The world population is constantly growing, and with it the need for sustainable food. Insects offer an environmentally friendly, nutritious and sustainable alternative to conventional meat. However, many are still skeptical about eating insects. Here you can learn more about the advantages and legal framework.
Insects as food: these are the advantages
Of course, the decision to eat insects is up to you. But given the environmental benefits, nutrient density and ethical aspects, consuming insects is a serious alternative to conventional meat. Especially as an ingredient in processed foods, they can be an uncomplicated way to integrate more sustainable proteins into your diet.
- No mass animal suffering: insects do not require intensive husbandry and probably feel less pain than mammals.
- A natural part of many cultures: In over 100 countries, especially in Asia, Africa and Latin America, insects are an integral part of the diet.
- High protein content: Insects provide valuable proteins and essential amino acids.
- Rich in vitamins and minerals: insects contain iron, zinc, magnesium and vitamin B12, which is often lacking in plant-based diets.
- Good fat composition: they contain healthy unsaturated fatty acids.
Approval of insects as food in Germany and the EU
In the European Union, insects must undergo an approval process because they are considered “novel foods”. The European Food Safety Authority (EFSA) reviews the health risks and makes a recommendation before approval is granted. In products, the insects are labeled with their respective Latin name. These are currently permitted:
- Yellow mealworm (Tenebrio molitor) – as a dried or ground ingredient in various products.
- European locust (Locusta migratoria) – as a whole, freeze-dried or powdered product.
- House cricket (Acheta domesticus) – as an ingredient in powder form for baked goods, pasta or snacks.
- Buffalo worm (Alphitobius diaperinus) – as a dried or powdered variant in food.
