未来食品安全中心将全面研究 昆虫食品营养与潜在致敏风险

Published on Lianhe Zaobao

After receiving approval for insect consumption, the House of Seafood began offering dishes featuring insect-based protein. Francis Ng, CEO of House of Seafood, emphasized that service staff have been instructed to inquire whether customers ordering insect food have seafood allergies, are pregnant, or have sensitive skin issues.

Translation:

Singapore’s Future Ready Food Safety Hub (FRESH) will be conducting a comprehensive study in the next few months to determine whether insect-based food will cause allergic reactions after entering the human digestive system, as well as the nutritional value of such food.

Professor William Chen, Director of FRESH, said in an interview with Lianhe Zaobao that insects have not been a staple food for humans in the past. However, if insects are considered as a sustainable alternative source of nutrition in the future, a comprehensive investigation must be conducted to ensure that they will not cause problems after consumption.

The preliminary results of the investigation are expected to be released before the end of this year.

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