…bit by bit, they reveal their plans. Not hard to imagine. Worms for those who survive the global die-off. For the ruling elites, steak.
New EU rules put insects on the menu
Experts see creepy-crawlies as a protein-rich alternative to environmentally unfriendly meat.
…a new set of EU rules that should harmonize standards came into force on January 1. For businesses ranging from cricket farms to manufacturers of bug burgers, it is a big moment. They reckon that common rules across the bloc should enable them to scale up and allow the nascent creepy crawly industry to burst from its chrysalis.The new regulation now explicitly covers whole insects and ensures that the European Commission will handle insect-food applications directly, with the European Food Safety Authority (EFSA) advising…
Enthusiasts and environmentalists have long touted insect agriculture as a highly efficient alternative protein source to polluting cattle and pigs. However — even more than the “yuck factor” among consumers — the European insect industry’s biggest obstacle has always been the lack of clear regulation.
Under previous rules on new types of food (the so-called novel foods regulation, which governs products mostly unknown to Europeans before 1997, such as quinoa), it was unclear whether producers could market whole insects for human consumption, rather than just insect wings, for example. National governments also had to green-light food made from insects, splintering regulations across the bloc as Italy outlawed insect burgers while the Netherlands didn’t.
The IPIFF argues that bugs can on average convert 2 kilograms of feed into 1 kilo of body mass — whereas cows require 8 kilos of feed to do the same thing. Insects also emit fewer greenhouses gases or ammonia than cattle or pigs and are highly nutritious to boot, marking them out as a suitable candidate for feeding a world population destined to reach 9 billion by 2050, according to the U.N.’s Food and Agriculture Organization.
“When you have dinners or parties with your friends, everybody is there, dipping in with the knife and spreading” — Roberto Flore, Sardinian chef
Heidi de Bruin, chief executive of Dutch insect producer Proti-Farm, said that consumers are keen on bug food for health and environmental reasons. “It’s the nutritional benefits: low sugar, low salt and the sustainability factor,” she said. “Insects have natural vitamins and minerals, they are rich in calcium, high in iron, antibiotic free, chemical free,” she added…