Singapore has made a significant leap in its food innovation landscape by approving 16 species of insects for human consumption. This move, announced by the Singapore Food Agency (SFA) on Monday, includes crickets, grasshoppers, locusts, mealworms, and silkworms.
The announcement has been eagerly awaited by industry players who have been preparing to cater to the local market with insects sourced from China, Thailand, and Vietnam.
The SFA's decision comes with stringent guidelines. Importers and local farms must provide proof that the insects are farmed in regulated establishments with robust food safety controls.
This measure ensures that the insects are not harvested from the wild, maintaining a high standard of safety for consumers. Any insect species not on the approved list will undergo a rigorous evaluation process to ensure they are safe for consumption.
Additionally, companies selling pre-packaged insect-based food products must label their packaging clearly.
This transparency allows consumers to make informed decisions about whether to purchase these products. The SFA will also conduct food safety testing on insect products, and any items that do not meet the agency’s standards will be barred from sale.
The approval of insects as a food source aligns with global trends towards more sustainable dietary options.
The United Nations Food and Agriculture Organisation (FAO) has long advocated for insects as a viable alternative to traditional meat, citing their high protein content and lower greenhouse gas emissions.
Singapore, which has already been a pioneer in lab-grown meats, continues to lead in innovative food solutions.
The SFA began public consultations on the inclusion of insects in the diet back in October 2022. Initially, the agency projected that these species would be approved for consumption by the second half of 2023, but this timeline was extended to the first half of 2024.
Local businesses have been quick to capitalize on this new opportunity. House of Seafood restaurant, led by Chief Executive Francis Ng, is planning to introduce a menu featuring 30 insect-infused dishes.
Ng reports a high level of interest from customers, particularly younger diners under 30, who are eager to try whole insects in their meals. The restaurant will offer superworms, crickets, and silkworm pupae, integrating them into popular dishes like salted egg crab. Ng anticipates that these new offerings could boost his revenue by around 30%.
Logistics entrepreneur Javier Yip has also entered the insect food market. His new business will import a variety of bug snacks, including white grubs, silkworms, crickets, and mealworms.
Having secured a license to import these insects, Yip is working with farms in China, Thailand, and Vietnam to ensure a steady supply for the Singaporean market.
Japanese start-up Morus, led by CEO Ryo Sato, is targeting high-end restaurants and health-conscious consumers with its range of silkworm-based products.
These include pure silkworm powder, matcha powder, protein powder, and protein bars, all rich in protein, amino acids, vitamins, fiber, and minerals.
Recognising that Singaporeans do not have a historical precedent for eating insects, Morus plans to conduct pop-up events and consumer workshops to educate and engage potential customers.
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