New horizons in food: integrating an unexpected ingredient into our daily lives

A revolutionary decision

The idea of ​​incorporating insects into the European diet may seem unconventional to some. However, the European Food Safety Authority’s (EFSA) approval of the use of mealworm flour, also known as yellow mealworm flour, marks a turning point. This decision follows a request from the company Nutri Earth, which wants to include this new protein source in various everyday food products.

This initiative is part of a broader global trend, supported by the FAO, encouraging insect farming to address future food challenges. Although already consumed in many cultures, this practice is gradually gaining popularity in Europe.

Which products are affected?

The new flour will only be incorporated into certain widely consumed foods, such as bread, pasta, cakes, processed potato products, fruit and vegetable compotes, and cheeses and dairy products derived from cheese. The permitted quantities vary depending on the product, ranging up to 4 g of larvae flour per 100 g of bread or cake, and only 1 g per 100 g of cheese.

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