The ENTOTRUST program
Global program for quality insect food.
We are an independent organization, certifying the quality of food and beverage products, containing edible insects. Certified products are safe and sustainable.
We promote deeper knowledge and good practices to widen the adoption of insects as an alternative source of protein compared to traditional animal breeds. The ENTOTRUST seal is assigned only to those products and producers complying with strict requirements.
- What drives us -
A world where edible insects will supply healthy food, making high value proteins accessible to a wider population with important environmental and social benefits.
- Why we exist -
Recognize worthy producers in the market. Stand for consumers health.
ENTOTRUST mission is to secure the health of consumers by recognizing quality insect farmers and products. Nudging the people decision when buying new alternative food and working with our stakeholders network to improve the scientific knowledge and best practices.
- The Program principles -
Moving from the existing traditional food standards we develop the program with the exchange and contributions of producers, farmers and scientists.
Through scientific collaborations and our expert committee we support active research and knowledge on insects farming and processing. Contribute, are you willing to take part? write us.
Enhance your brand.
We support producers to be unique and preferred.
Insect food industry is growing, many farmers and manufactures are entering the international market. We confirm the quality of products and processes, through the ENTOTRUST audit. We advise for improvements.
ENTOTRUST is the international program to certify products, manufactures and farm operations. The seal stands for high quality. See the latest certified products.
Eat safe insect-food.
We stand for consumers information and health.
In the growing offer of insect based food, consumers need guidance in their shopping choices to avoid surprises, potentially harmful. In shops or conveniently online, the guarantee is not always clear.
ENTOTRUST seal on the packaging is the consumer reference to select safe and high quality products. Producers that can be trusted.
ENTOTRUST. How it works
Mitigate your food safety risks, confirm your sustainability.
Within the novel food framework, and existing guidelines, we analyze insect based food products, manufacturing and farming. The focus is on specific requirements defined by our program, matching international food standards (ISO 22000, HACCP, GFSI) and existing best practices. Our assessment take into account:
Many pathogens have not been studied yet, and for this reason we also participate in active research. The analyses are performed by independent accredited laboratories and audits are carried out by expert auditors.
Passion for high quality food.
It all started with our founders, international citizens, sustainability ambassadors and gourmets.
They realized that the key aspects of consumer safety and environmental impacts are not always in focus in the rising demand and offer of alternative sources of food.
Who is valuing conscious producers? Who is caring for the consumers? There was a clear need to create an independent organization and a network of stakeholders to verify and promote good practices.
Our code of conduct: here to download.
Valuable team diversity. We gathered a variety of experts in safety assurance, biology, nutrition, environmental responsibility, international operations and innovation management. Join us, what would you bring?
Industrial Designer, experienced in product development and manufacturing. After graduation at the Monterrey Institute of Technology, Mexico, she earned her Master in Design in Milan, Italy. Worked for international brands and managed a science publishing company focused on tropical species. She successfully led the go-to-market of product lines. Capable manager and forward thinker, she envisions the future of healthier food for many.
Phd and Veterinary scientist expert in the safety and legislative aspects of edible insects. He collaborated in scientific reports by EFSA and OIE. Degree in Veterinary medicine at the University of Padua, specialized in Inspection of food, and PhD in Veterinary Science. More than five years as veterinary researcher at IZSV Italy where he has dealt with: food microbiology, nanotechnology, novel food, microbiological risk assessment and systematic review methodology. He has authored and peer-reviewed several publications in scientific journals, books and monographs.
Cees van de Water
Activation and PR
Food Marketeer with several years in food retail and wholesale. He held senior management positions within top tier companies like Ahold Delhaize. Postgraduate degree in Digital Marketing (RDM) and Bachelor Degree at University of Applied Sciences Amsterdam (BCom). Based in the Netherlands, he embodies a more sustainable lifestyle. He believes that only through the power of a conscious network the environmental footprint can be reduced. Advanced hobby cook and connoisseur, thrilled by surprising food-wine pairings.
Operations and governance
MBA with more than 15 years in food and retail. He takes care of our continuous development and stakeholders relationships. Focused on innovation and product development, operations and quality in different industries as well as TLC. He is a serial traveler and explorer, triggered by wilderness, local traditions and food discoveries.
PhD student in the Department of Zoology, University of Cambridge. Charlotte has done research on several aspects of insects as food, including the nutritional composition and role of wild and farmed species, as well as the sustainability of their cultivation and collection. She has done fieldwork in Japan, Congo, Mexico and Zimbabwe. Her current project is based in Burkina Faso, and she also works with Insects and People of the South Indian Ocean (IPSIO) in Madagascar. She loves insects and people.
Senior manager, confirmed bicultural, Italy and France, obsessed by consumer demand analysis and a trailblazer. Master at L. Bocconi University Milan Italy, he was Marketing Direction and CGO officer in various multinational firms in the last 20 years. Based in France he focuses on network development and partnerships building.
ENTOTRUST. Sustainable safe
Consumers are aware and want to be informed, thus demanding more high-quality food.
Quality is a chain where a missing ring can compromise consumer satisfaction or health.
In food manufacturing there are many aspects to be properly handled, such as hygiene, origin of the ingredients, contamination, storage and packaging. Insect farms which are not well managed might present environmental impacts for the use of energy or ecosystem interaction. The personnel working conditions might not be fair.
Let the numbers speak. Known and unknown.
