Will Yellow Mealworm Become a Source of Safe Proteins for Europe?

Abstract

Continued population growth could lead to protein deficiency in the human diet. To counteract this risk, attempts are being made to identify new edible sources of protein. The aim of this paper was to review the existing literature and to analyse the current state of yellow mealworm (Tenebrio molitor) rearing for food and feed, especially in Europe. The yellow mealworm is the most widely bred and traded insect species in Europe that has high feed conversion ratio; 3.4 to 6.1 kg of feed ingested per kg of harvested larvae. Mealworms could compete with livestock due to their high protein and fat content and low environmental impact. Mealworms have been extensively researched as a source of feed for animals, including poultry, fish, pets and birds. Its nutrient content depends on the processing method, where thermal processing is least desirable. Mealworms are characterised by a high and variable microbial load which has to be reduced before consumption. The antibiotics, pesticides and other substances should also be analysed to ensure that mealworms are a safe protein source for human consumption. The nutritional benefits of mealworms have to be communicated to European consumers who are generally averse to eating insects.

Chemical Composition, Nutrient Quality and Acceptability of Edible Insects Are Affected by Species, Developmental Stage, Gender, Diet, and Processing Method

“…Medigo et al [ 130 ] found that the processed mealworms with chocolate were the most popular insects whereas whole and crushed mealworms or boiled or baked crickets were least consumed. Similarly, despite the good nutritional qualities of mealworm larvae, it is uncertain that they would become a safe source of protein for Europeans because of their difficult to control, highly and variable microbial load [ 194 ].…”

Mealworm (Tenebrio molitor): Potential and Challenges to Promote Circular Economy

“…Other aspects such as familiarity (previous knowledge or experience with entomophagy) [ 89 ] and also cultural factors (use of insects as food) influenced the judgment of consumers on insect-based foods [ 90 ]. More information is required about this species’ allergenicity because mealworms (as other insects) might induce allergy in people already allergic to crustaceans and dust mites [ 73 , 91 ].…”

Chemical food safety hazards of insects reared for food and feed

“…Insects can contain high fat fractions, including omega-3 fatty acids, that are essential for fish and human nutrition (Van Huis et al, 2013). In Europe, insects are seen as a novel source of protein for feed and food production, that could help in producing enough food and feed for the growing European population (Bordiean et al, 2020). The use of insect protein can partly replace the heavy import of protein sources from non-European areas.…”