The growing pressure on global food systems has intensified the interest in sustainable protein sources. Four insect species have been authorized as novel foods in the EU following safety evaluations by the European Food Safety Authority (EFSA).

These authorizations allow insect-derived products to be placed on the EU market in specified forms, including frozen, dried, and powdered, under defined conditions of use.

Approvals have renewed attention to the potential role of insect-based proteins in aging populations, sports nutrition, and dietary diversification, while also highlighting the economic, safety, and allergenicity issues that will shape their wider adoption.

Insects are increasingly being considered as alternative protein sources. While consumption in Europe remains limited, edible insects are part of established diets in Asia, Africa, and the Americas, including Mexico, Brazil, India, Thailand, and the Democratic Republic of the Congo.

EU Authorized Species

Four insect species have been authorized as novel foods under Regulation (EU) 2015/2283, following the scientific opinions issued by the EFSA.

Tenebrio molitor, the yellow mealworm, received its EFSA opinion in January 2021; Acheta domesticus, the house cricket, in August 2021; Locusta migratoria, the migratory locust, in July 2021; and Alphitobius diaperinus, the lesser mealworm, in July 2022.

These opinions formed the basis for European Commission authorizations and reflected the EU’s structured approach to assessing insects as novel foods, with a particular focus on safety, processing methods, allergenic potential, and labelling requirements.

A recent study published in Food Science and Nutrition examined the performance of insect-based ingredients in consumer foods.

Nutritional Value

Speaking with Univadis Spain, part of the Medscape Professional Network, Marta Ros-Baró, a researcher at the NUTRALiSS Research Group, Faculty of Health Sciences, Open University of Catalonia, Barcelona, Spain, described the nutritional profile and said, “Insect protein is a high biological value protein source rich in essential amino acids, but also in healthy fatty acids, vitamins, and minerals (such as iron and zinc). In addition, it offers an excellent protein/fat ratio and high digestibility.”

Approved species contain 48%-67% protein by dry weight, 21-39% fat with meaningful levels of unsaturated fatty acids, and significant concentrations of vitamins and minerals.

Ros-Baró added “T molitor stands out for its high nutritional value, especially its high-quality protein content, with all the essential amino acids necessary for the human body, making it comparable to traditional sources like meat or eggs. Furthermore, its healthy fats include polyunsaturated fatty acids, such as omega-3 and omega-6, which are key for cardiovascular and brain health, as well as monounsaturated fats that can help lower cholesterol. It is also a good source of minerals, such as iron, zinc, and calcium, and vitamins, such as B12 and riboflavin.”

Insects also provide dietary fiber in the form of chitin, a structural polysaccharide of the exoskeleton, which distinguishes insect-based foods from other animal-derived ingredients.

Product Testing

The project incorporated T molitor protein, supplied as flour or hydrolysate, into pasteurized dairy products and brownies to evaluate their sensory acceptance. This study represents the first systematic taste testing of insect-enriched foods in the Mediterranean region.

In the dairy tasting, 21 adults older than 60 years evaluated pasteurized dairy products enriched with T molitor flour and flavored with hazelnut, vanilla, or a combination of both. The hazelnut and vanilla formulations received high ratings.

The second tasting was used to assess the enriched solid products. Twenty-five participants 19-73 years of age evaluated three brownie formulations: one made with insect flour alone, one incorporating flour and yogurt, and one combining flour with insect protein hydrolysate. The formulation containing both flour and hydrolysate received the highest ratings, with participants noting a softer and more pleasant texture. This version also improved the protein-to-lipid ratio without reducing the sensory appeal compared with conventional brownies.

Acceptance of New Products

A central finding of this study is that consumer acceptance depends strongly on how insect protein is incorporated.

In a press release, Ros-Baró said, “These results confirm that not all forms of insect protein have the same potential. The way they are incorporated into consumer products is key to obtaining foods that are not only sustainable and nutritious but also highly valued.”

Earlier studies have shown that insect flour is more readily accepted than whole insects because it can be easily integrated into familiar foods. Hydrolysates obtained through enzymatic or acid hydrolysis offer another option for developing functional, nutrient-dense products with favorable sensory qualities.

Researchers are investigating the use of T molitorflour in cookies for postexercise studies because of its high protein content and rich mineral profile, which can aid in muscle recovery and enhance nutrition. “We want to expand the research with a larger sample to corroborate the results of the pilot study.” The study will compare blood markers and anthropometric changes in individuals consuming insect-enriched cookies compared with those consuming conventional cookies after exercise, said Ros-Baró.

Perspectives, Challenges, and Opportunities

According to Ros-Baró, insect protein-enriched foods may be useful for groups with higher protein needs, including older adults and athletes.

She also highlighted the potential to modulate the nutritional profile of insects through their diet. For example, modifying the insect diet may enrich it with beneficial fatty acids or other bioactive compounds, allowing tailored nutritional profiles in foods made from insect-derived ingredients.

Regarding fiber, Ros-Baró said, “Chitin, present in the exoskeleton, is considered a form of dietary fiber, although it differs from plant fiber. Some studies suggest that chitin may have prebiotic effects, promote microbiota diversity, and support the growth of beneficial bacteria. Combining chitin with plant fiber may produce complementary effects and potentially additional digestive benefits.”

Despite this promise, several challenges remain. “There are still economic challenges. The industry remains in its early stages, and limited production volumes increase the cost of processing, including breeding, harvesting, drying, and converting insects into powders. There are also risks, such as potential contaminants, including heavy metals and microbes; allergenicity, particularly cross reactivity with crustacean allergens; and the need to ensure food safety through appropriate regulatory measures.”

Recent literature reviews have identified numerous bioactive compounds in insects, including those with antioxidant, antimicrobial, antidiabetic, anti-obesity, antihypertensive, and antilipidemic properties. Research in this field is expected to expand significantly in the future.

The study authors, including Ros Baró, reported having no relevant conflicts of interest.

This story was translated from Univadis Spain.