Fancy some lychee balls with crispy chilli crickets or sushi with superworms?

The Singapore Food Agency (SFA) said on July 8 that it has approved 16 species of insects for consumption.

The insects include various species of crickets, grasshoppers, locusts, mealworms and silkworms.

For industry players in Singapore, who have been gearing up for this moment by experimenting with and developing new insect-based recipes and products, the approval is a long-awaited one.

SFA began public consultations on the possibility of allowing 16 species of insects for consumption in 2022, The Straits Times reported then.

Insects have been touted by the UN Food and Agriculture Organisation as a more sustainable alternative to meat, as they have high protein content and produce lower greenhouse gas emissions when farmed.

In April 2023, SFA said it would give the green light for these species to be consumed in the second half of 2023. This deadline was later pushed to the first half of 2024.

Already, at least two industry players – Singapore-based Future Protein Solutions and Asia Insect Farm Solutions – have decided to call it quits, as the long wait had thrown their business viability into question.

But other firms are persisting with their insect offerings.

Altimate Nutrition and House of Seafood, for instance, hope to roll their products out to the mass market.

Other firms are taking it slow, hoping to introduce insects into consumer diets gradually, such as by incorporating insect powder as an ingredient in protein bars.

A bevy of options

Mr Francis Ng, House of Seafood restaurant’s chief executive, is cooking up a menu of 30 insect-infused dishes to give customers more choice.

Of the 16 approved species, the restaurant will add superworms, crickets and silkworm pupae to some of its seafood dishes, such as salted egg crab.

Prior to the approval, the restaurant had been getting five to six calls daily inquiring about its insect-based dishes, Mr Ng said.

“Many of our customers, especially young people who are under 30 years old, are very daring. They want to be able to see the whole insect in the dish,” he added.

He anticipates that sales from insect-based dishes will increase his revenue by around 30 per cent.

Mr Javier Yip, founder of logistics company Declarators, has set up another business and secured a licence to import insects from farms in China, Thailand and Vietnam for sale in Singapore.

He will sell a range of bug snacks under the brand name InsectYumz. Several types of insect snacks will be available for a start, including original and tom yum-flavoured crickets and mealworms. There will also be cricket powder, which is a protein powder.

These items will soon be listed on his website and other e-commerce sites, as well as supermarkets and restaurants, he added.

Asked why he decided to venture into importing insects, Mr Yip said: “I enjoy eating them; in fact, the first time I tried an insect was at a shop in Tampines in the 1990s.”

As he runs a logistics company, Mr Yip feels he has the know-how and ability to import these insects into Singapore. He hopes to provide such snacks to those who might enjoy them, particularly young people.

Altimate Nutrition, which creates insect food products for humans, has sought to garner interest among younger people by educating consumers over the years.

Its main product offerings are cricket-infused protein bars, which come in a range of flavours, from strawberry to banana chocolate.

While waiting for SFA’s regulatory approval, the company conducted workshops and educational sessions at almost a hundred schools, from pre-schools to institutes of higher learning, said its co-founder, Mr Hiew Yuen Sheng.

“During our workshops, we targeted mostly young people who may be more adventurous when it comes to trying insects, and we educated them on the benefits of insects as a more sustainable protein source,” he said.

Surveys conducted after the programme found that around 80 per cent of students polled would be willing to try the insects after they are approved, he added.

Altimate Nutrition is hoping to launch its cricket protein bars at eco-friendly store Green Collective as soon as possible, to be the “first movers”, Mr Hiew said.

It is collaborating with various food and beverage players – for instance, it supplies House of Seafood with some of its bugs, and is working with Origin Bar to launch a cricket-based cocktail.

To carry out more research and development, Altimate Nutrition has formed a joint venture named ProteinInnovation with its supplier, Thai insect farm Global Bugs.

ProteinInnovation will look into growing crickets in the most productive, cost-effective way, and the collaboration will help Global Bugs to better tap the Singapore market, said Global Bugs co-founder and chief executive Kanitsanan Thanthitiwat.

“While there are many cricket farms in the Thai market, the challenge lies in determining who can produce the largest volume of crickets and in the most cost-effective way,” she said.

ProteinInnovation will be raising funds to build another high-tech cricket farm in Thailand, which is capable of growing around 200 tonnes of crickets a year – 20 times more than its current capacity.

The crickets will be bred, using automation, in little “boxes”, to alleviate manpower costs, and being modular, these can easily be scaled up, she added.

Other companies are waiting to test consumer reception before deciding on their launch plans.

Mr Aaron Chen, the chief executive of Werms, which currently sells insects such as crickets and mealworms as pet food, is waiting to see if there is any consumer demand for his insects, before deciding to offer them for human consumption.

While these insects are grown in a similar way – whether for humans or for pets – greater biosecurity measures will be needed if they are to be sold for human consumption. A new farm will also have to be set up to prevent cross-contamination, for example, and a new licence will be needed.

“While we can scale up rather quickly, there might be quite a bit of costs involved for us to venture into the edible insect market, so we’ll wait and see what happens,” he told ST.

Japanese start-up Morus is looking to launch a range of silkworm-based products here, targeting high-end restaurants and consumers, as they are high-income and health conscious, said Mr Ryo Sato, its chief executive.

Its products include a pure silkworm powder – which can be used as a food ingredient – along with matcha powder, protein powder and protein bars.

Given that Singaporean consumers do not have a history of consuming insects, Morus will also conduct more pop-up events and consumer workshops, Mr Sato said.

Once it is able to scale up and reduce costs of production, Morus will start focusing on the mass market, he added.

Currently, each 500g bottle of protein powder will cost $248, and can last for a month if consumed daily.

But its matcha powder will be priced more affordably, Mr Sato said, without specifying a price.

The company is also hoping to work with high-end restaurants, both in Singapore and other parts of South-east Asia and Europe, to integrate Morus’ silkworm-based products into their dishes, before targeting the mass market.