Welcome to the future of foods: An introduction to insect-based eating

Entomophagy, the practice of eating insects, has been part of human diets for millennia, particularly in Africa, Asia, Latin America, and Oceania. In these regions, insects are considered delicacies or staple foods due to their nutritional benefits, abundance, and cultural significance. Nearly 2,000 insect species are documented as edible, with approximately 49% being beetles and caterpillars, 14% consisting of bees, wasps, and ants, and 13% including grasshoppers, locusts, and crickets. The highest number of edible insect species is recorded in America and Africa, followed by Asia and the Pacific.

With over a billion people affected by obesity, improving diet quality is essential. Insects provide a nutritious alternative, offering high-quality proteins while being low in unhealthy fats, aiding weight management and reducing obesity-related health risks. Their protein content promotes satiety, reducing overall food intake, while beneficial fats support heart health. Additionally, their low carbohydrate and sugar content helps prevent weight gain and metabolic disorders. Replacing conventional proteins with insects can lower saturated fat and sugar intake, supporting muscle maintenance and overall metabolic health. Other advantages of insect consumption include their efficient conversion of feed into protein, minimal land and water requirements, and contribution to waste reduction.

However, several challenges hinder the widespread adoption of insect-based foods. Regulatory frameworks for safety and quality control are lacking, and potential risks such as contamination with pathogens, heavy metals, and allergens must be addressed. Many of these issues can be mitigated through various processing methods, including fermentation, drying, and high-pressure treatment, as well as the implementation of regulations for insect-based foods. Finally, consumer resistance remains high, particularly in Western cultures. Innovative processing tecniques and effective marketing are essential for enhancing their palatability and appeal.

Roasted or fried whole insects provide unique textures and flavors, while insect powders serve as a protein-rich alternative for shakes, baking, and cooking.  Insects are increasingly used in products like bread, pasta, protein bars, snacks, and processed meats. Moreover, insect-based oils and fats can be used in cooking or as dietary supplements. While a valuable dietary addition, insects should complement a diverse and balanced nutrition plan rather than entirely replace conventional meats.