While it may not sound particularly appetizing, eating insects is far from a radical food trend. In many parts of the world, insects are frequently consumed for their nutritional value. It’s estimated that well over 2,000 insect species are eaten around the globe; in fact, entomophagy (eating insects) is practiced, to varying extents, in over half of the world’s nations. Hundreds of species are consumed in countries such as Thailand, India, China, Mexico, the Democratic Republic of the Congo, and Brazil, among many others.
From a nutritional and sustainability standpoint, the appeal of insects as a food source for both people and animals makes complete sense. The UN Food and Agriculture Organization has stressed the value of eating insects, especially as the global population continues to climb. Besides being packed with protein, they are also rich in vitamins and minerals. Compared to commonly farmed animals like cattle, pigs, and sheep, they produce only a fraction of the harmful greenhouse gases emitted by livestock. Likewise, raising insects for consumption requires far less space and resources.
So far, however, the European Union has only approved four insect species, while Australia has approved three. By contrast, Singapore, the tiny Southeast Asian city-state, is the latest country to embrace entomophagy. Last month, the Singapore Food Agency announced that 16 types of insects had been approved for importation as food for humans or as animal feed. Eating insect-based products is an especially smart move for Singapore, which is famously short on available land area. Ninety percent of food is imported, while only 1 percent of land is used for agriculture.
The approved list includes seven species from the order Orthoptera, including various crickets, locusts, and grasshoppers. Five species of Coleoptera have been approved in the larva stage, comprising mealworms, white grubs, and Giant Rhino beetle grubs. Three Lepidoptera (moth) species are permitted, along with the Western/European honey bee of the order Hymenoptera.
Existing insect farms in China, Vietnam, and Thailand are already ramping up production to meet the anticipated demand from Singapore. While some companies are taking a conservative approach by incorporating insect powder into protein bars, others are going straight to bagged snacks of crickets and mealworms with various flavorings. Some restaurants are introducing insect-based menu items so that diners can get the full experience of chowing down on whole insects. The restaurant House of Seafood is planning to add 30 dishes with insects to its menu (such as cricket-topped sushi) and is expecting a significant bump in revenue thanks to adventurous diners.
Insects on the menu:
- Unsurprisingly, there are significant regulations involved to keep consumers safe. Singapore's edible insects must come from approved farms rather than caught in the wild, and they must be fed an approved diet. All insect-based products will be subject to food safety testing.
- Depending on the species, insects may only be consumed at specific points in their life cycle. For Orthoptera, the insects must be adults, while for Coleoptera and the greater and lesser wax months, only larvae are permitted. Silkworms may be consumed as larvae and pupae, while honey bees may be consumed as larvae and adults.
- Prior to the Singapore Food Agency’s approval of edible insects, a survey of Singaporean students found that around 80% would be open to eating insects.
- Alongside approving insects to boost food security, Singapore is also trying to reduce its reliance on imports. The country hopes to increase its domestically produced food usage to 30% by 2030, which will require significant investment in innovative urban agriculture technologies.
