SUSINCHAIN:
Insects enter the european food chain
Rearing insects on a large scale to produce ingredients for animal and human food is perhaps the biggest and most radical transformation taking place in agriculture right now. But are we, as consumers, ready for it? What do we really know about the nutritional value and sustainability of this new source of protein? Or about the way it is produced in Europe? What products are already being developed for the markets in the different countries, and how well will they be accepted? How can we best promote their consumption to reduce our dependence on meat? And did you know that Portugal is at the forefront of this food revolution? Based on the different studies we carried out for the European SUSINCHAIN project between 2019 and 2023, we answer these and other questions about the future of insects in our diet.
Reactions to the inclusion of insects in the human diet are still very much marked by resistance and reluctance, in Europe. However, insects are a promising food alternative for both humans and animals, in line with the Sustainable Development Goals, especially in terms of food security and sustainable consumption. Rich in proteins, unsaturated fats, vitamins and minerals, insects have a reduced environmental footprint, with minimal greenhouse gas emissions and low land use, especially if fed with agricultural by-products.
Around two billion people traditionally eat insects, mainly in Asia and Latin and South America, and there are more than 2,000 edible species. But in Europe, there are regulatory and cultural barriers to this food practice. European legislation requires a dedicated authorization for the marketing of edible insects, which makes the process of commercializing them rather slow and complex. But the 2018 and 2021 regulations have already begun to pave the way for the use of insect proteins in both food and feed.
However, the road ahead remains full of challenges and obstacles, with consumer acceptance being one of the most significant, due to cultural resistance and perceptions of repulsion. Despite the growing interest in the consumption of insects as exotic or gourmet foods, the sector is still largely led by individual entrepreneurs and small businesses, with major food brands hesitating to invest due to high costs and fear of damages to their reputation.
To scale the market, it is essential to increase consumer confidence, identify the factors promoting the acceptance of insects as food and adapt strategies according to the profiles of the different consumer segments. The European Union and the Food and Agriculture Organization of the United Nations support the development of insect production with investments and policies to tackle global food and environmental challenges being implemented worldwide.
The SUStainable INsect CHAIN (SUSINCHAIN) project, funded by the European Union’s Horizon 2020 programme, took place between 2019 and 2023 with the aim of contributing to the supply of new proteins for animal and human food in Europe by overcoming the barriers to the economic viability of the insect production value chain.
SUSINCHAIN's specific objectives included:
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The development of business models for the commercialization of high-quality insect proteins;
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The promotion of large-scale commercial insect breeding with continuous improvement;
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The large-scale implementation of insect transport and processing technologies in industrial facilities;
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Carrying out research to ensure optimum performance of insect-fed animals and the quality of end products for human consumption;
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Testing the integration of insect-based foods in European consumers’ daily meals;
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The creation of tools that can effectively monitor the safety of insect-based products;
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Improving decision support systems for the insect industry;
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Ensuring the environmental sustainability of the insect industry;
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Raising awareness and increasing consumer confidence.
As part of this project, several new technologies, products and processes were developed, tested and demonstrated. The goal was to provide the necessary knowledge and data so that those involved in the insect production value chain are able to reduce the cost price of their products, process insects more efficiently and market safe and sustainable applications of insect proteins for animal and human diets. The aim was to pave the way for further expansion and commercialization of the European insect sector, with a view to replacing 10% of animal protein with insect protein in animal feed and 20% in human diets, as well as achieving a thousand-fold increase in production volumes and jobs by 2025.
SUSINCHAIN mobilized a consortium of 35 partners from 14 countries, including universities, institutes, companies, and business associations, with the commitment to implement a plan of activities based on nine Work Packages. Universidade Católica Portuguesa (UCP) took part in this consortium under the leadership of the CATÓLICA-LISBON School of Business and Economics and with the collaboration of the Escola Superior de Biotecnologia (UCP Porto). Food Behaviour Lab’s researchers led or collaborated in the performance of research tasks in the first (Market Opportunities and Consumer Acceptance) and fifth (Insects in the Regular Human Diet) Work Packages, participating also in the exploitation, communication, and dissemination of the findings of this project.
