Insects in Food: A Growing Trend or a Passing Fad?

Insects are increasingly being considered as a viable food source across Europe, following the EU's approval for their use in food products since 2021. Four years later, the acceptance and presence of insects in the food market raises the question: are they becoming a mainstream option or remain a niche?

In many cultures, consuming insects is a common practice, offering a source of unsaturated fats, B vitamins, and essential minerals. Experts suggest that insects provide a protein content comparable to traditional meats like pork and beef, making them a potential alternative for those looking to reduce their meat consumption. Additionally, insect farming has a lower environmental impact compared to raising livestock.

Despite the potential benefits, the market for insect-based foods in Germany has not seen significant growth. According to the German Retail Association, there is a lack of comprehensive market data on insect-containing food products. Major supermarket chains such as Rewe, Edeka, and Aldi have reported that they do not carry products with insect ingredients in their own brands.

However, industry reports indicate increased production in the insect sector. In 2023, the total production of insects for human consumption within the EU surpassed 800 tons, with projections for 2024 estimating production to reach approximately 2,755 tons. This figure, while showing growth, remains minimal compared to traditional meat production, which was recorded at 20.6 million tons for pork and 13.3 million tons for poultry in the same year.

Insects are classified as novel foods in the EU, requiring regulatory approval before entering the market. The European Commission has authorized various insect types, including the mealworm and crickets, to be used in different forms such as frozen, dried, or as powder. Recently, approval was granted for UV-treated powder from mealworm larvae, with further applications for additional insect species currently under review by the European Food Safety Authority.

Public perception in Germany reveals that while a significant majority--83%--have never consumed insects, there is some openness to trying them, with about 18% indicating a willingness to taste insect products. However, common barriers to acceptance include cultural norms and feelings of disgust, with 62% citing these as reasons to avoid insect consumption.

Insects can be found in a variety of food products, ranging from bread and pasta to snacks and sauces. Transparency in labeling is mandatory, ensuring that consumers are aware of any insect ingredients present in their food. Restaurants offering insect dishes are available, although their exact numbers are difficult to quantify.

Despite the potential for growth, experts indicate that the market for insect-based foods remains limited. The cost of insect flour is currently higher than traditional wheat flour, which contributes to the overall expense of products containing insects. As a result, the insect farming sector continues to represent a niche within the broader food market.