Bugs for Bites: The daring journey of trying insects for the first time

Two local students recount their journey into embracing a new snack as Singapore opens its doors to its new food niche: Insects. From the appeal to the benefits, insects may have a new place in our food culture.

By: Batrisyia, Chloe, Edmond, Tisha

Goh Guan Ting Aaron, once afraid of insects, confidently picked up a dragonfly — a bold move reflecting his journey after embracing insect consumption last year. Source: Goh Guan Ting Aaron

Curiosity, Courage and Crunch!

“Sour and tangy, yet crunchy,” Bertrand describes the unique flavour of the odd snack.

Bertrand Tan Wei Ming, 19, a student at Yishun Innova Junior College, was not out on any sustainability mission or influenced by his peers when he first started eating insects. It was pure curiosity. What began as a bold experiment has now become a regular snack. “I started out of curiosity because I've always wondered what they would taste like,” Bertrand recounted. The first time he tried an insect was a spur of the moment, plucking up his courage with filled curiosity. “There was no influence from anybody else, it was purely my initiative.”

As of July 8, 2024, the Singapore Food Association (SFA) announced their approval of 16 species of insects that are safe to consume. This has been a big win since it had been delayed back in 2022, allowing everyone in Singapore to experience a new shift in food culture. However, this did raise many concerns, disgust, and jokes among the public, who picked on the topic with surface-level understanding.

“At first, many were unaccepting, due to their shallow knowledge on the insect,” Bertrand said. Despite being ridiculed and ostracised by his peers, he remained largely unaffected, sticking to his preferred snacks.

Bertrand’s appetite for eating insects remains strong, even if it goes beyond the norms.

“It was during break time in school, where there was an ensign wasp flying around class. Because most of my classmates were scared, I just grabbed it out of the air and ate it, much to their disgust.” Bertrand said with absolute confidence, recalling his first experience with eating insects.

Goh Guan Ting Aaron, 20, an engineering student from Singapore Polytechnic, also shared his bizarre first encounter with eating insects. "I ate a spider I caught on a random wall in secondary school," Aaron recalled while laughing.

Safety First: Understand the Risks of Eating Insects

However, it’s important to note that such acts come with risks. Not all insects are safe for consumption, and proper handling is essential. The Singapore Food Agency has established guidelines to ensure the safety of insect consumption, requiring that they be farmed in controlled environments or harvested from the wild under strict regulations to avoid contamination, disease, or parasites.

Additionally, under the SFA framework, some insects assessed as safe for human consumption include house crickets, but only in their adult stage, and mealworms, which are considered safe only at the larval stage.

While both Aaron and Bertrand have enjoyed their snacks, it’s crucial to understand the importance of following safety guidelines when exploring insect consumption. Bertrand, who has eaten insects both raw and outside the safety regulations, agrees that there are real risks to consider. From potential allergic reactions to the consumption of improperly handled or unsafe species, the need for caution is clear. “Always check for any allergies first,” Bertrand advises, “because not all insects are safe to eat.”

Bertrand himself acknowledges that while his experiences have been enjoyable, following established guidelines is crucial to ensure both safety and health when incorporating insects into one's diet.

More Than Just a Snack!

Beyond simply snacking on them, both Aaron and Bertrand believe that insects provide significant health benefits and contribute to sustainability.

Insects are rich in essential compounds such as vitamin B12, amino acids, and even antioxidants. A popular example of this would be grasshoppers. A 2024 study conducted by researchers at the University of Dschang in Cameroon found that consuming grasshoppers can even improve sleep quality and promote healthier hair in rats.

As the global population continues to rise, the demand for protein is also increasing. This presents a particular challenge for countries like Singapore, which imports about 90% of its food. This heavy reliance on imports is unsustainable in the long term.

In contrast, insects like crickets are highly efficient sources of protein. Approximately 80% of a cricket is edible, unlike livestock, where a large portion of the animal cannot be consumed. This not only reduces food waste but also helps meet the growing global demand for protein.

According to an article by CNA, crickets contain more than twice the protein of chicken breast per 100 grams, which is essential for producing amino acids that help repair and build cells.

