EN PORTADA | "FUERA DE CARTA", los insectos como nueva base proteica | RTVE Noticias

Summary

The script explores the future of food in 2050, where the world population is expected to reach 10 billion and food scarcity is a pressing issue. It delves into the role of insects as a sustainable protein source, with high nutritional value and low environmental impact. The documentary features a unique Spanish store dedicated to selling edible insects and discusses the potential of insect-based foods in various forms, from snacks to patties. It also touches on the cultural shift needed to embrace entomophagy and the technological advancements in food production, including 3D printing of meat alternatives and the use of insect-derived ingredients in aquaculture feeds.

Takeaways

• 🌐 By 2050, the global population is expected to reach nearly 10 billion, and authorities warn that there may not be enough food for everyone, prompting the UN and EU to seek urgent alternatives to increase food production.
• 🐛 Insects are being considered as a sustainable source of protein, as they require less water and do not produce greenhouse gases, and may become a significant part of our diet in the future.
• 🍽️ There is a growing trend in Spain and other parts of Europe where insects are being incorporated into various dishes, with some businesses dedicated to selling edible insects.
• 🇪🇺 Currently, four species of insects are authorized for human consumption in the EU, including crickets, mealworms, locusts, and a type of beetle.
• 🏬 The UK, having left the EU, faces new complexities in importing insects from around the world, which were previously authorized for sale in other EU countries.
• 📈 The nutritional value of insects is highlighted, with some species containing up to 70% protein, compared to the 20% found in conventional meats like beef.
• 🌱 Insect farming can utilize by-products from the food industry, making the process more sustainable and contributing to waste reduction.
• 💪 Insect protein is gaining popularity among athletes and bodybuilders for its high protein content and lack of need for refrigeration, making it a convenient option.
• 🍰 Creative culinary uses of insects are being explored, such as incorporating them into pastries, bread, and even desserts, to make them more palatable and mainstream.
• 🌱 The use of insect-based feed in aquaculture is being researched as a sustainable alternative to fishmeal, with positive results in terms of fish health and growth.
• 🔄 The potential for insects to contribute to various industries is vast, from food and feed to cosmetics and bioplastics, as they offer a range of nutrients and functional properties.

Q & A

What is the main concern regarding food production by 2050 according to the transcript?

The main concern is that there will not be enough food to feed the nearly 10 billion people in the world, as resources cannot be overexploited further.

Why are insects being considered as a potential food source in the future?

Insects are being considered due to their high protein content and sustainability, as they consume less water and do not generate greenhouse gases.

What is the current status of insect consumption in Spain as mentioned in the transcript?

There is a physical store in Spain dedicated to selling insects for human consumption, which started as an online store and later opened a physical location for visibility and to educate people about insect-based foods.

How does the European Union's legislation affect the commercialization of insects in Spain?

The legislation has made it more complex for the UK to import insects from around the world, as it is no longer part of the European Union. Spain can only commercialize insects that are authorized for consumption in other EU countries.

What are the four species currently authorized for human consumption in the EU?

The four species authorized for human consumption are the cricket, the flour worm, the lobster, and the scarab beetle.

What is the advantage of using insect-based protein in comparison to traditional animal-based protein?

Insects have a higher protein content, up to 60-70%, compared to traditional animal-based protein sources like meat, which is around 20%.

How does the nutritional value of insects compare to conventional animal-based foods?

Insects have a high protein content and also contain fiber, which is typically found in plant-based foods, as well as a variety of micronutrients like vitamins and minerals.

What is the potential environmental impact of large-scale insect farming?

Insects can be fed with various plant materials, including by-products from the food industry, making the farming process more sustainable and reducing the impact of the agro-food industry.

What are some of the health benefits mentioned in the transcript for consuming insect-based protein?

Insects can provide antioxidant, immunomodulatory, anti-inflammatory, and even antimicrobial properties, potentially improving the oxidative state of the body, reducing inflammation, and improving gastrointestinal microbiota health.

What is the potential future application of insect-based protein in the animal feed industry as discussed in the transcript?

Insects can be used to produce proteins and lipids for animal feed, which can have a significant impact on the base of the food chain, especially considering the high conversion rates and lower environmental footprint compared to traditional livestock.

How does the transcript address the cultural shift towards accepting insect-based foods?

The transcript discusses the need for cultural openness and the role of cosmopolitan cities like Berlin in accepting new food sources like insects, as well as the importance of presentation and taste in overcoming cultural stigmas.