More than just insects: Alternative protein sources complement conventional feed and food
Lupins, algae and insects - these and other sources of protein are increasingly being tapped into for the food and animal feed industry, which have not been utilised in this country to date, if at all. One aim is to ensure the availability and safety of these foods for a growing world population through a sustainable and resource-conserving circular economy. "The introduction of alternative protein sources can lead to new health risks that need to be recognised and assessed in good time," says BfR President Professor Andreas Hensel. "The spectrum ranges from allergy risks from insect proteins, microbial risks, risks from contaminants or previously unknown toxins to risks from antinutritive substances". From 3 to 5 December 2024, experts will discuss the current status of the development of alternative protein sources, how other countries assess health risks and which regulatory issues need to be clarified in connection with novel food and feed at the international conference Alternative Proteins for Food and Feed.
Tierische
Animal foods such as meat, eggs, yoghurt and cheese are the classic sources of protein in human nutrition. However, some consumers today want to eat fewer or no animal products and are looking for other sources of protein. The consumption of resources in the production of many animal-based foods is cited as a further reason for using alternative protein sources. These include plants that have not been used in the food and animal feed industry to date, or have hardly been used at all, such as pulses like lupins in this country. Animal-based protein sources such as insects or "artificial meat" from animal cell cultures as well as microbially produced protein biomass are also being researched as alternative protein sources.
If foods contain proteins from alternative sources that were not used for human consumption to any significant extent in the European Union before 15 May 1997 and that can be assigned to at least one of the food categories listed in the Novel Food Regulation (EU) 2015/2283, they are considered novel foods in the EU. They undergo a risk assessment as part of the authorisation process at the European Food Safety Authority (EFSA). In the case of insects, which can be added to processed foods such as biscuits or pasta in the form of insect flour, for example, the focus is also on the risk of allergies. For example, people who are allergic to house dust mites, crustaceans or molluscs (molluscs) are at risk of developing allergic reactions to foods containing insect protein. The BfR has therefore established methods for the detection of insect in highly processed foods and researched the allergenic potential of different insect species.
Another health risk can be formed by undesirable substances or contaminants that may be contained in these foods and feeds. For example, it is known that pulses contain antinutrients such as phytic acid, which inhibit the intake of important minerals such as iron or zinc. Dried seaweed can contain very high levels of iodine, which can cause hyperthyroidism. Other health risks include contaminants from the environment that accumulate in protein sources, microbiological impurities (some of which are as yet unknown) and toxins. Particularly in the case of feed, not only the possible effects of alternative protein sources on the health of livestock must be considered, but also the so-called "transfer" of substances into food of animal origin. Studies at the BfR have shown, for example, that ingredients from animal feed that pose health problems can pass into the milk of cows, such as bitter substances from lupins (alkaloids).
The conference will focus on the current and future use of the new protein sources, regulatory framework conditions and safety tests in various countries as well as the sustainability and socio-economic aspects of their use. Nutritional aspects and consumer acceptance will also be discussed. The conference is organised by the BfR in cooperation with the European Food Safety Authority (EFSA), the US Food and Drug Administration (FDA), the Singapore Food Agency (SFA) and the Icelandic Institute of Food and Biotechnology (Matís).
Journalists are invited to a press conference on 3 December at 10:00 am. It is also possible to attend the conference, which will end with a panel discussion on the third day. Further information can be found here: https://www.bfr-akademie.de/apff2024/
Further information on alternative protein sources
Communication: Still little knowledge on allergic reactions following insect consumption
Communication: Alkaloids from sweet lupines pass into the milk in small quantities when fed to cows
About the BfR
The German Federal Institute for Risk Assessment (BfR) is a scientifically independent institution within the portfolio of the Federal Ministry of Food and Agriculture (BMEL) in Germany. The BfR advises the Federal Government and the States (‘Laender’) on questions of food, chemicals and product safety. The BfR conducts independent research on topics that are closely linked to its assessment tasks.