Mealworms in food: future or allergy risk?

Mealworms in food: future or allergy risk?

Mealworms have been officially permitted as food in the EU since February 2025. This decision opens up new perspectives for the food industry, which is increasingly relying on alternative protein sources. OE24 reports that mealworms are used in products such as protein bars, cookies and bread. Insects are already widely consumed as food in other regions of the world, supporting the trend of using insects in European cuisine.

According to the new regulations, manufacturers must clearly mark the proportion of mealworms on the packaging. This is particularly important for people with allergies, as mealworm allergens are similar to those of crustaceans. Allergic reactions can include difficulty breathing, skin rashes, or even allergic shock. Customers should therefore read the ingredient lists carefully and be careful if they are unsure.

Sustainability and environmental impact

Mealworms are not only considered nutrient-rich, but also an environmentally friendly source of protein. They contain high-quality protein as well as vitamins and minerals and require significantly fewer resources compared to conventional animal breeding. According to the FAO, 14.5% of global greenhouse gas emissions come from the farming and processing of livestock. Insects produce only 0.15 kg of CO2 equivalents for 100 g of product, which is three times less than poultry meat and 20 times less than beef.

The efficiency of keeping insects is also reflected in the space required: only 0.15 m² of land is required for 100 g of edible insect mass, while meat production from chickens requires more than twice as much. These advantages make insects a promising answer to the challenges of modern food production.

Health aspects

The health risks of eating insects are considered to be low, although the insects must be heated before consumption to kill potential bacteria. So far, a microbiological threat has only been identified in one non-approved insect species. However, safety and hygiene in insect keeping are key issues that need to be fully addressed.

A total of seven species of insects are currently permitted as food in the EU, including crickets and buffalo worms. While the acceptance of insects in society is slowly increasing, especially among the younger generation, insects remain a niche product as food in many European countries. However, experts see potential for insects as a mass-market replacement for meat and fish.