Sopes with beans, chicatana ants, lettuce, cream and red sauce, typical Mexican food. (Photo: Marco/Adobe Stock)
As global food systems evolve, many communities are exploring new sources of sustainable and nutritious food. Edible insects and other novel foods are gaining attention as alternative sources of protein and essential nutrients for both people and animals.
More than 2000 edible insect species are known worldwide, and around two billion people roughly 30% of the world's population, already consume insects regularly. Insects have long been part of diets across Africa, Asia and the Pacific, and Latin America, and today at least 113 countries consume one or more insect species.
Interest is growing beyond these traditional markets, driven by demand for sustainable protein sources for both human consumption and animal feed. Demand for animal feed is projected to rise from 10,000 metric tonnes to half a million metric tonnes by 2030. As populations grow and environmental pressures increase, edible insects are seen as a promising option because they convert feed efficiently and have a relatively light environmental footprint.
In many new markets, insects are considered 'novel' foods. In the European Union, for example, this covers foods not widely consumed before 1997. As edible insects reach unfamiliar markets, research is vital to ensure that these alternative foods are safe, trusted, and suitable for wider consumption.
To address this gap, the IAEA, through the Joint FAO/IAEA Centre of Nuclear Techniques in Food and Agriculture , has launched a five-year coordinated research project (CRP) to investigate the safety of edible insects, other novel foods and hazards associated with their production and processing practices.
Safety Challenges and Research Gaps
Edible insects and other novel foods can provide nutritional benefits, but questions remain about their safety, production, and regulations.
Because insects are high in protein and moisture, they can support the growth of microbes if not properly produced, processed and stored. Other novel foods, including those made using new or intentionally modified molecular structures, foods derived from or isolated from production methods such as cell or tissue culture, or derived from plants, microorganisms, fungi or algae, can present similar safety concerns.
Chemical hazards are another concern. Insects can absorb substances from their surroundings, including naturally occurring toxins or agricultural chemicals. These substances can be passed on through the entire food chain.
Some hazards have been documented in specific species, but the overall picture remains incomplete, particularly for hazards that have not yet been identified or that may interact with one another. Food preparation and processing practices also vary widely across cultures and regions. More research is needed to understand how these differences may affect food safety.
Among the challenges countries face is the lack of reliable, harmonized methods for testing the safety of edible insects and other novel foods. Without common standards, it is difficult to compare results, track trends and establish effective regulations. This can make it harder to identify hazards and respond effectively to emerging risks.
Chicatana ant (Mexican leafcutter ant) is a common source of protein whose safety is of interest to consumers. (Photo: G.M.Lalanne/Universidad Veracruzana, Mexico)
Technologies for Safer Food Systems
The FAO/IAEA coordinated research project will help countries assess food safety risks linked too alternative food and feed sources and understand how different production and processing practices influence these risks. It will use nuclear and related technologies to analyse chemical, biological, and physical hazards with high precision.
The project aims to, among others:
- Investigate known and unknown hazards in edible insects, whether wild or farmed, and generate comprehensive data on their levels and patterns;
- Identify hazards in other novel foods and analyse their extent and characteristics;
- Study chemical and biological hazards arising from various production and processing practices, with emphasis on insects and other novel foods;
- Develop, optimize and validate nuclear, isotopic, and complementary techniques for hazard detection.
How to join
The project will be open to up to 15 research contracts and five or more research agreement holders, offering Member States and other interested partners the opportunity to participate.
