Edible insects are increasingly being used as a sustainable alternative source of protein, but questions remain about their food allergen potential. A recent study investigated whether insects reared on substrates containing known allergens can retain traces of those allergens in the final food product.
Researchers used larvae of Hermetia illucens (black soldier fly) as a model species and raised them on feed containing 10% peanut, almond, soy, celery or gluten. The larvae were then tested immediately after feeding and again following 24- and 48-hour fasting periods designed to clear residual feed from their digestive systems.
Analysis detected traces of several allergens in the larvae. Evidence of soy, celery and almond was identified using molecular testing, while the presence of soy was also confirmed through immunological analysis. Although fasting reduced the amount of detectable allergen material over time, allergen residues were not completely eliminated in all cases.
The findings suggest that edible insects can retain allergenic material originating from their feed, even after a pre-harvest fasting period. For businesses, this raises important considerations about the production and labelling of insect-based foods.
As insect protein becomes more widely used in human food products, understanding how allergens can transfer from feed to final product will be important in ensuring appropriate risk assessment, allergen management and consumer protection. The Allergen Bureau’s technical guide for assessing the allergen status of fermented substrates and feedstock is freely available on the Allergen Bureau website.
Reference: Tramuta et al. Food Allergen Carryover Within the Edible Insect Supply Chain: A Pilot Plant Investigation. Foods. 2026 Apr 28;15(9):1528. DOI: 10.3390/foods15091528.
