Consumer interest in alternative protein sources has grown rapidly, driven by concerns over health, sustainability and environmental impact. This study investigated perceptions, attitudes and behaviours towards alternative proteins among residents of Piedmont, northwestern Italy. A cross-sectional online and face-to-face survey was conducted between August and October 2023, collecting sociodemographic data, dietary habits, and respondents’ perception on plant-, insect-, snail-, and algae-derived products. Responses from 627 participants were analysed. Approximately one-third reported consuming alternative proteins, with uptake being higher among women, younger adults, and flexitarian respondents. Plant-based alternatives were by far the most frequently consumed, while insect- and snail-based products elicited strong aversion. Curiosity and interest on alternative options predominated among consumers, whereas indifference and disgust—particularly among women and towards animal-derived options—were common among non-consumers. Reported barriers included taste, quality, and safety concerns, with price emerging as a major constraint. These findings indicate that acceptance of alternative proteins is unevenly distributed across demographic groups and product types. Plant-based options currently appear best positioned to facilitate dietary shifts, whereas animal-derived alternatives remain hindered by cultural and sensory barriers. Supporting the protein transition will require strategies to improve affordability, sensory appeal and consumer trust.

The aim of this study was to assess whether edible insects reared on substrates containing food allergens can carry these allergens into the final product, and to evaluate the effectiveness of a pre-harvest fasting period in reducing this risk to provide consumer protection. Hermetia illucens larvae, chosen as the model species, were grown on substrates containing 10% of each of the following food allergens: peanut, almond, soy, celery, and gluten. At the end of the feeding period, larvae were sampled at T0 (end of feeding), T1 (24 h fasting), T2 (48 h fasting) and tested by real-time PCR and ELISA to detect allergen residues. Positive results were observed by real-time PCR for soy (mean Ct: 28.84 at T0, 29.4 at T1, 30.95 at T2), celery (mean Ct: 26.74 at T0, 26.90 at T1, 29.77 at T2) and almond (Ct 33.96 at T0 and mean Ct: 34.01 at T1). Soy presence was also confirmed by ELISA test. Insects may represent an alternative food source; however, their use requires careful evaluation due to the potential presence of allergens. Our results showed that insects may contain allergens originating from their feeding substrates, potentially triggering a response in allergic consumers.

The consumption of vegan-labelled foods has increased due to ethical, environmental, and health motivations, yet comprehensive evaluations of their microbiological safety and undeclared animal-derived allergens remain limited. This study analyzed 34 vegan products from Turin, Italy, using microbiological assays alongside biomolecular and immunoenzymatic techniques to detect crustacean and vertebrate DNA, as well as milk and egg proteins. Results showed no presence of Salmonella spp ., Listeria monocytogenes , milk, egg, or crustacean allergens; Enterobacteriaceae were detected within acceptable limits in 2 samples, and vertebrate DNA was found in one non-dairy cheese alternative. Overall, these findings indicate generally good hygienic quality and effective allergen management in the analysed products. These results provide baseline evidence to support future risk assessments and regulatory considerations in the plant-based food sector.

Gluten monitoring is essential to protect consumers requiring gluten avoidance, but interpretation of multicentre surveillance data may be influenced by changes in sampling intensity, food categories and monitoring contexts. This study characterised gluten-monitoring activities conducted by nine Italian institutions between 2021 and 2025 and evaluated temporal and food-category patterns of non-compliance, complemented by proficiency-testing (PT) data from the CReNaRiA laboratory network. Aggregated monitoring data were analysed by year, food category and sampling context, and samples containing >20 mg/kg gluten were classified as non-compliant. Overall, 10,376 samples were analysed, of which 94 (0.91%) were non-compliant. Pasta, bakery and pastry products, and ready-to-eat foods accounted for 84.0% of non-compliant samples. Annual non-compliance remained below 1% between 2021 and 2023 and was higher in 2024 and 2025. Temporal variation was supported overall (p = 0.005), but these years showed different patterns: the 2024 signal remained evident after sensitivity analysis, whereas the 2025 increase was largely attributable to a concentrated bakery and pastry monitoring context. CReNaRiA PT exercises showed consistently high interlaboratory qualitative agreement across the study period. Overall, gluten non-compliance was infrequent but unevenly distributed across food categories and over time. Integrating analytical results with harmonised information on sampling context, claim status, product characteristics and traceability may strengthen targeted, risk-informed gluten surveillance.

Aim of the study. High Pressure Processing (HPP) is a non-thermal technology that enhances the microbiological safety and stability of food products by inactivating pathogenic and spoilage microorganisms without causing a significant increase in temperature, thereby preserving products’ nutritional characteristics. The study evaluated the potential of HPP to extend the shelf-life of three vacuum-packed meat products by 30%: steak tartare, beef burger, and pre-cooked beef burger with declared shelf-lives of 10, 10 and 28 days respectively.Methods. Microbiological analyses were conducted on two independent batches of each product type (56 samples in total) to assess the impact of high pressures on products’ shelf-life. Within each batch, half of the samples were treated at 6.000 bar for 5 minutes, while the remaining samples served as untreated controls. Process hygiene indicators including total aerobic mesophilic count, Enterobacteriaceae, lactic acid bacteria, β-glucuronidase-positive Escherichia coli and Pseudomonas spp. were investigated at predefined time points throughout the declared shelf life and for the proposed extension period (T0, T6, T10, T14 for steak tartare and beef burger; T0, T14, T28, T31, T35, T37 for pre-cooked beef burger). The presence of the pathogens Salmonella spp. and Listeria monocytogenes was assessed at three time points: upon sample arrival in the laboratory, at the declared shelf-life, and at the extended shelf-life.Results. No appreciable differences were observed between the two batches. Microbiological analyses of untreated products showed a progressive increase in total aerobic mesophilic count, Enterobacteriaceae, and lactic acid bacteria. In contrast, Pseudomonas spp. decreased and fell below the detection limit (< 10 CFU/g), while E. coli remained below the detection limit (< 10 CFU/g) throughout the whole observation period. In HPP-treated samples, all investigated microbiological parameters remained below the detection limit (< 10 CFU/g) for the entire storage period, with no detectable microbial growth observed up to the final time point. Neither Salmonella spp. nor L. monocytogenes was detected in any sample, regardless of treatment.Conclusions. The results showed that HPP successfully extended the shelf-life of all tested products by up to 30%, even under challenging microbiological conditions, such as high initial contamination levels, likely attributable to temperature abuse during transport. The absence of pathogens in untreated controls precluded a direct evaluation of HPP inactivation efficacy. Nevertheless, evidence from scientific literature supports the effectiveness of HPP in reducing or eliminating foodborne pathogens. In conclusion, HPP represents a valuable technology for mitigating contamination arising during food production, handling and packaging, thereby enhancing product stability and extending shelf-life while maintaining product quality. Further studies should include a larger number of batches and a sensory evaluation to strengthen the evidence on the effectiveness of HPP in terms of microbiological stability and assess the impact on the organoleptic properties of the products.The authors would like to thank La Granda Trasformazione S.r.l. and HPP ITALIA S.r.l. for their collaboration and support throughout this work.Project funded by the European Union (NextGenerationEU); CUP-C29J24000330003Results dissemination funded by the Italian Ministry of Health; IZSPLV 04/23 RC; CUP-J19I23001590001