A growing industry of insect-based food

Insect consumption is not limited to socially and economically vulnerable groups or situations of food scarcity. Insects are an important part of the diet in many regions, valued for their taste and nutritional value. However, they are not commonly consumed in Western countries, posing a challenge for the edible insect farming and processing industry.

Studies have examined consumers' willingness to try insect-based products and suggest strategies such as emphasizing their nutritional benefits, incorporating them into familiar foods, and even using 3D printing to create visually attractive insect-based products.

On the other hand, consumers have a positive perception of using insects as animal feed, due to the natural consumption of insects by farm animals. For instance, consumers in Spain were willing to accept fish fed with insect-based feed.

A recent report by Spencer Michaels for PBS News Hour reveals that 80% of the global population regularly consumes insects as part of their diet. While around 1.1 million insect species have been identified, only 1,700 are considered edible. Interestingly, the Food and Drug Administration (FDA) allows certain levels of insects and contaminants in food, based on marketing considerations rather than health risks. Surprisingly, many people are unaware of these permissible levels. For example, pasta can contain about 225 insect fragments, and a cup of raisins can have up to 33 fruit fly eggs. Americans, on average, consume about 1 kg of insects per year.

The European Union has approved the use of cricket powder as an innovative food, specifically the species "Acheta domesticus," in partially defatted powder form. This decision follows previous approvals for dried mealworms and migratory locusts as edible insects. The authorization came after a request from the Dutch company Fair Insects B.V. in December 2018, which included scientific data on production processes, sales, and safety studies. Subsequently, the European Food Safety Authority was consulted for a scientific opinion. This announcement was made in the EU Commission Implementing Regulation 2023/5 on January 3, 2023.

The product contains insects listed below among the ingredients in liquid, whole, or powdered form.

Here is the list of insects approved as Novel Food by the European Food Safety Authority (EFSA) and the European Commission for food use in the EU:

    a) House Crickets (Acheta domesticus)
        - Form: Whole, powder, isolated proteins.
        - Authorization: Approved in 2021 for use in various food products.
    b) Mealworms (Tenebrio molitor)
        - Form: Whole larvae, powder, isolated proteins.
        - Authorization: Approved in 2021 for use in foods like snacks, flours, baked goods, pasta, and meat substitutes.
   c) Migratory Locusts (Locusta migratoria)
        - Form: Whole, powder.
        - Authorization: Approved in 2022 for use as an ingredient in food products, such as protein powders.
    d) Black Soldier Fly (Hermetia illucens)
        - Form: Dried larvae, powder.
        - Authorization: Approved in 2022 for use in human food, for example, in snacks and protein foods.

The lack of an international regulatory framework for the insect sector determines significant challenges in terms of production, risk assessment, quality control, and marketing. While some regions are developing regulations for the trade of edible insects, cross-border trade remains largely unregulated. There is also a lack of statistical data on the contribution of insects to trade and the economy. Legislative oversight is necessary, particularly regarding the quality of substrates used in insect farming and safety requirements for these sources. Clear regulations are needed for sourcing breeding insects and adopting good processing practices. Furthermore, specific standards should be developed for insect species with better domestication potential.

Further research is required to determine the stability and safety of insect-based food products for humans and animal feed. The literature on toxicological and safety issues of insect-based products, such as proteins and oils, is limited. It is important to assess the potential allergenic risk of certain insects, as this could pose a risk to individuals with allergies to mites and shellfish. Additionally, the treatment of insect-based ingredients in food production facilities may need to address preventive measures to avoid cross-contamination issues. Data on insect consumption by humans and livestock is scarce, but improving this would enhance our understanding of the benefits and potential contamination risks. The risk of transmitting zoonotic infections through edible insects appears to be low but requires further investigation. Research on the sustainability of insect production systems is limited. Controlled conditions are necessary for insect farming, but if energy comes from fossil fuels, it could contribute to greenhouse gas emissions.

Biosafety risks are a concern in the insect industry, especially regarding the escape of insects from production facilities. Some insect species intended for human consumption and animal feed are also parasites and carriers of diseases. If non-native species escape and survive in nature, they could negatively impact ecosystems, raising concerns for plant, animal, and human health, as well as biodiversity. The use of such species for farming purposes should be reevaluated and regulated. Finally, strict biosafety measures are necessary when genetically modifying insects.

Sources:

https://www.fao.org/3/cb4094en/cb4094en.pdf

https://www.wyff4.com/article/gross-but-true-you-unknowingly-eat-bugs-every-day/9931927 

https://www.repubblica.it/il-gusto/2023/01/04/news/insetti_via_libera_unione_europea_polvere_di_grillo_da_mangiare-382082296/