The UK's growing edible insect sector is working with Government to demonstrate safety of our products
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As part of the Woven Network’s increasing focus on the needs of the edible insect sector in the UK, we recently issued the following messages to the media:
The Woven Network has established that the UK has at least 26 companies involved in creating products relating to bringing nutritious, tasty and sustainable insect protein to consumers. While some are start-ups, many have been trading successfully for over 5 years. We believe that the UK sector is probably the largest and most innovative in Europe in terms of edible insect food products. These companies, with the potential to generate over £30m in revenue are fully engaged with the Food Standards Agency to prove the safety of these highly sustainable products.
We were disappointed to learn that the UK Government has adopted the European Commission’s position that insects are “Novel Foods” that require tests and laboratory analysis that can take around 16 months and cost tens of thousands of pounds to prove that products that have been on the market in UK and Europe for many years are safe. We would have preferred the UK to have adopted the approach of many other countries in recognising they are “traditional foods” that are presumed safe so long as those farming and working with them follow appropriate hygiene and hazard management practices.
Despite this, the Woven Network is working with the companies involved and the Belgian Insect Industry Federation to put together the dossiers of evidence required by the Food Standards Agency.
Dr Nick Rousseau, Founder and MD of the Woven Network said:
- “The edible insect sector is committed to high standards of hygiene and effective hazard management as these dossiers will demonstrate.
- About 20 different applications for Novel Food approval have been submitted to the EFSA in Europe and with all likely to be granted as we are totally confident in the safety of the sector's products and comply fully with industry practice for hazard assessment and management.
- We are confident that the UK Government supports our sector, following the considerable investment that it has already made to support innovation, and we look forward to seeing edible insects given a prominent place in the new Food Strategy.”
If there are other companies in the Edible Insects sector looking at the UK as a market, please contact nick.rousseau@woven-network.co.uk, to discuss the situation.
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NB. Since issuing this press release, we have seen that the Guardian has run on 27 May 2021 with an inaccurate and misleading article about the situation (as you can read, the quote I offered has not been used, instead they have quoted me very differently). We were forced into issuing the Press Release as someone had approached the Guardian. For the record, we are in constructive and promising discussions with the Food Standards Agency on the situation in the UK and remain optimistic that the position will improve.
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EU approval of first insect as Novel Food
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The Standing Committee on Plants, Animals, Food and Feed (Novel Food and Toxicological Safety section), which is composed of representatives of all EU countries and chaired by a European Commission representative, has given, on 3rd May, a favourable opinion on the draft legal act authorising the placing on the market of dried yellow mealworm, as a novel food.
The term yellow mealworm refers to the larvae of the beetle Tenebrio molitor. This novel food is intended to be used as a whole, dried insect in the form of snacks or as a food ingredient, in a number of food products.
There are at the moment 11 applications for insects which are subject to a safety evaluation by EFSA. Following the endorsement by the Member States in April, a Regulation authorising this insect as a food will be adopted by the Commission in the coming weeks.
The science behind Novel Food applications has been published by the European Food Safety Authority.
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Social media - Cicadas and seafood allergy
The East coast of America is witnessing this year the 17 year cycle when adult cicadas emerge from the ground to breed. Amongst others the Canadian Broadcasting Corporation ran a piece how to cook them. They emphasised that they were low in fat, high in protein, and as foods they are sustainable, and environmentally friendly.
The recipe suggested that they be frozen, rinsed through with water, freeze dried for crunch, then fried over a medium-high heat for a minute with oil, garlic, shallots, herbs, salt and pepper until they were crisp.
Added to the end of the article was a screenshot of advice tweeted on 2 June by the US Food and Drug Administration (@US_FDA) that eating insects should be avoided by those allergic to seafood as insects are related to shrimp and lobsters.
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This was also picked up by NBC news, the Washington Post, and the New York Times.
Five days later came the retraction that as of 7 June the FDA had received no adverse reports from eating cicadas. Bold headline with meek retraction.
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BBC Future Planet
A neglected protein rich ‘superfood’
Beta Hatch, Washington State, USA, Centre for Environmental Policy at Imperial College in London, European Food Standards authority and a BBC video: ‘Why insects are the missing link in our food system’ feature in this summary of the benefits of insects for food on environmental and sustainability reasons.
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Australia edible insect roadmap
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Ponce-Reyes R and Lessard BD (2021) Edible Insects -
A roadmap for the strategic growth of an emerging
Australian industry, (April 2021) Australia national science agency, CSIRO, Canberra.
Executive summary
Current food systems cannot meet the global challenge of producing enough nutritious, high-protein food for the world’s growing population. Conventional farmed animals, such as cattle, pigs, and poultry, are currently the largest source of protein worldwide, and account for more than 30% of all calories consumed by humans. Increased production of conventional animal protein would be expensive, pose high environmental costs, and would be restricted in scale by the availability of natural resources. Diversifying global food supply chains will be essential to building more resilient food systems capable of withstanding increased disruptions caused by climate change, environmental damage, and emerging diseases.
The global edible insect industry is growing fast, with the worldwide market expected to reach $1.4 billion AUD in value by 2023. More than 2,100 insect species are currently eaten by two billion people from 130 countries, including 60 native insect species traditionally consumed by First Nations Peoples in Australia. Insects have high-value nutritional profiles, and are rich in protein, omega-3 fatty acids, iron, zinc, folic acid and vitamins B12, C and E.
