Insects are considered novel foods in the EU. Novel foods must be subject to a standardised safety assessment before they can be placed on the market in the EU. Novel foods must not pose a risk to the consumer and must not be misleading. Furthermore, they must not differ from conventional foods and food ingredients that they are intended to replace in such a way that their normal consumption would result in nutritional deficiencies for the consumer.

The following insects are currently authorised as novel foods in the EU:

• Acheta domesticus (house cricket), frozen, dried and powdered as well as partially defatted powder
• Locusta migratoria (migratory locust), frozen, dried and in powder form
• Frozen, dried and powdered as well as UV-treated mealworms (larvae of Tenebrio molitor)
• Larvae of Alphitobius diaperinus (grain mould beetle), frozen, as a paste, dried and in powder form

According to the European Food Safety Authority (EFSA), around 2-4% of the adult population and up to 8-9% of children are affected by food allergies. The EU regulations on food labelling therefore contain a list of 14 allergens that must be labelled (e.g. eggs, milk, fish, crustaceans, etc.). This is to enable people with food allergies to find out whether products contain ingredients to which they are sensitive.

The EFSA came to the conclusion that the consumption of the insect proteins assessed can potentially lead to allergic reactions. This may be particularly the case for people with pre-existing allergies to crustaceans, house dust mites and in some cases molluscs.

Therefore, the authorisation of this novel food clarifies this issue and sets out specific labelling requirements for allergenicity: The name of the novel food to be indicated in the labelling of the respective food shall be, for example, "UV-treated larval powder of Tenebrio molitor (mealworm)". There must also be a warning that this ingredient can trigger allergic reactions in consumers who are known to be allergic to crustaceans, molluscs and products made from them, as well as house dust mites. This information must be displayed in the immediate vicinity of the list of ingredients.

The use of insects in food is regulated by law throughout the EU. Table 1 of the relevant EU regulations specifies in which foods and in what quantities these insects may be used. Table 2 gives the exact specifications of the characteristics/composition that novel foods derived from insects must have, e.g. eur-lex. europa.eu/legal-content/DE/TXT/?uri=CELEX:32023R0005

The import of insects as food into the EU is permitted from Canada, Switzerland, South Korea, Thailand and Vietnam: Implementing Regulation (EU) 2021/405 (Annex XV)

Whether they want to eat insects or not is up to the consumer. The use of insects as an alternative source of protein is not new and insects are regularly eaten in many parts of the world.

It can be assumed that foods with farmed insects as an ingredient will only be purchased by people who really want to consume them. As the breeding of insects is very costly, farmed insects are not cheap ingredients and are currently niche products. Therefore, fears that insects will simply be added to food and thus reach customers who do not want to consume them are understandable, but in our view unfounded due to the aforementioned cost factor on the one hand, but also due to the mandatory labelling and the associated transparency for customers. Furthermore, it can be assumed that these products will be increasingly advertised to target groups.

According to the Food and Agriculture Organisation (FAO), insects are of particular importance as food in the 21st century due to the rising costs of animal protein, food insecurity, environmental pollution, population growth and the increasing demand for protein. Alternative solutions to conventional animal husbandry must therefore be found. The consumption of insects therefore makes a positive contribution to the environment, health and livelihoods. The FAO also points out that insects are a very nutritious and healthy food source with a high fat, protein, vitamin, fibre and mineral content. They are therefore an alternative source of protein that facilitates the transition to a healthy and sustainable diet.

Further information on the topic can be found here:
https://www.verbrauchergesundheit.gv.at/Lebensmittel/neuartige_lm/Insekten_als_Lebensmittel.html

https://food.ec.europa.eu/safety/novel-food/authorisations/approval-insect-novel-food_en