Food made of bugs must disclose in English

Food
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It’s my understanding that quite a few companies have started putting bugs in their food. There’s no warning label saying that there’s bugs In it and they’re using Latin terms so people don’t realize what they’re eating. This is the most disgusting thing I thought very least there needs to be a warning label and it needs to be a certain size and it needs to be on the front of the packaging, but I propose we just do away with all bugs in our food for the longest time we were told it was a conspiracy theory, but the world, economic forum literally gave out energy bars today that were bugs.

9 Likes
2

I absolutely agree with this.

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IMHO there should not be ANY bugs in our food whatsoever.

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Like “carmine”.

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Definition of Insect:

For the purposes of this discussion, “bug” and “Insect” shall have the following meaning:

  • Any member of the class Insecta, including but not limited to, beetles, flies, bees, wasps, ants, moths, butterflies, and grasshoppers.

  • Insect Components shall include:

    • Chitin: The primary component of the exoskeleton, which may be present in any form, whether whole, fragmented, or processed into chitosan or other derivatives.
    • Exoskeleton: The external protective covering of the insect, encompassing all parts such as the head, thorax, and abdomen.
    • Wings: Any membranous or hardened structures used for flight, whether attached or detached from the insect body.
    • Limbs and Appendages: Including legs, antennae, mouthparts, and any other external structures.

  • Insect Parts: This includes any segment or piece of an insect, whether it be intact bodies or fragmented parts like heads, thoraxes, abdomens, or any internal organs such as guts or glands.

  • Life Stages: All stages of the insect’s life cycle are included, from eggs, larvae, pupae, to adults.

  • Processed Forms: Any form of the insect that has undergone processing, whether by drying, grinding, cooking, or any other method of preparation for human consumption or as an additive in food products. This includes the roaches usually in manufactured chocolate.

  • Inclusions: This definition also covers insects that are:

    • Whole: Intact and unaltered from their natural form.
    • Ground or Powdered: Reduced to smaller particles or powder.
    • Extracts or Isolates: Substances derived from insects for use in food products, including but not limited to, coloring, proteins, fats, or other biochemicals.

  • Exclusions: For clarity, this definition does not include:

    • Arachnids, crustaceans, or other arthropods unless explicitly included by regulation for specific contexts.
    • Microorganisms or any insect by-products that are not directly from the insect’s body (e.g., honey from bees is considered separately).

This definition is intended to ensure all forms of insects and insect-derived materials used in food are regulated uniformly, ensuring safety, transparency, and consumer awareness.

Here is an additional section to differentiate between intentionally processed insects and those that are incidental to food production:

Intentional vs. Incidental Insect Inclusion in Food:

  • Intentionally Processed Insects:

    • Definition: Insects that are deliberately harvested, prepared, and included in food products for their nutritional value, flavor, or as a novel food ingredient.
    • Examples:
      • Whole Insects: Products like chocolate-covered ants, cricket flour, or mealworm snacks where the insect is a primary ingredient or clearly visible.
      • Processed Insect Components: Insect proteins used in protein bars, powders, or as additives in baked goods where the insect component is explicitly known and marketed.
      • Extracts and Isolates: Specific parts of insects used for functional properties, such as chitin for dietary fiber supplements or insect-derived dyes for coloring food.

  • Incidental Insect Presence:

    • Definition: Insects or insect parts that enter the food supply unintentionally during the stages of harvesting, processing, or storage of non-insect food products.
    • Examples:
      • Agricultural Insects: Small fragments of insects like aphids or thrips in harvested grains or fruits which are not completely removed in processing.
      • Storage Insects: Presence of insects like weevils or moth larvae in stored grains or cereals due to pest management issues.
      • Manufacturing Contaminants: Insect parts that might inadvertently get into food products during manufacturing, like in chocolate where roaches might occasionally be found due to poor sanitation controls.

  • Regulatory Considerations:

    • Intentionally Processed: These must be clearly labeled on food products according to food safety and labeling regulations, allowing consumers to make informed choices. The processing must ensure the insects are safe for human consumption, addressing allergens and potential contaminants.

    • Incidental Presence: There are established thresholds for what is considered acceptable for incidental insect parts in food, often regulated under food purity and safety standards. These thresholds aim to balance between zero-tolerance policies and realistic agricultural and manufacturing practices. However, excessive presence can lead to product recall or rejection.

  • Consumer Awareness and Safety:

    • Labeling: Intentional inclusion requires explicit labeling to ensure transparency. Incidental insects are generally not labeled unless they exceed regulated thresholds.
    • Quality Control: Both scenarios require robust quality control measures, but intentional use might necessitate additional steps like specific allergen warnings or nutritional information related to insect content.

This distinction helps in regulating food products more effectively, ensuring consumer rights to know what they are consuming while maintaining safety standards across different food production scenarios.

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The FDA regulations does allow a certain level of bugs and other unsavory things like rat hairs in foods as it is very difficult to make sure they are completely removed . They also allow a certain level of mold in foods such as mycotoxins in grains and corn and spoilage mold on fruits.
https://www.fda.gov/food/current-good-manufacturing-practices-cgmps-food-and-dietary-supplements/food-defect-levels-handbook

I do agree that purposely using bugs in food as a protein source should be clearly stated on the front label in very large text, so consumers can decide if they want to willingly ingest them.

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Agreed…however those quantities are measured in ppm and ppb and not grams per kilogram, if you get my point. And I think you hit the homerun when you clarified the intended use of the insect inclusion – that of intentional protein suppliment vs. accidental insect parts accumulation during harvesting, etc. :slight_smile:

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Shouldnt have to put warning labels on stuff anyway, cuz we shouldnt be eating bugs anyway.

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This includes anything with Chitten or Achetta, because its krickets. If not prepared correctly it can have kiten which is toxic and harmful for your brain.