that, among the 1554 responses used for the statistical model analysis, 20 percent expressed a convinced propensity to taste foods with added protein meals from ‘pet’.
I
drivers
of choice prevailing were found to be four:
1- ‘Convenience’ factor. That is, ‘convenience’ in the broadest sense, the availability of a product that tastes good and is easy to consume, at a good value for money,
2- Safety factor. Contrary to what one might imagine, consumers like the idea of animal protein sources that are free of antibiotic residues, controlled and safe,
3- Nutrition factor. The extraordinary richness in protein and trace elements (such as iron, potassium and phosphorus) is appreciated,
4- Factor ‘
Made in Italy
‘. The Italian character of the food is a source of attraction, and this potential claim was included to measure its importance in determining the propensity to taste.
The consumers surveyed were divided into 6 groups after analyzing their propensity to travel, meat consumption, attitude toward sports, level of education, any allergies, gender and other socio-demographic factors. Some groups remained indifferent or unwilling to taste these foods. There is a focus on the two groups of ‘candidate tasters’.
The most distinctly oriented group to consume foods with animal meal are predominantly men who reside in the North and have a high level of education (bachelor’s or master’s degree). Constituents are interested in rewarding a product rich in environmentally friendly protein and micronutrients, regardless of ‘
‘ 100% Made in Italy
‘
. They traveled to exotic locations, tasting foods foreign to our culture but rather typical of local ethnic groups. And they have already tried, if only occasionally, ‘unusual’ foods such as snails, frogs or cheese with worms. They are sensitive to environmental issues and omnivores in the sense of consuming meat like the sample average. They practice regular sports activities and have already purchased high-protein products to promote fitness. No food allergies declared.
The second group of highly vocal consumers to taste has a different profile and some extra resistance. The dominant factor of choice for these individuals is safety, also understood in terms of the absence of antibiotic residues in the finished product. These are predominantly women over the age of 45 who live in the South Central. Education level lower than that of the first group, marked sensitivity to environmental protection and sustainability. Regular sports practice but not accompanied by high-protein foods, meat consumption lower than the sample average. Rare experiences of exotic travel.
Carlotta Totaro Fila and Dario Dongo
Food technologist, with over 15 years of experience in Big Food, is now completing an Executive MBA at SDA Bocconi.
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
