A survey carried out this month by OnePoll on behalf of world leading insect protein producer Ÿnsect shows a real appetite for insect protein in the UK, as consumers begin to appreciate the environmental and health benefits offered.
The survey initially gauged the willingness of participants to consume insects as an alternative source of protein, before measuring again once they understood how insects offer a highly sustainable, versatile and nutritious alternative to traditional meat, dairy, or plant-based proteins. Initially, 39% of Brits were open to the idea, rising to 51% once the benefits were understood. Even among vegetarians, vegans and those with religion-based diets were receptive, with 41% saying they’d consider eating insect protein once their benefits were understood.
The survey results reflect a general trend observed during the pandemic as Brits showed both an increased consciousness for healthy (49% reported they eat more healthily now versus pre-pandemic; 14% said they eat less healthily) and sustainable eating (48% more concerned about sustainability and food providence, 9% less), as well as a marked increase in their willingness to try new foods (44% more adventurous with food, 7% less).
From those surveyed, almost one in five (19%) had tried insects before, rising to an impressive 40% in London and 46% in the North East. Most had tried whole insects – which are eaten quite commonly in holiday destinations such as Thailand, China, Japan and Mexico – and a staggering 9 out of 10 (89%) of those that had eaten insects said they liked what they ate, or they’d be open to trying them again, rising to 100% of respondents in the North East.
World leading producers of insect protein Ÿnsect carried out the survey to coincide with the European Food Standard Agency (EFSA) green lighting another insect product – the Lesser mealworm – for human consumption. This marks the second such approval over the last 12 months, in line with the rising demand across Western markets for alternative sources of protein that are less damaging to the environment than traditional animal products.
When asked if they thought food manufacturers should make insect proteins more widely incorporated into their products, over three quarters (76%) said yes, as long as it is clearly indicated on the packaging.
Ÿnsect’s proteins can already be found in burger patties, cereal bars and protein shakes across some European markets, but the new approvals will allow production to be scaled and rolled out more widely across the continent.
