As the search for sustainable protein sources intensifies, edible insects are gaining attention in Europe. At CBQF, researchers Joana Barbosa and Sandra Borges are contributing to the understanding of the safety, nutrition, and consumer challenges surrounding insect-based foods.
Researcher Joana Barbosa explains that the European Union has developed clear regulations to ensure the safety of insect-based foods. According to EU Regulation 2015/2283, insects are considered “novel foods” and must be carefully evaluated before being approved for sale. The European Food Safety Authority (EFSA) evaluates the risks, such as microbiological contamination and allergenicity. Despite this progress, varied national regulations still pose challenges for cross-border trade. Joana Barbosa highlights that insect products may carry risks including harmful bacteria, heavy metals, pesticide residues, and allergens. However, these risks are minimized through good farming practices, controlled processing, and strict testing protocols, ensuring product safety for consumers.
Researcher Sandra Borges emphasizes that edible insects are rich in high-quality protein, essential amino acids, healthy fats, vitamins (such as vitamin B12), and minerals (such as iron). Studies suggest that nutrients from insects can be highly bioavailable, offering a promising option to tackle nutritional deficiencies worldwide. Sandra Borges points out that psychological barriers, such as disgust and unfamiliarity, limit insect consumption, especially in Western countries. Processing insects into familiar food formats and educating the public about their benefits can help improve acceptance.
Both researchers agree that with continued scientific research, improved regulations, and consumer education, insect-based foods have strong potential to become a mainstream, sustainable protein source in Europe and beyond.
