Are we going to start eating insects instead of meat?

Demand for animal protein

Let’s discuss, what is the human body’s need for animal protein. It turns out that the answer is not so easy. According to the World Health Organization (WHO) data, annual meat consumption in 2011–2013 ranged from 7.5–9.5 kg per capita in some African countries (Ethiopia, Gambia, Mozambique, Nigeria) to over 100 kg per capita: in Argentina – 106 kg, New Zealand – 109 kg, USA – 115 kg and Australia – 118 kg. The data scatter is very large, and the analysis of WHO statistics led You and co-authors to some surprising observations[i]. This team, led by prof. Maciej Henneberg, using a two-dimensional correlation analysis of data from around the world, showed that meat consumption is positively correlated with life expectancy. In their analyses, the researchers took into account the influence of factors such as calories, urban, obesity, education and food crops. The study found that meat intake, not carbohydrate crops are one of the significant predictors of life expectancy. In 2011–2013, a statistical Pole ate nearly 76 kg of meat per year (WHO data). According to the data of Statistics Poland [GUS], in 2021 the consumption of meat amounted to 70.5 kg per capita and this downward trend has been observed for several years. Slightly different data are provided by the Institute of Agricultural and Food Economics – National Research Institute. According to its calculation, the total balance of meat consumption in 2021 was 76.5 kg per capita, and in 2022 it decreased to 73.5 kg per capita. Regardless of these discrepancies, an average Pole consumes twice as much meat as recommended by WHO, i.e. 700 g per week (i.e. about 35 kg/year). It can be said that the WHO is quite generous in its calculations. Scientists have estimated that the minimum annual demand for a human, protecting against deficiency diseases (anemia, vitamin deficiencies, developmental disorders, etc.) is only about 16 kg of meat. In our opinion, the consumption of about 25 kg per year (i.e. below the WHO recommendations) should be a safe margin due to the quality of the protein of various types of meat and the satisfaction of hedonistic needs. After all, eating is not only about providing nutrients but also one of the most important pleasures (influencing the so-called reward system in the brain). Eating meat has been treated as a social distinguishing feature since the beginning of time. It is worth continuing the positive trend for health and the environment and aiming at the recommended values. Fortunately, the diet of Poles is dominated by poultry and pork, with a small share of beef, which has a less positive effect on health. We emphasize that it is better to reduce the amount of meat, especially red beef, and not to completely reduce its consumption. This is in accordance with the recommendation of the Committee on Human Nutrition Science of Polish Academy of Sciences, which [ii] states:

‘The National Food and Nutrition Institute in Warsaw, in the nutrition standards for the Polish population published in 2017, recommended adults limit the consumption of red meat and processed meat products to 0.5 kg per week. However, it should be noted that moderate consumption of meat in the light of current nutritional knowledge is recommended, especially for children, adolescents, and pregnant and lactating women, due to the high content of high-quality protein, well-absorbed heme iron, copper and zinc.’

It is worth mentioning that quite recently the EAT-Lancet Commission on Food, Planet and Health prepared a report on the possibility of feeding a population of 10 billion. It shows that this will be possible provided that eating habits are changed, food production is improved and food waste is reduced[iii].

Dietary Diversification

Stopping the consumption of animal protein (vegan diet) can have negative consequences for the body resulting in diseases following the deficiency of certain nutrients. There are more and more scientific publications on this subject (if interested, we refer to the publications of Prof. Jarosław Całka, University of Warmia and Mazury[iv]). The excessive consumption of meat, especially highly processed products, is also not recommended, as it increases the risk of developing cancer, metabolic and cardiovascular diseases [v].

Fish, seafood and edible insects are a valuable supplement to the diet with good quality animal protein, additionally enriched with many valuable biologically active substances. In our climatic zone, insects were not present on the plates, opposite to other continents. They are a popular ingredient in the diet of Asians and South Americans. In Europe, the EU recently adopted new regulations allowing the introduction of certain insects into the food market. However, many Europeans cannot tolerate the sight of insects on a plate, although for the Chinese a roasted cricket is a delicacy.

