SUSINCHAIN -
SUStainable INsect CHAIN 

MARKET OPPORTUNITIES

• A total of 60 barriers and risks linked to the production of insects and derived products for food and feed in Europe were assessed, as well as 20 different risk management strategies

• Financial, cost and market barriers and risks were the most important issues for the companies surveyed, which specifically referred to the lack of investment and the uncertainty that affects both raw material prices and demand in this sector

• Legal restrictions were thought to limit expansion opportunities at all stages of the value chain; obstacles relating to worker safety and food safety were generally considered less relevant

• The main risk management strategies identified were investments in technologies that ensured greater stability in the quality and quantity of insects and insect-based products

• Surveyed companies were only moderately optimistic about future reductions of operational and financial, cost and market risks; they recommended increasing financing opportunities and expanding legal authorizations for use of different insect growth substrates, within the framework of business models based on circular economy, in order to promote the production of a wider range of high-quality insect-based ingredients for food and feed

CONSUMER ACCEPTANCE

• The integration of insect protein in foods intended to replace meat in meals was largely rejected by European consumers, who favoured the integration of vegetable protein or the use of insects in livestock feed instead

• In this context, consumers showed a strong preference for products certified organic and produced in the European Union

• The provision of information about the sustainability benefits of replacing meat with insect protein in human diets to German and Italian consumers significantly lowered their rejection of insect-based foods; among Portuguese consumers, however, a similar effect could only be achieved by providing information about the high protein content and nutritional value of these products

• Adherence to Vegetarianism/Veganism, susceptibility to food disgust, living with children in the household and age were all associated with higher rejection of insect-based foods

INSECTS IN THE REGULAR HUMAN DIET

• ​The initial target of 20% replacement of meat protein intake per week could not be reached; replacement with insect-based foods was 5% in adults and 2% in children, and with vegetable protein products was 9% and 4%, respectively

• Contrary to expectations, consumer acceptance of both insect-based foods and vegetable protein products decreased over time and with increasing familiarity; regardless, acceptance of vegetable protein products was almost always higher than that of insect-based foods

• The source of protein used - insect or legume – was just one of the several variables influencing how consumers evaluated the sensory quality of meat substitutes and hence determining their preferences; others equally important were individual taste preferences and sensory expectations, sensitivity to food disgust, dietary patterns and attitudes towards diet and health 

• Mimicking the appearance and texture of meat, even if not necessarily the taste, explained the success of vegetable protein products in some consumer segments; this could be easily replicated by some insect products, starting with those that are naturally juicy and savoury

• In the case of meat sauces and ready meals, findings showed that it is crucial to preserve the prototypical flavour and texture profile of traditional recipes in what respects all ingredients, rather than just focus on successfully replacing the meat-eating experience

• Insect-based foods should be as sensorially optimized as possible, to guarantee consumer acceptance, and marketed as to minimize potential disgust and aversion responses, both those cognitively induced by cues in the packaging or products’ appearance prior to consumption and those triggered by the sensory characteristics of products during tasting