Commercial insect farming is considered to have a low environmental footprint, requiring minimal water, energy, and land resources. Europe and the United States of America are the leading edible insect markets in the Western World today, with more than 400 edible-insect-related businesses in operation. In Australia, early adopting start-ups and entrepreneurs have recognised the potential of a national edible insect industry. Currently, 14 insect-based businesses operate in Australia, including farmers, producers, product developers, chefs, and consultants. The Australian insect industry is expected to grow into a $10 million AUD industry annually in the next five years. However, scalability is limited by a lack of automation, limited research in the local sector, and the current state of consumer attitudes.
This report identifies the challenges and opportunities for the Australian edible insect industry. It provides a useful framework for First Nations initiatives, start-ups, insect businesses, researchers, policy makers, and members of the general public who are considering engaging with the emerging industry. Australia is well positioned to leverage its agricultural innovation, knowledge of biodiversity, research capabilities and industry experience to take advantage of developing opportunities in the edible insect sector and deliver insect products to the well-established export markets. In order to advance the Australian industry, we must: • forge new collaborative partnerships among First Nations Peoples, researchers, industry, and government bodies to advance our knowledge, procedures and policies • co-develop First Nations owned and led initiatives, improve Western perceptions of insect consumption, and create new Australian-branded products and food experiences that will promote traditional usage and market acceptance • identify and incorporate native insect species already adapted to the Australian environment into low-impact farming practises to encourage an ecologically sustainable industry • produce new edible insect foods that are delicious, nutritious, and easy to access to help improve the Australian diet.
Through increased investment, ongoing collaboration, as well as foundational research and development, Australia can become a leading international player in producing nutritious, sustainable, and ethical Australian-branded edible insect products that will contribute to meeting the global challenge of achieving food security.
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17:30 23 June 2021 (UTC+1)
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The Fédération Française des Producteurs, Importateurs, Distributeurs d'Insectes invite you to a webinar by Gaëlle Pantin-Schier, Université Angers: The “yuck effect” linked to the consumption of insects. Should we display whole insects on the packaging or hide them? For marketing, should we highlight the benefits of insects for the planet and for their nutritional value? What's best?
To register - follow link (peut-être en français)
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11:00-12:30 Thursday 1 July 2021 (UTC+1)
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A WWF roadmap to accelerate insect protein in UK feeds
WWF will be setting out a route for the use of insect protein to scale in UK salmon, pork, and poultry feeds between now and 2050 in a roadmap report. You are to join a webinar revealing this new research and what it means the UK’s future soy and fishmeal footprint. This will be followed by questions.
What will you get out of the session?
- WWF’s perspective on the role of novel feed ingredients like insect protein
- What WWF’s new research shows, and what this means for the UK’s future soy footprint
- Hear perspectives from Tesco, Michelmores and Insect Industries UK Secretariat and AIC on this research and how the industry can further support UK insect farming
Please register in advance with the following link:
https://wwf.zoom.us/meeting/register/tJ0qcuqgrD8rHNP_CvOu2l-y1m3LTQ59_Jzj
Who is invited?
We are inviting those with an interest in feed, soy and aquaculture across UK food industry. We are also inviting government, the research community, and insect producers.
Why is WWF interested in this work?
Our global animal feed system has high environmental impact, driving the destruction of forests and grasslands and using vast quantities of land and water.
If we are to halve the environmental impact of the UK shopping basket, we must look closely at feed. If insect meal were to become a staple ingredient in UK feeds, how much soy could be displaced, and what would this journey look like? Join our event to learn how our research addresses these questions.
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30 July - 1 August 2021 Valley Fest, Bristol
Bug Recipes will be taking a stall, serving cricket tacos, giving a talk, and contributing to a presence by Woven Network at the Valley Fest near Bristol at the end of July.
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Family activities, lectures, stands, workshops, cooking demonstrations, tastings. For information: info@biif.org
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Menozzi D, Sogari G, Mora C, Gariglio M, Gasco L, Schiavone A.
Insects as Feed for Farmed Poultry: Are Italian Consumers Ready to Embrace This Innovation?
Insects 2021, 12(5), 435; https://doi.org/10.3390/insects12050435
Abstract
The inclusion of insects as a protein source in feed production is not only related to technical, economical, and normative restrictions but is also affected by consumer acceptance. In this study, we evaluated consumers’ attitudes, intention to purchase and eat, and willingness to pay for meat obtained from a farmed duck fed with insect-based meal or a live insect diet. We conducted a survey among a sample of 565 consumers to test the effects of information about the benefits of using insects as feed on consumers’ attitudes towards animal-based products fed with insects. Providing information on the sustainability and nutritional benefits of using insects as feed increased both attitude towards and intention to purchase and eat meat products made from animals fed with insects. In the treatment group, we found a significant reduction from 21.9 to 14.0% in those who wanted to be compensated for buying a duck fed with an insect-based meal and an increase in those willing to pay the same price—from 64.9 to 72.7%. The information treatment significantly increased the intention to eat such products, suggesting that increasing consumers’ knowledge might help in reducing the fears and misconceptions around the topic of using insects as a feed source.
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