The EU has moved a step closer to allowing UV-treated yellow mealworm powder to be sold as a human-grade food. The European Food Safety Authority (EFSA) has just issued a positive opinion on the safety and nutritional value of Tenebrio molitor after French company Nutri’Earth submitted a novel food application back in 2019.

The company expects final authorization in late 2023 or early 2024.

Thomas Dormigny, co-founder of Nutri’Earth, tells FoodIngredientsFirst the product can be used as an ingredient in various flour-based foods, such as cakes and bread. Furthermore, it can be used in pasta, mashed potatoes and vegetables.

Yellow mealworm and UV light
Yellow mealworm powder is obtained by drying and grinding whole larvae of the yellow mealworm (Tenebrio molitor), a type of beetle. The powder is then treated with ultraviolet (UV) light to reduce microbial contamination.

“Standard mealworms flour does not contain vitamin D3. UV exposure enables vitamin D3 to be synthesized in mealworm flour. Vitamin D3 is deficient in many people around the world,” explains Dormigny.

Yellow mealworm powder is obtained by drying and grinding whole larvae. (Image Credits: Nutri’Earth).“UV-exposed mealworms flour contains the same nutrients as unexposed standard flour (proteins, fatty acids, minerals and vitamins etc.) with the exception of vitamin D3, which completes the nutritional profile. Vitamin D3 is a vitamin that interacts with many of the nutrients already present in the flour (calcium, fatty acids, zinc etc.),” he continues. 

According to EFSA, the consumption of yellow mealworm powder does not pose any health risks to humans, as long as the product meets the quality standards and labeling requirements set by the EU legislation on novel foods. 

Novel foods are those that have not been widely consumed in the EU before 1997 and need to undergo a scientific assessment before they can be marketed. EFSA evaluated the data provided by the company on the production process, composition, nutritional value and potential allergenicity of the product. 

The agency also considered the views of stakeholders and the public during a consultation period.

Insect trade body welcomes progress
The International Platform of Insects for Food and Feed (IPIFF), an umbrella organization for the insect sector in the EU, welcomed the EFSA opinion as a milestone for the broader commercialization of edible insects in the EU. 

“This positive opinion by EFSA showcases the opportunities ahead of the EU Protein Strategy, and in particular – the edible insects sector. Insect-derived products present a sustainable addition to the protein production mix in the bioeconomy, and we are hopeful that the Commission will finally adopt the regulation authorizing this product,” says Christophe Derrien, secretary general at IPIFFl. 

This milestone for edible insects closely follows the UK’s approval of crickets as a novel food last week.

ongoing regulatory steps
The EU approval process for yellow mealworm powder still needs to tick some boxes before arriving to market. The product needs to get the green light from the EU member states and the Commission.

The Commission will present the favorable opinion of EFSA on the safety and nutritional value of the product to the experts of the member states. They will vote on whether to authorize the product or not. If they agree, the EC will draft a regulation that sets the rules for selling the product in the EU.Insects are seen as a potential cheap and low carbon emitting alternative protein.

The Commission’s top officials will then approve the regulation. The whole process may take up to seven months, according to IPIFF. only then will yellow mealworm powder be officially allowed to be sold in the EU market.

Singapore and Vietnam are other countries enjoying reliable governmental support for using insects as food, as companies strive to develop increasingly attractive products for human and animal consumption.

EU labeling regulations
Besides standard food labeling regulations, Novel Foods are required to follow specific labeling criteria for its placement in the market. This includes maximum incorporation rates and microbiological specifications.

After overcoming all regulatory hurdles, all that is left is convincing consumers.

“Our initial consumer feedback has been very encouraging, as our ingredient does not alter the taste, the smell or appearance of the finished food product, making it easier to accept,” Dormigny concludes.