So are you up for trying insects?

I have eaten chocolate coated ants and they were tangy but delicious. The Indigenous Aboriginals of this country eat Witchety Grubs and there is a cheese in Italy that is only eaten once it’s has been infested with maggots. Insects are a common food in many cultures, but not in Western countries.

It is now well recognised that insects are an excellent source of protein, iron and calcium whilst being low in cholesterol and fat. They also use significantly less water to produce that protein than any other source currently available. So they are good for us and for the environment. According to a recent article in Australian Food News, there are some 40 tonnes of insects for every human on earth, so why aren’t they a key part of all diets around the world? It is simple, westerners just do not see them as food but as “bugs” and getting them to do so is going to be a difficult task.

The European Union (EU) and the Food and Agricultural Organisation (FAO) are actively encouraging western countries to promote the eating of insects. The EU is offering US$3million to countries to do research into cooking with insects.

The FAO recently released a guide to edible insects, it contains over 2000 insects that can be eaten. The link to the guide is http://www.fao.org/publications/card/en/c/7570860e-1517-520f-aa82-3d23672c9cf8/

A marketing research company, Canadean, asked 2000 UK consumers about eating insects and found that 65 percent of those surveyed would not eat foods made from processed insects.

However if given clear flavour focused descriptions, the percentage of the consumers in the survey who would try insects went to 46. The key is that people need to not see the food as insect based.

Catherine O’Connor, Senior Analyst at Canadean, said; “Processed insects will be an easier sell than products where consumers can see the insects in front of them. To get past the disgust barrier, insect-derived foods must have a strong visual appeal and not be recognisably bug-based.”

The study did show that there was definite interest in trying insects if they are seen as part of a foreign culture and especially by those consumers who are more than willing to try foods from foreign cultures. In other words, if insects are marketed as exciting and part of a new taste experience from a foreign land, they are likely to be eaten by those people looking for an adventure or a change.

Ms O’Connor said; “Overall, these findings show that marketers of insect-derived foods will have to work carefully to convince consumers that insects can be a part of their diet. However, the interest is there, especially among those who are hungry for new and exciting food experiences.”

Written by Rachelle Williams, The Green Food Safety Coach.