10 times less land occupied
Per unit of weight of mealworms protein versus cow
(source: Oonincx, De Boer)
at least 2000 times less water
The water resource ratio to obtain the same amount of cricket proteins vs. beef
(source: various on 'virtual water' concept)
9.7 BILLION HUMANS
Expected world population in 2050
(source: United Nations DESA)
14 times less CO2
Livestock sector, generates 18% of greenhouse gas emissions as measured in CO2 equivalent
(source: FAO. Steinfeld et al.)
Cadmium has been detected in edible insects. It is a carcinogenic substance particularly toxic for kidney.
Cadmium can persist in kidney for up to 30 years.
Lead is a cumulative toxicant that affects multiple body systems and is particularly harmful to children.
Insect can carry and be contaminated by.
Listeria monocytogenes are widely distributed in nature and can contaminate foods.
Listeria can cause hepatitis, meningitis and abortus.
Salmonella is the most important foodborne pathogen at a global level. 15% of deaths of all foodborne diseases.
Preventive measures along the food chain are key.
Insect protein can trigger allergic reactions even at the first exposure due to a potential cross-reaction with crustaceans and house dust mites allergens.
It is among the most common food allergens. Sending more food-allergic people to hospital emergency than any other.
Clear labelling and information are must.
Are carcinogenic substances produced by mold during improper storage.
A toxic secondary metabolite produced by organisms of the fungus kingdom and is capable of causing disease and death in both humans and animals. 1 of 10 deaths of foodborne diseases is attributed to mycotoxins.
Not eliminated through ordinary cooking.
Zophobas for haute cuisine
The starred chefs choice in Mexico
ZOFO is the brand name of oven dried and naturally spiced Zophobas morio developed by Chikle Project in Mexico. Available in 3 flavors and a unique salt mix, it is produced in the first Cancun insects farm already operating at scale, and recently ENTOTRUST certified. The chefs professional community already recognized outstanding taste and inspiration, while ENTOTRUST confirmed food safety and operations sustainability.
Credits: Andre Demontigny, Managing Director. zofo.mx
Certified cricket crackers
UK firm innovates ubiquitous US bread
Four flavours crackers by Cricke' have achieved the ENTOTRUST certification. The reengineered flat bread offers a contemporary and versatile source of protein. Assessed safe and sustainable, they scored utmostly low GHG emissions, 0,12 kg/year CO2.
Credits: Edoardo Imparato, co-founder. crickefood.com
Great nutrients and taste available all year
Fasopro, the shea-tree caterpillars manufacturer achieved the Entotrust certification. Based in Burkina Faso, with the mission to create a source of income for rural women involved in the seasonal collection, thus allowing the availability of this tasty and nutritious food all the year. The products and processes, from collection to packaging, have showed to be safe and highly sustainable.
Credits: Kahitouo Hien, founder and GM. fasopro.bf
Prevention through insects
Antioxidants groundbreaking new study
Eating insects may be recommended for cancer prevention. An Italian study demonstrated that insects contain high concentrations of antioxidants. Prof Mauro Serafini reports that "in the future, we might adapt dietary regimens for insect rearing in order to increase their antioxidant content”.
Credits: University of Teramo, M.S., all rights reserved.
Certified Chapulines from Mexico
Millenary tradition encounters new food habits
Merci Mercado achieved the ENTOTRUST certification for food safety and sustainability. The wild collection of seasonal grasshoppers respects insect lifecycle, and allows local population to gain a fair extra income. A responsible product that truly matches tradition, nutritional richness and taste. Check the video interview with the co-founder.
Credits: Nahabi V. and Laurence H. mercimercado.com
2019 starts with safe & sustainable MOLITOR
The Minusfarm Molitor comes from a responsible farm that has been independently certified to the ENTOTRUST quality standards. This insect food has met the ENTOTRUST food safety and sustainability requirements for farming and manufacturing.
Credits: Virginie Mixe, co-founder. minusfarm.fr
First certified functional drink
Innovation from silkworm peptides
Avaento is the company that developed the first beauty drink with silkworm peptides, Chrys Mei. The birth of this drink is the combination of traditional farming of silkworms and the latest food technologies. Rigorous processes and consistent quality are confirmed by ENTOTRUST. See the video interview with the inventor and founder.
Credits: Zilu Wan.
More light on nutritional composition
Wild harvested insects study. 2018
We recommend this new study regarding wild harvested edible insects. With potential to contribute to nutrition security, yet the nutritional composition is often unknown. The study investigated the nutritional composition of wild harvested Eulepida mashona and Henicus whellani and its variation in different harvest places.
Credits: Faith A. Manditsera, Pieternel A. Luning, V. Fogliano, C.M.M. Lakemond.
Read on insects sustainability
Edible Insects in Sustainable Food Systems. 2018
The book takes a multi-disciplinary approach to analysing how insects contribute to food systems around the world. Includes unique research on multiple countries. Features state-of-the-art research on farmed, semi-cultivated and wild insect species.
Springer Publishing. Editors: Halloran, A., Flore, R., Vantomme, P., Roos, N.
Future Food Vision
Growing population calls for new options
As we struggle to feed our growing population, here is how the champions of technology are going to shape our food. A short tutorial explaining nutrition alternatives and applied sciences.
Credits: Astrolabe, all rights reserved.
Papers and scientific references
Papers for download
The following titles can also be requested via email. Here.
Ecosystem Services from Edible Insects in Agricultural Systems: A Review. Charlotte L. R. Payne 1,* and Joost Van Itterbeeck.