• A statute allowing food producers to incorporate cricket powder into flour-based products will go into effect on Tuesday in the European Union.
• The decision follows a review launched three years ago by the European Food Safety Authority regarding the use of partially defatted house cricket powder; the agency found that mass market consumption of the material is “safe under the proposed conditions” of use levels.
• Cricket powder will now be permitted in a number of food products, such as multigrain bread, crackers, cereal bars, biscuits, beer-like beverages, chocolates, sauces, whey powder, soups, and other items.

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