Insects are considered novel foods in the EU. Novel foods must be subject to a standardised safety assessment before they can be placed on the market in the EU. Novel foods must not pose a risk to the consumer and must not be misleading. Furthermore, they must not differ from conventional foods and food ingredients that they are intended to replace in such a way that their normal consumption would result in nutritional deficiencies for the consumer.
Authorised insects
The following insects are currently authorised as novel foods in the EU:
- Acheta domesticus (house cricket), frozen, dried and powdered as well as partially defatted powder
- Locusta migratoria (migratory locust), frozen, dried and in powder form
- Frozen, dried and powdered as well as UV-treated mealworms (larvae of Tenebrio molitor)
- Larvae of Alphitobius diaperinus (grain mould beetle), frozen, as a paste, dried and in powder form
Safety assessment and labelling
According to the European Food Safety Authority (EFSA), around 2-4% of the adult population and up to 8-9% of children are affected by food allergies. The EU regulations on food labelling therefore contain a list of 14 allergens that must be labelled (e.g. eggs, milk, fish, crustaceans, etc.). This is to enable people with food allergies to find out whether products contain ingredients to which they are sensitive.
The EFSA came to the conclusion that the consumption of the insect proteins assessed can potentially lead to allergic reactions. This may be particularly the case for people with pre-existing allergies to crustaceans, house dust mites and in some cases molluscs.
Therefore, the authorisation of this novel food clarifies this issue and sets out specific labelling requirements for allergenicity: The name of the novel food to be indicated in the labelling of the respective food shall be, for example, "UV-treated larval powder of Tenebrio molitor (mealworm)". There must also be a warning that this ingredient can trigger allergic reactions in consumers who are known to be allergic to crustaceans, molluscs and products made from them, as well as house dust mites. This information must be displayed in the immediate vicinity of the list of ingredients.
Foods in which insects may be used
The use of insects in food is regulated by law across the EU. Table 1 in the relevant EU regulations specifies the foodstuffs in which these insects may be used and the quantities permitted. Table 2 sets out the precise specifications regarding the characteristics and composition that novel foods derived from insects must have, e.g. https://eur-lex.europa.eu/legal-content/DE/TXT/?uri=CELEX:32023R0005
The import of insects as food into the EU is permitted from Canada, Switzerland, the United Kingdom, South Korea, Thailand and Vietnam: Implementing Regulation (EU) 2021/405 (Annex XV)
Consumer choice
Whether or not people want to eat insects is up to them. The use of insects as an alternative source of protein is nothing new, and insects are eaten regularly in many parts of the world.
It can be assumed that food products containing farmed insects as an ingredient will be purchased exclusively by people who actually wish to consume them. As farming insects is a very labour-intensive process, farmed insects are not cheap ingredients and are currently likely to be niche products. Consequently, whilst concerns that insects might simply be added to food and thus end up with customers who do not wish to consume them are understandable, but, in our view, they are unfounded, partly due to the cost factor mentioned above, but also because of the mandatory labelling and the resulting transparency for customers. Furthermore, it is reasonable to assume that these specific products will be increasingly marketed to target groups.
According to the Food and Agriculture Organisation (FAO), insects are of particular importance as a food source in the 21st century due to the rising costs of animal protein, food insecurity, environmental pressures, population growth and the increasing demand for protein. Alternative solutions to conventional livestock farming must therefore be found. The consumption of insects thus makes a positive contribution to the environment, health and livelihoods. The FAO also points out that insects are a highly nutritious and healthy food source with high levels of fat, protein, vitamins, fibre and minerals. They are therefore an alternative source of protein that facilitates the transition to a healthy and sustainable diet.
Further information on this topic can be found here:
Transitional provisions: Processed and whole insects
EFSA: Approval of another insect/insect-derived food as a Novel Food
Last updated: 30.10.2026
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