QUALITALY_133

March/April 2023 XIII MAGAZINE __________________________________ BOX Allergen-proof cooking Allergen management in a restaurant must be included in the Haccp protocol, so all procedures must be described and above all followed. It is not essential to have separate rooms to prepare food for allergy sufferers, but it would be advisable to colour-code all equipment (pots, chopping boards, knives, etc.) to be used only when cooking for these people, in order to minimise the risk of accidental contamination. Properly sanitising equipment and surfaces, following the procedures indicated in the self-control plan, is also important to prevent cross-contamination. Ingredients, semi-finished products or ready meals, but not served at the moment, must be stored in closed and labelled packages. The list of ingredients, including allergens, must be indicated for each product. __________________________________ AT PAGE 42 DID YOU KNOW? Eating insects: opportunity or threat? ON THE ONE HAND, THE EUROPEAN UNION GAVE A GREEN LIGHT TO THE USE OF CERTAIN ALTERNATIVE PROTEINS, CLAIMING THEIR BENEFITS. ON THE OTHER, COLDIRETTI RAISES HEALTH AND HEALTH-RELATED QUESTIONS. IN THE BACKGROUND, ITALIAN CONSUMERS HAVEN’T HIDDEN THEIR OPPOSITION. WHICHEVER WAY YOU LOOK AT IT, HOWEVER, THE NEW FOOD CATEGORY IS A REALITY WITH WHICH RESTAURANT OPERATORS WILL HAVE TO PREPARE THEMSELVES. NOT LEAST BECAUSE THE NUMBERS PROMISE INTERESTING GROWTH by Manuela Falchero The list is growing. And it raises the need for reflection among those working in the vast world of catering. The EU has authorised the placing on the EU market of certain insects in frozen, dried or powdered form. First it was the turn of yellow meal grubs, then came the migratory locust and crickets. Finally, the green light came for the larvae of the lesser mealworm ( Alphitobus diaperinus ). And it may not be the end of the story as there are eight more applications for authorisation of new insect- based foods on the Brussels waiting list. Moreover, the EU seems to be well disposed towards the subject. In fact, Brussels considers insects to be a valid answer to some of the critical issues facing the world of agriculture and animal husbandry. To their advantage is, firstly, their ability to counter the rising cost of animal proteins. Secondly, there is the environmental aspect: these foods could, in fact, prove to be an effective lever to combat food insecurity by guaranteeing food for a growing population. And last but not least, they could also reduce greenhouse gas emissions from traditional livestock farming. Seen from Brussels, in short, insects seem to provide many advantages. Any reluctance towards them should therefore mostly be traced back to a cultural factor. In the eyes of the EU executive, the fact that they are already regularly consumed in many parts of the world means it’s therefore up to consumers. However, it is precisely here that a problem could arise: consumers in fact do not seem, at least in Italy, too keen on the idea. This is demonstrated, numbers in hand, by a survey conducted by Coldiretti/Ixè according to which 54% of our population are totally against insects at the table, while only 16% say they are in favour, flanked by 24% who say they are indifferent. COMPETITION WIDENS Nor does the concern that these new foods may pose a threat to other industries operating within the EU make any headway on the EU tables. The market impact of the new food category is in fact considered by the European Commission to be ‘negligible because it is a small niche’. It is true, however, object the producers, that this new market segment promises to register important numbers: according to a recent study conducted by Nomisma for Cia-Agricoltori Italiani, by 2030 insect-based products in Europe will reach a volume production of 260 thousand tonnes, destined to land on the tables of over 390 million consumers. FOOD ALARMS And that’s not all. To goad the EU’s position there are also the perplexities raised by the trade associations representing the traditional Italian agri-food supply chains on a very delicate issue: the respect of health and safety rules. “The arrival on the tables of insects,” thunders Coldiretti, “raises precise questions that need to be answered by clarifying the production methods and the origin and traceability, considering that most of the new products come from countries outside the EU, such as Vietnam, Thailand or China, which have been at the top of the charts for years in terms of the number of food scares.” A solicitation that has actually already been taken up by some Italian MEPs who have submitted a question to the European Commission on the marketing of domestic crickets, asking what measures they intend to take “to clarify the production methods” of the products coming to Europe. TWO-SPEED In this controversial climate, predicting what the future of this category will be is therefore not a trivial exercise. What is certain, however, is that the introduction of these new foods into the market is preparing to run at two speeds. Recent surveys carried out both in Italy and abroad reveal that insects to be eaten sic et simpliciter according to specific recipes have less chance of acceptance than processed products that do contain them. In the latter, therefore, it will be up to catering operators to assess when and how they should try to open their doors to these products. And this all the more so since the possibilities of use in the case of processed products are very wide indeed: they range from bread to biscuits, from dry pre-mixes for baked goods to pasta, from vegetable and legume dishes to soups, from beer to chocolate products. Not forgetting nuts, oil seeds and meat preparations. In short, there is something for everyone. __________________________________ BOX Profile of the (probable) consumer Male and young. This is the profile of the consumer most likely to introduce edible insects into their diet. This was revealed by a study published in the journal Plos One and conducted by the Universities of Pisa, Parma, Ghent in Belgium, Cornell in the United States and Nanjing in China in five different countries (Belgium, China, Italy, Mexico and the United States). The survey reveals, in fact, that women show a higher rate of reluctance, with higher values in Italy, where 85% of women are reticent compared to the 75% of men. Likewise, the survey points out that in countries where the predisposition to include insects in the diet is lower, i.e. Italy and Belgium, younger age is a factor that positively predisposes to consumption. __________________________________