TOWARDS PROFITABLE AND SUSTAINABLE BUSINESS MODELS
The first activity carried out by Food Behaviour Lab researchers for SUSINCHAIN was to collaborate on the development of business models for the commercialization of insect proteins for food in Europe, since, despite continuous technological evolution and regulatory improvements, most of the players in the insect production value chain continue to face several challenges and uncertainties about the best strategies to apply in this sector.
An online survey was designed and administered to a sample of 57 company representatives, to determine how the different actors in the European insect production value chain – breeders, processors, animal feed producers and food manufacturers – assessed the importance of the barriers to overcome and the risks to be faced in the sector, as well as identify the risk management strategies they applied. In total, 60 different barriers and risks 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. Moreover, legal restrictions were thought to limit expansion opportunities at all stages of the value chain. On the other hand, obstacles relating to worker safety and food safety were generally considered less relevant.
The main risk management strategies identified for adoption were investments in technologies that ensured greater stability in the quality and quantity of insects and insect-based products. In addition, the companies surveyed were only moderately optimistic regarding future reductions of operational and financial, cost and market risks.
Finally, it was recommended to increase funding opportunities and expand authorizations for the use of different growth substrates, within the framework of business models based on the circular economy, in order to promote the production of a wider range of high-quality insect-based ingredients for animal and human food in Europe.
INSECT PROTEIN HAS YET TO CONVINCE PORTUGUESE CONSUMERS
The results of the second activity carried out by the Food Behaviour Lab researchers for SUSINCHAIN show that edible insects still have a long way to go before they find their way onto the plates of Europeans, especially the Portuguese.
A survey examining the preferences of European consumers for insect-based meat substitutes and meat products from animals fed with insects was designed and administered online to adult samples in Germany (n=516), Italy (n=502) and Portugal (n=505). This study included a discrete choice experiment to assess preferences and an experimental information treatment, namely the random exposure of participants to information about the nutritional value of insect-based foods or the benefits of integrating insects in food and feed to sustainability. Latent class models were likewise employed to categorize consumers based on their purchase decisions and the views of those who consistently rejected insect-based options, known as “nay-sayers”, were investigated.
The results highlight the challenges ahead in order to achieve widespread acceptance of insect-based foods in Europe, but also suggest potential strategies to be adopted, such as segmenting the most receptive consumers and promoting indirect insect protein consumption through its use in animal feed.
The integration of insect protein (yellow mealworm or house cricket flour) into foods intended to replace meat at mealtimes - chicken meatballs in the case of this study - was largely rejected by the European consumers surveyed, with them favoring more the integration of vegetable protein (from peas) or the use of meat from insect-fed chickens. Still, negative willingness to pay values were observed for all these option across the three countries surveyed, with the exception of the integration of vegetable protein in Germany and Italy. It should also be highlighted that consumers showed a strong preference for products with organic certification and produced in the European Union, and were therefore willing to pay more for offers with these attributes.
Exposure to information about the sustainability benefits of replacing meat with insect protein in the human diet significantly lowered the rejection of insect-derived foods among German and Italian consumers, namely of the meatballs made with meat from insect-fed chicken. On the other hand, exposure to information about the high protein content and nutritional value of foods made with edible insects significantly increased Portuguese consumers’ preference for meatballs made with yellow mealworm.
The latent class analysis applied to the responses of Portuguese consumers made it possible to distinguish between the classes of those clearly reluctant to consume food containing insects - either directly or indirectly through animal feed - and the remainder, i.e., those who were relatively more indifferent to this innovation. Socio-demographic characteristics, eating habits and individual attitudes emerged thus as major determinants of consumer preferences, with the practice of vegetarianism/veganism, susceptibility to food disgust, the presence of children in the household and age all increasing the likelihood of rejecting foods derived from the use of insects and therefore significantly discriminating between classes. On the other hand, factors such as gender and education proved to have less impact.
