SFA approves 16 insect species for food dishes and products
House of Seafood's sushi topped with juicy silkworms and crispy crickets (left) and their salted egg crab dish with superworms. PHOTOS: HOUSE OF SEAFOOD
Fancy some lychee balls with crispy chilli crickets or sushi with superworms? The Singapore Food Agency (SFA) said on July 8 that it has approved some 16 species of insects for consumption. The insects include various species of crickets, grasshoppers, locusts, mealworms and silkworms.
For industry players in Singapore, who have been gearing up for this moment by experimenting with and developing new insect-based recipes and products, the approval is a long-awaited one. SFA began public consultations on the possibility of allowing 16 species of insects for consumption in 2022, The Straits Times reported then. Insects have been touted by the UN Food and Agriculture Organisation as a more sustainable alternative to meat, as they have high protein content and produce less greenhouse gas emissions when farmed.
In April 2023, SFA said it would give the green light for these species to be consumed in the second half of 2023. This deadline was later pushed back further to the first half of 2024. Already, at least two industry players – Singapore-based Future Proteins Solutions and Asia Insect Farm Solutions – decided to call it quits, as the long wait had thrown their business viability into question. But other firms are persisting with their insect offerings. Altimate Nutrition and House of Seafood, for instance, hope to roll their products out to the mass market. Other firms are taking it slow, hoping to introduce insects into consumer diets gradually, such as by incorporating insect powder as an ingredient to protein bars.
IMPORT OF INSECTS AND INSECT PRODUCTS AS FOOD
List of 16 Insects Assessed to be Safe for Human Consumption
SFA’s priority is to ensure the safety of food consumed in Singapore. As the insect industry is nascent and insects are a new food item here, SFA has developed the insect regulatory framework, which puts in place guidelines for insects to be approved as food.
With immediate effect 8 July 2024, SFA will allow the import of insects and insect products belonging to species that have been assessed to be of low regulatory concern. These insects and insect products can be used for human consumption or as animal feed for food producing animals. Annex A lists the insects that are approved for such purposes.
This circular sets out the requirements that importers should adhere to. Annex B summarises the specific import guidelines, depending on the form of the imported insects and insect products and their intended purpose. For further enquiries, please address them to www.sfa.gov.sg/feedback. This circular will spell out the procedures to apply to import the insects and insect products.
related: Insect Regulatory Framework
Eating insects – what you need to know, from allergies, nutrition and halal status
Apart from being protein-rich, insects can provide several beneficial fatty acids such as omega-3
Social media has been abuzz since Singapore approved 16 species of insects as food. A variety of crickets, silkworms and the Western honey bee are among the critters that will soon be on menus and available in stores.
Curious about trying your first bug but still have some doubts? CNA looks at some commonly asked questions:
- COULD I BE ALLERGIC TO INSECTS? - Those with shellfish and crustacean allergies may be allergic to insects as well, according to the Singapore Food Agency (SFA).
- ARE INSECTS HALAL? - “The Fatwa Committee of Singapore has ruled that protein produced from insects is halal,” added MUIS' publication titled From Lab to Table: Novel Food from Islamic Perspective.
- WHAT’S THE NUTRITIONAL VALUE? - A 100g serving of crickets generally contains about 65g of protein, more than twice in a similar serving of chicken breast.
- DOES THE ENVIRONMENT BENEFIT? - Insects require less land, water, and feed compared to traditional livestock, and most importantly, they have a reduced environmental footprint which can support greener food systems,” stressed Asst Prof Puniamoorthy.
- WHY ARE WE EATING BEES? - The bees are also eaten for their taste, described as being nutty and slightly sour with a crunchy texture when eaten cooked or dried.
- ARE INSECTS REALLY SAFE? - The 16 species of insects approved as food in Singapore cannot be caught from the wild.
- SO WHAT DO THEY TASTE LIKE? - The general consensus among those who tried the insects? A few “ews”, some “good” and “not too bad” reactions, and one “ashy” – in reference to the crumbly texture.
Fancy some crispy crickets on sushi rolls as early as July?
