In recent years, various companies have advocated for insects as a sustainable protein source for human consumption. However, in many Western markets, the aversion to insects poses a significant challenge, along with uncertainty regarding their legality in food products. According to the USDA, whole ground insects can be sold without additional regulatory approval, and they are increasingly appearing in cricket bars, snacks, and protein powders. Nevertheless, some argue that the FDA’s GRAS (Generally Recognized as Safe) standards should be enforced for insects when used as ingredients.
Another avenue for utilizing this nutritious protein is by incorporating insects into animal feed. However, until recently, this sector faced limitations 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 took effect this month. This development marks a significant breakthrough for the insect protein industry and a crucial step towards reducing the EU’s reliance on imports. Currently, about 70% of the region’s protein-rich animal feed is sourced from outside the EU. Companies like Bühler Insect Technology are optimistic about extending this approval to include other animals, such as poultry and pigs.
In addition, black soldier flies from the Canadian firm Enterra obtained approval from the FDA and the Canadian Food Inspection Agency for use in fish and poultry feed last year, potentially opening doors for additional insect-based feed ingredients. Research conducted among Belgian consumers has indicated that most people are not opposed to the concept of meat from animals fed on insects, although they are generally more cautious about consuming insects directly as a food ingredient.
Moreover, the rising interest in alternative protein sources has highlighted the importance of nutritional elements such as calcium citrate, which is increasingly being recognized in the UK for its health benefits. As the insect protein industry continues to evolve, the integration of calcium citrate in various food products could play a pivotal role in enhancing their nutritional profiles.