The edible insect market - France

The global market for edible insects, estimated at $500 million in 2019, is projected to grow significantly, with a compound annual growth rate (CAGR) of 19.7% in 2025. This growth is facilitated by increasing recognition of insects' nutritional benefits and their potential contribution to food security, as well as environmental advantages such as lower greenhouse gas emissions and higher yields compared to traditional livestock. The market is geographically concentrated, with Asia being the most developed, followed by Latin America and Europe.

However, social acceptance and regulatory challenges, particularly in Europe where legislation is complex and varies by country, are major barriers to market expansion. Innovations in primary processing and the B2B segment, notably companies like Ÿnsect and Innovafeed in the animal feed sector, suggest a maturing industry, although the market remains nascent with few key players like Micronutris leading the way in France. Despite the challenges, the market for edible insects is poised for strong growth with evolving consumer attitudes and potential regulatory reforms.

The Reluctance and Gradual Acceptance of Edible Insects in the French Market

The market for edible insects, a practice known as entomophagy, while nutritionally promising and environmentally sustainable, faces considerable challenges in terms of social acceptance within France. Despite the recognition that around 2 billion individuals globally indulge in entomophagy, largely within regions such as Asia Pacific, South America, and Africa, within France, the concept of insect consumption is still largely met with aversion. A survey indicates that around 70 to 40 percent of the French population is not just unfamiliar with entomophagy, but also quite resistant to the idea, with a vast majority indicating they have no intention to incorporate insects into their diet on a regular basis.

Even among the small proportion of French citizens who have experimented with insect consumption, the majority view it as an experiential event rather than a dietary transformation. This reluctance is further supported by surveys showing that approximately 90 to 77 percent of French people have never tried eating insects. Moreover, only a fraction, ranging between 5 and 15 percent, show willingness to consider eating insects even in their natural form, which reflects a significant cultural and psychological barrier to market penetration.

Nevertheless, the market for edible insects is developing, albeit gradually. The role of processing has been identified as a key factor in influencing consumer acceptance, particularly when insects are incorporated into more familiar forms such as flavored snacks, pastries, or used as hidden ingredients. The process of masking the visual and taste identity of insects can dramatically alter perceptions, as evidenced by a high majority of survey respondents expressing their readiness to try insect-based preparations when presented as part of recognizable foods. The market for edible insects and insect-based products in France is primarily concentrated at a handful of stages, including livestock, primary processing, secondary processing, and distribution, with a few enterprises operating across these stages, most notably Micronutris.

The economic potential for this sector is underscored by the global market value, which was estimated to be between $450 and $550 million in 2019, showcasing a substantial compound annual growth rate of around 19.7 percent. Despite these promising figures indicating a booming global industry, the French market remains marginal, hampered by both cultural attitudes and regulatory barriers that have rendered the commercial sale of edible insects officially illegal. The ongoing challenge is to modify consumer perception in France and align regulatory frameworks with the evolving understanding and acceptance of entomophagy as a feasible dietary option. The transition to broader acceptance and market.

Key Industry Pioneers in the Edible Insects Market

Landscape The edible insect market, although nascent, has seen the emergence of several pioneering companies, each contributing to the shaping of this unique industry in various capacities—from breeding and processing to retail. Here, we delve into the landscape of key players who are making strides in the realm of entomophagy and entomoculture.

• Micronutris Established in 2011 by Cédric Auriol, Micronutris has positioned itself as an innovator and pioneer within the French market for edible insects. The company operates across multiple stages of the industry, encompassing breeding, primary and secondary processing of insects, and distribution. Their product range is diverse, offering everything from natural and flavored insects to energy bars, crackers, and pasta. As the leader of the sector in France, Micronutris is recognized for breaking ground in the industry.
• Nutri'Earth Specializing in flour made from mealworms, Nutri'Earth targets businesses that prepare recipes with a final consumer in mind—specifically, aiming at senior demographics. This company stands out for its business-to-business approach, highlighting the potential of insect-based ingredients in mainstream food processing.
• Ynsect Ynsect has made a name for itself in the global insect industry for animal feed rather than human food. Producing insect meal in substantial quantities at pilot sites, the company is on the brink of scaling up significantly. With plants across Europe and plans for expansion into the United States, Ynsect is paving the way for a sustainable protein revolution in animal nutrition.
• Innovafeed Another key player in the insect feed market, Innovafeed, produces large volumes of insect meal for livestock. Their cutting-edge facility in Nesle is set to ramp up production exponentially, showcasing how industry players are scaling operations to meet the growing demand for sustainable animal feed.
• Jimini's Jimini's serves as an exemplary case of a transformer in the market that has tapped into the processing and retail segment. They offer a range of products from natural and flavored insects to more palatable offerings such as energy bars and pasta—products that are significantly influencing consumer acceptance of insects as food.
• Inoveat:  As a unique venture in the restaurant business, Inoveat sources its ingredients from companies like Micronutris to create innovative dishes that blend traditional cuisine with insect-based products, proving that entomophagy can be both gourmet and acceptable in the dining context.

Informations

• Nombre de pages : 30 pages
• Format : Version digitale et PDF
• Dernière mise à jour : 24/11/2021

Sommaire et extraits

Liste des graphiques

• Êtes-vous familier avec la tendance des insectes dans la restauration ?
• Avez-vous déjà goûté des insectes ?
• Seriez-vous prêts à manger des insectes ?
• Réponses de la population française à la question "Que pensez-vous de l'idée de consommer des insectes ?"
• Pourcentage de personnes réfractaires selon le sexe
• Pourcentage de personnes réfractaires selon l'âge
• Propension à manger des insectes selon le sexe
• Chiffre d'affaires du marché des insectes comestibles par région
• Marché mondial des insectes comestibles
• Rendements des productions comparées de viandes conventionnelles et de grillons
• Rejets de gaz à effet de serre des élevages selon le type d'animal
• Evolution de la population mondiale et prévisions
• Micronutriments contenus dans une portion de 100 grammes consommés
• Comparaison des compositions du grillon et du boeuf
• Evolution de la population française et prévisions
• Répartition des parts de marché selon le type d'insecte
• Produits à base d'insectes dont la part de marché est prévue de se contracter
• Types de produits à base d'insectes dont la part de marché est prévue d'augmenter
• Masse de protéines pour 100g