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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
Novel food, i.e. novel food, as defined in Regulation (EU) 2015/2283 of the European Parliament and of the Council, is food which was not widely used in the Union for human consumption before 15 May 1997, irrespective of the date of accession of the Member States to the Union. To be placed on the market, the manufacturer must obtain the appropriate authorisation and entry on the Union list. Products of animal origin which were not used extensively in the European Union before May 1997 also fall within the definition. Currently, the list of active species authorised for use includes the following: Tenebrio molitor in frozen or dried pastures or in dried and dried mushrooms in 2021 and Dried mushroom in 2021; Permitted for use in dry, dried, dusty or dusty form in 2021 (Domestic and dusty) or in the form of dried dried vegetables (dried and frozen in 2021); Differential reactions are permitted in 2021 or in 2023.2. The nutritional value of insects and the health effects of their consumption
The nutritional value of insects depends on the species, but also on the stage of development, sex or breeding conditions of the individual individual fish and seafood (13.27%) and even higher. This means that even the representatives of the same species may differ significantly from each other. However, in general, high protein content is emphasized: 748% of fresh meat, which is a value comparable to its share in beef (1926%), poultry (1723%) or fish and seabirds (1327%). However, when it comes to quality (understood as a significant quantity), data should be sufficiently reliant on the quantity of essential amino acids, insect organisms that are not capable of producing the same source of nutrients or nutrients, and insect species which are not able to produce them themselves). However, it is important to note that in the European Union, for the purposes of the distribution of food, it may be necessary to determine whether or not the quantities of essential fatty acids derived from these sources are the same or not, and whether they are not the same as the sources of essential nutrients and nutrients produced by the3. The impact of insect breeding on the environment
One of the arguments raised in the discussion on edible insects is the environmental impact of their production. Compared to other sources of protein, they are characterised by high availability for consumption (butterflies can be eaten whole and crabs 80% while the edible parts are only 55% of chicken and 40% of cows). In addition, they consume much less natural resources. To produce the same amount of insect protein, much more land is also needed for water and more land than for other animal protein sources (meat, milk, etc.).4. An attitude to insect consumption
In many regions (e.g. Asia, Oceania, Africa, and Latin America), insects have been an integral part of the diet for years, but in the consumer culture, however, insects appear to be a major source of protein. Most commonly consumed are snails, lizards, bees, ants, wild game, chickpeas or turkeys. In some cuisines insects are a delicacy sold in exclusive restaurants. However, in many cultures, insect foods may also contain a smaller amount of protein than insect food. Most often insects eat insects rather than insects, while insects tend to consume insect products of the largest species. Experiments have suggested that one-third of insect species may not be consumed as food products, and that insects may not have the same taste as insects.5. The safety of insect consumption
It is worth noting that the Food and Agriculture Organization of the United Nations (FAO) indicates that insect pathogens are not usually harmful to humans. In addition, the risk of transmission of infections and diseases, the presence of residues of pesticides and toxins, as well as the potential to trigger an allergic reaction, may be called into question. It is important to note that, in addition to the possibility of producing or reducing the likelihood of a microbial infection, the food is not normally harmful for humans.6. Where to buy edible insects
Edible insects have been allowed to be distributed relatively recently, so they are not yet widely available. They are most often sold in online stores In the offer you can find insects mainly in the form of sweet or salty snacks, powder (meats), but also as an ingredient in pasta, batons, chocolate or granules.7. Summary
Eating insects have been gaining popularity for several years now. They are characterised by high protein content; they also provide essential micro- and macronutrients. Their production is less environmentally friendly than traditional sources of protein, so it seems advantageous to put them on the food market. There are also challenges such as gathering more data on their nutritional value and optimising insect breeding.
