Posted on 11/17/2022 11:14:40 AM PST by Red Badger
Newly released data on the global insect protein market by FMI Estimated that the insect protein market enjoyed year-on-year (YoY) growth of 8.2% in 2022 and is accounted for USD 349.2 Mn and is expected to witness a prominent CAGR of 9.2% to reach the value of USD 838.5 Mn in 2032. Revenue for the insect-based pet food segment grew by 18% during the period 2017-2021 while the Demand for beetle protein increased by 11% between 2020 and 2021.
The global insect protein market is expected to grow at a stunning 9.2% CAGR from 2022 to 2032. This growth can be attributed to the technology’s quick adoption by both producers and consumers. The economic benefits, productivity improvement, and nutritional value provided by insects are the primary drivers of expansion in the edible insect protein sector.
Because of the higher efficacy of protein and minerals in edible insects like beetles and caterpillars, global insect protein industry is expected to reach USD 349.3 million by 2022. Insect protein producers are profiting from growing public health and environmental concerns about traditional animal proteins.
Caterpillars, that have a spectacular double-digit rate of growth of much more than 10.2%, are followed by beetles, which account for more than a quarter of the marketplace. The nutritional advantages of these edible insects, as well as their widespread availability, are propelling expansion in these categories.
More than three-fifths of the worldwide insect protein market is accounted for by Europe and America. Customers are embracing insect protein items manufactured by up-and-coming start-ups such as Eat Grub and Aspire Group. This increase might be attributed to increased consumer awareness of animal agriculture’s harmful environmental consequences. In these highly industrialised areas, insect protein offers a viable option to the informed customer.
Beef only has 29% nutritional protein, while crickets have 69%. The nutrient value distinction between insect protein and regular protein powder is a significant trend driving this business. Insect cultivation for protein extraction requires 8 to 10 times lesser land, 5 times less freshwater, and produces 6 to 12 times fewer greenhouse gas emissions.
Additionally, as the global public becomes more aware of the harmful effects of animal agriculture, corporations are looking for alternatives. Insects include a wide variety of essential amino acid residues, fatty acids, minerals, and vitamins. Because of its medicinal and operational benefits, insect protein is widely accepted by producers and consumers.
Key Takeaways from Market Study
The insect protein market is expected to expand at CAGRs of 5.8% and 6.1% in Europe and America, respectively, through 2032.
The European insect protein market currently holds 27.4% share of the total market. During the timeframe of 2017-2021, revenues for insect-based pet food category increased by 18%. Throughout 2020 and 2021, consumption for beetle protein climbed by 11%. “Insect protein producers would generate revenue if they targeted the protein industries. Because of the increased need for health supplements goods throughout the world, the food supplements business might be a viable business model for insect protein.,” says a Future Market Insights analyst.
Competitive Landscape
Insect protein suppliers are investing a lot into studies and technology to ensure the quality of their goods.
Eat Grub collaboration with SOK: Eat Grub a significant producer of insect protein located in the United Kingdom, is cooperating with SOK, Finland’s biggest grocery store chain.
AgriProtein acquired Millibeter N.V: Millibeter N.V was acquired by AgriProtein in 2018. This deal will assist AgriProtein in establishing its first facility in Belgium. The investment is anticipated to extend the company’s European market.
EnviroFlight LLC: The firm launched its first production facility in the United States, and it plans to expand its insect protein extraction plant utilizing Black army flies.
Market Segments Covered in Insect Protein Market Analysis
I will eat the globalists responsible for this before I’ll eat bugs.
Seriously, they think we’ll be just fine with this.
Bacon, pork chops, beefsteak, chicken, lamb ... it’s ALL “plant based”.
Fine, let’s see the first state dinner or maybe the media dinner events (White House Press Dinner) serve only bugs. Should be enlightening.
Maybe they can invite this lady to be guest chef:
https://fieldandfeast.com/cook-something/tasty-tasty-scorpions/
I’ve seen fried scorpions in SE Asia. Never dreamed they were cooking them up in Texas!
But, but, what will all the insect eaters eat? Another F.A.I.L.
