Alternative ingredients: insects in food: niche or trend?

So far, insects have been found more in nature than on the plate. However, more and more insects are approved by the European Union as food or its components in the EU. UV-treated insect powder from larvae of the flour beetle has recently been used in food. But although insects offer advantages, the market develops rather slowly. An overview:

Why eat insects at all?

In contrast to Germany, insects on the plate are not unusual in many countries worldwide. According to Constanze Rubach from the Lower Saxony Consumer Center, they are sources for unsaturated fatty acids, B vitamins and important minerals. They also have a similar protein content as pig, beef or turkey meat- and are a conceivable alternative to meat consumption for some. “The exact protein content varies depending on the type of insect,” says Rubach. In addition, the breeding of insects is more climate -friendly than that of vertebrates.

How common are insects in food?

That cannot be said exactly. “In general, we have no dedicated market information about food with insect share,” said the Federal Association of German Food Trade at the request of the German Press Agency.

According to large companies, insects containing insects cannot yet be found on a large scale in the supermarket shelves. On the dpa request REWE, EDEKA, Kaufland, Aldi, Lidl, Penny and Netto unanimously stated that no products with insect components in their own brands have to be carried out in their own brands.

Nevertheless, production is increasing according to the industry. According to the International Platform of Insects for Food and Feed (IPIFF), a European interest organization of the insect production sector, the overall production of insects for human consumption across the EU was just over 800 tons. Estimates for this year predict a production of 2,755 tons.

In comparison, however, this is negligible: According to Eurostat, the meat production from pigs in 2023 was 20.6 million tons, which from poultry at 13.3 million tons.

What is allowed in the EU?

Insects are considered so -called new foods and must be approved by the EU before they can be brought onto the market. In 2021, the European Commission allowed insects in food for the first time. The flour beetle is allowed in different shapes and variants – for example frozen, dried and as a powder. In addition, the hiking grasshoppers (Locusta Migratoria), the house crickets (Acheta Domesticus) and the grain -free beetle (Alphitobius Diaperinus) – also known as Buffalower – may be processed.

A few weeks ago, the Commission also approved the use of UV-treated powder of entire larvae of the flour beetle (larvae of Tenebrio Molitor). According to the Commission, there are also other applications for insects that are to be marketed in different forms. These are subjected to a security assessment by the European Food Safety Authority.

What do people in Germany think of insects in food?

According to 83 percent, the vast majority in Germany has so far not eaten insects on a current YouGov survey on behalf of the dpa. But at least almost one in ten (8 percent) has already eaten the animals deliberately and 18 percent replied that they would try them.

Almost two thirds of the respondents stated that they had not eaten insects so far and not wanting to do so in the future. In place one of the reasons that keep the respondents from insect consumption is clearly disgusting (62 percent). This was followed by cultural habits (24 percent) and unknown ingredients (22 percent). 14 percent stated that there were no reasons that stopped them.

In which foods can insects occur?

In fact in a lot. According to the food association Germany, hiking grasses, house crickets and Co. can be in bread, pasta, meat substitute products, cookies, sauces, potato products, pizzas, whey powder or even chocolate.

And even if some people eat the jungle camp when eating: in Germany there are indeed restaurants in which entire or processed insects are offered. As many there are, the German Hotel and Restaurant Association Dehoga cannot quantify.

And can they be “hidden” in food?

No, the list of ingredients must be clearly stated if there is, for example, a beetle or a grasshopper in the product – both with the Latin designation and with the common name.

This applies not only to food from supermarkets – but also to products from the baker. According to Christopher Kruse, managing director of the Central Association of the German Bakery Handels, the guiding principles for bread and small biscuits clearly show which ingredients may contain in common types of bread. “If a baker wants to deviate from it, he would have to mark it separately,” says Kruse.

In addition, foods with insect shares have so far been something special, which is why these ingredients should often be recognizable directly at first glance, according to the food association Germany.

“At the moment it does not look that the market for food with insects is growing as an ingredient,” says the food association Germany. In addition, flour from insects is more expensive than wheat. This means that food also becomes more expensive. “So far, insect breeding has been a niche on the grocery store,” says consumer advocate Rubach.