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Cricket powder: the biosustainable novel food protein
In today’s world, where environmental concerns and sustainability are increasingly important, the search for sustainable food alternatives has become central. Specifically, the growing awareness of the environmental impacts of traditional animal protein production, such as beef and pork, has driven research toward innovative solutions. In this context, cricket powder emerges as an intriguing and sustainable option that meets the nutritional needs of the global population while reducing the environmental impact associated with animal protein consumption. This text will explore the unique characteristics of cricket powder and how it can serve as a viable, responsible alternative.
Origin and context of novel food:
Before examining cricket powder, it’s essential to understand the concept of novel food, a category that includes this new ingredient. The Ministry of Health defines novel food as “new foods or new food ingredients regulated by EU legislation under Regulation (EC) 258/97.
These are products and substances for which no ‘significant’ consumption can be demonstrated within the European Union by May 15, 1997, the date the regulation came into force.”
The aim of the Novel Food regulation is to guide food innovation while ensuring safety and protecting consumers’ health
Cricket powder production:
Crickets are raised in colonies, with an ideal temperature range of 25-30°C. Direct human contact can stress them, negatively affecting their well-being and causing illness in the colony.
Cricket powder is made from Acheta domesticus, the common cricket, which is the only species approved for human consumption in Europe under Regulation (EU) 2022/188.
The production process involves a 30-day growth period, followed by fasting, temperature reduction, cooking, freezing, freeze-drying, and finally grinding the frozen crickets into a fine, light powder suitable for various food applications
Nutritional characteristics and applications:
Cricket powder stands out for its high protein content (approximately 60%), a good amount of micronutrients, and the presence of all essential amino acids. With a notable level of unsaturated fatty acids, iron, and fiber, it is a versatile ingredient suitable for a variety of products. The ideal application of cricket powder is the protein enrichment of a wide range of foods such as bread, buns, crackers, breadsticks, cereal bars, cookies, sauces, potato-based products, dishes with legumes and vegetables, pizza, baked goods, beverages, and much more.
Appropriate Dosage and Regulation:
In the preparation of products with cricket powder, it is recommended to pre-disperse the product into other dry/powdered ingredients included in the formulation to ensure its uniform distribution in the final product. Moreover, it is essential to carefully regulate the dosage: the addition of Acheta domesticus powder to food must always comply with the maximum inclusion levels established by Regulation (EU) 2022/18.
Benefts and sustainability:
Cricket powder represents a sustainable alternative source of animal protein capable of meeting the growing demand for protein-rich products. Cricket farming requires fewer resources in terms of water, feed, and land use compared to traditional livestock farming (particularly cattle), thus contributing to lower greenhouse gas emissions. From a nutritional perspective, it is also a more complete protein source compared to alternative protein sources, such as those of plant origin.
Contraindications and Allergies:
At present, there are no specific studies linking the consumption of Acheta domesticus powder to allergic reactions. However, as a precaution, product labels include the statement: “Cricket powder in foods may cause allergic reactions in individuals allergic to crustaceans, mollusks, or dust mites.”