Our reluctance is rather related to different cultures and culinary history. In Poland, we are only just breaking the resistance to eating snails or oysters and it will probably take some time for us to accept more novelties. Of course, insects can be offered in a ‘hidden’ form after being ground into flour as an addition to sauces, dressings and baked goods. However, we do not expect edible insects to become the basis of our menu, but only a not obligatory supplement, which is emphasized by the European Commission. Dog owners are familiar with the idea of using insect protein, as this ingredient can be found more and more often in pet food and treats. The progressive warming of the climate requires people to learn to look for new food sources, especially protein, and due to the relatively low water consumption, low feed competition in relation to pig, cattle and poultry farming and lower production costs; edible insect farming looks attractive in this respect, much more than, for example, the so-called cultured meat.

The role of insect breeding in bioconversion as a solution to reduce food waste is also emphasized. According to the Food and Agriculture Organization of the United Nations (FAO), they are a wholesome and healthy source of food with a high content of fat, protein, vitamins, chitin (which can act as fiber), and minerals. Within the Horizon Europe program that finances research and innovation, insect protein is one of the key areas of research. It can be a valuable supplement to the human diet, and, depending on the species of edible insects, it constitutes 35-60% of their dry weight. Interestingly, selected species have been recognized as farm animals by the European Union, so you can meet the term ‘farm insects’. The first countries to accept the use of certain insects for food purposes were Belgium, the Netherlands and the United Kingdom.

The Potential Future of Insects in the European Food System

At the beginning of this year The European Commission under the Regulation (EU) 2015/2283 of the European Parliament and of the Council on novel foods, has approved dry powder of the house cricket and the lesser mealworm added in powdered form to various foods as an ingredient. They are characterized by a very high content of protein, iron and highly unsaturated fatty acids. Their upper limits have been also set (e.g. 5 g of house cricket powder in snacks per 100 g of product). This shows quite a high dynamics of EU activities for alternative sources of animal protein in the form of insect protein (compared to, for example, in vitro meat), with the observance of procedures and legal regulations to ensure consumer safety, regarding, among others insect powder production processes or the labeling of food containing insect products. However, the market for the production of raw materials from edible insects as food additives is still quite a niche, and the approval of new insect species as food and the media coverage of this topic evokes emotions in society.

It is worth noting that this is not our first contact with insects in food; we were often unaware that we will find food additives derived from insects in many food products in the EU. Such products include E904, also known as shellac, a natural polymer derived from the secretions of the female lac insect. It can be used as a coating for coffee beans and sweets. Another food additive is E120 and E120 cochineal extracted from dried female cactus shields and used as a colorant in food. Insect production for food purposes faces certain limitations. The first is the scaling of production, i.e. a response to market needs, if we wanted to actually increase the use of insect protein in the human diet. Farming insects must be subject to hygiene and feed regimes. The same applies to the production processes of the powder mentioned above. It is also necessary to ensure consumer safety, e.g. by meeting the requirements of microbiological criteria.

It is also important to remember that some people are allergic to house dust mites and also develop an allergy to crustaceans and molluscs. Hence, the product label must contain information about potential allergenicity.

It is also worth paying attention to the ethical dimension – since we care about the welfare of farm animals and have doubts about the aspects of slaughtering, the issues of rearing conditions and humane killing of farm insects should also be discussed.

And what about consumers?

Economic and legal changes are one thing, environmental factors are another, and dietary recommendations are also important, but what about consumers? Many start-ups count on profits and strive to take over the global markets for alternative sources of animal protein.

The ‘Grub’s up’ edible insect revolution is predicted by economists (e.g. Barclay’s report ‘Insect protein: Bitten by the Bug’), estimating that the market of edible insects in 2030 will be worth USD 8 billion. The effect of the increase in the popularity of insect consumption is compared to the recognition of sushi. However, this will not be possible without consumer acceptance of such products. And consumers’ opinions are divided.

