Insect consumption – is it a whim or a potential for human nutrition?
The EU decision on insect consumption was a catalyst for social discussions. Entomophagy, i.e., the practice of eating insects as a source of nutrition, has a long and rich history in human culture. Nevertheless Europeans are not willing to eat insects. Can edible insects be the future of human nutrition or just an experiment? Let’s consider the topic from the scientific perspective and average people’s reaction to such an idea. Do insects have a high nutritional potential? We will look at the issue from multiple perspectives, discovering its possibilities and challenges.
Radosław Bogusz, a doctoral student at the SGGW Doctoral School and the Institute of Food Sciences, conducts research on the quality of food produced from insects. So let’s check what the science says about that.
–The beginning of this year was a difficult time. It was related to decisions issued by the European Union regarding the list of edible insects. Personally, I believe the decision is not a problem, but the narrative that goes along with it. It was conducted in a negative tone, which only increased Poles’ fears about the need to include insects in their daily diet. However, looking at it from a different perspective, it was one of the best tests the scientific community faced, to reassure a concerned society and present key information in a clear and organized way, says Radosław Bogusz, a doctoral student of the SGGW Doctoral School.
Edible insects are considered a valuable source of high-quality protein and essential amino acids, unsaturated fatty acids, as well as a contribution of some vitamins and minerals.
Can they provide other ingredients?
– Insects can provide a sustainable, alternative source of protein and fat in our diet. But that’s not all.
We should not forget about bioactive compounds, which are mainly associated with fruits and vegetables, but may also be present in insects. Bioactive compounds are not produced by the human body, so they must be provided with food. Their role, for example, is to protect cells and tissues against the adverse effects of free radicals, which contribute to the development of various diseases and significantly accelerate the skin aging process.
There is relatively little interest in products based on edible insects, which is influenced by cultural factors. Insects are generally perceived negatively, they are associated more with a potential threat than a source of food in our daily diet.
–Therefore, the main challenge is to make insects more acceptable to consumers. This can be possible by introducing them into the recipe of commonly known and liked products in ground form or enriching such a product with a given ingredient, such as protein or the previously mentioned bioactives. However, before such an ingredient finds its use in food production, a lot of research is needed.
Regardless of whether it is insect-based or traditional food, it must meet a number of requirements related to safety and quality. In a nutshell, all foods must be safe. This is the most important thing! Next, it should meet the expectations of today’s consumers. Meeting these requirements is possible thanks to various laboratory analyses, including tests regarding microbiological quality and nutritional value. I conduct such research as part of my doctoral dissertation, both in Poland and abroad. Some of the research was carried out as part of a research internship financed by the SGGW Own Scholarship Fund, during a stay at the Izmir Institute of Technology, Turkey. As it turned out, insects can also be studied in Turkey.
What was the response to insects as food? Was it similar to that in Poland or completely different?
– I can only comment on people with whom I cooperated, i.e. those associated with the University. I didn’t conduct public opinion research, although it would be a very good idea. Generally, the topic itself was not a surprise, because the arrangements took place before I left for the internship. However, from the beginning, I had the impression that it aroused great interest. And I was right. When I talked about what I was working on with other researchers, most questions considered the conditions of their cultivation, nutritional value, possibilities of obtaining protein, and its potential use. They were generally perceived as an alternative source of protein. Those conversations resulted in the desire to try insect products, which I was prepared for and took some products with me. The opinions were mostly very positive, especially about products containing insects. Of course, there were also people who were not entirely convinced of the validity of the topic I had chosen and were not willing to taste it.
It seems to me that the first step has been taken with positive results. Both the scientific community and the local insect breeder have become familiar with the fact that insects can be an alternative source of many valuable and necessary ingredients in our diet. They are open to further collaboration and research, which I consider to be a success. Will edible insect products appear on store shelves? At this point, I don’t know. However, I know that I would be happy to become the face of such a project, – says Radosław Bogusz.
