Demystifying the Nomenclature: What is bug protein called in the US?
In the United States, the most common and standardized term for protein derived from bugs, particularly crickets, is Acheta protein or Acheta powder. This name comes from the house cricket's scientific genus, Acheta domesticus, which is a primary species used for human consumption in North America. Many companies use this specific terminology on ingredient lists to clearly label their products, though for the average consumer, it may be an unfamiliar term.
The Name Behind the Cricket: Acheta Protein
The term Acheta protein, or Acheta powder, is a specific reference to protein sourced from ground-up crickets. The crickets are typically roasted or baked to remove moisture and then milled into a fine powder. This powder can then be added to various packaged foods, from protein bars to baked goods. The use of the scientific name provides a degree of specificity and transparency for ingredient-conscious consumers.
Beyond Acheta: Other Common Terms
While Acheta protein is prevalent, other, more descriptive names are also used. These include:
- Cricket powder or cricket flour: These are more straightforward and commonly used names that directly tell the consumer the source of the protein.
- Edible insects: A broader term used in marketing and general discussion about the consumption of insects.
- Entomophagy: The technical or scientific term for the practice of eating insects.
- Mealworm protein powder: This term specifically refers to protein sourced from mealworms, another increasingly popular edible insect.
Nutritional Riches of Edible Insects
As an alternative protein source, bug protein offers a dense nutritional profile with several benefits over some conventional protein options. These include:
- Complete Protein: Many insect species, including crickets, provide a complete protein, meaning they contain all nine essential amino acids required for the human body to function optimally.
- Micronutrient Powerhouse: Insects are a rich source of essential micronutrients, including B vitamins, iron, calcium, zinc, and magnesium.
- Healthy Fats: Crickets and other edible insects contain healthy polyunsaturated fatty acids, which can support heart health.
- Excellent Fiber Source: Unlike most animal proteins, crickets and other insects offer dietary fiber, primarily from their exoskeleton (chitin). This can have anti-inflammatory effects and benefit gut health.
Regulatory Landscape and Safety in the US
The regulatory environment for edible insects in the US, particularly for processed forms like Acheta powder, is still developing.
FDA Status
The U.S. Food and Drug Administration (FDA) considers insects that are specifically raised for human consumption to be "Generally Recognized as Safe" (GRAS). This implies they are not regulated as food additives but as regular food products, as long as they are fit for food and handled safely. This regulatory approach, however, has led to some inconsistencies in labeling.
Allergen Concerns
A crucial safety consideration is the potential for allergic reactions. Insects, being arthropods, contain allergens similar to those found in crustaceans like shrimp and lobster. The FDA acknowledges that individuals with shellfish allergies may be at risk for a cross-reactive allergic response to cricket protein. Proper and transparent labeling is therefore essential to prevent adverse reactions.
Comparison: Bug Protein vs. Conventional Protein
| Feature | Bug Protein (e.g., Acheta Powder) | Conventional Protein (e.g., Beef) |
|---|---|---|
| Protein Content (Dry Weight) | Very high; cricket powder can be up to 77% protein. | High, but lower than concentrated insect powder. |
| Environmental Impact | Significantly lower footprint; requires less feed, water, and land. | Substantially higher; linked to higher greenhouse gas emissions and resource consumption. |
| Nutrient Profile | Rich in complete protein, B vitamins, minerals (iron, calcium), and fiber. | Excellent source of protein and iron but lacks fiber. |
| Common Form | Typically processed into a powder (flour), which is added to foods. | Eaten whole (meat), though protein powders also exist. |
| Allergy Risk | Potential cross-reactivity for those with shellfish allergies. | Generally low risk, but specific meat allergies can occur. |
Types of Edible Insects Processed in the US
While crickets are the most popular source of bug protein in the US, other insects are also being farmed and processed for human consumption. The move towards using non-recognizable forms like powder is a strategy to increase consumer acceptance in Western markets.
- Crickets (Acheta domesticus): The most common source, ground into Acheta powder or cricket flour and used in bars, baked goods, and pasta.
- Mealworms (Tenebrio molitor): The larvae of the mealworm beetle are processed into flour and used in various insect food products, including burgers.
- Grasshoppers (various species): Eaten as roasted snacks or processed into powder. In Mexico, they are called chapulines and are a popular delicacy.
- Black Soldier Fly (Hermetia illucens): Mostly used for animal feed, but is gaining traction as a potential human food source as well.
A Promising Future for Sustainable Protein
Bug protein, under names like Acheta powder and cricket flour, represents a sustainable and highly nutritious alternative to traditional protein sources. Its high protein content, rich mineral profile, and lower environmental footprint make it an attractive option for the future of food. As the industry matures and clearer labeling standards emerge, consumer familiarity and acceptance are likely to grow. For more information on the benefits and risks of acheta protein, you can consult reliable sources like the Cleveland Clinic. As with any dietary choice, it's wise to read labels, understand the source, and consult with a healthcare professional, especially if you have known allergies.
Conclusion
Bug protein is known by several names in the US, with Acheta protein and cricket flour being the most prevalent due to the widespread use of crickets as a protein source. The scientific term for the consumption of insects is entomophagy. This alternative protein source offers high nutritional value, including complete protein and essential micronutrients, while boasting a significantly lower environmental impact than conventional livestock. Despite being considered generally safe by the FDA, consumers should be aware of potential allergens, particularly if they have a shellfish allergy. As interest in sustainable and novel food sources grows, the terminology and products featuring bug protein will likely become more mainstream.