The study also revealed that, among Portuguese participants, a higher level of trust in the food industry is significantly associated with a greater preference for meat substitutes derived from the use of insects, either directly or indirectly. On the other hand, a lack of trust affects mainly the preference for meatballs made with insect-fed chicken meat, followed by meatballs prepared with house cricket meal and, to a lesser extent, those containing yellow mealworm meal. On the other hand, the level of trust in the products’ region of origin had no significant impact on preferences.
In general, previous experience or even some familiarity with the consumption of edible insects determined a greater preference for the consumption of meatballs containing both meal from house crickets and yellow mealworms. On the other hand, lack of experience with these eating practices resulted in higher levels of disgust and aversion towards these products. This suggests that giving consumers the opportunity to taste edible insects and derived foods may positively influence their future preferences for these products. It also explains why among Portuguese consumers, for instance, there was less rejection of meatballs prepared with mealworm larvae, currently the most popular insect food ingredient on the national market for cereal-based foods.
A substantial proportion of Portuguese participants (58 per cent) would never choose to buy meatballs derived from insect integration, either directly (as house cricket or yellow mealworm meal) or indirectly (in chicken feed) and were therefore classified as nay-sayers to their consumption. This high percentage was expected given the low acceptance of these dietary practices documented in Europe.
Even so, some arguments were identified that could persuade Portuguese nay-sayers to try insect-based food products, namely claims regarding the nutritional value of insects (‘Insects are rich in proteins and minerals’). Among German and Italian nay-sayers, however, and in line with the information exposure results already described, sustainability claims relative to meat production (less use of natural resources and fewer greenhouse gas emissions) were shown to be equally or more persuasive. Regardless of the country of study, claims about the suitability of insect-based food consumption for a modern lifestyle (‘Eating insects is fashionable and belongs to a global urban lifestyle’) were always the least convincing.
The rest of the participants in the study were asked to indicate other types of edible insect-based food that they would consider trying, apart from meatballs. In Portugal, a sausage prepared with insect protein was the most frequently mentioned product while a flatbread with insect meal was the least chosen. Regarding the species of insects that could be considered, the house cricket was indicated as the species most likely to be chosen and the yellow mealworm larvae as the least likely. This suggests that the fit of edible insect species with the type of product is relevant for consumer acceptance, with yellow mealworm larvae being considered more suitable for cereal-based foods and house cricket for meat substitutes.
Overall, this study revealed that although the acceptance of insect protein as meat substitute remains quite low in Europe, the acceptance of meat from insect-fed poultry is relatively higher, albeit still commanding more affordable prices compared to grain-fed poultry. It also shows that European consumers value the organic certification of food products and their production within the EU. Information about the sustainability and nutritional value of insect-based foods, as well as greater trust and previous experience with them, have a very positive influence on consumer preferences and reduce the likelihood of rejection. For nay-sayers in particular, claims of sustainability or high nutritional value are the most convincing narratives, depending on their nationality. Finally, and it what respects meat substitutes, sausages and the use of house crickets have the highest potential for acceptance among Portuguese consumers. On the other hand, flatbread and yellow mealworm meal are the least preferred options for introducing insect protein in diet.
PROMOTING CHANGE IN EATING HABITS
In order to promote a change in eating habits by reducing the consumption of red and processed meats – namely by replacing them with innovative products based on insects or legumes –, three behavioral interventions – one in Denmark (n=40 parent/child dyads) and two in Portugal, one led by Food Behaviour Lab researchers (n=66 young couples) and the other by Universidade do Porto/SenseTest (n=58 couples) –, were designed and implemented by SUSINCHAIN. The interventions, each lasting six weeks, entailed consumers filling in surveys and food diaries, taking part in sensory analysis tests and cooking and eating dinners at home with insect- or vegetable-based test products, as well as recording and evaluating such meals.