This comes after authorities delayed approvals for more than a year
From glutinous rice balls crowned with juicy silkworms to crispy crickets sitting on sushi rolls, diners here may soon get to feast on creepy crawlies in dining establishments. Singapore could be allowing the sale of certain insects as food as early as next month, restaurants and potential farms which have been informed on the latest development told CNA.
The approvals for the sale of insects for human consumption have been delayed for more than a year. The Singapore Food Agency (SFA) first conducted a public consultation on the regulation of insects and insect products in end-2022. In April last year, the agency said that 16 species of insects, such as crickets, silkworms and grasshoppers, would receive the green light for consumption in the second half of 2023. Earlier this year, SFA, in a forum letter reply in The Straits Times, said it is finalising the implementation details and aims to introduce a regulatory framework in the first half of this year.
“As the insect industry is nascent and insects are a new food item here, it is necessary for SFA to put in place the regulatory levers before insects are approved as food to safeguard food safety, and more time is needed to establish the required regulations and implementation plan,” the letter added. “We will work closely with food business operators to ensure that they are able to meet SFA’s regulatory requirements before insects and insect products are permitted for sale as food for human consumption in Singapore.” CNA understands that legislation is also likely to be tabled in parliament soon.
Cricket smoothies, anyone? Insect farming industry abuzz as Singapore looks to regulate bugs for human consumption
Crickets could be available as snacks in Singapore. New laws in the works to regulate insects for human consumption in Singapore means Asia Insect Farm Solutions can one day bring its cricket powder - currently only available for sale in Europe - to market here.
The firm is looking at venturing into the snack market because there is a perception that such foods are not healthy, said its co-founder Yuvanesh T S. “We thought with edible insects being high in protein and other vitamins and minerals, we can also create products that are nutritious but still tasty,” he told CNA. A 100g serving of crickets contains 65g of protein, more than twice in a similar serving of chicken breast.
While people may find the insects off-putting in their whole form, they may be more comfortable with them in powder form, said Mr Yuvanesh. “We are trying to think of ways where we can introduce edible insect-based products in a way that people are comfortable,” he said, citing smoothies as an example that people may find acceptable. CNA journalist Chloe Choo, who tasted a peanut butter and kale smoothie made with the powder, said that people are unlikely to taste the alternative protein’s presence in their drink.
Singapore to approve 16 species of insects like crickets and grasshoppers to be sold as food
The agency assessed that specific species of insects with a history of human consumption can be allowed for use as food
Foodies here may soon get to chomp on insects in eateries, or as fried snacks and protein bars. Also on the menu: silkworm cocoons. Sixteen species of insects, such as crickets, silkworms and grasshoppers, will receive the green light from the Singapore Food Agency (SFA) for human consumption in the second half of 2023. The approval of the insects for consumption will be subject to food safety requirements, including treatment processes to kill pathogens and ensuring that they are packed and stored safely to prevent contamination.
The move comes after the agency held a public consultation exercise from Oct 5 to Dec 4, 2022, on the regulation of insects and insect products. It received 53 responses. These ranged from scepticism to feedback and concerns from industry players planning to bring in insect products. SFA told The Straits Times in October 2022 that it had conducted a scientific review and assessed that specific species of insects with a history of human consumption can be eaten, either directly, or made into items such as snacks. The United Nations’ Food and Agriculture Organisation (FAO) has in recent years been promoting insects for human consumption in a bid to feed the world’s growing population in a more affordable and sustainable way.
FAO had said that edible insects provide high-quality nutrition, require less feed and emit less greenhouse gases than farmed livestock. Besides insects, SFA said it will also permit the cocoons of Bombyx mori, better known as silkworms, for human consumption in Singapore, given that these have been consumed in China and Malaysia, among other places. Silkworms produce cocoons with silk threads, which are composed of two main proteins, known as sericin and fibroin. While silk has traditionally been used to produce textiles, ST understands that technological developments in recent years have allowed companies to turn these silk threads into food and edible coatings, with many Japanese biotech firms making strides in this area.
