Food officials in Singapore are to approve 16 different kinds of bugs including crickets, grasshoppers and silkworms as fit for human consumption.

The insects and larvae are to be approved by the Singapore Food Agency (SFA) later this year.

The move is in line with UN plans to promote the use of insect protein to avoid world hunger and reduce greenhouse gasses produced by traditional farming.

Crickets, grasshoppers and silkworms are all already considered delicacies in various parts of Asia, where they are popular street foods.

Beondegi – made from silkworm pupae – is a popular street food in Korea while fried grasshopper can be found all over south-eastern Asia.

Christopher Leow – co-founder of Singapore’s Future Protein Solutions food firm – told local media: “A lot more education would be needed to boost public acceptance of the consumption of insects.

“So, it might take a while before these insects become mainstream at local restaurants.”

Professor William Chen – director of the Food Science and Technology Programme at Singapore’s Nanyang Technological University – said: “One way to integrate insects into our diet would be to add insect proteins into familiar foods such as pasta, with proper labelling.

“With no sight of the whole insects and no change in the taste – I can safely say this after tasting spaghetti bolognese made with mealworm protein-based pasta – consumers would slowly accept insect-based foods.”