Gourmets visiting France for gastronomic purposes will now be able to appreciate the taste of yellow mealworms.
Mealworms - larvae of the large flour beetle (Tenebrio molitor) - have been considered pests of grain and flour for centuries. Larvae, adult beetles and pupae of the mealworm are usually used as feed for birds, amphibians, reptiles, and aquarium fish.
And now, powder from Tenebrio molitor larvae will be used in the food industry in Europe. Since February 10 this year, the French company Nutri'Earth has received the right to exclusively supply yellow mealworm powder to all EU countries. The European Commission has approved the launch of sales of yellow mealworm powder. It will be used as an additive in the manufacture of bread, confectionery, pasta, chips, cheese and even fruit and vegetable juices. The yellow mealworm, according to European Commissioners, is a very valuable food product, as it is rich in proteins, fats, vitamins and minerals.
However, mealworms are often teeming with parasites, but this is easily eliminated with the help of ultraviolet radiation. After many years of serious scientific research, the European Commission concluded that UV treatment of insect flour is effective and safe. Thus, humanity receives an alternative source of protein, which will contribute to the sustainable development of the food industry. Moreover, the production of worm flour leads to a reduction in carbon emissions, which is in line with the EU's policy in the fight against climate change.
However, this miracle product has some side effects. It is dangerous for people suffering from allergies to insects or seafood, and can lead to complications in people with a weak immune system or those with intestinal problems. Its effect on children and pregnant women has also not been sufficiently studied. But, taking care of the safety of the population, the European Commission has determined the permissible levels of worm flour content in food products. For example, in bread, the innovative additive can reach up to 4 grams per 100 g of product, and even less in pastries - only 3.5 grams per 100 g of product.
In addition, manufacturers will be required to supply products with additives from ground worms with labels warning about the risks of using the new product.
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