Ethnic food consumption: Habits and risk perception in Italy

Abstract

This study aims to provide an overview of the consumption of ethnic food in Italy and to analyze the perception of risk associated with this kind of food. A sample of 1,317 Italian consumers was surveyed. The consumption of ethnic food products is growing. Such food items are consumed at restaurants and as take‐out food and are purchased and cooked at home. Ethnic food consumers are mainly women, younger than non‐consumers, have higher educational qualifications, are employed and have children. The ethnic food consumers live mainly in the south part of Italy or in the Islands, are inhabitants of larger cities and meet their financial responsibilities more easily than non‐consumers. The motivations connected with ethnic food consumption were analyzed. The perception of risk associated with ethnic food appears to be higher than that related to Italian food. The perceptions regarding the riskiest foods and the associated rationale were explored. Practical applications Ethnic food consumption is a growing phenomenon that deserves attention not only to analyze changes in Italian food consumption habits but also because these foods bring about specific food safety issues. Associated risk factors are related to preparation practices in retail and food service establishments as well as the use of particular ingredients that pose specific biological chemical and nutritional issues that need to be considered. The definition of the characteristics of ethnic food consumers and the study of their practices and perceptions of risk can help in the understanding of aspects that may limit or encourage the acceptance of these products thus fostering the comprehension of the potential impact of these foods on consumer health. Moreover, these data can be useful for institutions that address the protection of public health to analyze the food safety issues related to the introduction of ethnic products into Italian consumption habits.

Ethnic Food Consumption in Italy: The Role of Food Neophobia and Openness to Different Cultures

“…The ethnic food market is an important business in Italy. The consumption of ethnic products is widespread [47], and this trend is growing [9,10]. However, ethnic food is far from being part of everyday Italian life.…”

“…Data were collected through a national survey conducted via the computer-assisted web interviewing method (CAWI) [46] A set of questions was designed to investigate ethnic food consumption habits and risk perceptions. An overview of the consumption of ethnic food in Italy and an analysis of perceptions of risk associated with this type of food are provided in a previous article [47]. Ethnic food/products were defined as "food coming from a foreign country with gastronomic and cultural traditions different from Italian ones" [48].…”

No MSG: Chinese Restaurant Menus, Monosodium Glutamate and the Trope of Risk in Shaping Chinese Culture

“…Especially when it comes to ethnic cuisine-something the core audience may be unfamiliar with; it becomes increasingly important for communication to be clearly conveyed that the foreign food is acceptable and perhaps even beneficial to consume. In addition, ethnic foods that use local ingredients and are familiar to the local community, are accepted with greater confidence (Mascarello, Pinto, Marcolin, Crovato, & Ravarotto, 2017) as the consumer has additional information pertaining to the risk of consuming the food.…”

“…"Perceptions of risk" becomes the operable idea, not the actual hazard. Risks are continually reframed and redefined over time depending on the attitudes of different audiences (Mascarello et al, 2017). Risk, therefore, becomes a complex construction where clear communication is needed, and appropriate updates are delivered to audience members so they can continually make informed decisions (Charlebois & Summan, 2015).…”

“…For example, Ulrich Beck's risk society, acceptance or rejection of new foods depends on the perception of risk associated with the food (2000). This acceptance or rejection can be attributed to the amount of helpful information that the consumer receives about the food (Mascarello et al, 2017).…”