Entomophagy. This is the name we use to call insect consumption by humans. It is estimated that more than 2.000 million people worldwide include insects in their daily diet, but until now, those palates are not European. Among the most consumed insects are beetles, caterpillars, bees, wasps and ants. I do not want to be bearer of bad news but, a few months ago with the publication of Regulation (UE) 2015/2283, legislative barriers, which do not allow this in Europe, have disappeared, so like in “Poltergeist”… they are already here!
Until now, a novel food has been all kind of food or ingredient that had not been used to human consumption in the EU before 15 May 1997. In the context of Regulation 258/1997, it has been authorized food with fungi or algae (microalgae oils rich in DHA), foods produced with new technologies (fruit juices under high pressure), typical food consumed outside EU (chia seeds), etc. The procedures for authorization of a new food were a real demonstration of human perseverance and tenacity, because, being optimistic, we would be talking about processes of at least three or four years. Despite of this fact, from 1997 to 2015 there have been about 180 requests for authorization in Europe, and now approximately 90 new ingredients have been allowed.
Of course, it is not curious that the category of insect was not included in a regulation published almost 20 years ago as novel food. In fact, as these ingredients were not covered by the legislation, it seemed that they did not exist, as today in Linkedin: if you are not, do not exist. This situation is the reflection of a reality that we live daily: the gap between technological progress and legal aspects causes conflict situations that end up limiting research and development of new foods. With the new regulation, it is expected that companies can commercialize more easily innovative food market in the EU, while maintaining a high level of food safety. To this end, it has simplified the process for authorization of a new food and provisions have been introduced on the confidentiality of the information and data protection after approval.
According to the FAO, there are a lot of advantages in the insect consumption by humans, like we can see in the next board:
But I can’t finish yet. Please, someone has to tell FAO that insects could be good for us but they give us a horrible revulsion. Probably, I am not the only one who almost has a heart attack when I feel an insect over me, so imagine what would happen if I have one of this in my dish. I am aware of the display to create this culture of entomophagy in the following years. I imagine the best chefs creating recipes and menus to delight us with new flavors of insects, or the food industry launching tasty and nutritious snacks for kids’ lunch with these little animals, or your mother’s answer (chef channel follower) when your father asks her… Mary, what’s for dinner?…
If you have not decided yet what will be your food trend for 2016, here there are some clues.
When the year ends, a lot of studies appear and predict annual trends in every sector. In the food industry, lists are published on what will be in style next season, have turn into a tradition. Knowing trends is fundamental because it allows us to know what kinds of food will be part of the consumers’ diet, the key to develop new products, the technology needed in processes, etc.
Using like reference some studies by specialized consultants in market research and analysis, as Mintel (Global Food Report and Drink Market in 2016), Innova Market Insights, The Special Food Association, and the products introduced last October in Anuga Fair, it is possible to anticipate healthy tendencies for 2016.
Undoubtedly, this year, there is no excuse for not consuming vegetables because we can find them in all types of products like tea, yogurt, ice cream, etc.
Our concern for health, sustainability and animal welfare causes us to eat less meat, and we are becoming a kind of part-time vegetarians, which has been called ‘flexitarians’ (until now, we say flexitarian to refer to the people who be vegetarian until a jamón serrano appears on the table). This will involve the technological development of products in order to recall the texture of the meat, the search for alternative proteins and more respectful processes.
According to experts, this is an ideal moment for takeoff of organic food, to be considered by consumers as a common property for the planet. We demand ‘real food’, that is food without preservatives, artificial flavors or additives, produced using traditional techniques. In this sense, the ‘Clean Label’, a tendency of 2015, has turned into the ‘Clear Label’, that is we want that the label would be as clear as possible. In addition, we are interested in knowing the food origin, who makes them, how food is prepared, its properties, etc. Throughout 2016, we let ourselves be captivated by foods with message (‘food telling’).
This year, initiatives will grow in order to seek to convert waste into products with higher value added, and there will be more alternatives to transform these products which are ready to expire.
On the other hand, we are being witnesses the increase of allergen free products, especially without gluten. Nowadays, there are a lot of people who consume foods without gluten, in spite of not suffering celiac disease, only because they think that these kinds of products are healthier. Keeping it in mind, the food industry has had no choice to respond to a consumer demandingfor quality products, sustainable production and wider choice in this field. It is increasingly common for brands to develop products under the slogan ‘triple free’, that is these products which obey several requests at the same time, for example, food without gluten, sugar and lactose.
