The EU has now officially opened the ovens to add dead insects! From now on, mealworms are allowed to enrich bread, cakes, cheese and also chips. This can get used to it, but insects are a valuable source of proteins and proteins.
Appetite for a worm cake or even a bread made with mealworms in the flower? From now on you can bite heartily in Korn – and simply in insect bodies. Because EU Regulation 2025/89 is now culinary reality.
Strict hygienic conditions for “powder”
Of course: the crawling enrichment takes place under the strictest hygienic conditions and is only permitted to the French biotech company NutriErth.
Because this had already made the application to mix and sell the “powder” in 2019. Further condition for the Grand Nation group (also known by frog legs and snail enrichment on the menu maps of topping restaurants): The worm must be killed in seconding pathogens, such as only affected insects, and also for killing potentially harmful bacteria Under a UV light shower.
High protein and protein content in insects
In this respect, African and Southeast Asian countries are ahead of us, where the kitchens are enriched with Larven & Co.- also because of the protein and protein content.
In any case, despite a certain disgusting factor, our health cannot hurt with some gourmets. Because the small animals are only peppered with a high content of omega-3 fatty acids and trace elements such as iron, zinc, vitamin E. Measurement worms contain fiber. In addition, more than twice as many proteins (45 grams per 100 g) such as chicken fillets or beef steaks!
Use requires labeling
So that those who do not want this or do not want or do not want to eat or cannot eat can weigh themselves in safety: the use of the curve and fleece food must be characterized – also with regard to allergic reactions.
Quite sensible intention of the Brussels bureaucrats: to reduce meat consumption that damages the environment worldwide by Water Consumption & Co. …
Source: Krone
I’m Ben Stock, a journalist and author at Today Times Live. I specialize in economic news and have been working in the news industry for over five years. My experience spans from local journalism to international business reporting. In my career I’ve had the opportunity to interview some of the world’s leading economists and financial experts, giving me an insight into global trends that is unique among journalists.
