Keep grounded
Interest in insect protein may be on the rise in Europe but it’s still at a very low base. When Mintel survey of 1000 adults in France, Germany, Italy, Spain and Poland and each individual to name their preferred source of non-traditional protein, only between 1 and 4% named insects.
This means that most successful product launches will probably avoid using insects in their whole form.
“European consumers will be most receptive to insects in ground preparations, where they can be added to familiar products without affecting taste or texture,” Brockman says Chris Brockman, research manager at Mintel for the EMEA region.