SFA reviews 16 insect species for human consumption; seeks feedback on import conditions
The Singapore Food Agency (SFA) may soon allow the import and sale of insects and insect products for human consumption and animal feed. In a statement on Sunday (Oct 16), the SFA said that after a "thorough scientific review", it could allow "specific species of insects with a history of human consumption" to be served as food.
Sixteen insect species have been reviewed for human consumption, including some types of crickets, grasshoppers, beetles, mealworms, moths, silkworms and honey bees. The commercial farming of insects for human consumption and animal feed has been promoted by the Food and Agriculture Organisation in recent years, the SFA said. In Singapore, more than 10 companies have expressed interest in importing insect food products or insect farming, it added. Companies intending to import or farm insects for human consumption or animal feed have to meet certain requirements for food safety, SFA said.
These include providing documentary proof that the imported insects were farmed in "regulated establishments with food safety controls" and that no pathogens or harmful contaminants were used in the rearing or feeding of the insects. Those who want to import or farm insects without a history of human consumption must conduct and submit safety assessments to SFA before the product is allowed for sale. SFA said insect products will be subjected to food and safety testing, as with all other food available in Singapore. "Food that is found to be non-compliant with our food and safety regulations will not be allowed for sale," SFA said.
SFA explores 16 insect species such as bees, grasshoppers for import, sale & consumption in S'pore
Singaporeans may soon be able to consume whole insects and insect food products locally
The Singapore Food Agency (SFA) recently completed a review of the regulatory position for insects and insect products, which currently prohibits the import and sale of insects as food for human consumption.
Now, SFA is looking to permit the import and sale of insects and insect products for human consumption and animal feed. These are subject to certain conditions and requirements, for which SFA is seeking feedback from industry players. This applies to both imported, as well as locally farmed and processed insects.
The list of 16 insect species approved for human consumption by SFA include the house cricket, grasshopper, mealworm, silkworm, European honey bee and giant rhino beetle grub. According to SFA, these changes will allow industry more flexibility to produce insects in a safe and sustainable way, particularly in the range of substrates which can be used. It also means that consumers would have access to safe insect food products.
Could edible insects and bugs be a key part of F&B menus in Singapore soon?
Cricket blondies and black soldier fly sambal
After chickening out from a dare by my father to try a fried cockroach during a family trip in Cambodia, I finally mustered up the courage to sample brownies made with cricket flour during a corporate event in London. It was also the first time I heard insect farming can be more sustainable than traditional animal agriculture in terms of land, water and energy use.
Since then, I’ve committed to minimising my meat and seafood consumption, mainly to reduce my carbon footprint. But I’ve felt conflicted about eating plant-based foods that are equally resource-intensive to produce such as avocado, almond or cashew. As a regular runner, I have also struggled with getting sufficient protein intake from soy-based meat substitutes such as tempeh or tofu.
Most people associate alternative protein with cell- or plant-based meat substitutes such as Impossible Foods or Beyond Meat, overlooking the health and environmental benefits of eating insects. Over 2,100 species of insects are consumed in 140 different countries across the Asia-Pacific, the Americas and Africa, according to a recent report by the Food and Agriculture Organization (FAO). Some of the most popular edible insects include beetles, caterpillars, ants, bees, wasps, grasshoppers, locusts and crickets. Insects are a high-fibre, high-protein food source which are low in salt and rich in vitamins, minerals and fatty acids, although their nutritional value varies depending on the species.
Edible insects as future food: chances and challenges
The consumption of insects (entomophagy) has recently attracted global attention for health reasons as well as environmental and economic benefits. Achieving environmentally sustainable food security is currently one of the biggest global challenges.
A wide range of edible insect species, with their high contents in protein, fat, minerals, vitamins and fiber, can play a significant role in addressing food insecurity. Advantages of entomophagy include a high feed-conversion efficiency of insects and the rearing on organic side streams, adding value to waste and decreasing environmental contamination. Compared to cattle raising, insects emit relatively few greenhouse gases and little ammonia and require significantly less land and water. The nutritional quality of edible insects appears to be equivalent and sometimes superior to that of foods derived from birds and mammals.
