Ethnic food consumption: Habits and risk perception in Italy

Abstract

AbstractThis 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 applicationsEthnic 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.