EU Doesn’t Plan to Include Insects on Food Labels

According to a representative of the EU, there are no plans to require food producers to disclose whether an item includes insects on its packaging.

Insects Might Not Be on the Label

The EU has no plans to compel producers to disclose if a food item includes insects, according to Stella Kyriakides, the commissioner in charge of health and food safety in the EU.

It happens soon after the union authorized the inclusion of mealworms and pulverized house crickets in foods intended for consumption by humans. According to authorities, the insects provide an alternative to protein for individuals who are prepared to eat them.

The union has previously stated that eating insects will be an option and not imposed upon everyone on the whole continent.

A few have voiced worries about whether or not such protein from insects will be smuggled into refined goods without clear labeling, leading to consumers in the public eating bugs without even realizing it.

Members of parliament, Charlie Weimers and Robert Roos, officially posed two inquiries to the commission on this subject.

Kyriakides verified that there were no intentions for requiring food producers to place any kind of “insect logo” on goods that included bugs, with the group only planning to demand small print labeling.

The commissioner argued that such brief ingredient lists would be adequate for educating the average consumer.

This is saying the commission isn’t taking into account more labeling standards for meals that included insects; the current legal structure guarantees customers have knowledge about the substance of the food.

The Risk of Not Knowing

Weimers, nevertheless, refuted this assertion, telling Breitbart Europe that the absence of clear labeling will increase the likelihood that people inside the bloc will stay unaware of the ingredients they are consuming.

The Swedish MEP criticized the European Commission for trying to pass off the usage of insects as merely a different ingredient in food and an origin of ecologically acceptable protein in food production.

This article appeared in Conservative Cardinal and has been published here with permission.