Singapore explores the potential of insects as an alternative protein source for human consumption.
On July 8, 2024, the Singapore Food Agency approved 16 insect species for human consumption, opening the door for restaurants and food manufacturers to incorporate these critters into their menus. As the demand for sustainable food sources grows, insects are emerging as a viable alternative protein.
Restaurants and food producers are getting creative, transforming insects into delicacies that range from crispy snacks to protein-rich ingredients in dishes. This move is part of broader efforts to address food security and environmental concerns by promoting alternative proteins. Singapore’s approval could spark further interest in edible insects globally, offering an eco-friendly and nutritious addition to the food landscape.