Insect farming may offer a sustainable means of food production. Since edible insects are calorie dense and highly nutritious, their consumption has the potential to reduce famine worldwide. The presence of high-quality protein and various micronutrients as well as potential environmental and economic benefits render edible insects globally a major potential future food. However, consumer acceptance remains a major obstacle to the adoption of insects as a food source in many Western countries.
Edible Bugs: A Scientific Guide
Are bugs the newest superfood?
As much as you may not want to believe it, insects are poised to be the next big food source. In many parts of the world, they already are.
Insects are a normal menu item in several cultures, says Valerie Stull, PhD, MPH, a faculty associate at the University of Wisconsin in Madison. For the average American who didn’t grow up with insects as part of their cuisine, this can seem strange. On a worldwide scale, however, insects are regarded as a potential alternative protein source that is both healthy and sustainable — and more people who eat a traditional Western diet are coming to see these benefits.
There are more than 2,300 edible species of insects, per a November 21, 2019, article in Food Production, Processing, and Nutrition (though there are likely more), and people around the world have eaten insects for thousands of years. Read on for a closer look at some of the nutritional benefits of edible insects, and — if you’re interested — how to start your journey into entomophagy (insect eating).
The Benefits of Insects as Food for Human Consumption
Eating insects, though common in many parts of the world, is rare in the U.S. and most European
countries. But increasing focus on sustainable agricultural practices has catalyzed a growing
interest in the use of insects for human consumption. Insects can be farmed more efficiently
than other animals, placing less demand on land and water resources while providing a valuable
source of protein and other nutrients.
It is widely agreed that meat consumption must be reduced to feed a growing human population in a manner that does not result in catastrophic habitat degradation. By replacing other animals as a protein source, the consumption of insects can contribute to the development of a more environmentally sustainable diet. When farmed insects are compared with traditional livestock, studies show that insects are more efficient, generating more edible biomass and protein with less feed and water. They can be accommodated indoors, in compact, modular facilities, which allows for tremendous flexibility in farm location and can minimize the distance between the farm and the consumer. No part of the insect need be wasted; they can be eaten whole or made into a powder with a shelf life of months or years.
Like other animals, insects are an excellent source of high-quality protein. Depending on the species and its diet, insects can also provide significant amounts of mono- and polyunsaturated fatty acids, B-vitamins, and minerals including iron, calcium, magnesium, potassium, zinc, copper, and selenium.
In the U.S., the use of insects as a food or food ingredient falls under the authority of the U.S. Food and
Drug Administration (FDA). The FDA has stipulated that insects, like any other food ingredient, must be clean and wholesome, produced with good farming and manufacturing practices, and labeled appropriately. Consumers, particularly those with crustacean allergies, would be advised to carefully read labels and be aware that little is yet known about the allergenic properties of insects. If these guidelines and practices are followed, insects are safe for most people to eat.
Good grub: why we might be eating insects soon
Finding a bug in your food can be a moment of horror that kills the mood and your appetite in one fell swoop. But that might be about to change, according to Meticulous Research, who’ve crunched the numbers on why we’ll soon be voluntarily crunching insects. The market research company predicts the global market for edible insects could grow to $1.18 billion by 2023. That’s almost triple its current level.
So, what’s behind this anticipated increase in appetite for creepy-crawlies? There are a number of factors in play and the answer is wrapped up in an understanding of how insects compare with the production and farming of other food types. Per kilo of live weight, bugs emit less harmful gas than more mainstream farm animals. A cow, for example, produces 2.8 kg of greenhouse gas per kilo of live body weight. Insects, on the other hand, produce just 2 grams. They also consume fewer resources than traditional livestock. For each kilo it weighs, a cow needs 10 kg of feed. Bugs on the other hand need just 1.7 kg.
Water, which is becoming an increasingly scarce resource in some parts of the world – and which is used liberally in intensive farming – offers another interesting comparison. To produce a single gram of insect protein, you’d need 23 litres of water. That might sound like a lot. But to get that same gram of protein from cattle, you’d need 112 litres of water.
