Else Beekman
Would you be surprised to find an unexpected ingredient in your food? The food industry is evolving rapidly, and new and sometimes controversial ingredients come with it. Recently, concerns have surfaced about the European Union (EU) allegedly enforcing the use of worm flour in food products without consumer consent. But is there any truth to this claim?
Recently, the European Union has authorised the use of UV-treated worm flour in various food products, including bread, cakes, pasta-based products, potato derivatives, cheese, and fruit and vegetable compotes. This UV-treatment helps disinfect the product and increases its vitamin D3 content. The publication of this new regulation in the Official Journal of the European Union on 21 January 2025 has sparked a wave of misinformation and alarmist messages regarding worm flour.
The Spanish consumer organisation, Organización de Consumidores y Usuarios (OCU), has stepped in to clarify the situation. It debunks the misinformation and sheds light on the reality of insect-based foods in Europe.
Insects as a sustainable food source
Although the idea of consuming insects may not appeal to everyone, they are a nutrient-rich food source with a lower environmental footprint than traditional livestock. They provide high-quality protein and essential amino acids, making them an attractive alternative for a more sustainable future.
Under EU regulations, foods not commonly consumed before 1997 are classified as “Novel Foods.” These products undergo strict safety evaluations by the European Food Safety Authority (EFSA) before being approved for the market.
Since 2018, the EU has gradually approved the use of several insect species, including the mealworm (Tenebrio molitor), migratory locust, house cricket, and larvae of the dung beetle. Now, a new regulation has been introduced that specifically authorises the sale of UV-treated mealworm larvae powder.
What does the OCU say about worm flour?
One of the biggest concerns is whether worm flour could be added to food without consumers knowing. The OCU reassures that this will not happen. EU food regulations mandate that all ingredients, including insect-based ones, must be clearly listed on product packaging.
Moreover, the law requires that potential allergens be highlighted. This is particularly relevant for individuals allergic to crustaceans, as they may also react to insects. The OCU stresses that transparency is key—there will be no hidden ingredients in the food supply.
Importantly, the introduction of insect-based ingredients is not about forcing consumers to eat them. Rather, it expands dietary choices, providing alternative protein sources for those interested. The decision to consume them remains entirely up to the individual.
United Nations
The Food and Agriculture Organisation of the United Nations (FAO) has for many years stated that insects are an important and accessible source of nutritious food, rich in protein. Sustainable production and their nutritional profile are two arguments for giving them a chance.
Worldwide, insects already form part of the diet of at least 2 billion people. In countries such as Mexico, Colombia, or Thailand, consumption is already common. Mealworms are part of the traditional gastronomy of certain regions, just as shrimps or snails are in Spain. Nevertheless, for many Spaniards, the idea of eating the insects arouses aversion.
The opinion of a Spanish nutritionist
The necessity of mealworm consumption in Spain remains a topic of debate. According to dietician and nutritionist Beatriz Robles, “We have legumes, protein sources of very good quality and with low environmental impact. Therefore, insects are not needed at the moment as an alternative to other animal proteins.”
Robles acknowledges the benefits of mealworms, highlighting their potential for revitalising rural industries, their low ecological footprint—requiring twelve times less feed than a cow to produce the same amount of protein—and their rich nutritional profile. She further states, “Insects, like other new sources of protein such as cultured meat, are a good alternative if we are to reduce the consumption of food of animal origin.” However, she concludes, “If we eat mealworms alongside other foods derived from animals, it doesn’t make much sense.”
Experiment with insect-based products: Carrefour’s failure
In 2018, Carrefour introduced a range of ten insect-based food products in Spain, including energy bars, snacks, pasta, and granola. These products were entirely produced in Europe and aimed at offering consumers innovative and sustainable food alternatives. However, the initiative did not succeed.
The insect-based products remained on the shelves for a little over a year before being discontinued due to poor sales. This suggests that, despite the potential benefits, consumer acceptance of insect-based foods remains limited.
Fighting misinformation about food
Misinformation about food ingredients is not new. The OCU warns against alarmist claims that distort reality, such as the so-called “frog seal” hoax, a false claim suggesting that hidden symbols on packaging indicate undisclosed or harmful ingredients, despite strict EU labelling regulations. It encourages consumers to rely on credible sources rather than social media rumors.