First of all, we function in the ‘paradox of meat’; we like its taste, and in many cultures, it expresses people’s social position. We do not want to give it up, but some of us have ethical or environmental doubts, so we try to limit its consumption. This is the reason for the growing popularity of the flexitarian diet, also called a semi-vegetarian diet; it is centered on plant foods with limited or occasional inclusion of meat. One-third of American consumers declare themselves to be flexitarians.

Secondly, the attitude of many consumers to alternative food (e.g. in vitro meat) and insects is affected by neophobia, i.e. unwillingness to try new foods (in relation to edible insects declared by consumers in Germany, Poland, Hungary, Italy, and Switzerland) and food technology neophobia that has a negative impact on consumers’ acceptance of foods developed using novel food technologies.

There is also the so-called ‘disgust factor’; the thought of eating them makes most people feel sick. Scientific studies on the acceptance of insects in the diet show that 26-82% of respondents declared disgust. Europeans are much more likely to declare their willingness to consume food products with ‘hidden’ insects than whole insects. It is also easier to convince the young generation (Millennials and Generation Z) who pay more attention to environmental issues and are interested in new or alternative food products.

The need to process alternative sources of protein is an important issue when discussing consumer trends. The perception of alternative products by consumers is greatly influenced by marketing and the way information is provided on product labels. Taste is also of great importance, for example, 73% of consumers believe that plant-based meat alternatives should mimic the taste of meat. Thus, taste and other sensory characteristics affect the acceptance of products consisting of insects. The consumer survey says that consumers would prefer to eat products based on flour with the addition of insects, followed by sweets and meat products[vi]. Health issues, nutritional value, and pro-environmental benefits also had a positive impact on the perception and acceptance of products with insects[vii].

Taking into account the current level of civilization development in Europe, we cannot imagine any mechanism that would force society to make rapid and drastic changes in nutrition. In fact, we should really take care of our health and the environment, eat according to the recommendations of scientists, and manage our food wisely.

Authors:  prof. dr hab. Romuald Zabielski – Centre for Translational Medicine, SGGW

dr Joanna Zarzyńska – Department of Food Hygiene and Public Health Protection, Institute of Veterinary Medicine, SGGW

[i] You W., Henneberg R., Saniotis A., Ge Y., Henneberg M. Total Meat Intake is Associated with Life Expectancy: A Cross-Sectional Data Analysis of 175 Contemporary Populations. Int J Gen Med. 2022 Feb 22;15:1833–1851. doi: 10.2147/IJGM.S333004. PMID: 35228814; PMCID: PMC8881926.[ii] https://knozc.pan.pl/images/stories/MLonnie/Stanowisko_KNoZc_WEGETARIANIZM_do_glosowania.pdf

[iii] https://eatforum.org/eat-lancet-commission/

[iv] https://www.rp.pl/zdrowy-styl-zycia/art37419791-wegetarianizm-moze-byc-szkodliwy-dla-rozwoju-mozgu-inteligencji-i-zdrowiapsychicznego; https://www.rp.pl/zdrowie/art36342301-wegetarianizm-moze-byc-szkodliwy; https://www.ppr.pl/wiadomosci/dieta-bezmiesna-wplywa-na-depresje

[v]  IARC Monographs evaluate consumption of red meat and processed meat, 240, 26.10.2015, https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pde;

WHO, IARC Monographs on the Evaluation of Carcinogenic Risk to Humans, http://monographs.iarc.fr/ENG/Classification/latest_classif.php – dostęp 03.11.2017; WCRF Recommendation, http://www.wcrf.org/int/research-we-fund/cancer-prevention-recommendations/animal-foods

WCRF Continuous Update Project, http://www.wcrf.org/int/research-we-fund/continuous-update-project-findings-reports/continuous-update-project-cup-matrix

^[vi] Foods 2023, 12, 886. https://doi.org/10.3390/foods12040886

[vii] doi: 10.3390/ijerph192315756