Many countries regulate according to how much insect matter is permissible in other foods very few have specific legislation to address insects themselves as food.įinland’s food safety authority, Evira, is currently involved in feedback discussions among insect farmers and other stakeholders for guidelines on using insects as food. According to United Nation statistics, insects make up part of the diet for around 2 billion people globally. There is therefore a GRAS (Generally Recognized as Safe) tradition in edible insects for producers to rely on…if they can overcome western consumer aversion.īut what about considerations other than the “ick” factor? As with all novel foods, there is often no pathway in place to specifically address safety and wholesomeness issues. A recent report, Edible insects: Future prospects for food and feed security, by the Food and Agriculture Organization of the United Nations (FAO) summarizes many of the key benefits and ideas.Īpart from the popularity of Sardinian casu marzu, entomophagy-eating insects for food-has a greater history in non-western cultures where beetle larvae, caterpillars and ants are sought-after delicacies. Furthermore, to some people, killing insects for food offers a more humane alternative to slaughtering animals such as cows, poultry and pigs. Insects are nutritionally dense, contain easily digestible fiber and may be healthier to eat than animal proteins. Interest in insects as protein sources is growing for a variety of reasons global food security is one concern, but others include sustainability, nutritional value and animal welfare.

However, rising interest in edible insects as novel protein sources means that food industry members, including producers, regulatory officials and allied biotechnology companies, will need to pay attention to ensure consumer safety. Although we regularly cover bug testing for food safety, we’ve never covered bugs as edible items on Examining Food.

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