Potential for insects not just as food for the table but also in supplements and feed
The Singapore Food Agency has extended its deadline to approve 16 species of insects for human consumption to the first half of 2024
THE buzz in insect farming is loudest around alternative proteins, but some regional startups are finding better opportunities in the production of insect-derived ingredients for health supplements and animal feed. Increasing uses for what the industry calls insect biomaterials are pushing players to shift focus or explore other markets, especially as some have been frustrated by the lack of development in the insects-for-food space here.
One of the early movers in the insect space is Insectta. The company started out in 2018 as a black soldier fly farm in Singapore, making animal feed and fertiliser. It faced two pain points then, co-founder and chief marketing officer Chua Kai-Ning told The Business Times. First, farm operations did not play into Singapore’s strengths in research and development (R&D). Second, the industry for feed and fertiliser is limited in its potential. Cow and sheep farmers can produce high-value products, such as leather and wool, but black soldier flies do not have similar yields.
These pain points led the company to pivot away from farming and into the production of biomaterials – materials derived from biological organisms – in 2019. The company produces chitosan and melanin from black soldier fly cocoon shells – sourced from fly farms across South-east Asia. It raised an undisclosed amount in a seed round in 2020 and opened its pilot facility in November 2023. Chitosan is used in a wide range of products, including disinfectants, cholesterol supplements and antifungal creams. Melanin could potentially be used in bone regeneration scaffolds to help cells proliferate, and in energy storage devices to power electronics. While Insectta is not yet generating revenue, Chua said the company is trying to build its customer base in the fields of healthcare, electronics and cosmetics. It also hopes to scale up operations by next year to process up to 600 kg of cocoon shells. Its current capacity stands at 5 kg of cocoon shells, from which it can extract 300 to 500 g of chitosan and 50 g of melanin.
Singaporean insect biotech startup, Insectta, closes 2nd funding round to begin industrialisation
Singapore, 26 April 2023 - Insectta, a leading company in the insect industry, announced today that it has raised $1.4 million in a funding round led by the Trendlines Group, with participation from 3 other investors: Glocalink SG, Paragon Ventures I and SEEDS Capital. The funds will be used to set up a pilot facility, allowing Insectta to increase its production capacity by 30 times. This new investment marks a significant milestone for the company, as it allows them to further develop and scale their insect biomaterial extraction technology, which has already attracted the attention of industry experts and customers alike. With this new capital, Insectta is poised for continued growth and expansion, solidifying its position as a key player in the insect industry.
In a market brimming with insect protein, oil and fertilizer startups, Insectta stands out as a game-changer. Rather than following the crowd, Insectta's patented extraction process allows them to derive highly sought-after functional products, including chitosan and melanin, from the black soldier fly (“BSF”), who have been spotlighted as one of the most economically important insect species. These biomaterials are in demand by industries such as pharmaceuticals, personal wellness, F&B, organic electronics and more, and Insectta has set its sights on expanding the applications of insects beyond just agriculture.
Alongside their patented extraction technique, the Insectta Team has also achieved another global first – the ability to extract water soluble melanin in unprecedented quantities. End-users can expect a cleaner, purer, chitosan and a highly functional melanin at an extremely competitive price – all derived from a circular process that’s less energy-intensive and more sustainable than current extraction methodologies.
This Singapore startup is using insects to turn trash into treasure
In 2020, Singapore generated 665,000 metric tons of food waste — only 19% of which was recycled. Chua said the company feeds the black soldier fly maggots up to eight tons of food waste per month, including byproducts received from soybean factories and breweries, such as okara and spent grain. Insectta can then flash dry the maggots into animal feed, and turn the insects’ excrement into agricultural fertilizer.
While there are plenty of companies using insects to manage waste, including Goterra, Better Origin and AgriProtein, Insectta is extracting more than agricultural products from black soldier flies. With funding from Trendlines Agrifood Fund and government grants, Insectta is procuring high-value biomaterials from the byproducts of these larvae. “During R&D, we realized that a lot of precious biomaterials that already have market value can be extracted from these flies,” Chua told CNN Business. The startup hopes its biomaterials can revolutionize the growing insect-based product industry and change the way we look at waste.
