Translated material
Europe has expanded the use of insects in food
The authorities of the European Union allowed to use insects in the production of food in a new way: now, for the manufacture of a number of food products, it will be possible to add protein powder made of chopped and specially processed larvae of the flour beetle. Saturation of proteins in worms is higher than that of the usual fish and meat, and the popularization of insect consumption can help solving global hunger problems and climate change. Despite potential advantages, many politicians and citizens relate to this idea ambiguously. Protein bait - in the material "Cold".
Irradiated larvae of beetles will appear in cookies, sauces, bread and even paste
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The European Commission approved the production of a protein powder from the larvae of the flour beetle (Tenebrio Molitor). Since February 10, it can be added to bread, cookies, sauces and even paste throughout the European Union. The powder received the approval of the European Food Safety Agency (EFSA). The maximum permissible share of the worm powder will be 4% of the total mass of the product. In the production process, the larvae undergo heat treatment, grinding and irradiation with ultraviolet light.
“On the labeling of food products containing UV-processed powder of whole Tenebrio Molitor larvae (yellow flourrying crook), information should be indicated that this ingredient can cause allergic reactions for consumers with allergies to crustacean and dust mites,” the resolution says in the resolution .
The first supplier of the powder will be the French startup Nutri'earth: his rights to technology are protected for five years. During this time, other suppliers will be able to produce powder in the same way only with the resolution of Nutri'earth or if they prove that they have developed this method themselves. The European Commission emphasized that even approved products with the addition of insects will necessarily be marked.
Some politicians have already expressed their indignation in connection with the launch of mass production of protein powder from insects. Deputies of the European Parliament Alexander Bernhuber from the European People’s Party and Laurence Troshu from European conservatives and reformists tried to block the decision, but the Committee on the Environment, Health and Safety of Food Products (ENVI) rejected their objections.
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Italian politicians also did not approve the initiative. “Europe insists that larvae and other garbage fall on our tables. Today's voting in the European Parliament Committee is another insult to farmers and food traditions of our countries, ” said Jan Marco Chentinayo, vice president of the Italian Senate, reports IL Messaggero.
“The European Parliament does it want insects on the table? Let them eat them, ” said the deputy of the European Parliament Sylvia Sardona.
The protein content in insects is much higher than in meat and fish
The reaction was also ambiguous among users of social networks. Some people sharply condemned the decision: “This should be a crime” , “From that moment I will starve” , “I am not a bird to eat worms.” Others considered the news good: “There is nothing wrong with that. This is part of the strategy of sustainable food production, ” wrote one of the users. “Insects are an excellent source of protein and are much more environmentally friendly than traditional livestock,” another notes .
Worms are more useful than cows
Flour worms are not the only insect allowed for use in the European Union. Over the past four years alone, the European Commission approved the sale of four types of insects, which can be eaten in the form of powder, dried or frozen.
One of the most common food dyes is made of insects - Karmin, or E120 - it is made of crushed females in a coat (red bugs about 5-10 millimeters in length). This dye is added to almost everything: yogurts, ice cream, pies, donuts and carbonated drinks.
Insects have many advantages over traditional types of food, for example, the nutritional value of some of their species exceeds the fish and meat of cattle. For example, after the preparation of flour worms, up to 40% of the protein concentration remains in them, while in red meat this figure often does not exceed 30%. Insects are also rich in vitamins, especially group B, contain minerals, such as iron, zinc and calcium, polyunsaturated fatty acids and dietary fibers that are not in meat.
Insect production ten times more environmentally friendly than traditional farming
The study of scientists from the University of Maastricchian showed that, for example, the protein of flour worms is absorbed by the body and promotes muscle growth as effectively as milk protein. Another study conducted at Teramramo University in Italy found that antioxidants in edible grasshoppers, silkworms and crickets are five times more than in freshly squeezed orange juice.
In addition, insects have a much less negative environmental effect than cattle. Scientists have found that edible crickets distinguish up to 80 times less methane per kilogram of mass than cows.
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Growing insects is easier and more convenient: farmers contain larvae and adult insects in vertical containers, which occupy much less space compared to traditional livestock farms. In addition, insects need much less food. Professor of the Department of Entomology, Erin Wilson-Rankin, explains that 45 kilograms of grass will need to ultimately get only 1.4 kilograms of beef, 13.6 kilograms of chicken meat-and 15.8 kilograms of caterpillars.
In addition to nutritional value and environmental friendliness, insects help to solve the waste problem. Many species feed on food residues such as rotten vegetables and fruits or vegetable purification, which helps to reduce garbage volumes.
Food from insects can save the planet
At the end of the 20th century, scientists noted that modern food production has too seriously affects climate change - up to 30% of all greenhouse gas emissions in the world are associated with agriculture. In order to reduce the harm from food, in 1987 the UN commission developed the concept of sustainable development, according to which the needs of the current generation must be satisfied so as not to deprive future generations.
Researchers warn that if in the coming years you can not change the approach to the production of products, this may lead to irreversible consequences for the planet’s biosphere, increase in mortality and morbidity, as well as a lack of food, which is especially critical, according to which by 2050 the population of the land It will reach 10 billion people.
“The lack of protein is an important cause of infant and children's mortality, slowly physical growth, low labor productivity, premature aging and reducing life expectancy in developing countries,” said the UN report “Strategic Statement of Measures to prevent protein crisis in developing countries” in 1971 .
According to the UN , today more than three billion people around the world cannot afford a healthy diet, and more than 750 million are starving. At the same time, poor nutrition, according to the International Labor Organization, leads to a decrease in labor productivity to 20%.
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Insects are a promising direction for solving the problems of food production, however, their full introduction to the diet causes certain fears, the main of which is possible allergic reactions . Protein powder from insects can cause allergies in people sensitive to ticks, crustaceans or mollusks. Also, larvae can be dangerous for consumers with gluten intolerance, because if, when growing insects, gluten -containing food was fed, it will also remain in the powder produced from them.
Not everyone is ready to eat larvae
Despite all the advantages, the protein from insects remains an extremely niche product. One of the main reasons is the high cost. The production of protein powder from insects requires significant investments. This technology is still at the development stage, so companies are forced to spend money not only on research and development, but also on the construction of specialized farms, obtaining licenses and the organization of logistics.
For example, in 2023, the French company ÿnsect, which is considered one of the leading insects in the field of industrial breeding, has faced serious financial problems. The high cost of energy for heating production and difficulties with the acquisition of organic waste from insects forced it to close one of the factories and reduce 20% of employees, since the business ceased to be profitable.
In addition, the attitude of European buyers to products from insects remains ambiguous. Although for about 30% of people in the world, insects are a familiar part of the diet, most Europeans still seem unusual. Many have a psychological barrier, and they are not ready to consider insects as part of everyday food, even despite the proven benefits and safety of such products.
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So far, most of the protein from insects is used to produce feed for animals and fish. Studies show that insects are an excellent additive in the diet of pigs, birds and fish. They provide animals with the necessary amount of protein and do not cause complications if sanitary standards are respected. Moreover, small additives of insects into food help improve the intestinal function in birds and increase their resistance to bacterial infections.
Some European companies have been producing pets based on insect protein for several years. Large corporations, such as Mars Petcare and Nestlé Purina, even launched their own products in this segment.
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Author: Lola Temirova Photo: Bernd Weißbrod / DPA / Reuters