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Singapore is renowned for its cuisine, and particularly famed for dishes such as chilli crab and fish head curry. But there will soon be the addition of more unusual dishes on the menu.
Sixteen species of insects - including grasshoppers, crickets and giant rhino beetle grubs - have been listed by the Singapore Food Agency as food items for humans and animals, in a bid to boost food security.
But before you turn your nose up at the prospect of locust laksa or silkworm stir-fry, regulations state all insects deemed edible under the new listing must be farmed under strict food safety conditions and not harvested in the wild.
Health certificates must be submitted for insects and insect products which are imported for direct human consumption (such as fried insect snacks or protein bars with insect powder). This will certify that the products have been subjected to sufficient heat treatment, or an equivalent bactericidal process, to kill pathogens and ensure they are safe for consumption.
The Singapore Food Agency (SFA) said on its website: “SFA’s priority is to ensure the safety of food consumed in Singapore. As the insect industry is nascent and insects are a new food item here, SFA has developed the insect regulatory framework, which puts in place guidelines for insects to be approved as food.
“In recent years, the commercial farming of insects for human consumption and animal feed has been promoted by the Food and Agriculture Organization. There is also commercial interest to import insects as food or animal feed.
“SFA has developed a regulatory framework following a thorough scientific review to safeguard food safety while insects are allowed as human food here. The framework encompasses guidelines which businesses should meet if they intend to import, farm or process insects into food for human consumption or animal feed.”
Valerie Lim, Senior Recruitment Consultant - Sustainable Business APAC at Acre, said: “Sustainable food sourcing is crucial as our planet becomes ever more populated and safeguarding our supply of food prompts greater urgency.
“Singapore is working towards its ‘30 by 30’ goal to sustainably produce 30 per cent of the country’s nutritional needs by 2030. This target is featured in the Singapore Green Plan 2030, under the Resilient Future pillar, which helps support sustainable development.
“The SFA’s regulatory framework ensures these 16 insect species are safe for consumption and will not only help fight against food scarcity but provide more sources of nutrition for both humans and animals, which is an interesting - and hopefully effective - solution. However, the pressing question remains: are we comfortable with experimenting with this new ingredient, and when does it transition from an innovative food source to a staple?”
