Insects As A Food Ingredient
Unconventional Stratagems for GRAS of Unconventional and Novel Food Ingredients
May 27, 2021, 3PM EST
Every year, we spend billions of dollars to save crops that contain no more than 14% plant protein, by killing another food source that may contain up to 75% of high-quality protein – insects. Insect farming is a huge untapped reservoir of environmentally friendly protein that requires low technological activity and low capital investment, while providing the ability to transform a low-value input stream to a high-value output.
However, consuming insects comes with a variety of potential hazards precluding an initial acceptance of “a reasonable certainty of no harm”, the standard of safety for any GRAS conclusion or food additive petition. These hazards include, but are not limited to, allergic reactions by humans and a normal flora of spoilage organisms, human pathogens, and parasites, in addition to the potential to transmit chemical hazards and pesticides.
Join us on Thursday, May 27th at 3 PM EST, as our Founder and President, Dr. George A. Burdock, discusses what remedies are available to mitigate these hazards (along with examples of precedents) and the pathways to transforming insect protein to that suitable for human consumption (once we overcome that “yuck” factor).