Worker Bee Larvae as a Novel Edible Insect – Advancing EU Novel Food Authorization

Introduction

Edible insects offer sustainable alternatives to conventional proteins for addressing global food security. While the EU has authorized four insect species under Novel Food Regulation (EU) 2015/2283, the bee larvae, specifically European honey bee, Apis mellifera drone larvae, are under administrative processing. Meanwhile, Apis mellifera simensis, the honey bee larvae typical for Ethiopia, remain unevaluated despite their potential. This study provides a comprehensive characterization of the nutritional and bioactive profile of Apis mellifera simensis worker bee larvae.

Methods

Bee larvae flour was analyzed for proximate composition (protein, fat, carbohydrates, and fiber), energy value, color parameters (CIELab), and antioxidant activity (2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid radical (ABTS), 2,2-diphenyl-1-picrylhydrazyl radical (DPPH), ferric reducing antioxidant power (FRAP assays), total phenolic content (TPC), and reducing sugars (DNS)).

Results

Proximate composition revealed protein 35.47%, fat 25.51%, carbohydrates 26.90%, soluble fiber 0.38%, insoluble fiber 2.65%, and energy 479.09 kcal/100g. Color values were L*=43.82, a*=+6.76, b*=+25.18, c=26.06, and h=75.05. Antioxidant activities were ABTS (4.10 mg TxE/g DM), DPPH (0.32 mg TxE/g DM), FRAP (7.79 mg FeSO₄/g DM), with TPC (2.21 mg GAE/g DM) and reducing sugars (10.72 mg glucose/g DM).

Conclusion

Bee larvae flour demonstrates exceptional nutritional density, significant antioxidant potential, and superior techno-functional properties comparable to EU-authorized insect species. These comprehensive characterization data provide essential scientific evidence to support novel food authorization applications to EFSA, positioning A. mellifera simensis as a promising candidate for expanding the EU's sustainable protein portfolio.