Are There Insects In Your Food?

 Eating insects, also known as entomophagy, is not a new practice. In fact, around two billion people worldwide regularly consume insects, with various “delicacies” featuring prominently at wild food festivals.

Today, insects are becoming more accessible in everyday items like wraps, corn chips, and pasta. In these products, insects are typically used in the form of flour, though the actual amount of insect flour included may be relatively small.

If like me you do not want to eat crickets, look out for acheta powder as an ingredient, there are some potential risks associated with entomophagy, which might raise concerns.

Acheta powder apparently (I have not tasted it) has a mild, nutty flavour that blends well with other ingredients. Its texture is fine, similar to traditional flour, which makes it easy to incorporate into recipes without significantly altering taste or texture, so very easy to hide!

Concerns you may want to know about …

Allergies: Insects are biologically similar to crustaceans (like shrimp or crab), so people with shellfish allergies may also react to eating insects.

Contamination: Insects can be carriers of pathogens, parasites, or bacteria if they are not raised, harvested, or prepared under proper sanitary conditions. This can lead to foodborne illnesses.

Toxins: Some insects may accumulate harmful substances from their environment, such as pesticides, heavy metals, or naturally occurring toxins, which could be harmful if ingested in large amounts.

Unknown long-term effects: Since entomophagy is not widespread in certain regions, particularly in Western cultures, there is still limited research on the long-term health effects of regularly consuming insects.

Look out for these uses in food

Acheta powder can be used in a variety of food products such as protein shakes and bars – it is often used as a protein supplement in shakes, energy bars, and snacks.

Baked goods where it can be added to cookies, breads, and pancakes to boost protein content.

Also pasta and snacks, look out for brands that may incorporate it into pasta, crackers, or chips.

This article from Consumer.org.nz looks at the trend of insect products.

Carmine Red (E120) (Natural Red 4) Food Colouring

Carmine, also known as cochineal or carmine red (E120), is a common food colouring derived from insects. It’s made from the crushed bodies of Dactylopius coccus (cochineal beetle), a type of scale insect native to Central and South America.

The cochineal insects are harvested from cacti, where they live, the insects are dried and crushed to extract a red pigment called carminic acid. This pigment is then processed and mixed with other substances to create carmine, which can range from bright red to deep purple, depending on its formulation.

Common Uses in Food

Red coloured lollies like jelly beans or gummy bears.

Can be used to give pink or red hues to berry-flavoured yogurts.

Some fruit juices, sodas, or alcoholic drinks like Campari.

Red and pink varieties of ice cream can contain carmine for colour.

Used to add red colouring to cakes, pastries, or icing.

Carmine is also used in cosmetics (like lipsticks) and fabrics. While it’s a natural colouring, it has sparked controversy among people with dietary restrictions, such as vegans or those avoiding animal-derived products, as well as those allergic to it.

This in an interesting video on cochineal beetles and how the dye is ‘harvested’