During 2016, the image of snacks will change, and it will occupy positions as an option for healthy food specially for breakfast and lunch. Consumers know that all the nutrients are not equal, so they will choose products with healthy fats, fiber and protein sources (specially peas and quinoa). It is expected that the moringa be the next ‘superfood’, the broccoli be the fashionable vegetables and millet grain the last alternative.
Gradually we will be immersed in an increasingly personalized nutrition in order to choose these products that are good for our lifestyle. Marketing departments feel that millennians, muppies or foodies will be the future. The milleannians look for natural food, produced in a sustainable way; muppies want all kind of food that give them the nutrients needed to face the physical exercises; finally, foodies rely on private label products. Defrauding these groups can have serious consequences because their opinions will spread like wildfire through social networks.
In 2016, easy or pre-cooked products will have a great success, and better if they are individual packages (single dose), because there are a lot of people who live alone or in smaller families.
The countdown has begun and CARTIF goes on to innovate in healthy eating. We wish this year would be a very innovative year.
The World Health Organization recommends reducing the red meat consumption and avoid processed meat intake, after the report of the International Agency for Research on Cancer (IARC).
For many years, it has been recommended to consume the red meat in moderation. So far, these suggestions were associated with risk of cardiovascular diseases, diabetes, obesity… However, for the first time, its massive intake has been related with the horrible cancer. This piece of news has spread panic in the society.
According to experts, potentially carcinogenic substances ingested with meat are heme iron (which brings its characterisitic red colour), nitrosamines (substances created when meat amines bind with nitrites and nitrates, used as preservatives), and certain chemicals substances, which are formed in the process of cooking.
What news for our country! Spain is mainly carnivore and the best hams of the world are produced here. According to the Report of Food Consumption in Spain, published in 2014 by the MAGRAMA, the Spanish consume every day about 50 grams of red meat and about 32 grams of processed meat.
Are we at risk?
At the beginning, red meat is not a problem in our country. On the one hand, the consumption does not exceed the amount recommended by WHO. On the other hand, there is not evidence between red meat and colon cancer. However, the situation changes with processed meat. In this case, according to WHO, there are solid evidences of its relationship with this kind of cancer. In addition, they warn that the risk increases with consumption and portions of 50 grams per week mean high risk.
In Spain, the processed meat consumption is almost five times higher than recommended amount. This could increase the danger to suffer a cancer. But it is necessary to know the significance of absolute and relative risk, in order to avoid mistakes. The best way to take in these concepts is with an example:
50 of 100 CARTIF researchers drink a coffee for breakfast. The other half choose a cocoa drink. Throughout the day, 5 of the researchers who have taken coffee and 2 of those have taken cacao feel dizzy. In terms of absolute risk, we would say that 10% of the first group and the 4% of the second have dizziness. So the absolute risk of feeling dizzy after coffee is 6% higher than after cocoa. In fact, the absolute risk is small.
On the other hand, the relative risk is also the difference between the percentages of both groups. Therefore, it is 2,5 times more likely to feel dizzy if we choose coffee rather than cocoa, or the risk of dizziness with coffee is 60% higher than with cocoa. Of course, using relative risk, percentages increase creating a bigger impact. Normally, media use it in their headlines in order to create more interest and excitement, and this is just what has happened wih the WHO information. The headlines have emphasized the relative risk (18%), in spite of the fact that the risk of developing cancer by eating red meat is only 5%.
However, stopping eating meat or eating raw meat are not the best solution. According to WHO, the raw meat can cause infections. Moreover, according to a study published in the journal BioMed in 2013, the relationship between meat consumption and mortality has chart ‘type j’, so it is worse not eat meat than eat a small amount. Meat is a fundamental source of nutrients, proteins, iron, zinc, vitamin B, vitamin A and essential fatty acids.
The meat sector is aware of the negative influence of this kind of information and how it could affect the sale of their products. In the CARTIF area of Agrofood, we are cooperating with manufacturers of pork sausage to improve the nutritional profile of these products. Getting healthier meat products without its losing organoleptics properties is one of our challenge in CARTIF.
