Green light for insect consumption in Europe

Insects are one of the oldest sources of protein for humankind. According to the document compiled by FAO, “Looking at Edible Insects from a Food Safety perspective,” some 2.111 species of insects are consumed in about 140 countries: in Asia and Australia, Africa and the Americas. Added to these is the most recent approval in the European Union of the consumption of the house cricket (Acheta domesticus), which has caused several reactions in European countries.

The European Union has adopted a new regulation that gives the green light to the placing on the market throughout the Union of partially degrassed powder of house cricket (Acheta domesticus) – from Jan. 24th – and frozen, paste, dried and powdered larvae of the mealworm (Alphitobius diaperinus) – from Jan. 26th. Currently, only the company Cricket One – for the cricket – and Ynsect NL B.V – for the larvae – have been approved for sale in the European market. These two insects are not the only ones whose consumption is allowed in the European Union: in 2021, the yellow worm, larvae of the beetle (Tenebrio molitor), was the first insect to be approved as a new food in the EU, followed by the migratory locust (Locusta migratoria) also approved in the same year.

Market, figures and applications

According to this study, the insect protein market could grow to be worth $8 billion by 2030 in Europe and North America. Historically, in the Western world, insects have been used primarily as a source of protein for animal feed and pet food.  In these areas, market growth will allow for more widespread use of these foods, considering that the target consumer base is not used to eating insects as a food. The driver of consumers toward insect products is the same one that drives other consumers to adopt plant-based diets: the desire to avoid eating meat for a primarily environmental or health reason.

According to Forward Fooding data there are about 200 companies currently producing insect-based foods for food, feed, pet food and biofertilizer use in Europe, South Asia and North America. In terms of funding, there was a 50% increase in 2021 over the previous year, with more than $600 million invested globally.

Currently, the largest market share is in products that include whole insects, followed by protein bars and snacks, specialty food ingredients, and pasta. These foods also target sport-addicted consumers, as insect proteins generally contain a high energy content, suitable for supporting intense physical activities. The use of insects-primarily in meal form-is not yet widespread in the development of alternatives to animal meat, such as analogs to beef or chicken.

Pros and cons: possible overlapping with plant-based proteins?

Insect protein production uses far less water, land and energy than any protein derived from animals. For example, according to the article, insect protein production requires 5 times less water than beef protein. In addition to this, insect farming requires significantly less land use than beef, pork and poultry farming. Insects offer nutritional benefits, including high fat, vitamin, fiber and mineral content, which is why many looks to this as an alternative source of protein to solve food insecurities.

Nevertheless, there are still several issues that need to be addressed for the dissemination and consumption of insect-based products to be safe and economically sustainable. First, the nutritional value and level of sustainability of insects varies greatly by species, as well as heavy cases of allergenicity to these products have been reported – making them unsuitable for consumption by all consumers. Finally, the costs associated with insect products are another obstacle, which can be curbed by wider commercialization and scale-up of processes.

Nevertheless, despite projected growth, the insect protein market will have to worry about being accepted by consumers, especially Western countries. Also, not to be forgotten is the possible overlap between insect proteins – alternatives and more sustainable than their animal counterparts – and plant proteins – increasingly popular among consumers for reasons related to health, environment and animal slaughter.

In the current scenario where plant proteins are now entrenched in the market, and increasingly accepted by different types of consumers-vegans, vegetarians, flexitarians, or those with specific dietary needs-insect proteins will have to carve out their own slice of the market, positioning towards a target audience with targeted needs, which can be used as a starting point to generate a greater level of familiarity and acceptance with this type of product.