House crickets are “not nutritionally disadvantageous,” ESFA food safety assessment finds
18 Aug 2021 --- The consumption of house crickets (Acheta domesticus) as a novel food source is not nutritionally disadvantageous, according to an official regulatory opinion published by the European Food Safety Authority’s (ESFA), following a request from the European Commission.
Proposed food applications for house crickets include snack formats and food ingredients across a variety of products targeted toward the general population.
The safety of the novel alternative protein source was examined by the ESFA’s Panel on Nutrition, Novel Food and Food Allergens (NDA) in three formulations: frozen, dried and ground.
Contaminant levels hinge on insect feed quality
The EFSA Panel notes that the concentrations of contaminants in the house crickets as a food source depend on the occurrence levels of these substances in the insect feed.
The Panel further notes that there are no safety concerns regarding the stability of the novel food if it complies with the proposed specification limits during its entire shelf‐life.
The main nutritional components of house crickets are protein, fat and fiber (chitin).
Insect ingredients have been gaining commercial traction in light of new regulatory approval in the EU.
House crickets have a high‐protein content, although their true protein levels are said to be overestimated when using the nitrogen‐to‐protein conversion factor of 6.25, due to the presence of non‐protein nitrogen from chitin.
Genotoxicity risk
The Panel notes that no genotoxicity and no subchronic toxicity studies involving house crickets were provided by the applicant.
Considering that no safety concerns arise from the history of use of A. domesticus or from compositional data, the Panel identified no other safety concerns than allergenicity.
The Panel considers that the consumption of the novel food might trigger primary sensitization to A. domesticus proteins and may cause allergic reactions in subjects allergic to crustaceans, mites and molluscs.
Additionally, allergens from the feed may end up in the novel food. The Panel concludes that the Novel Food is safe under the proposed uses and use levels.
Commercial pathways open up for insects
With commercial prospects on the horizon for insect ingredients following a recent regulatory approval in the EU, mealworm proteins are growingly recognized as a source for highly sustainable and quality protein.
According to new research by the Netherlands’ Maastricht University, the novel food source is as nutritionally beneficial as the “gold standard” dairy protein.
According to research cited by the Dutch agri-tech company and member of the natural insect protein coalition Ÿnsect, 60 percent of consumers in Western Europe showed an interest for sport nutrition products containing insect protein.
Meanwhile, separate analysis by Indiana University – Purdue University Indianapolis, US, has similarly forecasted the weakening stigma surrounding edible bugs in the near future.
Edited by Benjamin Ferrer
