Insects in food – what’s the point?

What role have insects played in our diet so far?

So far, edible insects have not featured to any significant extent on the German population’s shopping lists. And how could they, when, according to a market survey by the consumer advice organisations, there are only 32 products containing or made from insects on supermarket shelves? You’re more likely to find what you’re looking for online: deep-fried and seasoned grasshoppers as a snack – either whole or ground into protein bars and powders flavoured with chocolate or honey. So far, German retailers have yet to offer any fresh edible insects.

Which insects are currently authorised for human consumption in the EU?

The following four insect species are currently authorised in the European Union as foodstuffs or food ingredients:

• Since June 2021, the mealworm (Tenebrio molitor) has been permitted to be processed in its larval stage in dried form.

• Since November 2021, migratory locusts (Locusta migratori) have been available in frozen, dried, powdered or partially defatted powdered form.

• In February 2022, the house cricket (Acheta domesticus) was added to the list in frozen, dried and powdered form. In January 2023, it was also added in the form of a partially defatted powder.

• Also since January 2023, the buffalo weevil/grain beetle (Alphitobius diaperinus) may be used in food production. It may be added in frozen form, as a paste, or in dried or powdered form.

What are the reasons for eating insects?

Insects have been used as feed in livestock farming for some time now. Here, they are already the primary source of protein in the diet. However, there are also a number of benefits for humans:

Edible insects contain plenty of healthy omega-3 fatty acids, B vitamins and essential minerals. They also all contain monounsaturated and polyunsaturated fatty acids. Their protein content is every bit as good as that of beef, pork or turkey. When insects are freeze-dried, the protein content is even higher.

Compared to meat, insects are significantly more climate-friendly. They require fewer resources and less space than pigs, cattle or chickens, and produce far fewer greenhouse gas emissions in the process. Last but not least, they represent a sustainable alternative to meat from farm animals, as around 80 per cent of an insect is edible. By comparison, the figure for beef is less than half (40 per cent).

What are the arguments against using insects in food?

The most significant drawback of insect farming is undoubtedly the fact that they need a temperature of between 25 and 30 degrees to thrive. Consequently, a great deal of energy must be expended on their husbandry and rearing.

Another argument against eating and processing insects in food is that insect-based products are – at least at present – still very expensive. So far, these crawling sources of protein have therefore been more of a luxury item than a serious alternative to chicken, beef and pork.

How are insects authorised for the European market?

Under the so-called Novel Food Regulation, manufacturers must submit an application for every insect intended for placing on the market. The term ‘novel food’ refers to all novel foodstuffs that were not consumed in the EU to any significant extent prior to May 1997.

Once an application has been submitted for an insect to be authorised as a food ingredient, a detailed scientific assessment is carried out by the European Food Safety Authority (EFSA). All EU Member States are required to give their approval before the Commission can finalise its assessment.

If the application for authorisation of the insect is approved, it must be determined under what specific name and in what form the protein source will be marketed. Regulations will also be put in place to specify the maximum permitted quantity and the types of food in which the insects may be used.

An exemption or transitional arrangement applies to all insects that were lawfully on the market in an EU Member State prior to the entry into force of the Novel Food Regulation on 1 January 2018. This means that they may continue to be sold provided that an application for authorisation has been submitted.

What labelling must an insect-based product include?

Insects must be clearly identified in the list of ingredients – both the Latin and German names must be stated. Furthermore, the list should indicate the form in which the insect is present in the foodstuff, for example as a powder or paste. Last but not least, measures relating to allergen labelling and micro-organism reduction are mandatory under the Novel Food Regulation.

Ehlert – also specialising in the processing of insects

What does Ehlert have to do with insects? For almost 100 years now, we have been impressing customers with a wide range of supplies for the food industry – regardless of whether you process and manufacture animal-based or purely plant-based products.

But for Ehlert, as a supply chain specialist, his expertise by no means ends at the threshold of a well-stocked warehouse – through our ‘News World’, we offer an insight into all topics relating to the food industry. Whether it’s the latest food trends, new laws or regulations, or event announcements for trade fairs and seminars.

In our blog series “The Future of Food“We’ll be introducing you to innovations in the food industry bit by bit. These include, for example, aquaponics, vertical farming and even the consumption of jellyfish or pulses. And if you’re looking for meat alternatives, it’s not just cheese that can be mentioned as a vegetarian option, but also in-vitro meat. Sounds strange? Keep an eye on the Ehlert News World and look forward to exciting news from the world of the food industry.