The European Commission has recently approved a groundbreaking change in the food market, allowing the use of powdered mealworm larvae as an ingredient in various food products, including bread. This regulation, officially known as Regulation (EU 2025/89), has sparked mixed reactions among consumers.
Mealworm Powder Now an Approved Ingredient
The new regulation permits the inclusion of mealworm larvae powder in a range of food items, such as cheeses, jams, pasta, and bread. However, for safety reasons, the larvae must undergo UV radiation treatment before being used in food products. Additionally, products containing mealworm powder must be clearly labeled to warn individuals with crustacean allergies, as mealworms may trigger allergic reactions in some people.
Supporting Eco-Friendly Protein Sources
Economist Adam Gwiazda highlights that this decision aligns with the Food and Agriculture Organization’s (FAO) stance, which has long promoted insects as a sustainable and environmentally friendly source of protein. Alongside mealworms, the European Commission has also approved house crickets and migratory locusts for human consumption, available in various forms such as frozen, dried, and powdered.
A Step Towards Sustainability
The World Economic Forum advocates for the inclusion of insects, algae, and other modern food products as part of the “novel food” category, emphasizing their potential to help combat climate change. These protein sources require significantly fewer resources than traditional livestock farming, making them an attractive option for sustainable food production.
Global Trends in Insect Consumption
The trend of incorporating insects into food is not exclusive to Europe. In Singapore, 16 species of insects, including beetles and grasshoppers, have been approved for consumption starting in 2024. However, these ingredients must be sourced from licensed and regulated farms to ensure safety and quality.
The approval of mealworm larvae as a food ingredient is a significant step in Europe’s shift towards more sustainable and eco-friendly protein sources.
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