The ChangeEat! intervention took place in the North of Portugal between October 2022 and April 2023, with the informed participation of 66 young couples (18-40 years old) who were regular meat eaters. It began by studying how the participants perceived the sensory characteristics of five Bolognese pasta sauces – made with 100% red meat (beef and pork), vegetable protein (soya or peas) or edible insect protein (house cricket or yellow mealworm) –, and how this affected their preferences for these products. The sensory evaluation tests took place in a tasting room, and the sauces were tasted with cooked spaghetti. However, the source of protein present in each product was not disclosed to the participants. Expectedly, the meat-based sauce was generally the most liked, even though many participants were unable to identify it correctly. Even so, and with the exception of a mince made with yellow mealworm larvae meal, all the products tested were mildly to moderately liked.
Perceived disgust affected negatively the evaluations of some insect-based sauces as well as some plant-based ones. Yet others benefited from formulas that enhanced their flavor and the sensory attributes typical of a pasta sauce. Moreover, the sauces whose flavor was closest to that of a typical tomato sauce were the most appreciated. It was also observed that when participants expected to taste meat - given that the texture of soya, for example, is similar in appearance to minced meat – and this was disconfirmed, product liking decreased.
The reactions to the sauces being tested varied greatly among participants. Different preferences for spicy flavour, for example, moderated the effects of meat substitution on product liking. Women and regular consumers of vegetarian sauces liked the pea mince Bolognese – which has a sweeter, milder flavour than the traditional meat Bolognese –, more than other participants. Similarly, men and meat lovers liked one soya mince Bolognese, with a pungent and spicy flavor, more than the traditional recipe with meat.
Some consumer characteristics with an impact on their preferences for meat substitutes, such as socio-demographic profile, meat consumption patterns, concern for healthy eating and sensitivity to food disgust, were finally identified. Altogether, this leads to conclude that the type of alternative protein - insect or vegetable – used to manufacture meat substitutes is just one of the variables determining how consumers evaluate the sensory quality of these products and, consequently, their preferences for them. Others equally important are individual taste preferences and expectations, sensitivity to food disgust, dietary patterns and attitudes towards different dietary habits and customs.
In the second stage of the ChangeEat! intervention, participating couples were able to prepare and taste the new Bolognese sauces – as well as other alternative protein-based products such as crackers, sausages or falafel – on their own, at home, for six weeks. To this end, half of the couples were randomly given a basket of insect or vegetable protein-based products and some cooking staples every fortnight, as well as some recipe suggestions. Their activities during the six-week intervention consisted of cooking and consuming the test products, recording, and evaluating three weekly dinners prepared with them, and taking part in new sensory evaluation tests at the end, to assess the effects of repeated exposure to the products.
“The scientific evidence generated by this type of interventions shows that creating opportunities for young couples to try, free of charge, a diverse range of innovative food products in their everyday lives – products that are perceived as a safe, healthy, nutritious, tasty and easy-to-prepare alternative to red and processed meats - is one of the most effective ways of reducing global meat consumption in the long run”, explains the Food Behaviour Lab's Principal Investigator and one of the intervention's coordinators, Ana Isabel de Almeida Costa.
“Our goal”, she adds, "is for the use of these novel proteins to become the norm in households, with these consumption habits being then passed on to future generations. We believe that these products have to become part of families’ habits and routines and that's why we try to leverage couple dynamics. We know that women are generally more concerned with body image and don't value eating red meat that much, making it easier to reduce total meat consumption and introduce alternatives at least to red meat. The male element, on the other hand, typically has a strong habit and a great desire to consume meat, especially red meat, making it more difficult for him to adopt meat substitutes. However, he is usually also more adventurous, more willing to try new things and face the challenge of eating exotic foods. As young couples are naturally undergoing a process of developing their common food practices and negotiating their taste preferences, we tried to make the experience of participating in ChangeEat! an interesting experience for both of them, so that they could learn to like the new proteins together. Only then will their consumption become normal and routine in households, and better eating habits, less reliant on meat, can be passed on to future generations."
