After harvesting, insects are cleaned and processed in accordance with general food safety principles, including quality control checks. Usually the heat treatment (cooking) is applied followed by additional drying process. The food law principles are followed which means microbiological parameters and possible contaminant are strictly monitored to ensure its food safety.
For the state-of-art- answer we highly recommend to read a recently published research paper by the field expert Prof. Arnold van Huis from Wageningen University. The publication is open access and can be found at https://www.wageningenacademic.com/doi/pdf/10.3920/JIFF2019.x004
We quote the abstract which perfectly summarises this topic:
‘When discussing insect welfare, the distinction is often made between nociception and pain, the first being a reflex response, while the second refers to a negative emotion perceived by the brain. There is some evidence that insects can experience emotions. Anthropomorphism may influence opinions on the question of how smart animals are. For insects, the precautionary principle is often used: give insects the benefit of the doubt and regard them as ‘sentient beings’. Considering the large number of farmed insects needed for food or feed, some articles discourage the consumption of insects, and favour plant-based diets. However, the protection of food plants also involves the killing of huge numbers of insects. I conclude that in insect farming we need to treat insects as sentient beings.’
Our insects are grown in registered farms in The Netherlands. The production chain is short, efficient and as sustainable as possible.
The insect are fed on 100% certified EU regulated plant based feed.