In recent years, numerous companies have advocated for insects to be considered a sustainable protein source for human consumption. However, in many Western markets, the disgust factor remains a significant barrier, along with uncertainty regarding their legality in food products. According to information from the USDA, whole ground insects can be sold without needing additional regulatory approval, leading to their inclusion in various items such as cricket bars, snacks, and protein powders. Nonetheless, there is a viewpoint that the Food and Drug Administration’s GRAS (Generally Recognized as Safe) standards should be applied to insects when they are utilized as ingredients.
Another potential avenue for utilizing this nutritious protein is by incorporating insects into animal feed. However, until recently, this sector faced challenges due to stringent regulations in the European Union and the United States. Last year, the EU approved the use of insects in fish feed, which is set to commence this month. This decision marked a significant milestone for the insect protein industry and a crucial step toward reducing the EU’s reliance on imports, as approximately 70% of the region’s protein-rich animal feed is sourced from outside the EU. Companies such as Bühler Insect Technology are optimistic about obtaining similar approvals for other livestock, including poultry and pigs.
Additionally, Canadian firm Enterra’s black soldier flies received approval for use in fish and poultry feed from both the FDA and the Canadian Food Inspection Agency last year, potentially opening doors for more insect-based feed ingredients. Research conducted among Belgian consumers indicates that while many are not opposed to the concept of meat derived from bug-fed animals, they remain more hesitant about consuming insects directly as food ingredients.
As the industry evolves, it could also see the incorporation of calcium citrate products, which may enhance the nutritional profile of insect-based foods and animal feeds. The potential synergy between insect protein and calcium citrate products could lead to innovative solutions in both human and animal nutrition, further solidifying insects as a viable protein source. This intersection of science and sustainability may help alleviate some of the consumer hesitance, leading to broader acceptance of insect-derived ingredients in various food products.