This graph explains the percentages of the edibility of the livestocks to cricket. The inedible parts are based on the parts of the livestock that are unable to be used due to health/dietary regulations. Source: The Food and Agriculture Organization of the United nations. This nutritional advantage is just one of the reasons why insects are seen as a sustainable alternative. In addition to their health benefits, insect farming produces far fewer greenhouse gases than traditional livestock farming, making it a more eco-friendly choice. It uses significantly less land, water, and energy, and produces 95% fewer greenhouse gas emissions than beef farming. Insects can also be processed into powders or pastes, adding versatility to their use.

Insects can also be farmed in a variety of climates, presenting Singapore with a unique opportunity to strengthen its sustainability and food security efforts. By incorporating insects into the food supply, Singapore could reduce its reliance on imports, and the SFA can ensure the safety of food consumed in Singapore. 

Furthermore, Insects require less care and upkeep than typical livestock. Their production uses considerably fewer resources than animal livestock while possessing a much smaller carbon footprint. When compared to beef production, it is found that insect production was responsible for around 95% less greenhouse gas emissions, land and water use, and 62% less energy use. Additionally, due to insect’s rapid reproduction rate and shorter life spans, they can be farmed in larger quantities.

As the global population is expected to reach 9.8 billion by 2050, food production must keep pace with rising demand. Insects present an eco-friendly, land-efficient alternative to traditional farming methods, offering a sustainable protein source for the future. While consumer acceptance remains a challenge, the growing trend of insect-based food in Singapore offers hope for a more resilient, self-sufficient food system that can meet future needs.

As Bertrand put it, “It’s about appreciating the food that you have been blessed with and making full use of them, rather than dismissing them as mere pests.” This shift of perspective opened more opportunities for him to try new food while giving him the chance to speak out if people are equally curious.

Aaron also commented, “So many insects in the world and they have so much protein”, helping him become more efficient in the gym by meeting his nutritional needs.

Singapore’s New Superfood

While the idea of eating insects may still seem unconventional to some, even after their recent approval by the SFA, the benefits they offer—both in terms of nutrition and environmental impact—are hard to ignore. Packed with essential nutrients, insects have a low environmental footprint and are gaining popularity in local cuisine. With their potential to contribute to a more sustainable food system, insects are quickly becoming an exciting and accessible food source for adventurous eaters like Aaron and Bertrand.

Many countries like Thailand have over 50 species of insects for consumption. They serve a vital role for protein in Thailand’s rural area. Source: Tisha Johanis, Xinyi

For those who remain hesitant, it’s worth considering that insects have been a staple in the diets of many cultures around the world for centuries. From the crunchy texture of grasshoppers to the protein-packed goodness of crickets, insects are not only a rich source of nutrients but also highly versatile in the kitchen. An example is Altimate Nutrition, a local start-up that offers protein bars made from crickets, providing a convenient and sustainable way for people to try insect-based foods.

Bertrand confidently shared, “Don't think of them as things that can harm you, just think of it as a crunchy snack. And as I mentioned earlier, sugar will help to take your mind off of it.”

Echoing this sentiment, Aaron added, “Things may not look good on the outside but on the inside, it can be a new flavour and texture to add in your palette.”

Love or hate, it’s here to stay

"Just take a bite instead of looking at it all disgusted," says Aaron, offering a simple yet powerful piece of advice for anyone hesitant to try insects.

While the idea of eating something that may seem unconventional or unfamiliar can evoke initial disgust, the key is to be brave and try something beyond your comfort zone. 

In a world where culinary exploration is more accessible than ever, it’s important to remember that many of the foods we consume today were once considered strange or off-putting. From sushi to fermented foods, the boundaries of what we consider “normal” to eat have expanded significantly. Insects are just the next step in our exploration of new foods.

Instead of fixating on the unfamiliar texture or appearance, both Aaron and Bertrand suggest that we focus on the experience itself—just take a bite and see where it takes you. You may find that insects aren’t as unappealing as they first appear and that the flavours or textures they offer can add a unique twist to your culinary repertoire.

So next time you encounter a cricket protein bar or a crunchy grasshopper snack, remember: it’s not about preconceived disgust, but about embracing new flavours, textures, and possibilities.