The European Union has recently allowed the use of mealworm powder in food products, such as bread, cakes and cheese, up to a 4% content level. Proponents of the insect-based protein claim that it has a higher protein content compared to traditional flours and is enriched with vitamin D due to UV radiation. The French company Nutri’Earth has secured a five-year monopoly on the sale of the mealworm powder in the EU, sparking concerns about potential lobbying influences.
However, experts argue that the vitamin D content is not unique to the mealworm powder and that the practice of UV radiation is not new, as it is already used in the production of some mushrooms. Additionally, the human body can produce vitamin D through sun exposure and a balanced diet can provide the necessary amount, with fatty fish like salmon and herring being rich sources.
The mealworm powder also raises concerns about potential allergenic reactions, as the EFSA has found that it can trigger allergic reactions in people allergic to insects, dust mites, or crustaceans. Furthermore, there is a risk of allergens from the insect’s food entering the final product and the EFSA recommends further research to better assess the potential risks.
Four insect species, including mealworms, have been approved as food in the EU since 2021 and can be found in a wide range of products, from baked goods to meat products. Consumers can check the ingredient list for the presence of insects and the products must be labeled with the Latin and local name of the insect, as well as the form in which it is used.
Critics argue that the promotion of insect-based food is an attempt to change consumers’ eating habits, which go against their traditional culinary culture, in the name of sustainability and climate protection.