Insect-based flour: A sustainable addition to European food products

As of Monday, February 10, European consumers may notice an unconventional new ingredient in their food: Tenebrio molitor larva powder, commonly known as mealworm flour. This development follows approval by the European Commission, marking a significant step in the incorporation of insects into the food industry. Products such as bread, cakes, pasta, compotes, and even cheese can now include this unique flour.

Strictly regulated approval process

The European Commission’s decision is backed by a scientific opinion from the European Food Safety Authority (EFSA), which confirmed the ingredient meets current health standards. French company Nutri’Health, which submitted its application in 2019, has been granted exclusive rights to market this powder for the next five years. Specific usage limits have been established: up to 4% in bread and cakes, 3.5% in pasta and compotes, 3% in potato-based products, and 1% in cheeses.

Transparent labeling for consumers

To ensure transparency, European regulations require the explicit mention of this ingredient on product packaging. Labels must include the description: "UV-treated whole Tenebrio molitor larva powder (mealworm)." This measure aims to fully inform consumers and prevent unintentional consumption.

Potential allergenic risks

Although deemed safe for general consumption, insect-based flour may trigger allergic reactions in some individuals. EFSA has highlighted that people allergic to crustaceans, dust mites, and, in certain cases, mollusks could also be sensitive to this ingredient. Clear labeling is mandatory to minimize risks for susceptible consumers.

A sustainable alternative to traditional protein sources

The introduction of insect-based flour aligns with efforts to reduce the environmental footprint of food production. Rich in proteins and vitamins, this alternative boasts significant environmental advantages, as its production generates far fewer greenhouse gas emissions compared to traditional livestock farming.

This is not Europe’s first foray into insect-based food products. In 2021, mealworms were approved in dried larva form, while in 2023, defatted house cricket powder was authorized for use in products such as bread, cereal bars, and meat substitutes.

Despite cultural reservations, the use of insects in human diets is gradually gaining traction in Europe. By addressing the need for sustainable protein sources and reducing the environmental impact of food production, this emerging trend is carving out a place in the continent’s culinary landscape.