Insects, specifically yellow mealworm larvae, are set to be incorporated into select food products across the EU, following approval from the European Commission. This decision, driven by a request from Nutri Earth, permits the use of ultraviolet-treated larva powder in items like bread, cakes, and pasta. While insect consumption is not new globally, concerns about potential allergens and public health remain. Clear labeling will inform consumers about the presence of this ingredient starting February 10, 2025.
Insect-Based Ingredients in Our Food: A New Era
As the thought of insects appearing in our everyday meals seemed like a distant reality, some adventurous eaters have already begun sampling crickets and mealworms. However, the landscape is shifting, as the European Commission has officially sanctioned the incorporation of larva powder into certain common food items. This landmark decision stems from a request by Nutri Earth, which sought approval for the use of Tenebrio molitor larvae, widely recognized as “yellow mealworms.” This ruling specifically permits the addition of “ultraviolet-treated larva powder” into select food recipes. Given this development, many are left pondering whether this represents yet another health hazard in our food supply, reminiscent of meats containing “carcinogenic additives” or sugary products that exceed 127% more sugar when priced attractively.
The Role of Insects in the Food Industry
The use of natural animal-derived colorants, such as cochineal from the Dactylopius coccus costa insect, is already commonplace, but we are now entering a new chapter in the food industry’s relationship with insects. While this shift might raise eyebrows, it’s essential to recognize that the Food and Agriculture Organization of the United Nations (FAO) is advocating for the “development of large-scale insect farming” to address global food supply challenges by 2030. Insect consumption is not a novel practice; it is deeply rooted in the culinary traditions of various cultures worldwide. The European Food Safety Authority is also considering additional requests related to this trend.
The European Commission has made it clear that yellow mealworm larva powder will not be permitted in all food products at this time. This “insect flour” will be restricted to a select few popular items. The validated request specifically allows its use “in bread and rolls, cakes, pasta products, processed potato products, cheeses, and fruit or vegetable purees intended for the general population.”
According to the European Commission, “New foods can only be approved for use in the EU if they pose no risk to public health, if they are not nutritionally disadvantageous compared to a similar food they would replace, and if they do not mislead the consumer.” Prior to granting approval, the request underwent rigorous scientific evaluation.
However, this new authorization may not be without its risks. Current data suggests limited food allergy concerns related to the consumption of Tenebrio molitor larvae, though there are “a number of potentially allergenic proteins” present. This implies that consuming this new food could lead to sensitization to the proteins found in the larvae. The European Commission cautions that “at-risk” individuals include those with existing allergies to crustaceans, dust mites, and in some cases, mollusks. It’s also important to note that allergens from other dietary sources (like gluten) may be present in the insects consumed.
Starting Monday, February 10, 2025, ultraviolet-treated larva powder will not be available in all the aforementioned food items in supermarkets. To determine whether the pasta, bread, or cheese you’re considering contains this ingredient, consumers can refer to the product labeling, which must clearly indicate the inclusion of insects in the recipe.
For breads, rolls, and cakes, the allowable limit is up to 4 g of larva per 100 g of product. In pasta products and vegetable purees, the maximum is set at 3.5 g of larva per 100 g. Processed potato products may contain up to 3 g of larva per the same quantity, while cheese and cheese products will have the least inclusion, capped at 1 g of larva per 100 g.