Are you in the mood for silkworm satay or perhaps nasi lemak with a side of crispy crickets? Singapore’s state food agency has just approved 16 species of edible insects for sale and consumption, according to a public circular issued to food traders on July 8. The Singapore Food Agency (SFA) stated, “With immediate effect, SFA will allow the import of insects and insect products belonging to species that have been assessed to be of low regulatory concern.” The approved insects include locusts, grasshoppers, mealworms, and several beetle species. The agency emphasized that insects must not be harvested from the wild and requires documentary proof that insects are farmed in regulated premises.
Pasta with black soldier fly larvae, garnished with mealworms /Courtesy Gourmet Grubb
While eating insects remains a novelty in Singapore, researchers have identified more than 2,100 edible insect species worldwide, many of which are rich in important vitamins and minerals and offer a sustainable high-protein alternative to traditional methane-producing livestock. “Insects are an overlooked source of protein and a way to battle climate change,” according to a 2022 report by the World Economic Forum. The report noted that our consumption of animal protein contributes significantly to greenhouse gas emissions and climate change. Eating insects can help offset these impacts.
Live insects are typically sold as pet food for songbirds and reptiles in Singapore, but they could soon become an exciting new option for human diners. Local chefs, restaurants, and food companies have been experimenting with different ways to safely incorporate insects into dishes like salted egg crabs with superworms and products like protein bars. “As the insect industry is nascent and insects are a new food item here, SFA has developed an insect regulatory framework which puts in place guidelines for insects to be approved as food,” SFA said.
