Insect-based component gets approved for EU foods

(MENAFN) The European Commission has officially approved a new food ingredient made from dried and ground mealworm larvae, a young form of beetles, for use in various food products. The larvae will undergo ultraviolet (UV) light treatment, a process similar to how sunlight helps the human body produce vitamin D. This move is part of the EU’s strategy to introduce more sustainable protein sources into the food market.

The new regulation, effective from February 10, permits up to 4% of insect-based mealworm powder in foods like bread, cheese, pasta, and jams. The decision follows a scientific assessment by the European Food Safety Authority (EFSA), which confirmed that UV-treated mealworm powder is safe to consume at approved levels. EFSA noted that while UV treatment increases vitamin D3 content in the powder, it does not significantly contribute to dietary vitamin D intake.

However, the EFSA also cautioned that people with allergies to shellfish or dust mites could potentially have allergic reactions to mealworm proteins, recommending further research into this area. As a result, the European Commission has mandated clear labeling for products containing mealworm powder, requiring them to state “contains vitamin D produced by UV-treatment” and display the vitamin D content in the nutrition facts, with a clear mention of the insect-based ingredient in the ingredient list.

This approval aligns with the Food and Agriculture Organization’s (FAO) promotion of insects as a sustainable protein source, highlighting their lower environmental impact compared to traditional livestock farming. The World Economic Forum (WEF) has also supported insect consumption as a green solution to the food crisis and climate change, advocating for its benefits in reducing greenhouse gas emissions.

Mealworm powder joins other insect-based foods, such as migratory locusts and house crickets, that have already been authorized by the EU. Insects, long a dietary staple in regions like Africa, Asia, and Latin America, are gaining popularity in other parts of the world as a sustainable food source.

MENAFN09022025000045015687ID1109184828