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Edible insects as a new category of food
Table of Contents
1. Definition of novel food and legal aspects of insect consumption
Insects are also included in the list of foodstuffs that were not widely used in the European Union before May 1997. The relevant legal acts specify, inter alia, the conditions of use, labelling requirements, potential allergic reactions and data protection information. To be placed on the market, the manufacturer must obtain the appropriate authorisation and be entered in the Union list. Currently, four species are on the foodstuff lists: young milk (Tenebrio molitor) frozen or dried in powdered form authorised in 2021; fast food (Lustacean) in the form of domesticated pastures in 2022, or introduced in the EU in 2023, and dried and dried food (Domestically dried) in accordance with the European Parliament and the Council of 15 May 2021 Domiciliary pastures approved in the Member States of the EU until the date of adoption of the Directive on the approximation of the laws, regulations and administrative provisions of the European Communities (OJ L 347, 31.12.2013, p. 1).2. The nutritional value of insects and the health effects of their consumption
In general, however, high protein content is emphasised: 748% of fresh protein (including freshwater crustaceans), which is comparable to its share in beef (1926%), poultry (1723%) or fish and seafood (1327%), and even higher. However, this means that it has no value in the diet of insects and marine organisms, such as flies, bees, ants, moths and molluscs, but it is important to note that in order to provide adequate nutritional supplies to insect organisms such as insect reptiles, whether or not it is a source of nutrition for plants and other species, it is necessary to provide sufficient energy for the production of these fats and oils as well as for the nutrition of insect species. In the European Union, it has been established that, even at the very early stage of the presentation of some species of fats (e.g. in some cases, it may be possible to reduce the quantity of such fats, as in the case of human beef and oats, but in some other cases it may not be necessary to produce enough energy from the same species3. The impact of insect breeding on the environment
In addition, they use much less natural resources. Insect farming is also associated with much lower emissions of greenhouse gases methane and carbon dioxide. One of the arguments raised in the discussion on edible insects is the environmental impact of their farming. To produce the same amount of protein from insects, much less water and land are needed than for other sources of animal protein (milk, poultry, pork) and similarly less energy. This is particularly important in the context of a steady increase in the consumption of crops and livestock, whereas they are used for the production of the same quantity of insect protein from other sources.4. An attitude to insect consumption
In some cuisines insects are a delicacy served in our exclusive restaurants (e.g. Escamoles ant eggs). However, it has been observed that the stronger its appearance is, the more strongly it is felt by consumers, the greater the disgust and anxiety that insects have for consumers because they are associated with dirt, spoilage and lack of hygiene, as well as the fear of infections and diseases they carry. However, the extent to which it is perceived by consumers is, however, that the more intense the effect it has on the consumer, the higher the taste of insect consumption. The studies have also shown that insect-eating insects in four groups: the main groups of insects that are treated with insect meat products, and the more recent experiments have shown that one insect and other insect species are not being treated with the same taste and taste, and that one or more insect products are being consumed without the suggestion of an insect, and other species such as insects and insects, are being treated as insect specimens, are already being evaluated by a number of experts in the food5. The safety of insect consumption
It should be noted that the Food and Agriculture Organization of the United Nations (FAO) specifies the forms and quantities in which the food may be consumed and the rules for its labelling. In addition, each product containing insects must be subjected to heat treatment (e.g. cooking, freezing, drying or roasting) before consumption, which additionally reduces the likelihood of microbiological infection. They enter into force after obtaining an opinion from the European Food Safety Authority.6. Where to buy edible insects
Most markets and stationary stores do not yet have them on offer, but they are slowly appearing on store shelves. They are most often sold by online stores In the offer you can find insects mainly in the form of sweet or salty snacks, powder (meat), but also as a paste, baton, chocolate or granules ingredient.
