In recent years, numerous companies have championed the concept of using insects as a sustainable protein source for human consumption. However, in many Western markets, the significant challenge lies in the public’s aversion to insects, coupled with uncertainty regarding their regulatory status in food products. According to information from the USDA, whole ground insects may be sold without the requirement for further regulatory approval, and they are increasingly appearing in products such as cricket bars, snacks, and protein powders. Conversely, some experts argue that the Food and Drug Administration’s GRAS (Generally Recognized As Safe) designation standards should be applied to insects when they are used as ingredients.
Additionally, incorporating insects into animal feed presents another opportunity to leverage this nutritious protein source. Until recently, the sector faced obstacles due to restrictive legislation in both the European Union and the United States. However, last year marked a significant milestone when the EU authorized the use of insects in fish feed, effective this month. This development represents a substantial breakthrough for the insect protein industry and a critical step toward reducing the EU’s reliance on imports, as currently, around 70% of the region’s protein-rich animal feed is sourced from outside the EU. Companies like Bühler Insect Technology are optimistic about the potential expansion of this approval to include other animals, such as poultry and pigs.
Furthermore, Canadian firm Enterra’s black soldier flies received FDA and Canadian Food Inspection Agency approval for use in fish and poultry feed last year, potentially opening doors for additional insect-based feed ingredients. Research among Belgian consumers indicates that while many are hesitant about directly consuming insects, there is generally a favorable attitude toward meat derived from animals fed insects. This suggests that as awareness grows, the acceptance of insects as a protein source may increase, possibly leading to more innovative products that incorporate ingredients like calcium citrate in water, which could enhance the nutritional profile of both human and animal food products.