The intervention carried out in Denmark by SUSINCHAIN, in which the Food Behaviour Lab researchers also took part, involved dyads of parents and a first child aged between 6 and 8 years. The children consumed the same recipes with the same ingredients as the adults. The families were also randomly given a basket of products based on insect or vegetable protein to replace meat in their meals three times a week for six weeks, with the aim of replacing 20 per cent of their meat protein intake each week. It turned out that none of the groups managed to achieve the weekly meat substitution target. In the group with the insect-based basket, adults and children achieved an average weekly meat replacement of 5.5 per cent and 2.3 per cent, respectively. In the group with the vegetable protein-based basket, adults and children replaced 9.0 per cent and 4.3 per cent, respectively. Both groups still managed to reduce their weekly meat protein intake slightly, but mainly by reducing the weekly frequency of meat meals, not the quantities consumed at each meal. Moreover, and 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.
Portugal is a country with deeply rooted culinary traditions and where gastronomy displays a remarkable variety of ingredients and flavors. Encouraging young Portuguese people to consume alternative sources of protein is therefore paramount, especially since the 2020 Portuguese Food Balance estimates that 21 per cent of the average daily calorie intake in Portugal comes from meat, which is more than four times the amount recommended by the Portuguese Food Wheel. In particular, and according to the results of the latest National Food and Physical Activity Survey (IAN-AF 2015-2016), each Portuguese adult consumes, on average, close to 100 grams of red and processed meats every day. This figure far exceeds what is recommended for a balanced diet - 28 grams a day - and even more so what the United Nations suggests for a healthy diet based on sustainable food systems - 14 grams a day.
THE COLOSSAL CHALLENGE OF FEEDING THE WORLD IN THE COMING DECADES
Corial Foods (formerly Portugal Bugs) emerged in 2016 as the first company in Portugal to produce and commercialize foods with insect protein, such as energy bars, chocolate, granola, biscuits, pasta, or flour. It also sells boxes of whole dehydrated insects, seasoned with salt, tomato and oregano, thyme, and chilli, among other options, which it positions on the market as snacks that ‘integrate naturally into the consumer's daily life’. Thunder Foods, founded in 2021, is a company dedicated to the production of insect protein as ingredient for the food industry, as well as Tecmafoods, founded in 2022, which combines this area with the production of ingredients for animal feed. Finally, Entogreen, founded in 2014, is a Portuguese business entirely dedicated to the large-scale production of insects for animal feed based on circular processes that make use of agricultural by-products such as olive pomace.
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These national enterprises are among the pioneers of a path of no return in the search for solutions that guarantee world nutrition and the preservation of the planet. The growing population raises concerns about our ability to produce food on an even larger scale and at the same time guarantee that everyone has access to sufficient, healthy, and sustainable food. Projections indicate a colossal challenge, with an expected 70 per cent increase in the global need for food by 2050 compared to 2009. This increase in demand, particularly for animal protein, has largely detrimental consequences for the environment, including an increase in greenhouse gas emissions, water use, energy consumption and land use.
The Food and Agricultural Organization has declared edible insects to be one of the foods of the future, providing a safe, healthy, nutritious, tasty, and sustainable source of protein, with the potential to feed hundreds of millions of people worldwide.
Insects are highly efficient at converting substrates into proteins and a food source with a low environmental impact due to the limited need for arable land and water, and they have a good nutritional value, but are these arguments enough for Europeans to put them on their plates?
In Portugal, the InsectERA Mobilizing Agenda, promoted by a consortium of 41 organizations led by Entogreen, is underway!