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| - Last Updated on April 30, 2024 by Neelam Singh
Quick Take
Numerous social media posts are circulating, alleging that Tyson Foods is adding insects into their meat products. Our investigation reveals that these claims are false.
The Claim
A Facebook post shared, “ #bugs #whatthehealth #tyson #saralee #worms #grasshopper #protein” along with this picture (shown below). The post claims Tyson Foods is adding insects into their meat products.
Fact Check
Is it true that Tyson Foods is adding insects to their meat products?
No, Tyson Foods is not adding insects in their meat products. Our investigation provided no evidence to suggest that Tyson Foods deliberately included the four insect species mentioned in the post in their meat products. Research from Google News and press releases from Tyson Foods did not provide any proof for these allegations.
What can be the probable source of such misinformation?
In October 2023, Tyson Foods issued a press release announcing a collaboration with Protix, a supplier of insect ingredients. This statement has been distorted online, falsely suggesting that it signifies the inclusion of insects in human food. However, a spokesperson from Tyson Foods clarified that the partnership does not affect any food products intended for human consumption.
We came across another Facebook post which misinterpreted the business collaboration with Protix:
According to the press release (dated Oct 17, 2023) of Tyson Foods, it is evident that they will be using the ‘insect ingredient facility’ for manufacturing “high-quality insect proteins and lipids which will primarily be used in the pet food, aquaculture, and livestock industries.” Nowhere does it mention that insects will be included in meat products intended for human consumption.
Moreover, none of the press releases suggest that insects will be added to meat which is meant for human consumption.
What does the FDA say about insects in food products?
The Food and Drug Administration (FDA) has set specific thresholds for what it considers acceptable levels of “natural or unavoidable defects in foods that pose no health risks,” known as “Food Defect Action Levels“. These levels vary depending on the type of food product. It’s important to note that while these levels account for unintentional insect contamination during food processing, they do not imply that insects are intentionally listed as ingredients on food labels.
Can insects be the future of dietary protein?
Yes, insects could indeed become a significant source of dietary protein in the future. There are several reasons for this possibility. Insects are packed with nutrients, especially protein, which is essential for keeping our bodies healthy and strong. They also require fewer resources like land and water compared to traditional livestock, making them more sustainable to farm. Additionally, insects produce fewer greenhouse gases, helping to reduce the environmental impact of food production. As the world’s population grows, finding alternative sources of protein that are both nutritious and sustainable becomes increasingly important, and insects may offer a promising solution to this challenge.
Eating insects, known as entomophagy, carries certain risks that need attention. These risks include the potential presence of allergens, toxins, antinutrients, and harmful pathogens in insect-based foods. To fully understand the nutritional value of edible insects, more research is needed. Additionally, we must develop better methods for processing and decontaminating insects to guarantee food safety.
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