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Edible Insects as a New Class of Food Products

Wojciech Wiśniewski
Wojciech Wiśniewski
Diet Nutrition
Wojciech Wiśniewski Author
2026-03-23 Date
9 min. read article.read_time
7 Chapters
The food market continuously adopts new products, as well as food groups for consumption. In recent years, the significance of edible insects, which are classified as a new class of food products, known as Novel Food, has substantially increased. Therefore, it is important to consider their nutritional value and respond to the benefits and dangers associated with their consumption, as well as contemplate whether insects should be a part of our daily diet.

Znaczenie nowych produktów spożywczych i prawne aspekty konsumpcji owadów

Nowy produkt spożywczy, zgodnie z definicją z Rozporządzenia Parlamentu Europejskiego i Rady (UE) 2015/2283, to typ produktu, który nie był powszechnie wykorzystywany w Unii Europejskiej przed 15 maja 1997 r. w celach spożywczych przez ludzi, niezależnie od dat przystąpienia państw członkowskich do Unii. Aby wprowadzić go na rynek, producenci muszą uzyskać odpowiednie zezwolenia i wpis do unijnego rejestru. W prawie, produkty pochodzenia zwierzęcego, które nie były powszechnie wykorzystywane w Unii Europejskiej przed majem 1997 r., także obejmują owady. Obecnie na liście zatwierdzonych produktów znajdują się cztery gatunki owadów: mącznik młynarek (Tenebrio molitor) w formie mrożonych lub suszonych larw lub jako proszek; szarańcza wędrowna (Locusta migratoria) w formie suszonej lub sproszkowanej lub mrożonej; świerszcz domowy (Acheta domesticus) w formie suszonej lub sproszkowanej (w tym jako proszek częściowo odtłuszczony) lub mrożonej; pleśniakowiec lśniący (Alphitobius diaperinus) w formie pasty, mrożonej, suszonej lub sproszkowanej. Akty prawne dotyczące tych owadów określają m.in. warunki stosowania, wymagania dotyczące etykietowania, potencjalne reakcje alergiczne i informacje o ochronie danych.

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Wojciech Wiśniewski

Wojciech Wiśniewski

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