Gourmet food and beverage offerings take edible insects mainstream
Implications - Once considered the realm of only the most adventurous culinary connoisseurs, gourmet food and beverage offerings infused with insects have propelled such dishes into the mainstream spotlight. Speaking to fears regarding food scarcity and the pursuit of natural sources of protein, the incorporation of insects into food and beverage suggests an evolving consumer understanding of the benefit of anything naturally sourced over man-made, as well as the flexibility of said consumers in attempting to re-position what was previously considered waste.
Workshop Question - What do consumers see as the most useless aspect of their experience with your brand? How could you change that into something productive?
Trend Themes
1. Edible Insects as Sustainable Protein - With growing concerns over food scarcity and environmental sustainability, insects are seen as a natural source of protein with less of an impact on the planet, driving creative new food and beverage offerings.
2. Insects as a Novelty Ingredient in Food and Drink - As a novel and adventurous ingredient, insects are incorporated into food and drink offerings in new, surprising, and sometimes even humorous ways.
3. Creative Ways to Overcome Insect Taboo - In order to normalize the consumption of insects, companies create fun and inventive applications such as insect-infused bitters and insect pop-up eateries.
Industry Implications
1. Food and Beverage - The food and beverage industry can explore ways of incorporating insects in their products to cater to consumers' growing interests in sustainable protein, and creative ingredient applications.
2. Pest Control - Pest control companies such as Rentokil can explore using events such as the 'pestaurant' to promote their brand and generate interest.
3. Alcohol and Beverage - The alcohol and beverage industry particularly in the cocktail segment can create new and interesting beverages by incorporating edible insects or insect-based bitters.
