Greece’s enters the emerging edible insect food market, a sector often linked to sustainability, innovation and global food security, yet widely met with scepticism by consumers.
Scientists have identified hundreds of insect species that humans can safely consume. Many cultures across Asia, Africa and Latin America have eaten insects for centuries, either whole or processed, making entomophagy neither new nor experimental in global dietary traditions. In Greece, tasting sessions have already taken place through initiatives linked to the University of Thessaly.
Across Europe, regulators approved the consumption of several insect species. The European Food Safety Authority authorised four species for human consumption: the yellow mealworm (Tenebrio molitor), the house cricket (Acheta domesticus), the migratory locust (Locusta migratoria) and partially defatted mealworm larvae. Food producers have already incorporated these insects into protein bars, baked goods, pasta and plant-based burgers, which consumers can purchase online, including in Greece. EU legislation requires strict scientific assessment before approval, with decisions based on EFSA evaluations. European cities continue to host tasting events, including a planned trial in Turin involving around 400 participants sampling bread and biscuits containing insects.
Greece has also established its first vertically integrated edible insect farming unit aimed at developing products for human consumption. Producers selected two species, Tenebrio molitor and Acheta domesticus, for cultivation. The facility plans to use discarded fruit and vegetables as feed, with initial production focusing on odourless, nutrient-rich fertiliser that improves soil quality. The second stage includes pet food production and live worms for aquaculture and poultry farms, followed by energy balls, cereal bars and protein powder for human consumption.
Consumer research indicates strong resistance to insect-based foods in Greece. Early survey data shows scepticism exceeding 85%, with most respondents stating they have not tried and do not intend to try edible insects. Resistance drops by about 10% when insects are not visible in the final product. Cultural tradition, limited awareness, allergy concerns and conspiracy theories contribute to negative perceptions. Younger consumers and women appear more open to trying insect-based foods, although scepticism still remains high at around 70%.
Researchers also note that many consumers unknowingly ingest small quantities of insects annually through processed foods. The food additive E120, carmine, comes from dried female insects of the species Dactylopius coccus and appears widely as a natural red colouring in various food products.
Public debate has intensified, with academics and entrepreneurs reporting threats and hostile reactions on social media. Some individuals have taken legal action after receiving threatening messages. The issue has also reached the Greek Parliament, where comments by Kyriakos Velopoulos contributed to renewed conspiracy narratives. The University of Thessaly has also sought legal recourse following threats directed at academic staff involved in insect research.
Due to their high protein content and multiple industrial applications, edible insects continue to attract strong interest from research institutions. Around 400 universities across Europe currently study insect-based food systems, while hundreds of companies produce animal feed, cosmetics and related products, generating millions of euros in revenue.
greekcitytimes.com.
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