Insect protein for animals: yes or no?

While the practice hasn’t yet caught on in Europe, eating insects is already widespread in certain parts of the world, such as Africa, Asia, and Latin America. Despite the many economic, environmental, and nutritional benefits, France remains hesitant about insects appearing on the plates of humans and their furry companions—but not for much longer.     By 2030, nearly nine billion people and animals will need to be fed. To meet this challenge and satisfy ever-growing needs—particularly for protein—the FAO (Food and Agriculture Organization of the United Nations) has come out in favor of developing large-scale insect farming. Pets, which currently consume 20% of the world’s meat, are an undeniable part of the equation.  

Significant economic, ecological, and nutritional benefits

While entomologist Marcel Dicke of Wageningen University in the Netherlands estimates our unintentional consumption of insects at 500 g to 1 kg per year—particularly in products made with insect flour—insects have not yet gained widespread acceptance on our plates in France. Yet, approximately two billion people worldwide supplement their diets with insects, which are nutritionally beneficial. Certain species are particularly rich in protein, fats, minerals, and vitamins, with amino acid profiles that are well-balanced to meet the needs of both humans and animals. They also have the advantage of being low in sodium and carbohydrates. And let’s not forget the environmental benefits. Insect farming requires extremely little land compared to traditional livestock farming. Take mealworms, for example: these insects do not drink water, grow in the dark, and can be raised at very high densities, all of which help reduce the ecological impact of their farming. Compared to beef, insect-based foods use 2% of the land and 4% of the water per kilogram of protein. One metric ton of insects can be raised in 20 square meters of space in 14 days, all without the need for fertilizers or pesticides and with only very low emissions. The FAO has been promoting their consumption for environmental and nutritional reasons for years. But French regulations—or rather, the lack thereof—have long dampened the enthusiasm of manufacturers. The French Agency for Food, Environmental and Occupational Health & Safety (ANSES) advises caution regarding the consumption of insects.  

Possible Health Risks Associated with Insects

In 2015, in anticipation of the potential development of these products in Europe or France, ANSES published a review of the current state of scientific knowledge on the risks associated with insect consumption. In particular, it identified the potential hazards posed by insects and outlined the research needs in this area. Like all foods, insects can pose certain hazards that must be controlled through specific standards in order to reduce the potential risks associated with their consumption. Indeed, health hazards do exist, and ANSES categorizes them into four types:

• Chemical substances: Insects may contain substances with toxicity, such as venom, or medications, pesticides, or organic pollutants used in their rearing. Certain insect species may also contain antinutrients that, when consumed in large quantities, can interfere with the absorption of certain nutrients. However, for the most part, these substances are also found in some common foods.

• Physical hazards: Certain parts of the insect are indigestible and must be removed. Belgian authorities therefore recommend removing the legs and wings of grasshoppers. Consuming the rostrum of certain beetles or the stinger of insects is also not recommended.

• Physical risks: As with all arthropods (mites, crustaceans, mollusks), there is a risk of allergy.

• Microbial risks: Parasites, viruses, bacteria and their toxins, as well as fungi, can cause infection when insects are consumed. There is still a significant lack of information on this subject, and precautions must be taken.

The ANSES expert report emphasized the need for further research to conduct a comprehensive risk assessment of the health risks associated with insect consumption. As such, it recommended establishing lists of the various species suitable for consumption and defining specific guidelines for the rearing and production of insects and their products, to ensure effective risk control. Rightly so, but it must be said that this applies to any food intended for consumption. Since then, numerous studies have supported the benefits of this product. Unfortunately, however, in France, regulations governing the consumption of insects have been slow to materialize, hindering their industrial-scale production.  

For years, a legal vacuum surrounding insect protein

Even today in France, there is no legislation that explicitly authorizes the farming and marketing of insects. However, a 2017 technical note from the Ministry of Agriculture clarified a regulatory point regarding the use of insects and their derivatives for animal feed. Thus, whole insects are authorized for feeding Livestock and pets. Processed animal proteins derived from insects have been permitted in aquaculture since July 1, 2017, provided they come from seven species (2 flies, 2 mealworms, 3 crickets). They are prohibited for ruminants, pigs, and poultry, but may be used for pets and fur-bearing animals. Insect fats and hydrolyzed proteins are permitted for farm animals. However, for humans, since January 1, 2018, the regulation on novel foods—foods not consumed in Europe prior to 1997, which includes insects—is clear: food made from insects (whole or chopped) cannot be marketed without prior authorization from the European Commission. France had been waiting for several years for the European Food Safety Authority (EFSA) to issue its initial risk assessments, while other European countries had already embraced the trend. Belgium and the Netherlands have allowed producers, processors, and distributors to continue marketing their products for years now. But the French authorities, for their part, have preferred to remain faithful to their “absolute precautionary principle.” A decree issued by the Paris police prefect has even suspended, since January 27, 2016, the sale of whole insects intended for human consumption. Praised by many experts, this caution during a regulatory vacuum has undoubtedly delayed the development of edible insects produced in France and caused significant harm to the French industry, which had already entered the market and was forced to come to an abrupt halt. This underscores the immense impatience among industry professionals regarding EFSA’s imminent decision.  

The insect market is now booming

Fortunately, the situation finally seems to be breaking the deadlock. All the necessary conditions are now in place for insects to legally make their way onto plates and in food containers: clear legislation, streamlined procedures, and several authorization applications currently under review by the European Commission. The European Commission was set to issue the first marketing authorizations in early 2020, but they were delayed by the global health crisis. These decisions are expected to lead to the final authorization of the sale of this “novel food” for both humans and animals. This breakthrough is already whetting investors’ appetites. The French foodtech company “Ynsect,” which raises insects to process them into protein ingredients for pets, aquaculture, and plants, is proof of this, having raised an additional $372 million this month. There will inevitably still be unanswered questions regarding the digestion and absorption of micro- and macronutrients by animals, but this is true of all other animal feed brands as well. Researchers continue to actively study the issue. For now, however, the results are largely positive. In fish, pigs, and poultry, insect-based feed does not appear to affect the animals’ health or overall weight—quite the contrary. Piglets fed insects seem to have greater microbial diversity. Based on initial findings, veterinarians are even encouraging pet owners to feed insects to their dogs and cats. The British Veterinary Association (BVA) even states that certain insect-based foods may be better for pets than a prime steak. Good for health, good for the environment—some people no longer have any doubts.

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Learn More

https://vetitude.fr/animal feed-insect larvae feed in aquaculture/

https://vetitude.fr/aquaculture-bruxelles-authorizes insect larvae feed in animal feed/

https://vetitude.fr/manger-des-insectes-anses-se-penche-sur-les-risques-et-les-implications/