Insects for human consumption: an increasingly common ingredient in Europe

Everything points to the fact that the consideration of insects for human consumption is gaining importance due to their high nutritional value and low environmental footprint. In other words, they are highly nutritious and pollute little. In addition, they are ideal for both rural and urban agriculture, as they have high feed conversion efficiency, fast growth, high fecundity and low carbon and water footprints.

While Thailand, India, the Democratic Republic of Congo and China consume hundreds of insect species, and Brazil, Japan and Cameroon each consume 100 species or more, what about Europe? When might insects arrive on your plate in Spain? Which ones can you eat now?

EU-approved insects for human consumption

In the European Union, including Spain, the approval of insects as edible ingredients for humans depends on the evaluation issued by the European Food Safety Authority (EFSA), according to the novel foods regulation. EFSA issues the assessment, but has no decision-making capacity in the EU; its role is to provide scientific advice for informed decision-making.

To date, several insects have been approved as safe for human consumption: the yellow mealworm, the migratory locust or the house cricket (the latter very recently, in June 2024). insects such as the lesser mealworm or the black soldier fly are in the process of evolution and could be approved in the near future.

 

What challenges does insect production and marketing face?

Each business application for a novel food must comply with the requirements set out in Regulation (EU) 2015/2283 on novel foods and work is underway on labeling regulations to clearly identify ingredients and inform about potential allergens.

Another aspect to take into account is the importance of ensuring that insect farming is environmentally sustainable, efficient and ethical. In this sense, the quality and provenance of the substrates used is of great relevance and becomes a great opportunity for circular economy by presenting the option of using agricultural waste and other food by-products. However, by the same token, they also present contamination risks. Constant monitoring will, in any case, be necessary.

In addition, EFSA stresses the importance of assessing and mitigating risks related to bacterial, viral, fungal and parasitic pathogens, as well as chemical contaminants such as pesticides and heavy metals.

Allergens are another aspect to take into account, as some of those found in crustaceans can be present in insects, which can cause allergies in those allergic to shellfish.

And, of course, public education must not be neglected. Although the possibility of consuming insects as food is becoming normalised, there is still a great deal of reluctance in this regard. Raising society’s awareness of the need to vary protein sources is key and, with it, to assume that insects are one more food with considerable advantages. Good communication and marketing strategies are essential, but in any case, these will be of no use without quality products with good sensory characteristics.

This text is based on an article published in Business Insider with the participation of Clara Talens (AZTI) and Sergio Fabregat (Nebext – F4F).