Insects as food
Insects as food or edible insects are insect species used for human consumption. Over 2 billion people are estimated to eat insects on a daily basis. Globally, more than 2,000 insect species are considered edible, though far fewer are discussed for industrialized mass production and regionally authorized for use in food. Many insects are highly nutritious, though nutritional content depends on species and other factors such as diet and age. Insects offer a wide variety of flavors and are commonly consumed whole or pulverized for use in dishes and processed food products such as burger patties, pasta, or snacks. Like other foods, there can be risks associated with consuming insects, such as allergic reactions. As commercial interest in insects as food grows, countries are introducing new regulatory frameworks to oversee their production, processing, marketing, and consumption.
With over 2000 identified edible insects, there are many options for consumption. Insects may provide a sustainable option for protein sources containing 13-77% protein by dry weight. Some insects may also be used as a fat source boasting up to 67.25% lipids by dry weight. Insects can provide omega-6 and omega-3, iron (proportionally more iron than other major food sources like beef), and zinc. Besides nutrients, the energy obtained by eating insects can be similar to other food sources like beef and chicken depending on what kind of insect is eaten.
There are also environmental benefits from using insects as a food source: Insects require significantly less feed, can be used in feed, and release fewer CO2 emissions than conventional animal food sources. They can be used to address the issue of depleted agricultural lands as they don't need much space to be reared as compared to livestock. Additionally, food waste is a significant issue with 1/3 of food being wasted globally; Since insects can eat food waste, and they require less feed, they are a good option to address food waste. Insects may be a sustainable commercial farming option to support populations struggling with food security due to their nutrition and farming capacities, taking less room to cultivate than other protein sources.
Singapore Food Agency: Insects for Food and Feed
While the use of insects as human food is relatively new in Singapore, several species of edible insects such as silkworm pupae and crickets have traditionally been consumed in parts of Asia. In recent years, the commercial farming of insects for human consumption and livestock feed has been promoted by the Food and Agriculture Organisation (FAO) due to its benefits in as a form of sustainable protein, both for human food and for animal feed. The European Union and countries such as Australia, New Zealand, Korea and Thailand have also allowed the consumption of certain insect species.
How does the Singapore Food Agency SFA Regulate Insects for Human Consumption and Animal Feed? In Singapore, SFA has assessed the safety of insects and has a regulatory framework to ensure that these are safe for consumption. In summary:
- The species of insect must be safe and does not produce toxic substances. SFA has an approved list of insects that we have assessed and found safe for humans to eat.
- Insects must be farmed in a controlled environment and not harvested from the wild. This is to prevent introduction of diseases, contaminants, and parasites.
- The substrate (what the insects eat) must not impart contaminants to the insects. For example, the use of manure and rotten food is not allowed.
- The final product must be safe and compliant with SFA’s food regulations.
Guided by SFA’s food safety monitoring programme, we conduct regular inspections, and sampling of both imported insect products as well as local insect farms to ensure that they meet our food safety standards. Food that is found to be non-compliant with our food safety standards will not be allowed for sale.
Eating Insects: Food of the Future (Cricket smoothies, anyone?)
A spoonful of edible cricket. Some types of crickets are among 16 insect species the Singapore Food Agency has reviewed for human consumption. (Photo: iStock/casketcase)
Crickets could be available as snacks in Singapore. New laws in the works to regulate insects for human consumption in Singapore means Asia Insect Farm Solutions can one day bring its cricket powder - currently only available for sale in Europe - to market here.
The firm is looking at venturing into the snack market because there is a perception that such foods are not healthy, said its co-founder Yuvanesh T S. “We thought with edible insects being high in protein and other vitamins and minerals, we can also create products that are nutritious but still tasty,” he told CNA. A 100g serving of crickets contains 65g of protein, more than twice in a similar serving of chicken breast.
While people may find the insects off-putting in their whole form, they may be more comfortable with them in powder form, said Mr Yuvanesh. “We are trying to think of ways where we can introduce edible insect-based products in a way that people are comfortable,” he said, citing smoothies as an example that people may find acceptable. CNA journalist Chloe Choo, who tasted a peanut butter and kale smoothie made with the powder, said that people are unlikely to taste the alternative protein’s presence in their drink.
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