Insect proteins. ILSI Europe s Annual Symposium 27 March 2018, Brussels. Prof.Dr.Ir. Arnold van Huis Wageningen University and Research

Transcription

1 Insect proteins ILSI Europe s Annual Symposium 27 March 2018, Brussels Prof.Dr.Ir. Arnold van Huis Wageningen University and Research

2 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 2

3 Insects as food and feed Mini-livestock Insects used for: Human consumption Feed for food-producing animals (poultry, pigs or fish) or pets Pharma (insects 400 million years around) 3

4 Recorded edible insect species (2100 spp.) Number of insect species World : 1 million Harmful: 5000 (0.5%) Edible : >2000 Jongema, 2017

5 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 5

6 Problems current meat production Land area not enough Increase demand meat 2050: 76% Area livestock now: 80% Livestock globally emits Greenhouse gases: 8-18% Ammonia: 59-71% Water for 1 kg beef: liters Others problems: Deforestation, soil erosion, desertification, loss of plant biodiversity, public health, and water pollution

7 Dietary changes needed!!!!!!!! Beef compared to vegetable proteins (Herrero et al, 2016) 50x more land 100x more GHG emissions Action required Reduce meat consumption (Schösler et al, 2012; Hedenus et al, 2014; Davis et al, 2016; Herrero et al, 2016; Lamb et al, 2016) Shift from cattle/sheep towards pigs/poultry (McAlpine et al, 2009; Tilman and Clark, 2014; Bryngelsson et al, 2016; Steinfeld and Gerber, 2010) Alternatives: cultured meat, canola/rapeseed mycoproteins, macro/micro algae

8 Environmental advantages insects Less greenhouse gas emissions Less ammonia Land area needed much less Efficient feed conversion ratio Can turn low value organic side streams i * 1 Global warming potential (CO 2 -eq)

9 Valorization of waste Insect can convert low-value organic byproducts into high-value proteins Globally 27% of agricultural produce wasted 1.6 billion tonnes/ year US$750 billion/ year FAO, 2013, Economist,

10 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 10

11 Nutrition edible insects Large variation Protein (DM): 40-60% Essential amino acids (~ beef, soy) Fat content (DM): 10-30% (PUFAs) Iron and Zinc content high Nutrient value score edible Bukkens, 1997; Finke and Oonincx, 2014; Nowak et al, 2014; insect species similar to Payne et al, 2015; Rumpold and Schlüter, 2013

12 Payne et al, 2015 Crude protein content of several commercial edible insect species g/100g edible weight

13 Payne et al, 2015 Fat content of several commercial edible insect species g/100g edible weight

14 EAA Yellow mealworm, beef, soy & daily req. 120 T. molitor (Defatted) Beef Soybean 1985 FAO/WHO/UNU 1,8 EAA index 100 1,6 1,4 80 1, ,8 40 0,6 20 0,4 0,2 0 0 Adapted from Yi (2015). Beef (Friedman, 1996, Sarwar et al., 1983), soy (Friedman, 1996, Young and Pellett, 1991), and daily requirement for adults (FAO/WHO/UNU, 1985)

15 Protein & lipids (insect, fish and soy meal) % of DM Black soldier fly larvae Housefly maggot meal Mealworm Fishmeal Soymeal Crude protein Crude protein (defatted) Lipids Makkar, 2014

16 Nutrient value score (NVS) - edible insect species compared to conventional meat Insect species Meat products Conclusions Nutrient Value Score High diversity insect species All insect species not less healthy than meat Ofcom model: Insects healthier than meat Crickets, palm weevil larvae and mealworms healthier than beef and chicken Ofcom model (UK) Tools { NVS (East Africa) Payne et al, 2015

17 Processing with Yellow mealworm powder Tortillas (7%), Mexico (Aguilar-Miranda et al, 2002) High consumer acceptance 58% protein: high phenylalanine, tyrosine and tryptophan) FA composition: 20% oleic acid and 9% linoleic acid Muffins (8%), Korea (Hwang & Choi, 2015) acceptable flavour and taste Polyphenol content & anti-oxidative activity increased with % powder Extruded cereal snacks (10%) microstructure, texture and digestibility acceptable (Azzollini et al, 2018)

18 Health effects insects on humans and animals Chitin Strengthens immune system Combats bacterial infections Fat reducing properties Lauric acid (high in BSF) anti-microbial effects Anti-microbial peptides Gasco et al, 2018; Roos and Van Huis, 2017; Zielińska et al, 2018

19 Edible insects: health benefits Antifungal Angiotensin-converting enzyme (ACE) - cardiovascular diseases Antibacterial Antidiabetic Bioactive peptides from edible insect proteins ACE-inhibitory Anti-oxidant Antiinflammatory Zielińska et al, 2018

20 Nutrition: Iron and zinc deficiency Percentage world population at risk: Iron: 25% Zinc: 17% Anemia: - pregnant women - pre-school children Gibson, 2015; McLean et al, 2009

21 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 21

22 Legislation INSECTS AS FOOD: Novel Food legislation (EU) 2015/2283 1st January Insect products can be sold for at least two years Insects as feed

23 Legislation, the challenge Authorization: black soldier fly, housefly, yellow mealworm, lesser mealworm, house cricket, banded cricket and field cricket) What about bee drones? (Ambühl, 2017; Jensen et al, 2016) or Mediterranean fruit fly (Flying Sparks, Israel)

24 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 24

25 EDIBLE INSECTS: Future prospects for food and feed security (van Huis et al, 2013) Download: FAO website Launched: FAO Rome million downloads

26 World Conference FAO & Wageningen UR May participants; 45 countries Next conference in Wuhan China, May 2018

27 (Columbia University Press) winner of the 2014 Green Book Festival Cookbook category (Award ceremony San Francisco, 17 May 2014)

28 ABN AMRO - BOM report: small sector, great opportunities (Dec. 2016) Replacing with insect protein Netherlands 1% poultry feed = 70,000 tonnes 1% weaning pig feed = 800 tonnes Europe 10% of fishmeal = 80,000 tonnes The Netherlands: 25 insect companies produce 500 ton Worldwide feed market (>70% pigs and poultry): 1 billion tonnes = US$ 500 billion Alltech (2017)

29 New journal from 2015 onwards

30 Hits Web of Science using edible insects In 2017 more articles than during 10-year period ,

31 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 31

32 June 15, 2017 Stressing low environmental impact? Tastiness? Deliciousness a condition, but required as well: availability, convenient pricing and a conducive social environment

33 Influences willingness to eat insects Education and knowledge about benefits product (Alemu et al, 2017; Kostecka et al, 2017; Pambo et al, 2017, 2018) Gender: males more positive (Alemu et al, 2017; Barsics et al, 2017; Bartkowicz, 2017; Caparros Megido et al, 2016; Hartmann & Siegrist, 2016; Pambo et al., 2018); males more adventurous (Verbeke, 2015) Curiosity (Sogari et al, 2017; Pambo et al, 2018); year old (Bartkowicz, 2017) 33

34 Contents Introduction Meat crises Nutrition Food safety/legislation Outreach Consumers Conclusions 34

35 Insects as food and feed: a new agricultural sector Why? Dietary changes needed and insects a sustainable alternative Nutritional value adequate Legislation major bottleneck Consumers - product development Huge interest worldwide Join forces (private, public and academic)

36 Bright future for insects as food and feed