“A parasitological evaluation of edible insects and their role in the transmission of parasitic diseases to humans and animals”
“...Edible insects are an underestimated reservoir of human and animal parasites. Our research indicates the important role of these insects in the epidemiology of parasites pathogenic to vertebrates. Conducted parasitological examination suggests that edible insects may be the most important parasite vector for domestic insectivorous animals...”
“The possible dangers of eating insects”
“Biological hazards
While pathogenic microbes of insects (entomopathogenic) are considered harmless to humans and animals due to phylogenetic differences, insects can be vectors for various micro-organisms that are detrimental to human and animal health, especially under poorly controlled hygienic conditions.
The risk of transmitting zoonotic infections to humans through edible insects seems low, but this topic requires greater research to clarify the potential risks for food and feed.
The microbiota of insects is complex; rather than being localised in the gut, it occurs on various anatomical parts. This microbiota comprises microbes that are either intrinsically part of an insect's life cycle or are introduced during farming and processing. With some exceptions, insects are usually consumed in their entirety, as removal of the gut is not always possible.
Bacteria
Several bacterial species have been associated with both farm-reared and wild-caught edible insects. These include bacterial species from the genera Staphylococcus, Streptococcus, Bacillus, Pseudomonas, Micrococcus, Lactobacillus, Erwinia, Clostridium and Acinetobacter, as well as members of the family Enterobacteriaceae.
Certain of these bacteria are not only pathogenic and opportunistic, but can also reduce the shelf life of edible insects.
To reduce the transmission of foodborne pathogens to humans through insect consumption, it is important for insect farms to have strong biosecurity measures in place and prevent contact with livestock animals.
More research is needed to understand the behaviour of foodborne pathogens in edible insects. Feeding experiments with houseflies (Musca domestica) using Escherichia coli O157:H7 show that the ingested bacteria can be found in the intestine, crop and mouthparts of the insects.
The bacteria were found to be excreted for three days post-feeding, which shows that the potential for houseflies to spread the bacteria can be high.
Rearing materials can also determine if there are any potential microbiological risks to consider. For example, if materials such as paper egg cartons are used for rearing insects, there are risks of contamination with Salmonella and Campylobacter.
Contamination of edible insects post-processing is also an area of concern. For instance, edible insects sun-dried in humid areas may be susceptible to microbial growth due to moisture.
Air-drying of insects, where they may come into contact with soil, also poses potential food safety issues. ‘Ready-to-eat’ insects sold to consumers in many parts of the world are generally roasted or fried, steps that are effective in eliminating foodborne pathogens.
However, re-contamination or cross-contamination risks arise if such insects are not hygienically handled or stored before consumption.
The presence of endospore-forming bacteria in edible insects is another major food safety concern, as the heat-resistant spores may withstand the common processing methods adopted for edible insects, such as boiling and deep-frying.
Spore-forming bacteria such as Bacillus cereus sensu stricto, B. cytotoxicus, B. weihenstephanensis and Clostridium thermopalmarium have been found in processed edible yellow mealworms, locusts and house crickets.
Improper cooling after the heat treatment of insects may therefore facilitate the germination of spores that allow B. cereus s. s. to multiply and produce toxins. Other lethal toxin-producing, spore-forming bacteria such as C. sordellii have also been identified in edible insects.
Viruses
So far, the risks associated with contracting foodborne viruses, such as hepatitis A and E and norovirus, through the consumption of edible insects, are low, but care must be taken not to introduce the viruses in insect-production units through substrates. Insects can potentially serve as replicative vectors for viruses that infect vertebrates.
Additional studies are needed to investigate the possible occurrence and transmission of arthropod-borne arboviruses, which can cause a number of human diseases such as West Nile virus and haemorrhagic fever, through edible insects.
The views expressed in our weekly opinion piece do not necessarily reflect those of Farmer's Weekly.”
https://www.farmersweekly.co.za/opinion/by-invitation/the-possible-dangers-of-eating-insects/
It wasn’t too long ago that the PETA crowd tried to outlaw spraying to kill bugs because it’s inhumane or sumthin’. Now that eating bugs is the new leftist craze, all you hear from PETA is crickets.
Who is driving this growth???
That’s what I thought.
Do they take FTX Coin?
Gamma Radiation treatment would kill all bacteria and other zoonoties....................
Edible crickets?......................
What until they find out that insects fart.
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