Cricket flour in foods, green light from the European Union: here’s all the news
At the moment, and for the next 5 years, the only company authorized to commercialize this novel food on European territory is the Cricket One Co. Ltd. Furthermore, i scientific data obtained from the studies related to this new ingredient are of its exclusive property and cannot be used by other companies without specific authorization from Cricket One itself. In short, at least in the early stages we will see a condition of “monopoly” of the market.
How cricket flour is made and possible risks
Cricket flour is one partially degreased powder obtained from the domestic cricket, l’Acheta domesticaby extrusion. After being subjected to a 24-day fasting period to allow intestinal emptying, the insects are killed by freezing. We then move on to washing, heat treatment, drying and oil extraction. The last step, that of grinding, which will allow you to obtain a real flour. It should be emphasized that all these processes make cricket flour a highly processed product.
Despite the green light from the European Union, there is still some perplexity about the risks of allergic reaction. Some studies conducted by New York Allergy and Sinus Center have shown that more and more people show allergic reactions to the consumption of this food, especially in the case of subjects who were previously allergic to cockroaches. In fact, however, tests on allergic reactions have been considered inconclusive from Brussels.
Added to this is the fact that most of these products come from non-EU countries such as Vietnam, China and Thailand, at the top of the undeserving ranking of countries with the highest number of food scares.
The reaction of the Italians
According to a survey conducted by Ixe/Coldiretti, the 54% of Italians are against it the consumption of insects. The remainder are divided between indifferent (24%), in favor (16%) and abstentions (6%).
However, the green light from the European Union opens up the possibility for food industries to use this novel food as a partial substitute for flour. We will therefore find it, in variable percentages, in bread and derivatives, baked goods, sauces, various types of snacks, powdered foods such as milk, soups and soups, drinks and desserts. Just for the possible allergic reactionthe presence of insect flour must in any case be indicated on the label.
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